Gluten-free Beer - Gluten-free Beer, Low-gluten Beer, and Standard Beer

Gluten-free Beer, Low-gluten Beer, and Standard Beer

Some brewers feel that beers brewed mainly from cereals such as millet, 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).
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 celiacs. 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 celiacs or dermatitis herpetiformis, 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, 5ppm; Koff, 20ppm; Laitilan, 4ppm).

Although most celiacs should 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, each person displays a different level at which an autoimmune response will be activated. As such, there is ongoing debate about acceptable gluten "levels" to celiacs.
Consumers of "low gluten" beverages are advised to inform the 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. There are brewery statements that "normal beverages" such as Budweiser are safe, tempered with advice that they should be drunk with caution. 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."

According to tests done by the Argentine Coeliac Association (ACELA) and the Swedish National Food Agency, Corona beer, contains less than 20 ppm, making it legally gluten-free. This is probably due to the fact that despite using barley malt, Corona is mostly derived from rice and corn. Corona has made no statement regarding these tests.

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. Of gluten-free products, beer is seen as the most difficult to produce in a commercially acceptable version. As of early 2012, a fast-growing range of ales and lagers is becoming widely available.
Gluten-free beer brands include Bard's Beer, Greens, Steadfast Pale Ale, Omission Beer, Hambleton Ales Gluten Free Ale and Hambleton Ales Gluten Free Lager,, Lakefront Brewery's New Grist, Joseph James Brewing Fox Tail, Redbridge, Beljica Brewing, St. Peter's Sorghum Beer, New Planet Tread Lightly Pale Ale, Schnitzer Bräu Gluten-Free Organic Millet Beers and Brasserie Brunehaut bio Amber and Blonde (see photo at right).