No Alcohol No Sweat

When I was younger, I don’t recall hearing about anyone being gluten intolerant. But now gluten intolerance is certainly much more of a thing. For example, Harvard University estimates that between one and three per cent of the US population has a gluten intolerance of one form or another. That’s a lot of people. And many of them, no doubt, also like drinking beer. Including the non-alcoholic variety. The question is, can they do so happily, given their condition? Are non-alcoholic beers gluten free?

Types of gluten intolerance

There are two types of gluten intolerance: celiac disease and gluten sensitivity. They share similar symptoms, such as bloating and fatigue. The key difference is that celiac disease is an autoimmune response to gluten, while gluten sensitivity is not. For people with either condition, the simple solution is to avoid products that contain gluten.

Gluten in beer

Unfortunately, traditional beer – and traditional non-alcoholic beer – does contain gluten. These brews are made using gluten-containing grains such as barley, wheat, rye, and oats. Even when beer goes through the extra processing stage of removing its alcohol, the gluten from these ingredients remains.

Which is a problem.

Fortunately, there is a solution.

Gluten-free non-alcoholic beer

There are non-alcoholic beers on the market that are gluten-free.

Hooray!

They are made by replacing those traditional grains with alternatives that don’t contain gluten. The most common choices are sorghum, millet, rice, buckwheat or quinoa.

Let’s explore the pros and cons of each.

Sorghum

Advantages:

• Gluten-free: Obviously. Sorghum is naturally gluten-free, making it a suitable alternative for those with gluten sensitivities or celiac disease.
• Neutral flavour: Sorghum has a mild, neutral flavour that allows other ingredients to shine.
• Economic: Sorghum is a widely cultivated and economically viable grain, making it economically feasible for making non-alcoholic beers that are gluten-free.

Disadvantages:

• Thin body: Sorghum-based beers may have a lighter body compared to traditional barley-based beers.

Millet

Advantages:

• Gluten-free: Millet is naturally gluten-free, making it a safe choice for those with gluten-related disorders.
• Nutrient-rich: Millet is rich in nutrients such as magnesium, phosphorus, and antioxidants.
• Mild flavour: Millet has a mild though slightly nutty flavour that can complement a variety of beer styles.

Disadvantages:

• Limited enzymes: Millet lacks enzymes required for brewing, so additional enzymes or malting steps may be necessary.
• Limited availability: In some regions, millet may be less readily available compared to other grains.

Rice

Advantages:

• Gluten-free: Rice is naturally gluten-free and widely available.
• Neutral flavour: Rice provides a clean and neutral flavour profile, allowing other ingredients to take the spotlight.
• Easily digestible: Rice is easily digestible and can be a good option for those with digestive sensitivities.

Disadvantages:

• Low protein content: Rice has lower protein content than barley, which can affect mouthfeel and head retention in the finished beer.
• Processing challenges: Brewing with rice may require additional steps or processing to extract fermentable sugars.

Buckwheat

Advantages:

• Rich Flavour: Buckwheat imparts a distinctive nutty and earthy flavour to the beer.
• Nutrient density: Buckwheat is rich in nutrients, including fibre, protein, and essential minerals.
• Good head retention: Buckwheat can contribute to good foam and head retention in the beer.

Disadvantages:

• Distinct flavour: That strong flavour mentioned above may not be suitable for all beer styles.
• Limited availability: Buckwheat may be less commonly used in brewing, leading to limited availability.

Quinoa

Advantages:

• Nutrient-rich: Quinoa is a complete protein and a good source of essential amino acids.
• Mild flavour: Quinoa has a mild and slightly nutty flavour that blends well with other ingredients.
• Diverse varieties: Different quinoa varieties can offer unique flavours and characteristics.

Disadvantages:

• Limited enzymes: Similar to millet, quinoa may lack some enzymes required for brewing.
• Cost: Quinoa can be more expensive compared to other grains, affecting the cost of production.

Another option

Besides using these gluten-free grains as the basis for non-alcoholic beer, there is a more recent innovation that is up and coming.

You can use the traditional, gluten-containing grains, and then, during the brewing process, apply a treatment stage to break down the gluten in the beer.

For example, there is an enzyme known as brewer’s clarex that can do this. It is added at the fermentation stage and can break down the gluten in beer to less than 20 parts per million. In most places, including the UK and the US, this level of gluten qualifies the beer to be labelled as gluten free, and is considered by most organisations, including those directly working on celiac disease to be safe for those with the condition.

Gluten-free non-alcoholic beer brands

Here are a few brews to look out for it you have a gluten intolerance and still want to enjoy a refreshing non-alcoholic beer.

• Big Drop
• Drop Bear
• First Chop
• Jump Ship

These all include gluten-free non-alcoholic beers in their range.

Happy drinking!

_{Image credit: Fleur}