Millet as an economically significant raw material for the production of gluten free beer

Popović, Vera and Latković, Dragana and Popović, Dragana and Sikora, Vladimir and Ilin, Sonja and Šarčević-Todosijević, Ljubica and Jovanović Todorović, Marijana (2025) Millet as an economically significant raw material for the production of gluten free beer. In: VIII Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i pivarska industrija“. Institut za ratarstvo i povrtarstvo, Novi Sad, pp. 43-44. ISBN 978-86-81986-17-2

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Abstract

Brewing is among the oldest biotechnological processes in which barley and wheat malt are used as conventional raw materials. Barley is the most commonly used cereal for beer production. Unconventional cereals are also successfully used in the brewing industry to produce malt which then serves as a raw material for beer: rice is used in Asia, maize in America, millet and sorghum in Africa. Beer in India has been brewed from rice or millet for thousands of years. Worldwide, 85–90% of beer production is now produced with adjuvants. There is great interest in obtaining a range of gluten-free beers, new ranges of non-alcoholic or low-alcohol beers and beers with an extended shelf life, while respecting the current food safety regulations, according to which millet, a gluten-free cereals, can be used in the production of recipes. Millet is one of the oldest crops, dating back to 2800 BC. There are a large number of species in the genus Panicum. Common millet (Panicum miliaceum L.) is mostly grown in us. It is a gluten-free, alkaline cereal used in human nutrition, livestock nutrition, for the beer production, alcohol, etc. This study analyzes beer production in the world and proposes the use of millet (Panicum miliaceum L.) as a raw material in beer production, highlighting the advantages it recommends in this regard. Brewing is a food production process that began in the Middle East 10,000 years ago. Today, with almost 200 billion liters per year, beer is one of the most widely consumed low-alcohol beverages in the world, after water and tea it is the third most widely consumed beverage. The largest producer of beer in the world is China, followed by USA and Brazil. In Europe, Germany has the highest rates of beer consumption and production. Thanks to its starch content, millet is suitable for fermentation, which makes it an alternative for special types of beer or for people with gluten intolerance. The gluten-free beer industry is growing rapidly. Gluten-free beer is increasingly in demand on the market, in order to protect consumers who are allergic to gluten, especially people with celiac disease.

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