By law, manufacturers can only label their beer gluten free if it contains 20 ppm or less of gluten. Laboratory testing is the best way to assess the amount of gluten in a product, but there can be difficulties when testing beer using the usual R5 ELISA Sandwich method (commonly used for foods), due to the gluten being broken down. An alternative method is available (R5 ELISA Competitive) which is a more effective way to measure the gluten in beer and other hydrolysed or fermented products.

Scientists continue to explore other techniques to try to further advance the analysis of gluten in food and drink products such as mass spectrometry, PCR (polymerase chain reaction), aptamers. There are pros and cons with all testing methods and we look to the experts for the very best and latest advice such as the Prolamin Working Group , Codex Alimentarius and our Food Standards Committee. The approved method for testing gluten in beers is currently the R5 ELISA Competitive method but Coeliac UK and producers remain engaged with experts and global research exploring potential new test methods.

Find out more about how gluten free beer is made by clicking here.

This information is based on the advice of our Food Standards Committee, Health Advisory Council and/or the Prolamin Working Group.

Find out more about analysis of gluten in fermented and hydrolysed GF products here.

There are currently two ways to manufacture gluten free beer. The first is to use a malt from naturally gluten free cereals or pseudocereals such as sorghum, millet, buckwheat, rice, quinoa or maize. These beers often have slightly different aromas and flavours to regular beer.

The second method is to produce a beer using a gluten containing malt (wheat, barley or rye), and then introduce a process to reduce the gluten content so that it complies with the law on gluten free and contains 20 ppm or less of gluten. One way of doing this is to use an enzyme at the start of the fermentation process to break down the gluten protein.

An example of this is the patented product Brewers Clarex® (also used to reduce the chill haze in beer). This protease enzyme degrades the gluten to levels below the 20 ppm threshold so it can be labelled gluten free. As this type of beer has been made from barley, by law the labelling must also state ‘contains barley’. This allows people to identify gluten free beers made from barley separate to gluten free beers made from naturally gluten free cereals or pseudocereals.  

By law, manufacturers can only label their beer gluten free if it contains 20 ppm or less of gluten. Laboratory testing is the best way to assess the amount of gluten in a product, but there can be difficulties when testing beer using the usual R5 ELISA Sandwich method (commonly used for foods), due to the gluten being broken down. An alternative method is available (R5 ELISA Competitive) which is a more effective way to measure the gluten in beer and other hydrolysed or fermented products.

Scientists continue to explore other techniques to try to further advance the analysis of gluten in food and drink products such as mass spectrometry, PCR (polymerase chain reaction), aptamers. There are pros and cons with all testing methods and we look to the experts for the very best and latest advice such as the Prolamin Working Group and our Food Standards Committee. The R5 ELISA Competitive ELISA method is considered the current state of the art and the best validated method currently available but Coeliac UK and producers remain engaged with experts and global research exploring potential new test methods.

Alcohol can have side effects whether or not you have coeliac disease. Information on sensible drinking can be found on the NHS website.  

This information is based on the advice of our Food Standards Committee, Health Advisory Council and/or the Prolamin Working Group.

Find out more about analysis of gluten in fermented and hydrolysed GF products here.

Testing should be carried out in an accredited laboratory where the methods have been validated to perform the only current approved method for determining gluten in hydrolysed and fermented foods, which is the R5 competitive ELISA.

Gluten free beer that has been made from removing the gluten content from barley (this means it contains a gluten containing grain but it tests at 20 ppm or less so by law can be labelled gluten free) must have ‘contains barley’ on the label. This enables you to distinguish it from gluten free beer that has been made from naturally gluten free cereals or pseudocereals and allows you to make a personal choice as to what is right for you.

We are also asking producers to go further and provide additional information to help you make an informed choice. On beers advertised with Coeliac UK or listed in our Food and Drink Information you will see one of the following statements:

1.    Our gluten free beers are made from gluten containing grains where the gluten has been removed.

OR

2.    Our gluten free beers are made from ingredients that do not contain gluten.

The ruling doesn’t impact products sold in the UK because the ruling only applies to gluten free products sold in the USA. Manufacturers selling in the UK and Europe can continue to label fermented and hydrolysed products with gluten free labelling as long as they meet the requirements of the law on gluten free.

The ruling will impact anyone wanting to export gluten free products containing fermented, hydrolysed ingredients to the USA.

Since 2012 all products labelled gluten free must meet the gluten free law which means they must contain no more than 20 ppm gluten to be labelled as such. Our Crossed Grain trademark which is licensed to manufacturers gives additional safeguards as test certificates have been issued to meet the requirements of the Standard and manufacturing processes have been audited.

Products that are fermented or hydrolysed and made from a gluten containing grain where the gluten has been removed will be tested to determine the gluten content and if they meet the requirements of the law, can be labelled gluten free.

Naturally gluten free beers are brewed from naturally gluten free cereals or pseudocereals such as buckwheat, sorghum and quinoa.

Gluten removed gluten free beers are brewed from gluten containing cereals, most commonly barley. The beer then undergoes a process called fermentation which breaks the gluten protein in gluten containing cereals into smaller fragments. These beers can be treated with an enzyme known as Brewers Clarex® which further breaks down gluten protein into smaller fragments.

For both types of beer, to be labelled gluten free in the UK, they must comply with the law, which is 20 ppm or less of gluten. To determine the gluten content they should be tested using the R5 competitive ELISA, validated to measure gluten in fermented foods containing hydrolysed gluten. Beers made from a gluten containing grain, such as barley, must also have ‘contains barley‘ on the label which allows you to distinguish between the two types of beer.

Research has shown that people with coeliac disease who do not have symptoms when eating gluten have the most difficulty in adhering to a strict gluten free diet. Research has also shown that gluten intake can activate the immune system without producing symptoms and symptoms may be experienced without immune activation . In accordance with the NICE Guideline NG20, 2015, all people with coeliac disease should be offered an annual review and access to dietetic support for your gluten free diet to assist with effective disease management. Your local healthcare team is best placed to advise and assess your circumstances.

In the UK and Europe, the R5 competitive ELISA is an approved and validated method used for analysing gluten in fermented and hydrolysed foods.

As with all science, newer techniques emerge over time, such as liquid chromatography mass spectrometry (LC-MS/MS). This method is more sensitive than the R5 ELISA but it has not yet been validated to reliably quantify the amount of gluten in beer so it is not an approved method of analysing gluten.

In the UK and Europe, the law allows beer to be labelled gluten free providing it has 20 ppm or less of gluten.

Gluten free beers made from a gluten containing grain, such as barley, where the gluten has been removed, must also have ‘contains barley’ on the label. This allows you to distinguish these beers from beers made from naturally gluten free cereals or pseudocereals.