Gluten-Free Beer: What It Means and Who Can Drink It

In the EU, beer can be labelled "gluten-free" if it contains no more than 20 mg of gluten per kilogram. It may be brewed from gluten-free grains and pseudocereals, or it may be ordinary barley beer from which the gluten has been broken down with an enzyme (deglutenised). With coeliac disease the two are not entirely equivalent, so it is worth talking to your doctor before choosing.

Why regular beer contains gluten

Traditional beer is brewed from malt, most often barley malt and sometimes wheat malt. Barley and wheat contain gluten, so ordinary beer, wheat beer and pale lagers are all unsuitable with coeliac disease. For more on hidden gluten, see Hidden gluten: where it lurks and what "gluten-free" means.

Two kinds of "gluten-free" beer

Beer made from gluten-free ingredients

This beer is brewed from the start with grains and pseudocereals that contain no gluten, for example rice, maize, buckwheat, millet or sorghum. No barley or wheat is used. With coeliac disease this is usually the more cautious choice, because gluten does not come from the beer's own ingredients. It matters that the beer is brewed in a facility that does not process gluten-containing ingredients, or that the producer has contamination controls in place. Oats are treated separately in a gluten-free diet; see Oats and coeliac disease.

Deglutenised beer

Deglutenised beer is brewed from barley like ordinary beer. An enzyme is then added to the process that breaks the gluten proteins into smaller fragments. The finished beer may measure below 20 mg/kg. For people with coeliac disease this is debatable, for two reasons:

• Standard gluten tests may not reliably detect broken-down proteins. The number measured may therefore not reflect what the body "sees".
• It is not entirely clear whether these fragments can trigger a reaction in every person with coeliac disease.

For this reason, several coeliac patient organisations advise caution with deglutenised beer. If you want to try it, treat the decision as a conversation with your doctor, not a personal experiment.

The 20 mg/kg limit

Under Commission Implementing Regulation (EU) No 828/2014, a food can be labelled "gluten-free" if it contains no more than 20 mg of gluten per kilogram. The figure is a limit, not a guarantee of zero. Sensitivity differs from person to person.

Type of beer	Ingredient	What to watch for
Regular beer	barley, wheat	contains gluten, unsuitable with coeliac disease
Beer from gluten-free ingredients	rice, maize, buckwheat, millet	contains no gluten by recipe, contamination control matters
Deglutenised beer	barley + enzyme	may meet the limit, debatable with coeliac disease
Alcohol-free beer	usually barley	not automatically gluten-free

How to read the label

• Look for "gluten-free" (or its translation) and check what the beer is brewed from.
• If the label lists barley or wheat and also says "gluten-free", it is probably deglutenised beer. The producer should be able to confirm this.
• "Very low gluten" (no more than 100 mg/kg) is not the same as "gluten-free" (no more than 20 mg/kg). Do not rely on that wording with coeliac disease.
• Alcohol-free beer, wheat beer, beer cocktails and shandy (radler) are not automatically gluten-free.
• Flavoured beers and cocktails with beer added may contain gluten.

Drinks that are easy to forget

Besides beer, gluten can be found in malt drinks, some flavoured alcoholic drinks, beer cocktails and malt ingredients in cocktails. Kvass, malt extracts and some syrups hide on labels under names that do not obviously suggest gluten. At a bar, ask not only about the beer but also about what is in a cocktail and whether malt is used for flavouring.

Beer in a restaurant or bar

In a restaurant or bar, gluten-free beer may be served in a glass that was previously washed together with ordinary ones. That can also be a source of contamination, although the risk is lower if the glass is washed thoroughly. Ask:

1. Which gluten-free beer do you have, and what is it brewed from?
2. Is it beer from gluten-free ingredients or deglutenised beer?
3. Is it served from a bottle or can, or from the tap? Draught beer may share lines with other beers.
4. Is the glass clean and washed?

A good sign is when the staff can look at the label rather than answer from memory. You will find more questions in How to ask about allergens in a restaurant and Gluten-free restaurants.

Who it suits

• Coeliac disease. Beer from gluten-free ingredients is generally the more cautious choice. Talk to your doctor or dietitian about deglutenised beer.
• Gluten sensitivity without coeliac disease. It varies. Some people tolerate deglutenised beer, others do not.
• Wheat allergy. Pure barley beer does not contain wheat, but with an allergy it is better to consult an allergist and check the ingredients.
• No medical reason. Gluten-free beer is not automatically healthier. A gluten-free diet is meant for people who are harmed by gluten.

How to go about choosing

1. Find out how the beer is made. The label or the producer will tell you whether it uses gluten-free ingredients or is deglutenised.
2. Consider your diagnosis. With coeliac disease, talk to your doctor or dietitian about deglutenised beer. Do not start with an experiment.
3. Watch your reactions. If you have symptoms after a beer, write down the brand, type and date and tell your doctor.
4. Do not rely on a single number. A value below 20 mg/kg is a labelling rule, not an individual guarantee.
5. Ask in the restaurant or bar. The kitchen and bar may have other sources of gluten, such as the glass or a drink from the tap.

How AvoiDino can help

In AvoiDino you set gluten as your allergen and filter dishes by allergen. The app focuses on food, so the same rule applies to drinks: check the label and the staff's answer.

Frequently asked questions

Is gluten-free beer suitable with coeliac disease?

Beer from gluten-free ingredients is generally the more cautious choice. With deglutenised beer you should talk to your doctor, because it is not clear how all people with coeliac disease tolerate it.

What does the 20 mg/kg limit mean?

It is the limit at which food or drink can be labelled "gluten-free" in the EU. It is the highest permitted value, not proof that there is no gluten at all.

Is alcohol-free beer gluten-free?

Not automatically. Most alcohol-free beers are brewed from barley and contain gluten. Look for "gluten-free" on the label.

Can I drink beer if I have a wheat allergy?

It depends on what the beer is brewed from and what your allergist has advised. Wheat beer is unsuitable, but you should also ask about barley beer.

Are cider and wine gluten-free?

Wine and cider are made from fruit, so they generally contain no gluten, but flavoured versions may contain additives. Check the label.

Sources

• Commission Implementing Regulation (EU) No 828/2014 on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food.
• Regulation (EU) No 1169/2011 of the European Parliament and of the Council, Annex II.
• Husby S. et al.: ESPGHAN Guidelines for Diagnosing Coeliac Disease 2020. Journal of Pediatric Gastroenterology and Nutrition, 2020.

This information is general and does not replace medical advice. If you have an allergy, always check the ingredients with the staff.