![]() ![]() These alternative grains do not contain gluten in any form and can be used to brew a completely gluten-free beer. To be truly gluten-free, beer must be brewed with gluten-free grains like brown rice, sorghum, teff, millet, buckwheat, or quinoa. Just because there is less gluten in the final product does not mean that it will not cause a reaction in those with gluten-related disorders. ![]() ![]() Unfortunately, in studies like “The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer ”, test results indicate that gluten-removed beer is not safe for consumption by people with celiac disease. Originally, this process was promising because laboratory testing could not detect the gluten content in the deconstructed gluten molecules. Don’t trust that these are truly gluten-free products! “Gluten removed” beer is brewed with normal brewing grains like barley and wheat, but the gluten is removed by various processes including introducing enzymes that break down the gluten into smaller pieces, which was hoped to avoid the immune response in celiac patients. You may come across several beers claiming to be “low gluten”, “gluten reduced”, or even “gluten removed”. It is important to note that laboratory testing of gluten levels in beer is not necessarily indicative of whether those with gluten allergies will have a reaction. Remember, anything over 20 ppm of gluten is not considered to be “gluten free”. Some beer styles, like unfiltered wheat beers like Blue Moon, contain substantially more gluten than other styles, like light lagers. For beer drinkers who can consume traces of gluten in small quantities without an adverse reaction, it is worth comparing the gluten content in different types of beer. ![]() Most people with a gluten intolerance should not consume any gluten, even in very small amounts. While a substantial amount of the gluten present in barley malt and wheat is removed from the beer during the brewing process and fermentation process, most beer has above 20 ppm of gluten. Because one of the main ingredients in most beer is barley, rye, and/or wheat, traditional beer contains enough gluten to make it unsafe for those with celiac disease or non-celiac gluten sensitivity to consume.Īccording to the Food and Drug Administration (FDA), any food product cleaning to be “gluten-free” must contain gluten levels of less than 20 parts per million (ppm) of gluten in compliance with regulation 21 CFR 101.91. Unfortunately for those following a gluten-free diet, most traditional beers contain gluten protein. Whatever their reason for avoiding gluten, many people moving to a gluten-free diet have one important question: Does beer contain gluten? Unfortunately, these gluten-rich grains also happen to be the grains most commonly used to brew beer. The types of gluten are found in gluten-containing grains are: Each grain has a slightly different protein, but they all affect those with celiac disease or non-celiac gluten sensitivity. The term “gluten” is a generic term describing a few different proteins found in grain. Even those without celiac disease may have gluten sensitivities and prefer to avoid gluten-rich foods. Unfortunately, for those with a medical condition like celiac disease (an autoimmune disease that creates inflammation of the lower intestine), consuming gluten can cause very painful symptoms. It’s what gives dough its elasticity and makes bread chewy. Gluten is a category of proteins that are present in several types of grain, including wheat, rye, and barley. If you have any gluten-related medical condition, please consult your doctor before consuming any product that may contain gluten. Please note, this article is for information only, and does not constitute any medical advice. Here’s our guide to gluten, beer, and how to give up one without having to give up the other. But what is gluten? And more importantly, can you still drink beer if you can’t consume gluten? Don’t worry, we’ve got you covered. We’ve all heard of it: “gluten free”, “gluten sensitivity”, “gluten allergy”, and quite a few more terms to describe those who cannot or choose not to consume gluten. ![]()
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