Gluten-free beer

File:Buckwheat and sorghum.JPG

Buckwheat (left) and sorghum (right), two key ingredients used by gluten-free brewers

Gluten-free beer is beer made from ingredients without glycoproteins (gluten) that, for people with a variety of medical conditions, cause an autoimmune response that can lead to more serious conditions. People who have gluten intolerance (including coeliacs and dermatitis herpetiformis sufferers) have a reaction to the gliadin found in wheat and more often of significance for beer, hordein, the "gluten" of barley. Such people may only drink gluten-free beer to prevent symptoms such as abdominal pain or malnutrition. However, coeliacs disease, in particular, may lead to osteoporosis, diabetes and bowel cancer.

Gluten and gluten intolerance

Gluten can be found in many common cereal grains including barley and wheat. Even in small quantities it can be poisonous to those who suffer from Celiac disease (also spelt Coeliac disease). Almost all beer contains levels of gluten that cannot be tolerated by the coeliac, but a very few specialist breweries do cater for coeliacs or those who suffer from an autoimmune reaction to gluten, or otherwise find they cannot tolerate the consumption of one or other of the relevant glycoproteins.

Gluten-free standards

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.

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

Some brewers feel that beers brewed mainly from cereals such as rice, sorghum, buckwheat and corn (which do not contain gluten that produces an autoimmune response in coeliacs), and from a proportion of barley or rye are safe to drink. The brewers argue that the proteins from barley are converted into non-harmful amino acids. Statements from brewers such as Sapporo, 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 coeliacs. Those involved in gluten-free brewing, and others representing coeliacs 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, 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 coeliacs will be able to drink beer at under 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 be dangerous to coeliacs, but not all evidence supports this. There is the brewery statements that "normal beverages" such as Budweiser are safe, while they pay little or no attention to advise 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."

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. However, gluten-free beer is becoming increasingly available, and there is now a range of ales and lagers to choose from.

Gluten-free beer festivals

The first international gluten-free beer festival was held in Chesterfield, United Kingdom, as a joint enterprise between the Campaign for Real Ale (CAMRA). 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.

See also

• Beer
• Buckwheat
• Coeliacs
• Gliadin
• Gluten-free diet
• Hordein
• Sorghum
• Dermatitis herpetiformis

External links

• Glutenfreebeerfestival.com - reviews of gluten-free beers
• MrGoodBeer
• Gluten Free Brewing
• Gluten free beer
• La Messagère (Canada)