SK288926B6 - A process for preparing an alcoholic beverage based on beer having a reduced amount of gluten and alcoholic beverage based on beer-reduced gluten prepared by this method - Google Patents

Abstract

Described is a process for the preparation of an alcoholic beverage based on beer with a reduced gluten content, in which a process for the production of conventional beer is used, in which wort is fermented during the main fermentation, which contains 35 to 70% by weight of cereal malt and 30 to 65 by weight quinoa as well as an alcoholic alcoholic beverage based on reduced gluten content prepared in this way.

Description

Field of technology

The invention relates to a process for preparing a gluten-free beer-based alcoholic beverage.

The invention further relates to a gluten-reduced beer-based alcoholic beverage prepared in this way.

Prior art

Celiac disease is a disease whose manifestations are caused by autoimmune mechanisms triggered by the action of prolamins, mainly gliadins, contained in cereals. The gluten content (gluten) in a given food is decisive for the possibility or impossibility of consuming food by celiacs. For the labeling of a foodstuff as a gluten-reduced foodstuff, the standard value of the gluten content shall not exceed 10 mg per 100 g of dry matter; to label the food as gluten-free then a maximum of 2 mg per 100 g of dry matter.

One of the basic raw materials for beer production is barley malt, which contains the gluten contained in barley hordein. The basic problem of preparing beer for celiacs is to reduce the gluten content in the used malt, and thus in the resulting beer.

At present, there are mostly products on the market that are declared as beers for celiacs, which are not prepared from barley malt, but from non-malted cereals with a low gluten content, such as e.g. buckwheat or millet, in combination with starch syrups and using high concentrations of a variety of enzyme preparations to break down starch into fermentable sugars. But the drinks prepared in this way only resemble beer; their properties differ significantly from beer and especially from Czech-type beer, which is generally recognized in the world. Typical examples of this approach are, for example, beverages and methods for their preparation described in CA 2268506, DE 102004057546, DE 202006011096 or in Demuyakor B., Otha Y .: "Brewing of beer with Sorghum vulgare malt with minimal barley malt blending", J. Am. . Soc. Brew. Chem., 52 (3), p. 111-115, 1994; Wijngaard H., Arendt E .: Buckwheat beer help coeliacs, The Brewer and distiler int., 2007/5, p. 31 to 32.

From CZ 303804 a process for the production of beer with a reduced gluten content is known, which consists in reducing the gluten content in the produced beer by precipitation of proteins with tannin and / or hydrolysis of proteins by proteases and / or by replacing part of barley malt by up to 50% by weight. buckwheat malt and / or starch syrups.

CZ 306371 also discloses a non-alcoholic beer with a reduced content of gluten and loading carbohydrates, in which the addition of at least one protease and at least one saccharolytic enzyme during production reaches a maximum of 10 mg per 100 g of dry beer dry matter and a maximum of 0 , 5 g per 100 ml of finished beer.

It is an object of the invention to provide a process for preparing a gluten-based alcoholic beverage with a reduced gluten content, i. j. with a gluten content of up to 10 mg per 100 g of dry matter, and a beer-based alcoholic beverage prepared in this way, which would be suitable for consumption by celiacs and which would be as close as possible to the sensory profile of classic beer, preferably classic Czech beer.

The essence of the invention

The object of the invention is achieved by a process for the preparation of an alcoholic beverage based on reduced gluten content, using any known method for the production of conventional beer, with the difference that wort, which contains 35 to 70% by weight, is fermented during the main fermentation. of cereal malt and 30 to 65 wt. Chilean. Due to the fact that the Chilean carrot does not contain gluten, this procedure reduces the gluten content by at least 35 to 70% compared to conventional beer. The resulting drink then surprisingly corresponds to classic beer with its sensory profile.

Barley or wheat malt or carapils malt is preferably used as cereal malt.

To modify the color of the resulting beverage, the wort may further contain up to 35% by weight. colored malt with a color up to 60 j. EBC - e.g. caramel, Munich or Viennese malt, etc.

A further reduction in the gluten content of the finished beverage is achieved by the addition of at least one protease before the main fermentation and / or during the main fermentation and / or during the maturation of the beverage, which protease By this procedure it is possible to obtain a beverage with a gluten content below 2 mg per 100 g of dry matter, i. j. gluten free drink.

The wiping is preferably double, the first wiping wiping off the entire batch of Chilean carrots with a dose of cereal malt corresponding to 5 to 15% by weight. of the total malt, and the remainder of the malt is added to the semi-finished product thus formed in the second spread.

The subsequent mashing then preferably takes place as a double mash or infusion. To enhance the hop aroma and taste of the finished drink, it can be hopped cold during maturation for at least 2 days.

According to the method of the invention, an alcoholic beverage based on beer with a reduced gluten content is prepared, which with its sensory profile corresponds to classic beer, or, using suitable raw materials, to classic beer of the Czech type.

Examples of embodiments of the invention

The process for the preparation of a gluten-free beer-based alcoholic beverage according to the invention is based on any known process for the production of conventional beer, with the difference that 30 to 65% by weight. wort consists of unmalted Chilean carrots (quinoa). The remainder of the wort is formed by standard cereal malt, e.g. barley (with or without chaff), buckwheat, rye, carapils malt (i.e. malt prepared by glazing green barley malt), etc., preferably malt from barley varieties approved or recommended for the production of beer meeting the requirements of the geographical indication České pivo or malt with protein content up to 8% (so-called low protein mortar). Up to 35% by weight of barley malt can be used to adjust the color of the finished beverage as required. worts consisting of sweetened malt with a color up to 60 j. EBC - e.g. caramel, Munich, Viennese, etc., or carapils malt. If malt other than barley is used as cereal malt, the proportion of malting malt should not exceed 15% by weight for technological reasons. total wort.

The Chilean carrot is the so-called The gluten-free pseudo-cereal is high in vitamins (thiamine, riboflavin, folic acid, beta-carotene, alcohol-cholesterol and vitamin C) and is an excellent source of trace elements (magnesium, phosphorus, iron and zinc) and essential amino acids. In addition, the proper distribution of carbohydrates in it does not burden the glycemic index of diabetics.

In the production of the beverage according to the invention, a process for the production of conventional double-brewing beer is preferably used, in which the entire batch of Chilean carrot is beaten in a first brewing with a batch of cereal malt corresponding to 5 to 15% by weight. of the total malt, and the remaining part of the cereal malt is added to the semi-finished product thus formed during the second wiping. The next steps are then the same as in the standard production of conventional beer: the wort is cooled to fermentation temperature after mashing, preferably in duplicate, and draining, and then fermented with a suitable brewer's yeast strain, which is added in an amount of 0.4 to 0. .6 liters, preferably 0.5 liters, of dense brewer's yeast per 1 hl of wort. Dense brewer's yeast means a 60% suspension of yeast in water. Any known brewer's yeast can be used for fermentation; suitable are e.g. yeast Saccharomyces pastorianus RIBM 95, Saccharomyces cerevisiae RIBM 139 and Saccharomyces cerevisiae BRY-97, and the like. If necessary, before the main fermentation, e.g. during the bottling of the wort, and / or during the main fermentation, at least one protease is added to the intermediate product, which further hydrolyzes the amount of gluten in the finished beverage by hydrolyzing proteins during further beverage production, especially during the main fermentation (see e.g. CZ patent 303,804). The protease (s) is / are added in an amount depending on their activity during the main fermentation and on the requirements for the resulting amount of gluten in the finished beverage. A particularly suitable protease is a protease with high peptide cleavage activity of proline amino acids in a protein, such as e.g. papain or protease commercially available as Brewers Clarex (manufactured by DSM Food Specialties), which cleaves the proline bond at the carboxyl terminus of amino acids and the like. However, in the same way it is also possible to use industrial preparations used for colloidal stabilization of beer, such as e.g. preparation commercially available under the name Neutrase 0.8L BrewQ (manufactured by Novozymes) and the like.

The main fermentation then takes place at a maximum temperature of 20 ° C, depending on the strain of brewer's yeast used, up to a difference between apparent and achievable fermentation of 3 to 12%. The product thus formed is then cooled to a barrel temperature (up to 6 ° C), saturated and placed in maturation tanks, in which it is aged as required, preferably for 21 days. During ripening, if necessary, hops may be cold-frozen for at least 2 days. Due to the fact that hops are dosed at low temperatures during cold hops, there is no isomerization of hot acids, but only maceration of hop essential oils, which give the resulting beer a distinctive hop aroma and taste. The most suitable hop varieties for cold hops are varieties from the so-called flavor hops groups, with a high content of hop essential oils and, conversely, with a low content of α-hot acids, such as the hop varieties Cascade, Centeniel, Amarillo, East Kent Golding, Hallertau, Kazbek, etc. in an amount of 50 to 250 g / hl. The hops are preferably used in the form of granules, the solid residues of which are removed from the beer after the end of the cold hops (for example by filtration).

According to the process of the invention, a beer-based alcoholic beverage with a gluten content of up to 10 mg per 100 g of dry matter or 2 mg per 100 g of dry matter is prepared, the basic sensory profile of which corresponds to conventional beer or Czech-type beer. In addition, in the case of cold hops, this drink is enriched with a wide range of hop oils, which are reflected in both its aroma and taste. The alcohol content of the beverage thus prepared is, depending on the technology used, about 4 to 15% by volume, preferably about 4 to 8% by volume.

E.g. light lager of the Czech type characterized as a beer with medium to higher medium fullness, medium to stronger bitterness with a mild to medium character, which must be well balanced with a sweet pure malty taste. The alcohol content is in the range of 4 to 5.5% by volume. The heat is not sticky. Sharpness is medium. The color is light gold to dark gold. The intensity of the aroma is lower medium to medium, composed of hop aromas of Czech hops and esters. Traces of diacetyl are allowed. Dimethyl sulfide is unacceptable.

The top-fermented beer is then characterized by medium fullness, medium to stronger bitterness with medium to more pronounced fruit aroma originating from hops. The character of the bitterness is mild to medium. Sharpness is medium to high. The color is gold to dark copper. The intensity of the aroma is medium to high, composed of hop aromas of used hops and esters originating from fermentation strains. Traces of diacetyl and soap flavor are acceptable. Dimethyl sulfide is unacceptable. The intensity of hop aromas is determined by whether or not cold hops have occurred.

To illustrate, four preferred variants of the process for the production of a gluten-reduced beverage according to the invention, including the sensory profile of beverages prepared by these processes, are given.

Example 1

For the preparation of the alcoholic beverage based on reduced gluten content according to the invention, a double mash process was used with double wiping at a temperature of 37 ° C, 50% by weight. sprinkling was formed by sprinkling light barley malt of the Pilsen type and the remaining 50 wt. the sprinkles were formed by the Chilean carrot (quinoa). In the first wiping, a whole batch of Chilean carrot and a part of barley malt, which corresponded to 5% by weight, were fired. of total malt, and the mixture thus formed was heated to 63 ° C, where it remained for 10 minutes. It was then quenched by the addition of water to 52 ° C, after which the remainder of the malt was sprayed. The subsequent double mashing took place classically as in the production of classic beer. 10 g of α-hot acids derived from hops per 100 l of wort were used for hops, 50% of the batch being hops of the Zatecký poloraný čcrvcák variety and the remaining 50% of the batch being the recalculated dose of hop extract from the Hercules variety. The atmospheric hop plant lasted 90 minutes with a total evaporation of 7%.

The intermediate product thus obtained, after separation of the sludge in the vortex vat, was cooled to a fermentation temperature of 10 ° C and fermented with a strain of Saccharomyces pastorianus RIBM 95 in an amount of 0.5 l of dense yeast per 1 hl. During the bottling of the fermented intermediate, a protease (e.g. Brewers Clarex) was added at 2 g / hl, which cleaves barley-derived proteins. The main fermentation then took place at a maximum temperature of 12 ° C until the difference between apparent and achievable fermentation was 5%. The intermediate thus formed was then cooled to 4 ° C, placed in a lager tank and aged for 21 days. The finished beverage was filtered, bottled and pasteurized.

In this way, an alcoholic beverage based on light lager-type beer with a gluten content was prepared, which was below the detection limit by ELISA (Enzyme-Linked ImmunoSorbent Assay), which is 0.74 mg / 100 g, and thus below 2 mg per 100 g. dry matter given by the standard for gluten-free foods. Further parameters of the finished beverage are given in Table 1a.

Table la

Measured parameter Apparent extract % by weight 3.95 Real extract % by weight 5.40 Bulk alcohol % vol. 4.15 Original wort extract % by weight 11.89 Fermentation apparent % 69 Fermentation achievable % 74 Hot fabrics JH 30 Foaming (NIBEM) s / 30 mm 301 Color j. EBC 10.5 Total polyphenols mg / 1 197 Gliadin mg / 1 5

The tasting panel evaluated the sensory profile of this beverage as very similar to the sensory profile of Czech beer - see Table 1b.

Table 1b

Monitored parameter Sharpness 2.6 Fullness 2.8 Bitterness 2.2 Bitterness - culmination 3.1 Bitterness - fading 2.0 Bitterness - character 2.6 The bitter taste 1.4 Sweet taste 1.6 Sour taste 1.5 Hop aroma 1.5 Fruit / ester aroma 1.2 Yeast aroma 0.8 Perfume aroma 0.7 Cereal aroma 1.1 Balance 2.1 General impression 3.6

The character of the heat is rated on a scale of 1 to 5, where 1 is "very fine", 5 "very rough, sticky".

Balance is rated on a scale of 1 to 5, where 1 is "best", 5 is "unbalanced". Popularity and overall impression are rated on a scale of 1 to 9 in 0.5 increments, where 1 is the "best" and 9 is the "worst".

Other descriptors are rated on a scale of 0 to 5, where Oje is "none" and 5 is "very strong".

Example 2

For the preparation of the alcoholic beverage based on reduced gluten content according to the invention, a double mash process was used with double wiping at a temperature of 52 ° C, with 70 wt. sprinkling was formed by sprinkling light barley malt of the Pilsen type and the remaining 30 wt. the sprinkles were formed by the Chilean carrot. In the first wiping, a whole batch of Chilean carrot and a part of barley malt, which corresponded to 10% by weight, were shot. of total malt, and the mixture thus formed was heated to 63 ° C, where it remained for 10 minutes. It was then cooled by adding water to 52 ° C and the remaining malt was shot. The subsequent double mashing took place classically as in the production of classic beer. 11 g of α-hot acids derived from hops per 100 l of wort were used for hops, with 50% of the dose being hops of the Žatecký poloraný červeňák variety and the remaining 50% of the dose being the recalculated dose of hop extract from the Hercules variety. The atmospheric hop factory lasted 90 min. with a total evaporation of 7%.

The intermediate thus formed, after separating the sludge in the vortex vat, was cooled to a fermentation temperature of 10 ° C and fermented with a strain of Saccharomyces pastorianus RIBM 95 in an amount of 0.5 l of dense yeast per 1 hl. Brewers Clarex enzyme was added at 3 g / hl during the bottling of the fermented intermediate. The main fermentation took place at a maximum temperature of 12 ° C until the difference between apparent and achievable fermentation was 6%. The product thus formed was then cooled to 4 ° C, placed in a lager tank and aged for 21 days. The finished drink was filtered, bottled and pasteurized.

In this way, a light lager-based alcoholic beverage with a gluten content was prepared, which was below the detection limit by ELISA (0.74 mg / 100 g) and thus below 2 mg per 100 g of dry matter given by the gluten-free food standard. Further parameters of the finished beverage are given in Table 2a.

Table 2a

Measured parameter Apparent extract % by weight 3.80 Real extract % by weight 4.15 Bulk alcohol % vol. 4.40 Original wort extract % by weight 12.3 Fermentation apparent % 70 Fermentation achievable % 76 Hot fabrics JH 35 Foaming (NIBEM) s / 30 mm 305 Color j.EBC 9.5 Total polyphenols mg / 1 210 Gliadin mg / 1 6

The tasting panel evaluated the sensory profile of this beverage as very similar to the sensory profile of Czech beer - see Table 2b.

Table 2b

Monitored parameter Sharpness 3.0 Fullness 2.7 Bitterness 2.3 Bitterness - culmination 3.5 Bitterness - fading 2.3 Bitterness - character 3.0 The bitter taste 1.4 Sweet taste 1.5 Sour taste 1.8 Hop aroma 1.7 Fruit / ester aroma 1.6 Yeast aroma 0.9 Perfume aroma 0.9 Cereal aroma 0.8 Balance 2.1 General impression 3.8

Example 3

For the preparation of the alcoholic beverage based on reduced gluten content according to the invention, an infusion mashing process was used with spreading at a temperature of 52 ° C, 35% by weight. The bulk consisted of light barley malt with a high diastatic capacity (min. 320 J.K.), 60 wt. Chilean carrot and 5 wt. carapils malt. 11 g of α-hot acids derived from hops per 100 l of wort were used for hops, with 40% of the batch being Sládek hops and the remaining 60% being the recalculated batch of Centeniel (30%) and Sorachi Ace (30%) granulated hops. The atmospheric hop plant lasted 70 minutes with a total evaporation of 5%.

The intermediate product thus obtained, after separation of the sludge in the vortex vat, was cooled to a fermentation temperature of 17 ° C and fermented with a strain of Saccharomyces cerevisiae RIBM 139 in an amount of 0.5 l of dense yeast per 1 hl. Brewers Clarex enzyme was added at 2 g / hl during the bottling of the fermented intermediate. The main fermentation took place at a maximum temperature of 20 ° C until the difference between apparent and achievable fermentation was 3%. The intermediate thus formed was then cooled to 6 ° C, placed in a lager tank and aged for 21 days at 0 to 1 ° C. The finished beverage was filtered, bottled and pasteurized.

In this way, an alcoholic beverage based on top-fermented beer with a gluten content was prepared which was below the detection limit by ELISA (0.74 mg / 100 g) and thus below 2 mg per 100 g of dry matter given by the gluten-free food standard. Further parameters of the finished beverage are given in Table 3a.

Table 3a

Measured parameter Apparent extract % by weight 3.48 Real extract % by weight 4.44 Bulk alcohol % vol. 4.70 Original wort extract % by weight 12.4 Fermentation apparent % 80 Fermentation achievable % 83 Hot fabrics JH 35 Foaming (NIBEM) s / 30 mm 254 Color j. EBC 16.8 Total polylenols mg / 1 201 Gliadin mg / 1 5

The tasting panel evaluated the sensory profile of this beverage as very similar to the sensory profile of Pále Ale beer - see Table 3b.

Table 3b

Monitored parameter Sharpness 2.8 Fullness 2.6 Bitterness 2.2 Bitterness - culmination 3.1 Bitterness - fading 2.4 Bitterness - character 2.8 The bitter taste 1.2 Sweet taste 1.5 Sour taste 1.7 Hop aroma 2.2 Fruit / ester aroma 1.9 Yeast aroma 0.9 Perfume aroma 1.1 Cereal aroma 0.6 Balance 1.2 General impression 0.5 Sharpness 2.1 Fullness 3.7

Example 4

A one-step infusion mashing process with spreading at 67 DEG C., 50% by weight, was used to prepare a gluten-reduced beer-based alcoholic beverage according to the invention. The bulk consisted of light malt of the Pilsen type with high diastatic capacity (min. 320 J.K.) and the remaining 50 wt. Chilean carrot. 16 g of α-hot acids derived from hops per 100 l of wort were used for hops, with 40% of the batch consisting of Sládek hops and the remaining 60% of the batch being the recalculated batch of Kazbek (40%) and Mandarin Bavaria (20%) granulated hops. The atmospheric hop plant lasted 70 minutes with a total evaporation of 5%.

The intermediate product thus obtained, after separating the sludge in a whirlpool, was cooled to a fermentation temperature of 18 ° C and fermented with a strain of Saccharomyces cerevisiae BRY-97 in an amount of 75 g of dried yeast per 1 hl. Brewers Clarex enzyme was added at 2 g / hl during the bottling of the fermented intermediate. The main fermentation took place at a maximum temperature of 20 ° C until the difference between apparent and achievable fermentation was 3%. The intermediate thus formed was then cooled to 6 ° C, placed in a lager tank and aged for 21 days at 0 to 1 ° C. The finished beverage was then filtered, bottled and pasteurized.

In this way, an alcoholic beverage based on top-fermented lager containing gluten was prepared, which was below the detection limit by ELISA (0.74 mg / 100 g) and thus below the limit of 2 mg per 100 g of dry matter given by the standard for gluten-free foods. Further parameters of the finished beverage are given in Table 4a.

Table 4a

Measured parameter Apparent extract % by weight 5.01 Real extract % by weight 5.84 Bulk alcohol % vol. 7.90 Original wort extract % by weight 18.1 Fermentation apparent % 78 Fermentation achievable % 81 Hot fabrics JH 63 Foaming (NIBEM) s / 30 mm 279 Color J.EBC 12.8 Total polyphenols mg / 1 304 Gliadin mg / 1 6

The tasting panel evaluated the sensory profile of this beverage as very similar to the sensory profile of American Strong Ale beer - see Table 4b.

Table 4b

Monitored parameter Sharpness 2.5 Fullness 3.7 Bitterness 2.4 Bitterness - culmination 4.0 Bitterness - fading 2.8 Bitterness - character 2.5 The bitter taste 1.1 Sweet taste 2.2 Sour taste 1.8 Hop aroma 2.3 Fruit / ester aroma 2.8 Yeast aroma 0.9 Perfume aroma 1.7 Citrus aroma 1.4 Cereal aroma 0.6 Balance 1.9 General impression 3.4

Example 5

For the preparation of the alcoholic beverage based on reduced gluten content according to the invention, a two-mash process was used with wiping at 37 ° C, 35% by weight. The bulk consisted of light Pilsner-type malt with a protein content of less than 8% (so-called low protein malt) and the remaining 65% by weight. Chilean carrot. In the first wiping, a whole batch of Chilean carrot and a part of barley malt, which corresponded to 5% by weight, were shot. of the total malt, and the mixture thus formed was heated to 63 ° C, where it remained for 10 minutes. It was then cooled by adding water to 52 ° C and the remaining malt was shot. This was followed by a 15-minute breakdown for protein cleavage. The subsequent double mashing took place classically as in the production of classic beer. 10 g of α-hot acids derived from hops per 100 l of wort were used for hops, with 30% of the dose being hops of the Žatecký poloraný červeňák variety and the remaining 70% of the dose being the recalculated dose of hop extract from the Hercules variety. The atmospheric hop plant lasted 90 min. with a total evaporation of 7%.

The intermediate thus formed, after separating the sludge in the vortex vat, was cooled to a fermentation temperature of 10 ° C and fermented with a strain of Saccharomyces pastorianus RIBM 95 in an amount of 0.5 l of dense yeast per 1 hl. The main fermentation took place at a maximum temperature of 12 ° C to the difference between apparent and achievable fermentation of 7.5%. The product thus formed was then cooled to 4 ° C, placed in a lager tank and aged for 21 days. The finished beverage was filtered, bottled and pasteurized.

In this way, a light lager-based alcoholic beverage with a gluten content was prepared which was below the detection limit of the EL1SA test (0.74 mg / 100 g) and thus below 2 mg per 100 g of dry matter given by the gluten-free food standard. Further parameters of the finished beverage are given in Table 5a.

Table 5a

Measured parameter Apparent extract % by weight 3.21 Real extract % by weight 4.15 Bulk alcohol % vol. 5.1 Original wort extract % by weight 12.1 Fermentation apparent % 73.5 Fermentation achievable % 66 Hot fabrics JH 32 Foaming (NIBEM) s / 30 mm 231 Color j. EBC 10.5 Total polyphenols mg / 1 174 Gliadin mg / 1 7

The tasting panel evaluated the sensory profile of this beverage as very similar to the sensory profile of Czech beer - see Table 5b.

Table 5b

Monitored parameter Sharpness 2.6 Fullness 2.7 Bitterness 2.1 Bitterness - culmination 3.2 Bitterness - fading 2.0 Bitterness - character 2.5 The bitter taste 1.0 Sweet taste 1.7 Sour taste 1.5 Hop aroma 1.5 Fruit / ester aroma 1.3 Yeast aroma 0.9 Perfume aroma 0.9 Cereal aroma 1.2 Balance 2.2 General impression 3.7

Claims (11)

PATENT CLAIMS A process for the preparation of an alcoholic beverage based on beer with a gluten content of up to 10 mg per 100 g of dry matter by Czech-type beer production technology, the wort comprising Chilean carrot and cereal malt, characterized in that the main fermentation worts wort containing 35 to 70% by weight of cereal malt and 30 to 65 wt. unsweetened Chilean carrot. A process for preparing an alcoholic beverage according to claim 1, characterized in that the malt is barley or wheat malt. A process for preparing an alcoholic beverage according to claim 1, characterized in that the malt is carapils type malt. The method for preparing an alcoholic beverage according to claim 1, further comprising up to 35% by weight. colored malt with a color up to 60 j. EBC. Process for the preparation of an alcoholic beverage according to claim 1, characterized in that the cereals and in that the cereals and in that they sweeten and in that before the main fermentation and / or during the main fermentation and / or during the maturation of the beverage , resp. at least one protease is added to the maturing beverage, which reduces the amount of gluten in the beverage by hydrolyzing it during the preparation of the beverage. A process for the preparation of an alcoholic beverage according to claim 1, characterized in that a process for the production of double-spread beer is used, wherein in the first spread the entire batch of Chilean carrot is sprayed with a batch of cereal malt corresponding to 5 to 15% by weight. of the total malt, and the remaining part of the malt is added to the semi-finished product thus formed in the second wipers. Method for preparing an alcoholic beverage according to claim 1, characterized in that the mashing takes place in two mash. The method for preparing an alcoholic beverage according to claim 1, characterized in that the mashing is performed by infusion. Method for preparing an alcoholic beverage according to claim 1 or 5, characterized in that during the maturation this beverage has been cold-cold for at least 2 days. A beer-based alcoholic beverage with a gluten content of up to 10 mg per 100 g of dry matter, prepared by the process according to any one of claims 1 to 9. The alcoholic beverage according to claim 10, wherein the wort contains up to 15% by weight. colored malt with a color up to 60 j. EBC. End of document