Is there barley in all beers? Exploring the Grain Bill

December 26, 2025 •

4 min read

While barley is the most common grain for brewing, the definition of beer expanded in 2006 to allow for any cereal grains, enabling the creation of delicious barley-free options. As such, no, there is not barley in all beers, though many traditional styles are still barley-based.

Quick Summary

Not all beer contains barley, though it remains the most common brewing grain. Alternative cereals and adjuncts like sorghum, rice, and millet are used for gluten-free options and unique flavor profiles. Historical and modern non-barley examples showcase brewing diversity.

Key Points

Barley is not universal: While most traditional beers contain barley, it is not a required ingredient in all beers, especially modern and ancient brews.
Traditional dominance explained: Barley's popularity stems from its high enzyme content for converting starch to sugar and its husk, which acts as a natural filter during brewing.
Rise of alternative grains: The demand for gluten-free and innovative beers has driven the use of alternative grains like sorghum, rice, millet, and buckwheat.
Historical precedent exists: Ancient beers were often brewed without barley, using locally available grains like corn in the Andes or millet in Africa.
Flavor is affected by grain choice: The grain bill, or mix of grains, significantly impacts a beer's color, flavor, body, and aroma, with each alternative offering a unique profile.
Brewing process adapted: Creating barley-free beer requires adaptations, such as using external enzymes or filtering aids, to compensate for the absence of barley's natural properties.
Check labels for certainty: For those avoiding barley for dietary reasons, it is crucial to check product labels, as some beers may be labeled 'gluten-reduced' rather than 'gluten-free'.

The Dominance of Barley in Traditional Brewing

For centuries, barley has held its place as the primary and most respected grain for brewing beer. There are several key reasons for this privileged position, stemming from both its intrinsic properties and historical precedent. The first, and arguably most important, reason is the malting process.

The Malting Process and Grain Husks

Before being used in brewing, most grains must undergo malting, a controlled process of soaking and germinating. This activates enzymes within the grain, which are crucial for converting starches into fermentable sugars that yeast can consume during fermentation. Barley possesses a high concentration of these essential enzymes, making it a highly efficient source of sugar for brewing.

Another significant advantage of barley is its husk. When brewers mash the malted grain with hot water, the husk acts as a natural filter bed, allowing the sugary liquid (known as wort) to be drained efficiently. Without this husk, the mash would become a thick, sticky paste that is difficult to separate from the liquid, requiring additional processing or the use of other filtration aids.

The Reinheitsgebot and Historical Context

The historical influence of the German Purity Law, or Reinheitsgebot, from 1516 also played a significant role in establishing barley's preeminence in Europe. The law initially decreed that only water, hops, and barley-malt were permitted in beer. While yeast was later acknowledged, this legislation solidified a barley-centric brewing tradition for centuries, though it did not dictate global practice.

The Rise of Non-Barley and Alternative Grain Beers

The notion that all beer must contain barley has been challenged in recent decades by craft brewers and those catering to specific dietary needs, particularly for people with celiac disease or gluten intolerance.

Expanding the Legal Definition of Beer

A landmark moment in American brewing history occurred in 2006 when Lakefront Brewery in Milwaukee successfully lobbied for an expanded definition of beer. By using sorghum instead of barley for their gluten-free beer, New Grist, they proved that a delicious and legitimate beer could be made without the traditional grain. This paved the way for more widespread innovation in brewing, freeing brewers to experiment with a much broader range of fermentable starch sources.

Modern and Historical Examples of Barley-Free Beers

Today, numerous brewers around the world craft excellent beers entirely without barley. Some examples are rooted in ancient traditions, while others are modern innovations. For instance, the Andes region of South America has a long history of brewing Chicha, a beer made from germinated maize (corn). In Africa, sorghum and millet are staple grains for traditional beers like Oshikundu and Tella. Modern brewers focused on gluten-free options often utilize grains like sorghum, rice, millet, and buckwheat to produce high-quality, flavorful brews.

Common Alternative Grains for Brewing

Beyond barley, a wide array of other grains and fermentable sugars are used to achieve different flavors, textures, and properties in beer. Here is a list of some of the most common alternatives:

Wheat: Often used alongside barley, wheat creates a hazy appearance and a full, creamy mouthfeel, prominent in Hefeweizens and Witbiers.
Rye: Adds a distinct spiciness and a drier, more crisp character to the beer. Rye beers have seen a resurgence in popularity among craft brewers.
Oats: Excellent for adding a silky, creamy body and smoothness to stouts and other dark beers.
Rice: Used by many macro-breweries to lighten the body and color of lagers, giving them a cleaner, crisper finish.
Sorghum: A naturally gluten-free grain that can be malted or used as a syrup. It has a slightly fruity, apple-like flavor profile.
Millet: Another gluten-free option that contributes a pale color and mild flavor, allowing other ingredients to shine.
Buckwheat: Though not a true grain, this seed is also used in gluten-free brewing, adding a nutty, earthy flavor.

Crafting Flavors: A Comparison of Grains in Brewing


Grain	Common Usage	Flavor Contribution	Body/Mouthfeel	Gluten-Free	Special Considerations
Barley	Most beer styles (ales, lagers, stouts)	Malty, nutty, coffee, chocolate	Moderate to full	No	Natural filter bed (husk)
Wheat	Hefeweizen, Witbier	Mild, bready, sometimes tart	Creamy, full, hazy	No	Requires husk or rice hulls for filtration
Rye	Rye Pale Ale, Saison	Spicy, peppery	Drier, crisper	No	Can create a gummy mash without husk
Oats	Oatmeal Stout, New England IPA	Creamy, smooth	Silky, full	No	Contributes to haze; requires husk or rice hulls
Rice	American Lagers, Gluten-Free options	Neutral, crisp	Lighter	Yes (most forms)	Used as an adjunct to lighten body and flavor
Sorghum	Gluten-Free beer styles	Fruity (apple-like), sometimes tart	Lighter	Yes	Distinct flavor profile can be masked with hops
Millet	Gluten-Free beer styles	Mild, neutral	Light	Yes	Requires additional enzymes for efficient brewing

Conclusion: The Answer Is No, and the Options Are Expanding

So, is there barley in all beers? The definitive answer is no. While barley is a historically and functionally superior grain for traditional brewing, modern innovation and the rise of gluten-free alternatives have proven that excellent beer can be brewed from many other sources. Whether out of necessity for dietary restrictions or simply a desire for creative flavor profiles, brewers now have access to a wide palette of grains, including sorghum, millet, and rice, to craft diverse and delicious beers. The evolution of brewing continues to expand the definition of what beer can be, inviting both new drinkers and seasoned connoisseurs to explore a vast and exciting landscape of flavors. For those seeking truly barley-free options, the market for gluten-free brews has grown significantly, offering everything from crisp lagers to robust stouts, all crafted with alternative grains.

For more information on the wide world of brewing, a great resource to explore is CraftBeer.com, which covers everything from ingredients to the history of various beer styles. www.craftbeer.com

Frequently Asked Questions

Barley is the most common grain because it has a high concentration of the enzymes needed to convert starches into fermentable sugars, and its husk provides a natural filter bed during the brewing process.

Yes, many gluten-free beers are made entirely without barley by using naturally gluten-free grains like sorghum, millet, rice, and buckwheat.

The flavor depends on the substitute grain. Sorghum often imparts fruity, apple-like notes, while millet can provide a milder, more neutral base. Other grains like buckwheat or rice also offer unique profiles.

Yes, historic examples include Chicha from the Andes, which is made from maize (corn), and African beers brewed with sorghum or millet. Kvass, a traditional Slavic beverage, is often made from rye.

Most wheat beers, such as German Hefeweizens and Belgian Witbiers, are brewed with a large proportion of wheat but also still use a significant amount of malted barley.

A 'gluten-free' beer is brewed with grains that do not contain gluten, while a 'gluten-reduced' beer is made with traditional gluten-containing grains (like barley) but is treated with an enzyme to break down the gluten proteins to a low level.

Adjuncts are fermentable, starchy ingredients added to the grain bill in addition to the base malt, such as unmalted grains like rice, corn, or oats. They are often used to lighten the body, reduce costs, or modify flavor.

References

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Beers Without Barley: Brewing with Alternative Grains