An essential analysis for this important beer category.

A gluten intolerance or sensitivity is the body’s inability to digest or break down the gluten protein found in wheat and certain other grains. If you have a gluten intolerance, it’s important to avoid foods that contain gluten.

Dried, germinated barley, what is referred to as barley malt, is a major ingredient in any kind of normal beer. As beer is brewed, the malt goes through various stages, being mashed, boiled and fermented. At each stage, the gluten content of the malt drops, so the final bottled result has much lower levels than the raw malt.

The gluten levels in a product can be labelled as follows.

<20 are classed as gluten free, <100 are classed as low in gluten.

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