What has more gluten, whiskey or beer? Understanding the Difference

November 9, 2025 •

4 min read

Despite being made from grains like barley and wheat, whiskey is considered virtually gluten-free, while beer almost always contains significant gluten, with some styles having thousands of parts per million. The key difference lies in how these two popular alcoholic beverages are manufactured, with distillation separating the gluten from the final spirit in whiskey.

Quick Summary

Whiskey, purified through distillation, contains no gluten proteins, making it safe for many on gluten-free diets. In contrast, beer is fermented, and the gluten from its grain ingredients remains, making it unsafe for those with celiac disease or gluten intolerance.

Key Points

Distillation Purifies Whiskey: The heat from distillation vaporizes alcohol, leaving non-volatile gluten proteins behind, making pure whiskey gluten-free.
Fermentation Leaves Gluten in Beer: The brewing process relies on fermentation, which does not remove the gluten from the grain ingredients, so most beers contain significant gluten.
Gluten Levels Vary in Beer: The amount of gluten in beer differs by style; wheat beers have higher levels, while lagers typically have less, but both contain gluten.
Celiac Patients Can Drink Whiskey with Caution: Although generally safe, those with severe sensitivities should be aware of potential cross-contamination or gluten-containing additives introduced after distillation.
Choose Certified Gluten-Free Beer: For beer lovers who need a gluten-free option, specially brewed beers made from non-gluten grains are available and the safest choice.
Labeling is Not Always Required: As alcoholic drinks with an ABV over 1.2% are not required to list all ingredients in some regions, checking for clear 'gluten-free' labeling or certified options is important.

The Core Difference: Distillation vs. Fermentation

At its heart, the difference in gluten content between whiskey and beer comes down to their production methods. Both beverages often start with similar gluten-containing grains, like barley, wheat, or rye. However, the process each undergoes completely changes the final product's composition.

The Distillation of Whiskey

Whiskey begins its life much like beer, with grains being mashed and fermented. However, the crucial step that follows is distillation. During distillation, the fermented liquid is heated in a still, causing the alcohol and other volatile compounds to vaporize. Gluten proteins are not volatile and do not vaporize, so they are left behind with the spent grain mash. The vapor is collected and condensed back into a pure, gluten-free liquid spirit.

After distillation, the spirit is typically aged in oak barrels. Reputable sources, such as Coeliac UK, confirm that properly distilled spirits, even those made from gluten grains, are safe for people with celiac disease. However, there is a minor risk of gluten being introduced after distillation through flavorings, colorings, or aging in certain types of barrels (e.g., those previously used for beer). Highly sensitive individuals should check with the producer for complete assurance.

The Brewing of Beer

Unlike whiskey, beer is not distilled. After the grains are mashed and the sugars fermented by yeast, the resulting liquid is simply filtered and conditioned, not boiled and condensed to separate the proteins. This means the gluten proteins from the original grains remain in the final beer. The level of gluten can vary drastically depending on the type of beer and the grains used.

For instance, a wheat beer will contain far more gluten than a lager, as demonstrated by research showing ppm (parts per million) values soaring into the thousands for certain ales and wheat beers. A product is only legally considered 'gluten-free' if it contains less than 20 ppm of gluten. Therefore, almost all conventionally brewed beers are unsuitable for those with celiac disease or a gluten intolerance.

Comparison Table: Whiskey vs. Beer Gluten


Feature	Whiskey (Properly Distilled)	Beer (Conventional)
Production Process	Fermented then Distilled	Fermented only
Key Process Effect	Distillation removes gluten proteins	Fermentation does not remove gluten
Typical Gluten Content	<20 ppm (often undetectable)	Varies, from ~60 ppm (lager) to >25,000 ppm (wheat beer)
Celiac Safety	Generally safe for most individuals, with caution for flavorings/cross-contamination	Not safe unless explicitly labeled 'gluten-free'
Ingredient Sources	Grains (barley, wheat, rye, corn)	Grains (barley, wheat, rye)

Important Considerations for Health

For those with celiac disease, a non-celiac gluten sensitivity, or a wheat allergy, making the right choice is crucial for health and well-being. A seemingly harmless beer can trigger a severe immune response, causing intestinal damage and other systemic issues. In contrast, a well-made, pure distilled whiskey is generally considered safe. However, the caveat of post-distillation additives is vital to remember.

Potential Risks for Highly Sensitive Individuals:

Cross-Contamination: Gluten can be introduced if the spirit is processed or bottled on the same equipment as gluten-containing products.
Added Flavorings: Some flavored whiskies or cocktails may contain gluten. Always check labels and product information carefully.
Barrel Finishing: In rare cases, a whiskey aged in barrels previously used for beer may pick up minimal trace amounts of gluten.

Gluten-Free Alternatives

Fortunately, the market has expanded to offer safe options for beer lovers. There are two main types of gluten-free beer available:

Naturally Gluten-Free: Brewed from non-gluten-containing grains like sorghum, rice, or buckwheat. These are the safest option for celiacs.
Gluten-Removed: Brewed with gluten grains but treated with an enzyme to break down the gluten proteins to a level below 20 ppm. While this makes it 'gluten-free' by law, some highly sensitive individuals may still have a reaction, so caution is advised.

Conclusion: Whiskey Wins the Gluten-Free Battle

When comparing whiskey and beer, there is a clear winner regarding gluten content. The distillation process, a fundamental step in whiskey production, effectively removes the gluten proteins from the finished spirit, rendering it a safe option for most individuals on a gluten-free diet. Beer, reliant on a fermentation process that leaves gluten intact, is an entirely different story. Unless a beer is specifically brewed with gluten-free ingredients or labeled 'gluten-removed,' it is not safe for those with gluten sensitivities. For anyone concerned about gluten, understanding this key production difference is essential for making an informed and safe choice.

For more information on celiac disease and gluten-free diets, visit the Celiac UK website.

How Whiskey and Beer are Made

Step-by-Step: The Journey to a Pure Spirit

Mashing: Grains (barley, rye, corn) are steeped in hot water to release starches.
Fermentation: Yeast is added to convert the sugars into alcohol, creating a 'brewer's beer'.
Distillation: The fermented liquid is heated, and the alcohol vapor is collected and condensed, leaving behind the non-volatile gluten.
Aging: The pure spirit is aged in wooden casks for flavor and character.
Bottling: The final whiskey is bottled.

Step-by-Step: The Brewing Process for Beer

Mashing: Malted barley is mixed with water to create a sugary liquid called 'wort'.
Boiling: Hops are added to the wort and boiled to impart flavor and bitterness.
Fermentation: The wort is cooled, and yeast is added to ferment the sugars, producing alcohol.
Conditioning: The beer is clarified and carbonated.
Packaging: The beer is bottled or canned with the gluten remaining in the final product.

The Verdict on Gluten Levels

In a clear comparison, standard beer has significantly more gluten than properly distilled whiskey. While the base ingredients might start similarly, the process of distillation fundamentally changes the final composition. The separation of components during distillation effectively removes gluten from the spirit, a step that does not occur in brewing. Therefore, for those with gluten-related issues, whiskey is generally a safer choice than traditional beer, with certified gluten-free beers being the only fully reliable alternative.

Frequently Asked Questions

No, all properly distilled whiskey is considered gluten-free, even if made from grains like barley, wheat, or rye. The distillation process separates the heavy, non-volatile gluten proteins from the alcohol vapor.

Most traditional beer, made with barley or wheat, is unsafe for someone with celiac disease as it contains gluten. However, there are certified gluten-free beers brewed with non-gluten ingredients that are safe to consume.

'Gluten-free' beer is made from naturally gluten-free ingredients (e.g., rice, sorghum). 'Gluten-removed' beer starts with gluten grains but uses an enzyme to reduce the gluten content below 20 ppm; highly sensitive individuals may still react to it.

The safety of 'gluten-removed' beer is debated within the celiac community. While legally labeled 'gluten-free,' some experts advise caution, as the testing methods may not detect all fragments of gluten, and highly sensitive individuals could still have a reaction.

In rare instances, trace amounts of gluten could be introduced after distillation, typically through gluten-containing flavorings or colorings, or via cross-contamination from equipment. Whiskeys finished in beer barrels may also pose a minor risk.

Yes, the distillation process is effective for removing gluten from all spirits. Pure distilled liquors such as vodka, gin, rum, and tequila are generally considered gluten-free.

In some countries, regulations state that alcoholic drinks with an ABV over 1.2% are exempt from listing all ingredients. However, if a major allergen like a gluten-containing cereal is used, it should be declared, often in a 'contains barley' statement.