Changes

Some sour beers have been reported by Taubman et al. to be gluten reduced, but the beer brands were not listed in the study and the exact mechanism by which they became gluten reduced is not clear. Regardless, their work showed that certain strains of ''Lactobacillus brevis'', ''L. curvatus'', and ''L. plantarum'' and a strain of ''Pediococcus pentosaceus'' were able to produce gluten reduced beers but only when they were fermented with just these strains for 35-50 days <ref>[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-1-0305-01.aspx Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods. Brett F. Taubman, Stephan Sommer, Jacob Edwards, Travis Laws, Logan Hamm, and Brenton A. Frank. 2018. DOI: https://doi.org/10.1094/TQ-55-1-0305-01 .]</ref><ref>[http://masterbrewerspodcast.com/094-microbial-gluten-reduction-in-beer-using-lactic-acid-bacteria-and-standard-process-methods "094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods". MBAA podcast. 06/25/2018.]</ref>. Unfortunately, fermenting with just lactic acid bacteria for this long produces unacceptable flavors and is not a practical way of producing sour beer (see [[Wort Souring]]).

* [https://www.facebook.com/coloradomaltingcompany/?fref=gc&dti=592560317438853&hc_location=ufi Colorado Malting Company has a separate facility for gluten -free malting.] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2276788285682706/?comment_id=2276884129006455&reply_comment_id=2276996092328592&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Joe Morris. Milk The Funk Facebook thread about gluten free resources. 09/11/2018.]</ref>