The Gluten Problem in Traditional Lagers
Most conventional beer, including lager, is brewed using malted barley, and often wheat or rye. These grains contain gluten, a protein that triggers an autoimmune reaction in people with coeliac disease and causes other symptoms in those with gluten sensitivity. The brewing process does not eliminate this gluten, making traditional lagers unsuitable for anyone following a gluten-free diet for medical reasons.
How is traditional lager brewed?
The standard brewing process for lager involves:
- Malting: Grains like barley are soaked in water and allowed to sprout to develop enzymes that convert starches to sugars.
- Mashing: The malted grain is mixed with hot water, activating the enzymes and creating a sugary liquid called 'wort'.
- Boiling: The wort is boiled with hops for flavour and bitterness.
- Fermentation: The liquid is cooled and yeast is added, which consumes the sugars and produces alcohol and carbonation. It is during the initial stages with the malted grains that gluten is introduced.
The Two Types of Gluten-Free Lagers
Thankfully, the growing demand for gluten-free products has led to two distinct categories of safe alternatives for lager lovers.
1. Naturally Gluten-Free Lagers
These are brewed from start to finish using alternative, naturally gluten-free grains.
- Sorghum: A popular choice for a malty flavour profile.
- Rice and Millet: Often used for a lighter, cleaner taste.
- Buckwheat: A pseudo-grain that adds a unique flavour complexity.
These beers never come into contact with gluten-containing ingredients, making them the safest option, especially for those with coeliac disease who must avoid any cross-contamination. Examples of naturally gluten-free lagers and beers include Aurochs Brewing Light Lager and Lakefront Brewery's New Grist Pilsner.
2. Gluten-Reduced Lagers
This method involves brewing the lager with traditional gluten-containing grains like barley, but then using an enzyme (such as Brewers Clarex®) during fermentation to break down the gluten proteins. The resulting beer must be tested to ensure its gluten content is below 20 parts per million (ppm), the legal threshold for labelling a product 'gluten-free' in many regions.
- Labeling Issues: Legally, products like these must still declare they are brewed with a gluten-containing ingredient, for example, 'contains barley'.
- Coeliac Concerns: Some organisations and experts, including Beyond Celiac, advise that individuals with coeliac disease should be cautious with gluten-reduced beers. The testing methods may not detect all gluten fragments, and some sensitive individuals may still react.
Comparison Table: Naturally GF vs. Gluten-Reduced
| Feature | Naturally Gluten-Free Lager | Gluten-Reduced Lager |
|---|---|---|
| Brewing Ingredients | Uses naturally gluten-free grains (rice, corn, millet, sorghum). | Uses traditional gluten-containing grains (barley, wheat). |
| Gluten Content | Contains zero gluten from the source. | Contains less than 20 ppm gluten due to enzyme treatment. |
| Labelling | Can be labelled 'Gluten-Free' without the 'contains barley' warning. | Must state 'contains barley' or similar, even if labelled 'Gluten-Free' in some areas. |
| Best for Coeliacs? | Generally considered the safest option due to zero initial gluten content and minimal cross-contamination risk. | Caution is advised; some very sensitive individuals may still react to residual gluten fragments. |
| Taste Profile | Can sometimes have a different or slightly thinner mouthfeel depending on the grain used. | Often maintains a taste profile very close to traditional lagers as it uses similar base grains. |
| Cross-Contamination | Less risk, especially if brewed in a dedicated gluten-free facility. | Higher potential for cross-contamination if brewed on shared equipment. |
How to Find a Safe Gluten-Free Lager
Finding a safe gluten-free lager requires careful label reading and a little research. Look for products that are clearly certified gluten-free, often marked with the crossed-out ear of corn symbol or approved by a national coeliac society.
Where to start your search
- Supermarket Free-From Aisle: Many large supermarkets now stock a range of certified gluten-free beers and lagers.
- Specialty Drink Retailers: Online and physical stores focusing on craft beer or special dietary needs often have a dedicated gluten-free selection.
- Dedicated Gluten-Free Breweries: Seeking out breweries that operate in 100% gluten-free facilities eliminates all risk of cross-contamination. For example, Aurochs Brewing Co. and Ghostfish Brewing Company.
What to look for on the label
- Explicit 'Gluten-Free' Label: This is the most important indicator. However, if you have coeliac disease, check for additional warnings.
- 'Crafted to reduce gluten' / 'Gluten-Reduced' Label: These are a warning sign for coeliacs due to potential issues with the enzyme process and testing accuracy.
- Ingredient List: Confirm the use of naturally gluten-free grains like rice, millet, or sorghum instead of barley. If barley is listed, it's a gluten-reduced beer and should be approached with caution.
For more information on coeliac disease and gluten-free diets, resources from reputable organisations like Coeliac UK are invaluable.
Conclusion: Navigating Your Gluten-Free Choices
While standard lager is off-limits for those on a gluten-free diet due to its barley content, plenty of safe and delicious alternatives exist. The key is understanding the difference between naturally gluten-free and gluten-reduced lagers and choosing based on your sensitivity level. For those with coeliac disease, naturally gluten-free options or those from dedicated facilities offer the highest level of safety. For individuals with less severe sensitivities, a gluten-reduced lager might be suitable, but always err on the side of caution. With a little diligence, enjoying a crisp, refreshing lager is still very much on the menu.
