Kegerators Blog

For many potential beer fans, gluten intolerance has stopped them from ever quaffing brews made with barley. Those times are now over. Gluten-free beers are popping up all over the country, giving those with Celiac Disease (intestinal damage due to gluten intolerance) a new opportunity to drink with impunity. Not to mention that traditionally, beers from around the world have been made with alternative ingredients, some glutinous and some not. Thee is even a gluten-free beer festival held in Chesterfield, England. Here we will discuss some alternatives to using barley malt in beer, and some substitutes that are possible.

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Brewing today is more of a science than ever. With advances in the specialty fields of micro-biotics and plant biology, this science is now receiving praise – and the degree programs – from the highest level of academia. The golden age of microbrews we are living in is giving more and more respect around the board to brewmasters, and has created a whole new field of academia – the brew scholar.

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Beer has always been a source of nutrition for it’s drinkers.  The most common problem people have with beer is that it is too nutritious to be considered a mere beverage.  Beer is food, and must be considered as such in order for the avid beer drinker to maintain health.  Too much beer – just like too much food – and not enough exercise has been the downfall of many a beer fan.  The body of a beer has a great effect on it’s nutritional value, and so does the yeast used in the brewing.  First let’s look at some of the overall nutritional qualities of beer.

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