Several studies have focused on the production of beer from glutenfree
cereals such as rice, maize, millet, and pseudocereals such as
buckwheat, quinoa, and amaranth since they are gluten free with
compounds that are claimed to have positive effects on health (Arendt
and Dal Bello, 2008). Maccagnan et al. (2004) used buckwheat mainly as
an unmalted adjunct in micro brewing for the production of gluten free
beer. The results of this study revealed that buckwheat has suitable
beer-making properties with regard to both appearance and taste. The
aim of this work was to evaluate the possible correlation among
polyphenols, flavanoids content and antioxidant activity (AA) of craft
beers produced with increasing amount of buckwheat (0%, 20% and
40% w/w). All beers were bottle conditioned.
