Context: Nearly all beer includes barley malt as the majority of the starch. This is because its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash, and act as a filter bed during lautering, when sweet wort is separated from insoluble grain material. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. Some brewers have produced gluten-free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.

Question: What is the main source of starch and most beer?
Answer: barley malt

Question: At what point does barley have it's hull broken up into pieces?
Answer: After malting

Question: What takes the place of barley malt in gluten-free beer?
Answer: sorghum

Question: When is sweet wort separated during the brewing process?
Answer: during lautering

Question: Aside from barley, what is a another product founded beer that might contain gluten?
Answer: wheat

Question: What does all beer include as the majority of malt?
Answer: Unanswerable

Question: What is done to the barley after it is milled?
Answer: Unanswerable

Question: What do the remaining grain pieces act as during lautering?
Answer: Unanswerable

Question: What is the beer containing wheat, barley, and rye called when made with sorghum as well?
Answer: Unanswerable