Do All Malt Beverages Contain Gluten? The Definitive Answer

December 7, 2025 •

3 min read

While most people assume all products containing malt have gluten, this isn't strictly true, though a strong majority do. The key lies in the source ingredient: if the malt is derived from a gluten-containing grain like barley, the beverage will contain gluten. However, some specialty products use malt from naturally gluten-free grains such as rice or quinoa.

Quick Summary

The vast majority of malt beverages, including most beers and malt liquors, contain gluten because they are made from barley. Alternatives exist, as some products use gluten-free grains to produce malt, making label reading crucial for those on a gluten-free diet.

Key Points

Not All Malt Has Gluten: While barley is the most common source, some products use malt derived from gluten-free grains like rice or quinoa.
Read Labels Carefully: The term 'malt' on an ingredient list usually indicates barley malt and therefore contains gluten, even if other ingredients are gluten-free.
Most Standard Beers Contain Gluten: Conventional beers, ales, and stouts are brewed with malted barley and are not gluten-free.
Choose Certified Gluten-Free Products: Look for labels or certifications from organizations that guarantee the product was made with naturally gluten-free ingredients and processed to avoid contamination.
Distinguish 'Gluten-Free' from 'Gluten-Removed': Products labeled 'gluten-removed' start with gluten-containing grains and may still be unsafe for those with celiac disease, despite testing below 20 ppm.
Look for Alternatives: Naturally gluten-free beverages like hard ciders, hard seltzers, wine, and spirits (if distilled) are safe options.
Check for Hidden Malt: Be aware that malt extract is used as a flavor in many packaged foods and beverages, not just beer.

What Is Malt and Where Does It Come From?

Malt is created through a process called malting, where cereal grains are soaked in water and allowed to germinate. This process converts starches into sugars that are vital for fermentation in brewing. While barley is the most traditional grain used for malting, it is not the only option. This is a critical distinction for anyone concerned with gluten content. If the malt comes from barley, it contains gluten. If it is made from a gluten-free grain, it does not.

The Role of Barley Malt in Beverages

The prominence of barley malt in the beverage industry is what causes much of the confusion. Many common beverages that use a malt base, from traditional beers and stout to malted milkshakes, derive their malt from barley.

Beers and Ales: The vast majority of standard beers, ales, and lagers are brewed with malted barley, making them off-limits for a gluten-free diet.
Malt Liquors: These high-alcohol fermented beverages are typically made from malted barley combined with other adjuncts like corn or rice, and are not gluten-free.
Malt Extracts and Flavorings: Ingredients like barley malt extract are used as flavor enhancers in various products, including cereals and chocolates, rendering them unsuitable for those with celiac disease.

The Rise of Gluten-Free Malt Alternatives

With the increase in gluten intolerance and celiac disease diagnoses, manufacturers have responded by developing new malting techniques using alternative grains. These specialty products cater specifically to the gluten-free community.

Gluten-free Grains: Brewers now use grains such as sorghum, millet, buckwheat, rice, and quinoa to create safe malt substitutes.
Dedicated Breweries: Entire breweries, like Holidaily and Ghostfish, are dedicated to producing gluten-free beverages, eliminating the risk of cross-contamination.
Gluten-Removed vs. Gluten-Free: Consumers must understand the difference. Gluten-free beer is brewed exclusively with non-gluten grains, while gluten-removed (or gluten-reduced) beer starts with gluten-containing grains and is treated with enzymes to reduce gluten to below 20 parts per million (ppm). The safety of gluten-removed products for those with celiac disease is debated, and the FDA still requires labeling of the original ingredients.

Comparison of Malt Beverage Types and Gluten Content


Beverage Type	Primary Malt Source	Gluten Content	Safe for Celiac?
Standard Beer (Ale, Lager, Stout)	Malted Barley	High	No
Malt Liquor	Malted Barley + Adjuncts	High	No
Non-alcoholic Malt Drinks (e.g., Goya Malta)	Malted Barley	High	No
Gluten-Free Beer (Sorghum-based)	Sorghum, Rice, Millet	None	Yes
Gluten-Removed Beer (e.g., Omission)	Barley (enzymatically treated)	Reduced (<20 ppm)	Unsafe for Celiac/Sensitive
Hard Seltzer	Fermented Sugar	None	Yes

Decoding Labels and Identifying True Gluten-Free Options

Reading beverage labels is paramount for anyone on a gluten-free diet. The presence of the word "malt" often signals a barley-based product, even if the primary ingredient is rice or corn. Food labels are required to clearly state common allergens, and a "gluten-free" certification provides the highest level of assurance.

For products regulated by the FDA, a product can only be labeled "gluten-free" if it contains less than 20 ppm of gluten and is not made from a gluten-containing grain that has been processed to remove gluten. For fermented or hydrolyzed products, like beer, regulation can be complex. This makes verification critical.

The Importance of Manufacturer Transparency

Consumers should look for certification marks from organizations like the Gluten-Free Certification Organization (GFCO). These third-party certifications indicate rigorous testing and adherence to strict standards, often testing below 10 ppm of gluten. When a beverage is not clearly labeled, the only reliable course of action is to contact the manufacturer directly to inquire about ingredients and potential cross-contamination. Dedicated gluten-free facilities provide the safest products for those with severe sensitivities.

Conclusion

To answer the question, "Do all malt beverages contain gluten?" definitively: no, but most traditional ones do. The term "malt" is not synonymous with gluten, but since barley is the most common source, it's a reliable indicator of gluten presence in standard beverages. However, the market for truly gluten-free alternatives, crafted from non-gluten grains like sorghum or millet, is growing. By carefully reading labels, understanding the difference between gluten-free and gluten-removed products, and opting for certified brands, individuals with celiac disease or gluten sensitivity can make informed and safe beverage choices.

Note: This article is for informational purposes only and is not medical advice. Consult with a healthcare professional or dietitian for personalized guidance on managing celiac disease or gluten sensitivity.

Frequently Asked Questions

Gluten-free beer is brewed exclusively with naturally gluten-free ingredients like sorghum or rice. Gluten-removed beer is brewed with traditional gluten grains (like barley) but is treated with an enzyme to break down the gluten proteins to a low level (<20 ppm). The safety of gluten-removed beer for people with celiac disease is highly controversial, and it is not recommended for those with the condition.

The fermentation process for malt vinegar is considered sufficient to reduce the gluten to a safe level, according to Coeliac UK. However, the label should still be checked for a specific 'gluten-free' certification to be completely safe, as some products might have additional barley malt extract added later.

No, traditional malted milkshakes are not gluten-free because they are made with malted barley extract. Brands like Ovaltine, a common malted milk flavoring, also contain barley malt and should be avoided on a gluten-free diet.

Malt can be made from a variety of naturally gluten-free grains and pseudo-grains, such as millet, buckwheat, oats, corn, rice, and quinoa. Specialty malt houses produce these ingredients for use in dedicated gluten-free products.

Yes, distilled spirits are generally considered safe, even if made from gluten-containing grains. The distillation process effectively removes the gluten proteins, making the final product gluten-free. However, some very sensitive individuals may choose to avoid them, and one should be cautious of any added flavorings after distillation.

Many processed foods that appear to be made from gluten-free ingredients are not truly gluten-free due to the addition of barley malt extract for flavor. Rice Krispies and many other breakfast cereals, despite being rice-based, contain barley malt and are therefore not gluten-free.

The most reliable way is to look for a clear 'gluten-free' certification on the product packaging. Some manufacturers use a certified logo from a third-party organization, which verifies the product's ingredients and processing to ensure it meets safety standards for gluten-free diets.