Though beer is a popular drink worldwide, it's usually made from barley, which leaves those with a gluten allergy or intolerance unable to enjoy the frothy beverage. Sorghum, a naturally gluten-free grain, could be an alternative, but complex preparation steps have hampered its widespread adoption by brewers. Now, researchers reporting the molecular basis behind sorghum brewing in the Journal of Proteome Research have uncovered an enzyme that could improve the future of sorghum-based beers.
