A gluten-free beer obtained from a mixture of starting materials comprising at least one gluten-free cereal and enzymes for saccharifying the starch contained in this cereal, which is preferably chosen from the group comprising buck wheat, sorghum and millet and is advantageously buck wheat; such a beer is obtained by a method comprising a stage of saccharifying a mixture comprising at least one gluten-free cereal and saccharification enzymes, in particular amylolytic enzymes and glucanase, and is particularly suitable for consumption by gluten-intolerant individuals.

DETAILED DESCRIPTION OF THE INVENTION The invention will now be described in its preferred embodiments, by way of non-limiting examples, in order to allow it to be understood more clearly. 
 EXAMPLE 1 2650 kg of buck wheat, 3.5 kg of calcium chloride, 4 kg of calcium sulphate, 13 kg of caramel (EU category E150C) and 9 m 3 of water are mashed in a copper for a period of 30 min and at a temperature of 50° C. 4.5 kg of a-amylase is added to the mixture thus obtained, which is then raised to 78° C. over a period of 15 min, left at this temperature for a period of 15 min and then brought to the boiling point and left at that temperature for 30 min. Next, the mash is cooled to 64° C. by addition of 6.5 m 3 of water. 5 liters of orthophosphoric acid are also added, giving the mash a pH of 5.6±0.1. The contents of the copper are transferred into a mash tun, into which 4.5 kg of a mixture of glucanase and a-amylase (1:1) and 4.5 kg of protease are added. At this point the saccharification stage starts, during which the starches contained in the buck wheat are converted into fermentable sugars by the action of the added enzymes, and the mixture remains at a temperature of 64° C. for 30 min. The temperature is then raised to 720° C. over a period of 15 minutes and is maintained at this value for 25 min; the temperature is then raised to 76° C. (ideal temperature for the filtration) and is maintained at this value for 10 min. At this point, the liquid (first wort) is separated out and about 10 m 3 of water are then added in order to extract all of the sugar from the spent grains. The filtrate thus obtained is transferred into a cooking copper and 3 m 3 of water and 2650 kg of corn syrup are added (50:50 buck wheat/corn syrup weight ratio). The mixture thus obtained is boiled until 7-8% of the total mass has evaporated off. As soon as the mixture begins to boil, 4 kg of HNB hop extract with 30% of alpha acids and 6 liters of ortho-phosphoric acid are added in order to give the solution a pH of 5.2±0.1. After boiling for 40 minutes, a further 10 kg of Pel.T90 hops are added. The product thus obtained is then transferred into a whirl pool in order to separate the coagulated proteins and the hop grain from the liquid phase. A wort is thus obtained which is ready for fermentation. To this end, it is cooled to a temperature of 13° C., aerated with 10 ppm of oxygen and Saccharomyces carlsbergensis yeast is added, which is purified beforehand of any possible trace of gluten by repeated washing with water, and in solution at a concentration of 50% (one liter per one hundred liters of wort, so as to obtain a density of 16 million cells/ml). The initial fermentation temperature is 13° C., but rises to 14° C. within the first 12 hours. The liquid then remains at this temperature until a value of 5° P. is reached, after which the temperature is allowed to increase to a maximum of 16° C., and remains at this value until the fermentation is complete and a total diacetyl concentration of <0.15 ppm is reached (168-192 hours). The beer is then separated from the yeast, transferred and matured by conventional techniques. The gluten-free beer thus obtained has the 1 Original gravity (% w) 11.30 pH 3.8 Original gravity (% v) 11.79 Head retention (sec) 250 Real extract (% v) 3.75 Colour (EBC) 6.0 Apparent extract (% v) 1.90 Bitterness (EBU) 20 Alcohol (% v) 5.0 Total nitrogen (mg/l) 180 Limit attenuation (%) 87.0 CO 2 (g/l) 5.5 
 EXAMPLE 2 The process described in Example 1 is repeated with the same experimental methods and procedures, changing only the amounts of the starting materials, i.e. using 3180 kg of buck wheat and 2120 kg of corn syrup. The gluten-free beer thus obtained has the 2 Original gravity (% w) 11.30 pH 3.9 Original gravity (% v) 11.79 Head retention (sec) 280 Real extract (% v) 3.75 Colour (EBC) 6.0 Apparent extract (% v) 1.90 Bitterness (EBU) 20 Alcohol (% v) 5.0 Total nitrogen (mg/l) 210 Limit attenuation (%) 87.0 Co 2 (g/l) 5.5 
 EXAMPLE 3 The process described in Example 1 is repeated with the same experimental methods and procedures, changing only the amounts of the starting materials, i.e. using 2120 kg of buck wheat and 3180 kg of corn syrup. The gluten-free beer thus obtained has the following characteristics: 3 Original gravity (% w) 11.30 pH 3.7 Original gravity (% v) 11.79 Head retention (sec) 220 Real extract (% v) 3.75 Colour (EBC) 6.0 Apparent extract (% v) 1.90 Bitterness (EBU) 20 Alcohol (% v) 5.0 Total nitrogen (mg/l) 150 Limit attenuation (%) 87.0 CO 2 (g/l) 5.5