Changes

Many of the grains listed above are gluten free and are used in gluten free brewing. See the links below for more information on gluten free brewing in general.  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".