The Crucial Difference: Naturally Gluten-Free vs. Gluten-Removed
For individuals with coeliac disease, the world of 'gluten-free' beer is not as straightforward as it may seem. There are two primary methods for producing beer suitable for gluten-sensitive drinkers, but only one is considered unequivocally safe by many major coeliac organizations, particularly in North America. The key lies in understanding the difference between naturally gluten-free beer and gluten-removed beer.
Naturally Gluten-Free Beers
Naturally gluten-free beers are brewed from the outset using grains or other fermentable sugar sources that do not contain gluten. This completely eliminates the risk of gluten contamination from the primary ingredients. Common ingredients in these brews include:
- Sorghum
- Millet
- Rice
- Buckwheat
- Corn
These beers are often brewed in dedicated gluten-free facilities, further reducing the risk of cross-contamination. For those with coeliac disease, this is the safest and most reliable option. The flavor profile can vary, offering a wide range of styles from lagers to IPAs, with many modern brewers expertly masking the distinct tastes of these alternative grains to produce excellent beer.
Gluten-Removed or Gluten-Reduced Beers
In contrast, gluten-removed beers are brewed using traditional gluten-containing grains like barley and wheat. During or after the fermentation process, an enzyme (often Brewers Clarex®) is added to break down the gluten protein. While this process can reduce gluten levels to below the 20 ppm threshold, making it legally permissible to label the beer 'gluten free' in some regions (particularly the UK and Europe), it carries significant risk for coeliacs.
The main problem is that current testing methods (such as the R5 ELISA test) are not always accurate for fermented products and cannot reliably detect all potentially harmful protein fragments. Research has shown that some individuals with coeliac disease still experience an immune response to these beers, even when they test below the legal gluten limit. For this reason, organisations like the Celiac Disease Foundation in the US advise against consuming gluten-removed beers. The label on these products may also still state 'contains barley' or 'contains wheat,' which can be confusing for consumers.
Comparison of Naturally Gluten-Free vs. Gluten-Removed
| Feature | Naturally Gluten-Free Beer | Gluten-Removed Beer |
|---|---|---|
| Starting Ingredients | Gluten-free grains (e.g., sorghum, rice, millet) | Gluten-containing grains (e.g., barley, wheat) |
| Production Method | Brewed entirely with non-gluten ingredients | Brewed with gluten, then treated with an enzyme |
| Facility Risk | Minimal to no cross-contamination risk, especially in dedicated facilities | Moderate to high cross-contamination risk if facility also brews regular beer |
| Safety for Coeliacs | Considered the safest option by most coeliac associations | Not recommended for those with coeliac disease by North American bodies due to risk of residual protein fragments |
| Flavour Profile | Can differ slightly from traditional beer, though modern techniques have improved it | Tends to be very similar to traditional beer brewed with barley |
| Labelling | 'Gluten-Free' label typically applies worldwide without major debate | Labelling rules vary by region; may legally be 'gluten-free' in some areas but not others |
A Guide to Coeliac-Approved Beer Options
When seeking a safe beer, focus on brands that are either naturally gluten-free or certified by a respected coeliac association. Here are some options:
Dedicated Gluten-Free Breweries
These breweries produce exclusively gluten-free beers, virtually eliminating the risk of cross-contamination.
Examples:
- Holidaily Brewing Co. (USA): A 100% dedicated GF facility, they offer a wide range of styles including IPAs and blonde ales.
- Ghostfish Brewing Company (USA): Another dedicated GF brewery with an extensive list of beers made with alternative grains.
- Ground Breaker Brewing (USA): A pioneer in dedicated gluten-free brewing, offering various styles from dark ales to IPAs.
- Green's (Belgium): Established in 2004 by a coeliac beer lover, they produce a variety of ales and lagers from naturally GF ancient grains.
Certified Gluten-Free Beers from Other Breweries
Some larger breweries also produce certified gluten-free options that are often easier to find in supermarkets. Always check for specific 'gluten-free' certification on the label.
Examples:
- Lakefront Brewery New Grist (USA): Billed as the first gluten-free beer to receive government approval in the US, made with sorghum and rice.
- Estrella Daura Damm (Spain): A popular gluten-reduced lager that carries a 'gluten free' endorsement, though it's important for coeliacs to be aware of the brewing process.
- Peroni Nastro Azzurro Gluten-Free (Italy): A widely available gluten-reduced lager that also carries coeliac association endorsement.
- Siren Craft Brew (UK): Offers gluten-free versions of their beers, like Lumina Session IPA, achieved via enzyme treatment but individually batch-tested.
- Greene King IPA Gluten-Free (UK): A gluten-removed option batch-tested for safety.
Hard Seltzers as an Alternative
For coeliacs, hard seltzers can be a very safe alternative to beer. The alcohol in most hard seltzers is derived from fermented cane sugar, which is naturally gluten-free. However, as with all packaged products, it is vital to read the label to ensure no gluten-containing additives have been used. Brands that clearly state 'gluten-free' on their packaging, like Served or Loki & Co, are generally safe bets.
How to Choose Your Beer Safely
- Read the Label Carefully: Look for a clear 'gluten-free' claim and, if possible, information on the brewing method. In North America, avoid any beer made with barley, even if it's 'gluten-removed'. In Europe, products legally labelled 'gluten-free' are tested below 20 ppm, but individual risk tolerance may vary.
- Research the Brewery: Check if the brewery has a dedicated gluten-free facility. A quick search of the brewery's website or forums for coeliacs can offer valuable insight.
- Ask at the Bar: When drinking at a pub or restaurant, always ask staff about their gluten-free options. Don't assume a draught beer is safe just because another version of the brand is gluten-free.
- Consider Hard Seltzers: If unsure, a hard seltzer from a known gluten-free brand offers a reliable, low-risk alternative.
Conclusion
Finding a beer that is Coeliac approved is entirely achievable, but it requires careful attention to the manufacturing process. The safest options are naturally gluten-free beers made from alternative grains in dedicated facilities. While gluten-removed beers are an option for some, the potential risk of residual protein fragments means many coeliac organisations advise against them for those with a high sensitivity. By understanding these differences and knowing which brands to trust, individuals with coeliac disease can confidently enjoy a delicious beer without compromising their health. For more definitive guidance on what's safe, consult the Celiac Disease Foundation.
Dedicated Gluten-Free Beer Brands
- In the US, look for Holidaily Brewing, Ghostfish Brewing, and Ground Breaker Brewing.
- For UK options, consider Green's and Brass Castle Brewery.
- Globally, Lakefront Brewery's New Grist is a well-known choice.
Naturally GF Grains
- Sorghum: Often produces a crisp, slightly sweet beer.
- Millet: A versatile grain that can be used in many different beer styles.
- Rice: Used to create lighter-bodied, more delicate brews.
- Buckwheat: Provides a distinctive, sometimes nutty flavor.
The Brewing Process
- Enzyme Treatment: A protease enzyme is used to break down gluten proteins in barley-based beers to below 20 ppm.
- Lab Testing: All beers labelled 'gluten-free' are required to be tested to ensure they meet legal thresholds, though test accuracy for gluten-removed products can be unreliable.
- Regulatory Differences: Labeling laws regarding gluten-removed beer differ between regions like North America and Europe, causing potential confusion.
