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[[File:Alternative cereals fig3.JPG|600pxnone|thumbnailthumb|700px|[https://link.springer.com/article/10.1007/s00217-019-03372-3 Source: On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts. Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Kieran M. Lynch, Elke K. Arendt. Eur Food Res Technol (2019). DOI: https://doi.org/10.1007/s00217-019-03372-3.] Re-posted with permission from Konstantin Bellut.]]