Celiac And Beer: What's Safe To Drink?

Celiac disease is an autoimmune disorder that affects around two million people in the US and 1% of the global population. For those with the condition, drinking beer can be a concern, as it is typically made using barley, wheat, or rye, all of which contain gluten. Conventional beers are not gluten-free and can trigger an immune reaction in people with celiac disease, causing symptoms like indigestion and diarrhea. However, some people with celiac disease may choose to drink beer in moderation, and there is limited research on the impact of low-dose gluten exposure. While some gluten-free beers are available, made from sorghum instead of barley or wheat, it is recommended that individuals consult their healthcare professionals before consuming any gluten-containing beverages.

Beer alternatives for those with celiac disease

Celiac disease is an autoimmune disorder affecting an estimated two million people in the U.S. and one per cent of people worldwide. For those with the condition, drinking beer can cause an immune reaction, with symptoms such as indigestion and diarrhoea.

However, there are plenty of gluten-free alternatives to traditional beer, which is typically made with barley or wheat. These include:

• Wine, sherry, port, and cider. These drinks are made from fruit and don't contain gluten.
• Spirits such as gin, brandy, rum, tequila, vodka, bourbon, and whisky. These are distilled, which removes gluten from the drink. However, some people with celiac disease may still react to these drinks, so it is best to choose spirits made with naturally gluten-free ingredients, such as potato-based vodka instead of wheat vodka.
• Gluten-free beers, which are made with sorghum, rice, or millet instead of wheat or barley. Some examples include Buck Wild Pale Ale by Alpenglow Beer Company and Redbridge Lager by Anheuser-Busch.

The distillation process and its impact on gluten content

The distillation process involves boiling and condensation, which separates particulates in a liquid. The fermented liquid is heated in a still, and the most volatile compounds become gases that rise to the top, while the less volatile and heavier ones sink to the bottom. Alcohol is volatile and rises to the top, while proteins are heavy and sink to the bottom. Gluten proteins are not volatile, so they sink to the bottom rather than being siphoned off into the distilled liquid. Therefore, the distilled liquid becomes gluten-free.

However, it is important to note that an alcoholic beverage could still come into contact with gluten or traces of gluten after distillation, for example, if it is aged in a beer barrel. Additionally, gluten-containing ingredients may be added to the alcohol after distillation. Therefore, it is recommended to look for labelled or certified gluten-free spirits.

The US Food and Drug Administration (FDA) ruled that distilled food products made from gluten-containing grains can be labelled as 'gluten-free'. Similarly, the Alcohol and Tobacco Tax and Trade Bureau (TTB) stated that distilled alcohols can be labelled as 'processed to remove gluten' if they include a second statement indicating that the product was distilled from gluten-containing grains, and that the gluten content cannot be verified.

While distillation effectively removes gluten, some people with celiac disease or gluten intolerance may still experience a reaction when consuming distilled spirits that should be gluten-free. This could be due to tiny gluten fragments or cross-contamination during the manufacturing process. Therefore, it is important for individuals with celiac disease to opt for liquor with naturally gluten-free ingredients when possible. For example, choosing potato-based vodka instead of wheat vodka, or brandy distilled from wine instead of gin or whiskey.

Wine, cider, and spirits as gluten-free options

If you have coeliac disease, it's important to know which alcoholic drinks are safe for you to consume. While beer is typically off-limits due to its gluten content, there are plenty of gluten-free options to choose from, including wine, cider, and spirits.

Wine

Wine is an excellent gluten-free option for those with coeliac disease, as it is made from grapes and is naturally gluten-free. However, it's important to watch out for additives that may contain gluten. For example, wine coolers are often made from barley products and contain gluten.

Cider

Cider is another gluten-free option, as it is typically made from apples or other fruits. However, some manufacturers add barley for enzymes and flavour, so it's important to read the labels carefully.

Spirits

The distillation process effectively removes gluten from spirits, even those derived from gluten-containing sources. This means that spirits like gin, brandy, rum, tequila, vodka, bourbon, and whisky are generally safe for people with coeliac disease to consume. However, some people with coeliac disease may still react to distilled spirits made from gluten-containing grains, possibly due to cross-contamination or the presence of gluten fragments. Therefore, it is recommended to choose spirits made from naturally gluten-free ingredients, such as potato-based vodka instead of wheat vodka. Additionally, listing ingredients on alcoholic products is not mandatory, so extra caution is necessary.

The risks of drinking beer with celiac disease

Celiac disease is an autoimmune disorder affecting around two million people in the US and 1% of the global population. For those with the condition, gluten can cause an immune reaction, leading to symptoms such as indigestion and diarrhoea. As a result, it is vital for those with celiac disease to follow a strict gluten-free diet to maintain their health.

Beer is typically made from barley, wheat, or rye, all of which contain gluten. Therefore, conventional beer is not gluten-free and is not safe for people with celiac disease to drink. While some people with celiac disease may drink beer in moderation without experiencing immediate negative effects, there is a risk of causing damage to the small intestine. This damage may occur without any noticeable symptoms, so it is best to avoid beer altogether unless it is labelled as gluten-free.

The distillation process removes gluten from alcoholic beverages, so pure distilled liquors are generally safe for those with celiac disease. However, some people with celiac disease may still experience unpleasant side effects from drinking distilled liquors made with gluten-containing ingredients. These side effects may be due to tiny gluten fragments or cross-contamination during manufacturing. Therefore, it is recommended to choose liquors made with naturally gluten-free ingredients, such as potato-based vodka instead of wheat vodka.

It is important to note that not all testing methods for gluten in beer are reliable, and beers labelled as "gluten-removed" may not be safe for those with celiac disease. A 2013 study found that excessive alcohol consumption may increase gluten sensitivity in genetically susceptible individuals, so it is essential to drink in moderation and consult with a qualified health professional before consuming any alcoholic beverage if you have celiac disease.

In summary, drinking beer with celiac disease can be risky, and it is best to choose gluten-free alcoholic options or stick to distilled liquors made with naturally gluten-free ingredients. Even then, checking labels and consulting with a health professional is crucial to ensure a gluten-free diet and maintain good health.

Country-specific guidelines for gluten-free alcohol

United States

Products labelled as "gluten-free" in the United States must not contain or be made from wheat, rye or barley. Beers made with gluten-free ingredients can be labelled as "gluten-free".

Since September 2020, distilled alcohols can be labelled "gluten-free" no matter their source ingredients. However, products made with wheat, rye or barley ingredients may not be labelled "gluten-free".

European Union

The European Union has adopted universal labelling laws for gluten-free food. If the food contains less than 100 mg/kg, it may be labelled "very low gluten", while if it contains less than 20 mg/kg it may be labelled "gluten-free".

Canada

Canada has labelling restrictions on all packaged gluten-free foods. All foods considered certified gluten-free by Health Canada must contain under 20 parts per million of gluten. Canadian residents receive tax deductions for the extra cost of gluten-free foods.

Australia and New Zealand

Australia and New Zealand have some of the toughest labelling laws in the world. Foods labelled as "gluten-free" must not contain any detectable gluten, and no oats or cereals containing gluten. Ingredients derived from gluten-containing grains must be declared on the food label, however small the amount.

Argentina

Argentina has implemented the "National Program for the Detection and Control of Celiac Disease", which promotes awareness and knowledge of the disease and implements labelling restrictions. Argentinian healthcare providers must cover the cost of alternative flours and gluten-free mixes for residents.

Italy

Diagnosed celiacs in Italy receive vouchers to buy specifically produced gluten-free foods, up to 140 euros per month. The Italian Celiac Association and government have educated restaurants on how to deal with celiac disease, and gluten-free meals are available in schools, hospitals, and all other public eating establishments.

United Kingdom

Over 90% of British celiac patients receive gluten-free food as part of their prescription for the gluten-free diet, meaning they receive these foods at a heavily discounted price.

Frequently asked questions