This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

本文包括对文献的研究和对无麸质啤酒及其成分生产的可用数据的评估。该文章显示了粮农组织/世卫组织食品法典委员会特殊饮食营养和食品委员会如何定义乳糜泻，无麸质产品和无麸质啤酒。它描述了需要无麸质饮食的饮食依赖性疾病，以及无麸质啤酒的潜在消费者群体。本文介绍了使用燕麦作为酿造麦芽的原料及其在啤酒生产中的用途。它规定了如何修改标准啤酒生产的工艺流程，以使产品满足患有腹腔疾病的患者的要求。