Hi Linella,
Most beer in oz is made from barley not wheat. And I think it is ok because of the process it goes through to make the beer. So enjoy. My favs are Boags premium light or Redback a beer produced by Matilda Bay Brewing which started life as a whet beer. Maybe steer clear of the mass produced and try a "boutique beer'?
http://www.alabev.com/ingredie.htmMalting: Barley must be malted before being used to brew beer. Malting is a process of bringing grain to its highest point of possible soluble starch content by allowing it to sprout roots (germinate) and take the first step to becoming a normal, photosynthesizing plant. It is at this point that the seed is rich in the starch it needs to use as food for growth. Then, the maltster heats the grain to a temperature that stops the growth process but allows a natural enzyme, diastase, (which converts starch into sugar or maltose) to remain active. It is this sugar or maltose that the yeast metabolizes into carbon dioxide and ethyl alcohol. Some of the malted barley is or can be heated at a higher temperature to roast it. The roasted malted barley no longer has the active enzymes needed to turn the starch into sugars, but does impart characteristics that add flavor to the beer. The degree of roasting determines the color of the beer and the greatest roasted malted barley will impart its roasted flavor to the beer.
