How high in gluten is beer? A comprehensive guide for gluten-sensitive drinkers

November 9, 2025 •

4 min read

According to a 2013 study, certain beer types, like wheat beers, can contain thousands of parts per million (ppm) of gluten, while lighter lagers contain significantly less. This article explains precisely how high in gluten is beer, and what those with celiac disease or gluten sensitivity need to know before drinking.

Quick Summary

The gluten level in beer is highly variable and depends on the grains used and brewing methods. This guide details how different beer styles, from wheat beers to lagers, contain varying amounts of gluten, and clarifies the difference between gluten-removed and truly gluten-free options.

Key Points

Traditional Beer is High in Gluten: Most beer is brewed with barley or wheat, both containing gluten, and is not safe for celiac patients or those with severe sensitivity.
Wheat Beers are the Highest: Wheat beers contain substantially more gluten than other styles, with some studies showing levels over 25,000 ppm.
Lagers are Lower but Not Gluten-Free: Light lagers and pilsners contain less gluten than ales or stouts, but the levels are still too high for celiac consumption and they are not considered safe.
"Gluten-Removed" is Not Always Safe: Beers processed to remove gluten, labeled as such, may still contain residual fragments that can cause an adverse reaction in sensitive individuals.
Certified Gluten-Free is Safest: Only beer brewed exclusively from naturally gluten-free grains like sorghum or millet in a dedicated facility is truly safe for those with celiac disease.
Brewing Reduces, but Doesn't Eliminate: The brewing process decreases gluten levels from raw ingredients, but doesn't remove it enough to make traditional beer safe.
Alternative Grains are the Key: True gluten-free beers rely on alternative grains and require separate brewing environments to prevent cross-contamination.

Understanding Gluten Content in Beer

Most traditional beer is brewed using gluten-containing grains like barley and wheat, making it unsuitable for those with celiac disease or a gluten sensitivity. However, not all beers are created equal, and the amount of residual gluten varies widely by style. A beer's final gluten concentration is influenced by the grain type, the specific malting and mashing processes, and subsequent filtration techniques. For individuals who must adhere to a strictly gluten-free diet, understanding these nuances is critical for safely enjoying alcoholic beverages. For most countries, a product must contain less than 20 ppm of gluten to be legally labeled "gluten-free". This is a crucial benchmark when evaluating potential options.

The Brewing Process and Gluten Reduction

While the fermentation and filtration stages of brewing can naturally reduce some gluten proteins, the process does not eliminate them completely in standard beer production. Brewers can also use specific enzymes to break down gluten peptides, a process known as gluten reduction. These beers are often labeled "gluten-removed" and may fall under the 20 ppm threshold. However, this method is a point of contention for celiac patients, as the reliability of testing for these fragments is debated, and some highly sensitive individuals may still experience adverse reactions. For maximum safety, dedicated gluten-free brewing methods are the only foolproof solution for those with celiac disease.

Here are some key stages where gluten levels are affected during brewing:

Malting: The process of steeping grains allows enzymes to activate. The length and temperature of this stage can influence the breakdown of gluten proteins, though not completely eliminating them.
Mashing: During mashing, starches are converted to fermentable sugars. Some gluten proteins precipitate and are left behind in the brewing process.
Fermentation: While yeast primarily consumes sugars, some residual gluten fragments remain in the final product.
Filtration and Clarification: These steps remove larger particles and contribute to a cleaner, lower-gluten final product, particularly in styles like light lagers.

Gluten Content Comparison by Beer Type

How Much Gluten is in Different Beers? A Comparison


Beer Type	Grain(s) Typically Used	Approximate Gluten Content (ppm)	Suitability for Celiacs
Wheat Beer	High percentage of wheat	Up to 25,920	Not Suitable
Pale Ales	Barley malt, sometimes wheat	Approximately 3,120	Not Suitable
Stout	Malted barley, roasted grains	Approximately 361	Not Suitable
Lager	Malted barley, adjuncts	Approximately 63	Not Suitable
Pilsner	Malted barley	Approximately 1.2 mg/100g (12 ppm)	Not Suitable (still contains barley)
Gluten-Removed	Barley or wheat, enzyme treated	< 20 ppm	Caution Advised
Certified Gluten-Free	Sorghum, millet, rice	< 20 ppm (often undetectable)	Generally Safe

Decoding "Gluten-Free" vs. "Gluten-Removed"

For those managing a gluten-free diet, the distinction between these two labels is paramount. A certified "gluten-free" beer is brewed from grains that naturally do not contain gluten, such as sorghum, rice, buckwheat, or millet. These beers are safe for individuals with celiac disease, assuming no cross-contamination occurs. For this reason, many dedicated gluten-free breweries exist, guaranteeing a contaminant-free environment.

In contrast, "gluten-removed" beers start with gluten-containing ingredients like barley but use enzymes during the brewing process to break down the gluten proteins. While these beers often test below the 20 ppm threshold, the testing methods are not always reliable for all fragmented gluten peptides. Health organizations like Coeliac UK advise that these products may still contain gluten fragments that could trigger an immune response in celiac patients, making them unsafe for the most sensitive individuals. When in doubt, always choose a product certified as naturally gluten-free.

Safe Alternatives and Naturally Gluten-Free Options

For beer lovers with celiac disease, many great options exist beyond traditional brews. A growing market of dedicated gluten-free breweries and established gluten-free beer brands offer a full range of styles, from light lagers to complex stouts. If you are looking for other alternatives to beer, many alcoholic beverages are naturally gluten-free due to their production methods. These include wine, cider, and spirits that undergo distillation.

Conclusion

To definitively answer the question of how high in gluten is beer, one must consider the specific type and production method. Traditional beers, particularly wheat beers and ales, contain significant amounts of gluten and are unsafe for anyone with celiac disease. While some brewing techniques can reduce gluten content, resulting in "gluten-removed" products, these are not guaranteed to be safe for highly sensitive individuals. The safest choice for those following a gluten-free diet is always to select a beer certified as naturally gluten-free or explore other safe alcoholic alternatives. Always be sure to check the label for certification and be aware of the ingredients and brewing processes before consuming. For further guidance, consult resources from trusted health organizations. Learn more about living with Celiac Disease here.

Frequently Asked Questions

No, Corona is brewed with malted barley and is not gluten-free. Although some independent tests have shown low gluten levels due to its production process, it is not considered safe for those with celiac disease or a gluten sensitivity.

No, traditional beer, lagers, stouts, and ales contain varying amounts of gluten from barley and wheat and are not suitable for individuals with celiac disease. They must adhere to a strictly gluten-free diet.

A 'gluten-free' beer is made from naturally gluten-free grains like sorghum or millet. A 'gluten-removed' beer is made from gluten-containing grains like barley but treated with enzymes to reduce gluten content. For celiacs, only 'gluten-free' is guaranteed safe.

Safe alternatives include hard cider, mead, wine, and distilled spirits (like vodka from potatoes or corn), which are naturally gluten-free. There are also many naturally gluten-free beer brands on the market made from alternative grains.

Wheat beers and pale ales generally have the highest gluten content due to the grains used in their brewing. Wheat beer can contain thousands of ppm, significantly higher than lagers or stouts.

Most non-alcoholic beers are brewed using the same gluten-containing grains as regular beer and are not gluten-free. In some cases, they can even contain more gluten than light lagers, so always check the label.

Gluten is present in beer because it is typically brewed using grains that naturally contain gluten, such as barley and wheat. Gluten is a structural protein in these grains and is not completely removed during the brewing process.