Gluten-free beer

gluten-free beer

Gluten-free beer is beer made from ingredients that do not contain glycoproteins (gluten). People who have gluten intolerance (including celiacs and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat. The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases. Gluten-free beer is part of a gluten-free diet.

Gluten and gluten intolerance

Main article: Gluten sensitivity

Gluten can be found in many common cereal grains including barley and wheat. Even in small quantities, the glutens specifically from barley and wheat (hordein and gliadin respectively) can trigger serious symptoms in those who suffer from Celiac disease. Almost all beer contains levels of gluten that cannot be tolerated by the celiac,^{[citation needed]} but a very few specialist breweries do cater to celiacs or those who otherwise cannot tolerate the consumption of one or other of the relevant glycoproteins.

Gluten-free standards

Main article: Gluten-free diet

Around the world standards of "gluten free" vary. For example, in the United Kingdom a beer with less than 20 parts per million gluten (20ppm) is "gluten free", while in Australia only beers with no detectable gluten can be described as gluten free. Similarly, some "gluten-free" breads can contain low levels of gluten in one country, in another they would contravene labelling or food standards legislation.

While the definitions of world standards for the term "gluten free" vary, the safest course of action for people with celiac disease would be to adhere to strictest possible definition (no detectable gluten).

No published long term studies exist that track the effects of the consistent use of low levels of celiac-triggering glutens on patients with celiac disease, while many published papers exist that document the damage these glutens cause.

Gluten-free beer, low-gluten beer, and standard beer

Some brewers^[who?] feel that beers brewed mainly from cereals such as rice, sorghum, buckwheat and corn (which either contain no gluten or contain glutens that do not trigger an autoimmune response in celiacs), and including a proportion of barley or rye, are safe to drink. These brewers argue that the proteins from barley are converted into non-harmful amino acids. Statements from brewers show that their scientists feel confident that their product is non-harmful to those who are gluten intolerant. However, there is some concern and evidence that the claim is not true (for example: Sheehan, Evans & Skerritt, 2001).^[1] Brewers who produce low gluten beers are required to test every batch for gluten, and record gluten levels in "parts per million" ('ppm'). Although the barley hordeins in such tests may not be detected, smaller pieces of these proteins, known as peptides, may remain and be toxic for coeliacs^{[citation needed]}. Those involved in gluten-free brewing, and others representing celiacs or those with other conditions that require a gluten-free diet, tend to be concerned that beer brewed using wheat or barley are not appropriate for those with coeliacs or dermatitis herpetiformis,^{[2] [3]} although the carefully controlled gluten levels of particular malt brews of England and Finland may be low enough to be consumed in relative safety (Against the Grain, 13ppm; Koff, 20ppm; Laitilan, 4ppm).

However, while it is likely that most celiacs will be able to drink beer with less than 20ppm such as Budweiser or beer made with rye malt (in moderation) without causing themselves any harm, it is likely that each person has a different level at which an autoimmune response will be activated and there is some debate over the gluten "level" acceptable to coeliacs. Consumers of "low gluten" beverages are advised to inform their consultants of their diet, and to ensure that even if the obvious symptoms are absent, there are no hidden negative effects from peptides in the beer. Some brewers suggest that their low barley malt beers are not dangerous to celiacs, but not all evidence supports this.^{[citation needed]} There are brewery statements that "normal beverages" such as Budweiser are safe, tempered with advice that they should be drunk with caution.^[4] Donald D. Kasarda, a research chemist with the United States Department of Agriculture, says that: "It is not proved beyond any doubt that the peptides in beer are actually toxic to celiac patients, but it is quite possible that the peptides remaining in any barley-based or wheat-based beer ... are harmful to celiac patients." ^[5]

The recent development of gluten-free ales and lagers has been seen as a positive move forward for those who suffer a variety of related gluten intolerant conditions; and there are a number of people working to produce gluten-free beer. ^[6]

Of gluten-free products, beer is seen as the most difficult to produce in a commercially acceptable version. However, gluten-free beer is becoming increasingly available, and there is now a range of ales and lagers to choose from.^[7][8]

Gluten free beer brands include Bard's Beer [1], Greens [2], Hambleton Ales Gluten Free Ale and Hambleton Ales Gluten Free Lager,[3][4], Lake Front Brewery's New Grist, Redbridge, and St. Peter's Sorghum Beer. New Planet Tread Lightly Pale Ale.

Home brewing

Formulas for home brewing gluten-free beer can now be found. Many of these include a sweet sorghum syrup as the principal carbohydrate. This is commercially manufactured from sorghum grain to be a malt substitute and contains amino acids and unfermentable sugars needed for yeast nutrition and "mouth feel".^[9] Other sugars can be added for character and "feel", such as honey and maltodextrin, and roasted or malted buckwheat.

Gluten Free home brewing is now easy with commercially available gluten free home brewing kits containing the sorghum syrup, hops, yeast and other items. The cost of the kits, while more expensive than standard home brew kits, still produce very drinkable GF beer for less than the cost of a standard commercial beer.^[10]. Many find the taste of GF beers to be missing something. Adding additional hops has been found to improve flavor greatly.

Gluten-free beer festivals

The first international gluten-free beer festival^[11] was held in February 2006 in Chesterfield, United Kingdom, as a joint enterprise between the Campaign for Real Ale (CAMRA).^[12] However, with new brews being created around the world, but particularly in the UK and the USA, there is a worldwide movement towards this return to a 'normal' life.^[13]

See also

Beer Buckwheat Coeliacs Gliadin

Beer portal Gluten-free diet Hordein Sorghum Dermatitis herpetiformis

References

1. ^ "Improved Methods for Determination of Beer Haze Protein Derived from Malt". Australian barley technical Symposium. Marian Sheehan A, Evan Evans B, and John Skerritt. 2001. http://www.regional.org.au/au/abts/1999/sheehan.htm. 
2. ^ Carolyn Smagalski (2006). "Ask the Beer Fox - Is Straub's Beer Gluten Free ?". Bella Online. http://www.bellaonline.com/articles/art40157.asp. 
3. ^ "Is Nigerian Guinness Gluten Free ?". Carolyn Smagalski, Bella Online. 2006. http://www.bellaonline.com/articles/art41529.asp. 
4. ^ "Ask the Beer Fox – Is Bud Safe for Celiacs ?". Carolyn Smagalski, BellaOnline. 2006. http://www.bellaonline.com/articles/art34379.asp. 
5. ^ "Is Beer Gluten-Free and Safe for People with Celiac Disease?". Celiac.com. 2006. http://www.celiac.com/st_prod.html?p_prodid=413. 
6. ^ "Cheers to Gluten-free Beer". Jennifer Burklow, Living Without Magazine. Summer 2006. http://www.livingwithout.com. 
7. ^ "SilkTork RateBeer". April 2007. http://www.ratebeer.com/Story.asp?StoryID=671. 
8. ^ Ford, Steve (February 2006). "GlutenfreeBeerFestival". http://www.glutenfreebeerfestival.com/available/available.html. 
9. ^ http://www.brewingwithbriess.com/Malting101/Gluten_Free_Brewing.htm
10. ^ http://www.gfhomebrewing.com.au
11. ^ Smagalski, Carolyn (2006). "Gluten Free Beer - Tasting Panel Gives Thumbs Up". Carolyn Smagalski, Bella Online. http://www.bellaonline.com/articles/art40779.asp. 
12. ^ Smagalski, Carolyn (2006). "CAMRA & The First International Gluten Free Beer Festival". Carolyn Smagalski, Bella Online. http://www.bellaonline.com/articles/art39558.asp. 
13. ^ La France, Robert (2006). "First-Ever Gluten-Free Beer Festival Quenches Celiacs' Thirst". Robert La France, Glutenfreeda.com. http://www.glutenfreeda.com/may06_gf-beer.asp. 

External links

• Gluten Free Beer List
• Gluten Free Beer Reviews
• Bard's Tale Gluten Free Beer
• MrGoodBeer
• Gluten free beer
• La Messagère (Canada)
• Fox Barrel Cider Company (California)
• O'Brien Gluten Free Beer
• Gluten Free Alcohol found across the world
• St Peter's G-Free gluten free beer
• Green's gluten-free beers
• Hambleton Ales GFA
• AMBAR & Schnitzer Brau
• Ray Bay Gluten Free Beer