Edinburgh’s Bellfield Brewery to trial world’s first gluten-free barley
Bellfield Brewery, a gluten-free microbrewery based in Edinburgh, is the first in the UK to experiment with the world’s first gluten-free barley made in Australia.
Over the coming months, the company will experiment with Kebari(tm) to learn more about the capacity of the new grain, which it hopes could offer a number of benefits, including simplifying the production process.
Kebari(tm) barley was developed by CSIRO scientists using conventional plant breeding methods and contains 10,000 times less gluten than regular barley. At five parts per million (ppm) gluten, it also falls well within the WHO’s recommended limit (for gluten-free) of 20ppm.
Brewer and Brewery Manager, Kieran Middleton, said, “We’re hoping that Kebari(tm) barley may allow us to brew a wider range of beer styles that everyone – whether coeliac or not – can enjoy.
“These new trials continue our strong commitment to R&D and innovation in brewing. Last year we completed a research programme with Heriot-Watt’s Institute of Brewing and Distilling. We’ll soon be starting another round of research and recipe development so that we have a pipeline of tasty gluten-free beers.
“Kebari ™ barley has the potential to be a game-changer, in allowing us to brew darker beers with even greater flavour, without using enzymes or other additives.”
Bellfield is the UK’s first gluten-free microbrewery. It launched its first two beers – Lawless Village IPA and Bohemian Pilsner – in March 2016 and is now stocked by more than 100 pubs, bars and listings across central Scotland.
Brewed in small batches, Bellfield’s beers are accredited by Coeliac UK and carry the “crossed grain” symbol, which indicates they are safe for people who are gluten intolerant and coeliac.
Pictured above: Head Brewer, Kieran Middleton (right), and apprentice, Hugh Brown (left).