Do Hops Have Gluten in Them? A Clear Answer for Celiac and Gluten-Sensitive Beer Lovers

December 11, 2025 •

4 min read

Over 3.2 million Americans have celiac disease, requiring them to avoid gluten, and many others have a gluten sensitivity. This has led many to question whether a key beer ingredient, hops, contains gluten. The short answer is that hops are naturally gluten-free, but that doesn't mean all beer is safe to drink.

Quick Summary

Hops, which are the flowers of the Humulus lupulus plant, are naturally gluten-free. However, most beer contains malted barley or wheat, which introduces gluten, making standard beer unsafe for those with sensitivities.

Key Points

Hops are Gluten-Free: Hops are flowers from the Humulus lupulus plant and do not contain gluten proteins.
Gluten is in the Grains: The primary source of gluten in most beers is the use of malted barley, wheat, or rye.
Not All Beer is Safe: The presence of hops does not guarantee a beer is gluten-free; always check the other ingredients.
Beware of Cross-Contamination: For severe celiac disease, even small amounts of gluten from shared brewing equipment can cause a reaction.
Certified Gluten-Free is Safest: The safest beers for a gluten-free diet are those specifically brewed with alternative grains or certified gluten-free.
Gluten-Reduced is Risky: Beers labeled "gluten-reduced" may still contain traces of gluten, which can be unsafe for individuals with celiac disease.
Alternative Options Exist: Beverages like hop water and hop tea offer hop flavor without the risk of gluten from fermentation.

What Exactly Are Hops?

Hops are the flowers, or cones, of the hop plant (Humulus lupulus), a vigorous climbing vine. For centuries, brewers have used hops to add bitterness, aroma, and flavor to beer, as well as to act as a natural preservative. The specific compounds that give hops their characteristics are found in a yellowish, waxy substance called lupulin, located within the hop cones. These compounds, including alpha acids and essential oils, contain no gluten.

The Anatomy of Hops and Gluten

It's a common misconception that hops are a grain, but this is botanically incorrect. The gluten protein is found in cereal grains such as wheat, barley, and rye, which are part of the grass family (Poaceae). Hops, however, belong to the Cannabaceae family, making them entirely unrelated to gluten-containing grains. A review of the hop plant's chemical composition confirms that it does not produce the glutenin and gliadin proteins that trigger celiac disease.

The Real Source of Gluten in Beer

If hops don't contain gluten, then why isn't standard beer gluten-free? The answer lies in the other core ingredients. Traditional beer is brewed using four main components: water, yeast, hops, and grain. The gluten is primarily introduced through the malted grain, most often barley, but also wheat and rye. During the brewing process, these grains provide the sugars that the yeast ferments into alcohol. It is the proteins within these grains that constitute gluten, making the resulting beverage unsuitable for those with celiac disease or a gluten sensitivity.

Common Gluten-Containing Grains in Beer:

Barley (the most common source)
Wheat
Rye
Spelt
Triticale

Understanding Different Types of Gluten-Free Beer

For those who need to avoid gluten, the market offers several types of beer. It's crucial to understand the distinction between them to ensure your safety.

Comparison Table: Naturally Gluten-Free vs. Gluten-Reduced Beers


Feature	Naturally Gluten-Free Beer	Gluten-Reduced Beer
Primary Ingredients	Uses naturally gluten-free grains like sorghum, rice, millet, or buckwheat.	Uses traditional gluten-containing grains (barley, wheat).
Gluten Removal	No gluten from the start.	Special enzymes are added during brewing to break down gluten proteins.
Gluten Risk	Minimal to no risk of gluten if brewed in a dedicated facility.	May still contain small, trace amounts of gluten, potentially problematic for celiacs.
Flavor Profile	Can differ noticeably from traditional beer due to alternative grains.	Often mimics the flavor profile of traditional beer styles more closely.
Labeling	Can be labeled simply as "Gluten-Free" if below 20 ppm and with no gluten grains.	Must list "contains barley" or wheat under allergen laws, even if labeled gluten-free.

Cross-Contamination and Safety Concerns

While hops are naturally gluten-free, the risk of cross-contamination in the brewery environment is a serious concern for individuals with celiac disease. Many breweries produce both standard and gluten-free beers using the same equipment. Even the smallest trace of gluten can cause a severe reaction. To ensure a truly gluten-free product, it is vital to choose beers that are either certified gluten-free or produced in a dedicated, gluten-free facility. Always read labels carefully and, if in doubt, check the brewery's website or contact them directly about their brewing practices and allergen protocols.

Enjoying Hops Safely on a Gluten-Free Diet

For those who want the flavor of hops without the risks associated with beer, there are other options. Products like hop water and hop tea are gaining popularity and are naturally gluten-free. These beverages infuse water or tea with hops to capture the characteristic aroma and flavor without the need for any grains. For example, some brands like Hoplark specialize in producing naturally gluten-free hop teas and waters. For those who love the complexity of beer, exploring certified gluten-free beers is the safest option. Many craft breweries now offer a wide array of flavors using alternative grains, from hoppy IPAs to rich stouts.

Conclusion: Hops Are Safe, Beer May Not Be

The question of "Do hops have gluten in them?" can be confidently answered with a no. As a flower, hops are naturally free of gluten proteins. The gluten found in most standard beer comes from the malted barley, wheat, or rye used in the brewing process. For those with celiac disease or a gluten sensitivity, understanding this distinction is key to safely navigating beer options. Always choose products that are either brewed with naturally gluten-free grains or are certified gluten-free to avoid the risks of cross-contamination and enjoy the rich, hoppy flavors you love without the worry of gluten. For further information on celiac disease, consult an authoritative source like the Celiac Disease Foundation.

Frequently Asked Questions

No, most beers are brewed with malted barley or wheat, which contain gluten. The hops themselves are gluten-free, but they are just one ingredient in a recipe that typically includes gluten-containing grains.

Naturally gluten-free beer is made with grains that do not contain gluten, such as sorghum or rice. Gluten-removed beer is made with traditional grains (like barley) but is treated with enzymes to break down the gluten proteins.

Gluten-reduced beer is not recommended for people with celiac disease. While it may test below the standard for gluten-free products, trace amounts can remain and cause an autoimmune reaction.

Yes, hops are used to create other beverages like hop water and hop tea, which are naturally gluten-free. They can also be used in some foods or herbal products, though it is less common.

Always look for a certification mark from a recognized gluten-free organization. A beer labeled as "Gluten-Free" must contain 20 ppm or less of gluten. Be wary of beers that mention being "gluten-reduced" or just list hops without detailing the other ingredients.

Yes, cross-contamination is a risk. If a brewery produces both gluten-containing and gluten-free products on the same equipment, trace amounts of gluten could contaminate the gluten-free batch.

Good alternatives include hard ciders, mead, wine, and spirits (not flavored with gluten). Additionally, there is a growing market for naturally gluten-free and certified gluten-free beers brewed with alternative grains like sorghum or millet.