Does Ale Contain Gluten? Everything You Need to Know

December 16, 2025 •

3 min read

According to Coeliac UK, an estimated one in 100 people in the UK suffers from coeliac disease, a serious autoimmune condition where even trace amounts of gluten can cause significant health problems. For this reason, knowing the gluten content of everyday food and drinks, including beverages like ale, is a vital part of managing one's diet.

Quick Summary

Traditional ale is brewed with malted barley and/or wheat, both containing gluten, making it unsafe for a gluten-free diet. However, many genuinely gluten-free ale alternatives are now widely available, using alternative grains or special processes to achieve safe gluten-reduced levels.

Key Points

Traditional Ale Contains Gluten: Most ale is brewed using malted barley, a gluten-containing grain, and is therefore not safe for a gluten-free diet.
Fermentation Does Not Remove Gluten: Unlike distilled spirits, the fermentation process for ale does not remove the gluten proteins from the finished beverage.
Seek Certified Gluten-Free Labels: For safety, look for ales specifically labelled as "certified gluten-free," indicating a gluten content of less than 20 ppm.
Gluten-Removed Beers Require Caution: While some beers are treated to reduce gluten, they may still contain residual gluten and are not recommended for those with celiac disease.
Safe Alternatives Are Available: Options include naturally gluten-free ales made from grains like sorghum, as well as ciders, wines, and hard seltzers.
Gluten Content Varies by Beer Type: Ale generally has a higher gluten content than lager, but less than wheat beer, though none of these are safe for a gluten-free diet.

Why Most Ale Is Not Gluten-Free

At its core, the reason most traditional ale is not gluten-free is because of its main ingredient: malted barley. Ale is a type of beer brewed using a top-fermenting yeast at warmer temperatures, which produces a distinct flavour profile. The process relies on fermentable sugars derived from grains like barley or wheat. Gluten is a protein found naturally in these grains, and because ale is not distilled, the gluten proteins remain in the finished product.

The brewing process for ale involves several key steps:

Malting: Barley grains are steeped in water, allowed to germinate, and then heated to release starches.
Mashing: The malted grain is mixed with hot water to convert starches into fermentable sugars, creating a sweet liquid called wort.
Boiling: Hops are added to the wort during boiling to provide bitterness and aroma.
Fermentation: Yeast is added to the cooled wort, consuming the sugars and producing alcohol and carbon dioxide.

Unlike spirits, where the distillation process effectively removes gluten, the fermentation process for ale does not eliminate the gluten content. As a result, traditional ales are not suitable for those with celiac disease or gluten sensitivity.

Gluten-Free Alternatives and Regulations

For those who must avoid gluten, there are two primary categories of beer and ale to look for:

Naturally Gluten-Free: These beers are brewed using alternative, naturally gluten-free grains such as sorghum, rice, millet, or buckwheat. Brewers like Green's and Ghostfish Brewing Company have built their reputations on producing high-quality, naturally gluten-free beers.
Gluten-Reduced: These are brewed with traditional gluten-containing grains (like barley) but are treated with enzymes during fermentation to break down the gluten proteins. Brands like Omission Pale Ale fall into this category. Legally, a product must contain less than 20 parts per million (ppm) of gluten to be labelled 'gluten-free' in many countries, including the UK and the US. However, it is crucial to note that some individuals with celiac disease may still react to these products, and organisations like Beyond Celiac advise caution.

Labelling and Safety

When selecting a gluten-free ale, the label is your best guide. Look for products specifically labelled with a certified gluten-free symbol, often a crossed-out ear of wheat. This indicates the product has been tested to meet the <20 ppm standard. Be wary of products that are only labelled as 'gluten-removed,' as their safety for all individuals with celiac disease is not guaranteed.

Gluten Content Comparison: Ale vs. Other Beers

To put ale's gluten content into perspective, a 2013 study published by the US National Centre for Biotechnology Information provided estimates for different beer types:


Beer Type	Average Gluten Content (ppm)	Safe for Celiac?
Wheat Beer	25,920	No
Ale	3,120	No
Stout	361	No
Lager	63	No
Certified Gluten-Free	<20	Yes (Typically)

Note: These are average estimates, and specific products may vary. These figures clearly demonstrate why traditional ale and other conventional beers are unsuitable for a gluten-free diet.

A Growing Market for Gluten-Free Choices

Fortunately, the landscape for gluten-free drinkers has changed dramatically in recent years. What was once a niche market with limited options has evolved into a vibrant and creative industry. Consumers can now find a wide variety of excellent gluten-free ales and beers, from crisp pale ales to rich stouts, all brewed with alternative ingredients or processed to be safe for a gluten-free diet.

Beyond just beer alternatives, consumers can also explore other naturally gluten-free beverages:

Hard ciders, made from fermented apples
Wines and sparkling wines, fermented from grapes
Distilled spirits like vodka (from corn or potato) or tequila
Hard seltzers, fermented from sugar cane

Conclusion

In summary, traditional ale, brewed with malted barley or wheat, contains significant levels of gluten and is not suitable for individuals on a gluten-free diet. The brewing process, which relies on these grains, leaves gluten proteins intact in the final product. However, the good news for those with celiac disease or gluten sensitivity is the increasing availability of genuinely gluten-free alternatives. By understanding the difference between naturally gluten-free and gluten-removed products and carefully checking labels for certification, consumers can confidently choose safe and delicious options. The next time you seek a refreshing pint, remember to opt for a product explicitly labelled gluten-free to ensure a safe and enjoyable experience.

For more information on coeliac disease and managing a gluten-free diet, consider visiting the official Coeliac UK website for expert advice and resources.(https://www.coeliac.org.uk)

Frequently Asked Questions

No, traditional ale is not naturally gluten-free. It is typically brewed with malted barley, which contains gluten.

Gluten-free ales are made in two main ways: using naturally gluten-free grains like sorghum or rice, or using enzymes to break down gluten proteins in barley-based recipes to reduce the content below the 20 ppm legal limit.

A 'gluten-free' product is legally certified to contain less than 20 ppm of gluten. A 'gluten-removed' product was originally made with gluten-containing grains but treated to reduce its gluten content. It may not be safe for those with celiac disease.

No, you should not drink traditional ale if you have celiac disease due to its high gluten content. It is essential to only consume products that are certified gluten-free.

Yes, many alternatives exist. Look for certified gluten-free beers, hard ciders, wines, or distilled spirits, all of which are naturally gluten-free.

The most reliable way is to check the label for a certified gluten-free symbol, such as a crossed-out ear of wheat. Do not assume a beer is safe without proper certification.

No, the fermentation process used for brewing ale does not eliminate the gluten. Distillation is a purification process that removes gluten, which does not happen during ale fermentation.