The Core Difference: Naturally Gluten-Free vs. Gluten-Removed
For those who must avoid gluten, understanding the two primary types of gluten-free beer is crucial. The key distinction lies in the brewing process and the ingredients used from the very beginning. Naturally gluten-free beer is brewed exclusively with gluten-free grains, while gluten-removed beer starts with gluten-containing grains before an enzyme is used to break down the gluten proteins.
Brewing Naturally Gluten Free Beer
To create a beer that is naturally gluten-free, brewers must abandon traditional malted barley and wheat. Instead, they turn to alternative grains and pseudocereals. This method ensures that no gluten enters the brewing process at any stage, making the final product safe for those with severe gluten sensitivities or celiac disease, especially if produced in a dedicated facility.
Common gluten-free grains and pseudocereals include:
- Sorghum: A naturally sweet grain that can be malted and used as a base. Early sorghum beers often had a distinctively tart flavor, but modern brewing techniques have refined this.
- Millet: A popular choice for its versatility, millet can create a range of beer styles, from light lagers to stouts.
- Buckwheat: Despite its name, buckwheat is not a form of wheat and is related to rhubarb. It can be used to mimic the flavor profile and body of a traditional wheat beer.
- Rice: Often used in conjunction with other grains, rice contributes a clean, crisp character to the beer.
- Quinoa: A source of fermentable sugars that can add unique complexity and flavor notes.
Brewing Gluten-Removed Beer
In contrast, gluten-removed beers offer a different approach. Brewers start with conventional grains like barley but add a specific enzyme, such as Brewers Clarex, during the fermentation process. This enzyme breaks down the gluten proteins into smaller fragments, reducing the overall gluten content to below the legal threshold of 20 parts per million (ppm). While this can result in a taste more familiar to traditional beer drinkers, it comes with a caveat. Because the process starts with gluten, labeling must disclose that it was "crafted to remove gluten" or "contains barley" in certain regions. The safety of these beers for individuals with high gluten sensitivity or celiac disease remains a subject of debate.
The Taste and Profile of Alternative Grains
For many years, naturally gluten-free beers were criticized for their different taste profile, sometimes described as shallow, thin, or tart compared to their barley-based counterparts. However, significant advancements in brewing technology and ingredients have vastly improved the quality and variety. Modern naturally gluten-free beers can stand toe-to-toe with traditional craft brews, offering a full range of styles from IPAs and stouts to lagers and pale ales.
Naturally Gluten Free vs. Gluten-Removed Beer: A Comparison
| Feature | Naturally Gluten-Free Beer | Gluten-Removed Beer |
|---|---|---|
| Starting Grains | Only gluten-free grains (sorghum, millet, rice, buckwheat) | Traditional gluten-containing grains (barley, wheat) |
| Gluten Content | Zero gluten from the start; <20 ppm in final product | Starts with gluten; treated to reduce to <20 ppm |
| Brewing Facility | Often produced in dedicated gluten-free facilities | Can be produced in shared facilities; risk of cross-contamination |
| Celiac Safety | Safest option for celiacs and highly sensitive individuals | May not be safe for all celiacs due to residual fragments |
| Flavor Profile | Unique flavors from alternative grains; taste has significantly improved | Often tastes closer to traditional beer profiles, as barley flavor remains |
| Labeling | Clearly labeled as gluten-free; no "contains barley" warning | Labeled as "crafted to remove gluten"; must list gluten-containing ingredients |
Leading the Way: Naturally Gluten Free Breweries
The market now features many dedicated breweries that specialize in naturally gluten-free beers, providing the safest and highest-quality options for consumers. These include:
- Aurochs Brewing Company (Pennsylvania, USA): A 100% dedicated gluten-free facility known for a wide variety of styles, including blonde ales, IPAs, and porters.
- Ghostfish Brewing Company (Washington, USA): Another dedicated GF brewery offering award-winning beers like their Vanishing Point Pale Ale and Grapefruit IPA.
- Holidaily Brewing Company (Colorado, USA): A certified gluten-free brewery known for its Favorite Blonde Ale and Buckwit Belgian.
- Glutenberg (Canada): Uses a blend of alternative grains like millet, corn, buckwheat, and quinoa to create a range of craft beers.
- Green's Gluten-Free Beer (UK/Belgium): Offers a variety of naturally gluten-free ales and lagers brewed with sorghum, buckwheat, and millet.
The Importance of Dedicated Facilities
For individuals with celiac disease or severe gluten intolerance, opting for a beer from a dedicated gluten-free facility is the safest choice. While legally required testing ensures gluten-removed beer is below 20 ppm, the risk of cross-contamination in a shared facility and the potential for undigested gluten fragments can still be a concern for some. Dedicated breweries eliminate this risk entirely, guaranteeing a product that has never come into contact with gluten-containing ingredients.
Conclusion: The Golden Age of Naturally Gluten Free Beer
The answer to "is there any naturally gluten free beer?" is not just yes, but that there are more high-quality options than ever before. Thanks to pioneering brewers and a growing market, those with gluten-related health concerns no longer need to compromise on flavor or variety. By understanding the distinction between naturally gluten-free and gluten-removed beers, consumers can make informed, safe choices that suit their needs. The availability of exceptional alternative-grain beers from dedicated breweries has truly opened up the world of craft brewing to everyone, ensuring a delicious, safe brew is always within reach. For more information on celiac-safe practices, visit Coeliac UK.
What's Next: Expanding the Flavor Palette
As brewers continue to innovate, the future of naturally gluten-free beer is bright. Expect to see further experimentation with alternative grain combinations, yeast strains, and hop varieties, pushing the boundaries of what these beers can be. This will lead to even more diverse and exciting options for a wider range of tastes, further cementing the place of naturally gluten-free beer in the craft brewing landscape.
