What Beers Are Not Gluten-Free?

January 1, 2026 •

4 min read

According to the National Institutes of Health, celiac disease affects about 1 in 141 Americans, making awareness of dietary restrictions, including which beers are not gluten-free, critically important. While many people are increasingly aware of gluten-free options, a vast majority of conventional beers are not safe for those with celiac disease or non-celiac gluten sensitivity.

Quick Summary

This guide explains why most traditional beers contain gluten, detailing the specific grains to watch out for. It covers various beer styles, highlighting those that are typically unsafe, and distinguishes between naturally gluten-free and gluten-removed products.

Key Points

Primary Gluten Grains: Most conventional beer is not gluten-free because it is brewed with gluten-containing grains, primarily barley, wheat, and rye.
Conventional Beer Styles are Unsafe: Most widely available beer styles, including lagers, ales, stouts, and wheat beers, are not safe for a gluten-free diet.
Gluten-Removed vs. Naturally Gluten-Free: It's crucial to differentiate between beers that have had gluten removed (via enzymes) and those brewed with naturally gluten-free grains.
Caution with Gluten-Removed Beers: Even if a beer is labeled 'gluten-reduced' and meets legal thresholds (typically <20 ppm), it is not recommended for people with celiac disease, as it may still cause a reaction.
Safe Alternatives Exist: Safe, truly gluten-free beers are made with grains like sorghum, rice, or millet and are often brewed in dedicated facilities to prevent cross-contamination.
Always Check Labels: Since gluten-containing grains like barley are often used in brewing, checking for a certified 'gluten-free' label is the most reliable way to confirm a beer is safe.

The Core Ingredients: Why Most Beer Contains Gluten

At its most basic, beer is made from four key ingredients: water, hops, yeast, and grain. It is the grain, specifically the malted grain, that is the primary source of gluten in most beers. Traditional brewers have relied on a few select grains for centuries due to their unique properties for fermentation and flavor. The three primary culprits for gluten are barley, wheat, and rye.

The Role of Barley

Barley is the most common and classic brewing grain, prized for its high enzyme content that converts starches into fermentable sugars, which the yeast then consumes to create alcohol. Most standard beers, from light lagers to dark stouts, are brewed with malted barley. As a result, the overwhelming majority of beers on the market are not gluten-free. Even some beers that appear lighter in style or flavor, such as Bud Light and Coors Light, use barley malt, making them unsafe for those with celiac disease.

The Impact of Wheat

Wheat is a common addition to many beer styles, particularly Belgian-style witbiers, Hefeweizens, and American wheat ales. It adds body, head retention, and a distinct flavor profile. However, wheat has a very high gluten content. This means wheat beers are among the most dangerous for individuals with gluten sensitivities and generally contain far more gluten than barley-based beers. For example, studies have shown that wheat beers can have significantly higher gluten levels than even some dark ales.

Less Common but Still Gluten-Containing Grains

While less common than barley and wheat, other gluten-containing grains are used in specialized brews:

Rye: Used in rye beers and some saisons, it imparts a spicy flavor that many drinkers enjoy. Like wheat, rye contains gluten and should be avoided.
Spelt: An ancient form of wheat, spelt is sometimes used by craft brewers to add a nutty flavor and enhance head retention, but it is not gluten-free.

Beer Styles That Are Not Gluten-Free

Knowing the primary grains is a great start, but understanding which common beer styles are typically not gluten-free can help you make quicker decisions at a bar or store. It's crucial to remember that unless specifically labeled gluten-free, it is safest to assume that all conventional versions of these styles contain gluten.

Lists of Common Non-Gluten-Free Beer Styles

Here is a list of popular beer styles that are typically not gluten-free due to their reliance on barley, wheat, or rye:

Lagers: From pale pilsners to dark lagers, most mainstream brands like Corona, Heineken, and Budweiser are brewed with malted barley.
Ales: This broad category includes many styles such as pale ales, IPAs, and brown ales, all traditionally brewed with malted barley.
Stouts and Porters: These dark, rich beers use roasted malted barley and sometimes wheat for their characteristic flavors, meaning they are not gluten-free. Guinness is a well-known example of a stout brewed with malted barley.
Wheat Beers: As the name suggests, these styles explicitly use wheat, resulting in a high gluten content. This includes Hefeweizens and witbiers.
Rye Beers: Any beer specifically brewed with rye, such as certain American Pale Ales or Saisons, will contain gluten.

Distinguishing Between Gluten-Removed and Naturally Gluten-Free Beer

With the rise of gluten awareness, breweries have developed different methods for creating more accessible options. It is vital to understand the difference between these products.

Traditional vs. Modified Beer for Gluten-Sensitive Individuals


Feature	Traditional Beer	Gluten-Removed Beer	Naturally Gluten-Free Beer
Ingredients	Barley, wheat, rye	Barley or wheat base	Sorghum, millet, rice, buckwheat
Brewing Process	Standard fermentation	Standard, but adds an enzyme (e.g., Clarity Ferm) to break down gluten	Brewed with naturally gluten-free grains in a dedicated facility
Gluten Content	High (often >20 ppm)	Low (<20 ppm, by law in many regions)	None (contains 0 ppm) or very low due to grains/cross-contamination
Labeling	No special gluten label	Typically labeled "Gluten-Removed" or sometimes "Gluten-Free" based on regional laws, with a barley warning	Certified "Gluten-Free" and uses no gluten grains
Safety for Celiacs	Not safe	Not recommended for those with celiac disease, as it may still cause a reaction	Generally safe, but check for certification and cross-contamination warnings

Conclusion

Navigating the world of beer when you have a gluten sensitivity requires careful attention to ingredients and labeling. The vast majority of conventional beers, from light lagers like Bud Light to complex stouts and wheat beers, contain gluten due to their traditional reliance on grains like barley, wheat, and rye. For the safest option, always seek out beers specifically labeled and certified as "naturally gluten-free," which are made with alternative grains like sorghum, rice, or millet. Be wary of "gluten-removed" products if you have celiac disease, as they may still contain residual gluten. A simple check of the ingredients or manufacturer's website is the best way to ensure your favorite brew is safe for you to enjoy.

For further reading, the Celiac Disease Foundation offers excellent resources on managing a gluten-free diet, including information on beverages like beer.

Visit the Celiac Disease Foundation

Frequently Asked Questions

Most major brands, including Budweiser, Corona, Heineken, Guinness, and Michelob Ultra, are not gluten-free because they are brewed with gluten-containing grains like barley or wheat. Always check the manufacturer's website or label for confirmation.

No, not all beer is brewed with barley, but it is the most common grain used in traditional brewing. Many gluten-free beers are brewed with alternative grains like sorghum, millet, or rice instead.

No, light beers are not inherently gluten-free. While they may have a lower gluten content than heavier beers, most light beers like Bud Light, Coors Light, and Michelob Ultra still contain gluten ingredients like malted barley and are unsafe for a gluten-free diet.

It is not recommended for individuals with celiac disease to consume gluten-removed beers. While enzymes break down gluten to low levels, trace amounts may still be present and trigger an adverse reaction.

Gluten-free beer is made from naturally gluten-free grains like rice or sorghum from the start. Gluten-removed beer is brewed with traditional grains (barley/wheat) but then treated with an enzyme to reduce gluten content to legal levels (below 20 ppm).

You should generally avoid all conventional lagers, ales (IPAs, pale ales), stouts, and wheat beers unless they are explicitly labeled and certified as gluten-free.

Look for a certified 'gluten-free' label on the packaging, which indicates it has been made with non-gluten-containing grains. For those with celiac disease, a beer from a dedicated gluten-free brewery is the safest choice to avoid cross-contamination.