There have been many different grains used to brew beer over the millennia. Barley, of course, has won out over all the rest for its many positive attributes and contributions when it comes to making good beer. Wheat runs a close second in grain preference, distantly followed by rye. The problem with these grains –at least for those who suffer from gluten intolerance—is that they all contain gluten.
Gluten is responsible for triggering an autoimmune reaction in the small intestines of those with this particular affliction. This means they will not get the nutrients they need out of their food, and may experience a range of other health issues. The only “treatment” available to those with gluten intolerance is a life-long avoidance of those products that contain gluten. That means no “regular” beer in their diet.
Gluten Free Beer
Let’s be honest here- beer made from gluten free grains are not likely to match regular beer for taste and quality, but to someone facing a lifetime restriction from drinking beer, gluten-free beer is like manna from heaven (made without gluten, of course!).
In response to the growing demand for gluten free beers in the commercial market, several breweries around the world are introducing their new products each year. There is even an international gluten free beer festival held each year in England.
Most of these brewers have formulated their products with 100% gluten-free ingredients and processes that ensure purity of product. But some filtering processes used by brewing companies render gluten undetectable in “low-gluten” beer, so, unless a beer is totally gluten-free, there is no assurance that it is completely safe for Celiacs. Buyer and imbiber beware!
NOTE: Because “gluten-free” is considered a health claim, current U. S. beer label regulations do not allow the term “Gluten-free” to appear on any beer sold in the United States.
Here’s a partial list of commercially produced gluten free beers:
BEER BREWERY COUNTRY
- New Grist Lakefront USA
- Shakparo Ale Sprecher USA
- Mbege Sprecher USA
- Dragon’s Gold Bard’s Tale USA
- Redbridge Anheuser-Busch USA
- Honey Passover Beer Ramapo Valley USA
- Eagle SABMiller multinational
- Green’s Discovery Amber Ale DeProef Belgium
- Green’s Endeavor Dubbel DeProef Belgium
- Green’s Quest Tripel DeProef Belgium
- La Message`re New France Canada
- Mongozo Quinoa Mongozo Beers Netherlands
- Mongozo Palmnut Mongozo Beers Netherlands
- O’Brien Premium Lager O’Brien Australia
- Birra 76 Bi-Aglut (food products) Italy
Sorghum and Buckwheat
Sorghum is native to Northeast Africa. As a valuable food source it followed the trade routes through India and China and eventually made its way to America. It is a vigorous grass that tolerates dry weather, and is commonly used as one of the ingredients in African beer. Buckwheat is an herb of the Buckwheat family Polygonaceae, and has origins in central and western China. Its small beechnuts are milled, which separates the edible groats from their hulls. These groats are then roasted and used as a grain product.
Sorghum and Buckwheat are the two most common substitutions for glutenous grains used to brew beer, but here’s a more complete list of grains and starches that may be used by brewers:
- Sorghum
- Buckwheat
- Rice
- Corn
- Soybean
- Potato
- Beans
- Tapioca
- Quinoa
- Millet
Here’s a list of the prohibited grains and their derivatives that should be avoided by Celiac sufferers:
- Barley, barleymalt
- Malt or malt flavoring
- Malt vinegar
- Rye
- Wheat –including durum, semolina, kamut and spelt
- Triticale (sometimes used in brewing beer)
Be sure to read your beer labels before drinking.
