The prospects of using buckwheat and buckwheat malt for the production of low-gluten beer are shown. The choice and quantity of unmalted raw materials - crushed white buckwheat and buckwheat malt for the production of low-gluten beer (95% barley malt and 5% buckwheat malt or crushed white buckwheat) are substantiated. Beer brewed with a partial replacement of barley malt for buckwheat malt has better physicochemical properties than beer brewed with a partial replacement of barley malt for crushed white buckwheat. For the production of low-gluten beer, it is recommended to use 5% buckwheat malt as a low-gluten raw material.
