It would seem like a no-brainer: of course non-alcoholic beer is a great choice for people who want to drink beer but have alcohol allergies.
Right?
Well, kind of.
In fact, when we talk about alcohol allergies, that tends to cover a range of possible allergic reactions – to alcohol itself but also various other things contained within alcoholic beverages.
Alcohol allergies are rare but can occur in people who are sensitive to certain ingredients or chemicals found in alcoholic beverages. These allergies can cause a range of symptoms, from mild to severe, including:
- Hives, rash, or flushing
- Nasal congestion, runny nose, or sneezing
- Difficulty breathing or wheezing
- Swelling of the face, tongue, or throat
- Nausea, vomiting, or diarrhoea
- Headache or dizziness
- Low blood pressure or fainting
Ethanol
Some people can indeed be allergic to alcohol itself, also known as ethanol. Ethanol is the main type of alcohol found in alcoholic beverages. It is also used in things like hand sanitisers, mouthwash, and some medications. So, if you have this particular allergy, non-alcoholic beer could well be a go for you. (Although remember that even non-alcoholic beer can have, in most countries, up to 0.05 per cent alcohol by volume and still be classed as non-alcoholic).
Ethanol allergy is rare. Plus, it is more common for people to be allergic to the other ingredients or chemicals in alcoholic beverages.
Other ingredients
Other people may be allergic to the main ingredient in beer, which is barley, while others may be allergic to the yeast, hops, or malt. Additionally, some people may be allergic to the preservatives, additives, or sulfites commonly used in alcoholic beverages.
For example, the chemical reaction in the body that occurs during a barley allergy is an immune response to the allergenic proteins in the barley, such as hordeins. When a person with a barley allergy ingests or comes into contact with barley, their immune system mistakenly identifies these proteins as harmful invaders. This triggers an allergic reaction.
The allergic reaction occurs when the body’s immune system produces an antibody called immunoglobulin E (IgE) in response to the presence of the allergenic protein. The IgE antibodies then bind to immune cells called mast cells and basophils, triggering the release of inflammatory chemicals such as histamine. This release of histamine and other inflammatory chemicals leads to the characteristic symptoms of an allergic reaction. These can include itching, swelling, hives, rash, difficulty breathing, and in severe cases, anaphylaxis.
Wheat
Or how about wheat. Wheat is used in brewing various types of beer, including, obviously, wheat beers, and their non-alcoholic counterparts. These beers typically contain a significant proportion of wheat alongside barley or other grains. The wheat imparts a distinct flavour and mouthfeel to the beer. It often contributes to a light, crisp character with a slightly cloudy appearance.
A wheat allergy is an allergic reaction to proteins found in wheat. The two main proteins in wheat that are typically responsible for allergic reactions are gliadins and glutenins. People with a wheat allergy can experience a range of symptoms when they consume wheat-containing products, including beer. These symptoms may include hives, digestive issues, swelling, difficulty breathing, and, in severe cases, anaphylaxis.
While the majority of the alcohol is removed in the non-alcoholic beer brewing process, the other ingredients and chemicals remain in the beer. This could potentially trigger an allergic reaction in people who are sensitive to them.
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If you have an allergy to ethanol, you may well be okay to drink non-alcoholic beer (with the proviso that if you are super-sensitive, you may still have a reaction to the minuscule amounts of alcohol that can be in such beer. If you have an allergy to any of the ingredients commonly found in traditional beer, chances are non-alcoholic beer – which contains much the same array of ingredients – is off the menu.
Image credit: Towfiqu barbhuiya