Breaking Down the Gluten Levels of Beer

If you’re like most people, you probably don’t carry around a gluten-levels-in-beer chart. Whether you’re watching your gluten intake or simply curious about gluten in beer, Joe Canal’s is committed to educating customers in Lawrenceville, New Jersey. Here, we discuss how much gluten is in beer, which varies by product for several reasons, as well as detail what makes a beer gluten-free.

What Is Gluten?

Gluten is a group of naturally occurring proteins found in grains of wheat, rye, and barley, which are commonly used to make beer. Because it is a highly stable protein, gluten is utilized in many recipes, acting as the glue that holds everything together. Gluten is present in many of the foods and drinks consumed in the United States and throughout the world, including:

• Beer
• Biscuits
• Bread
• Cake
• Cereal
• Crackers
• Malt beverages
• Pasta
• Pies
• Potatoes
• Processed foods

Gluten is also found in other products beyond foods and beverages. It’s used as an additive in the following:

• Cosmetics
• Medicines
• Supplements
• Vitamins

What to Know About Gluten Content in Beer

When it comes to gluten levels in beer, it all depends on the initial grain used and the chosen brewing method of the brand. Generally, the dried grains are mashed and boiled, producing sugar wort, a sweetened mixture. Yeast is added to the sugar wort, which is when fermentation begins. The result is an alcoholic liquid also known as beer.

The gluten levels in beer are measured in parts per million (ppm). Beers that are less than 20 ppm are considered to be gluten-free by Food and Drug Administration. However, a common misconception is that all beer is gluten-free, which couldn’t be farther from the truth. That’s why it’s so important for gluten-conscious consumers to be able to quickly find the information they need. Each beer’s label should display gluten content, but generally, levels are broken down as follows:

• Ales: 3,120 ppm
• Lager: 63 ppm
• Stout: 361 ppm
• Wheat beer: 25, 920 ppm

Barley is arguably the most common base for commercial beers, as it produces much lower gluten content than wheat. This is because barley contains hordeins, a unique set of gluten molecules only found in barley. On the low end, the average barley beer has a gluten content of around 19 ppm, with most reaching up to 45 ppm.

A Note on Gluten-Free Beers

Celiac disease and gluten sensitivity affect countless individuals, which has led to the rise of gluten-free beer production. To meet the federal gluten-free standard of less than 20 ppm, many breweries are experimenting with naturally gluten-free grains. These include:

• Corn
• Millet
• Rice
• Sorghum

Some breweries also have separate facilities for producing gluten-free beer, reducing the risk of cross-contamination with gluten. Further, new techniques continue to develop, which reduce gluten in barley-based beer during the fermentation process. With all of this being said, individuals with celiac disease should always purchase products, whether beer, wine, or spirits, that are labeled as gluten-free.

In addition, the taste of gluten-free beers is noticeably different than traditional beers. Whether on the sweeter side or less carbonated than normal, gluten-free beers come in a wide variety of taste profiles to suit any palate. Gluten-free beers may also be pricier. This is because the alternative grains used, as well as adaptations in production, can add to the brewery’s overhead costs.

Learn More about Gluten in Beer at Joe Canal’s

In Lawrenceville, NJ, Joe Canal’s offers a great selection of beer and other alcoholic beverages, with gluten content varying by product. We also have many options for gluten-free beer, so be sure to carefully read the packaging before making a purchase in our store. Our knowledgeable team members are also standing by to help you find the right products. For more information about how much gluten is in beer, contact us today at Joe Canal’s.