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Celiac.com 11/08/2022 - We get a lot of questions about gluten-free beer. We especially get a lot of questions about where to buy them. Here's a list of top gluten-free beers and where to buy them. Though some of these beers are associated with local brew pubs, the list covers commercially available retail gluten-free beers. For brew pubs, or specialty breweries, check your local listings. Many of these gluten-free breweries ship their beers directly to customers. Also, there are a number of online liquor sources that can help you locate gluten-free beer purveyors near you. Search the local availability of any gluten-free beers on our list This list is not even remotely complete. These are just a few favorites for your enjoyment. Find a more comprehensive list of Gluten-Free and Gluten-Removed Beers, and find hundreds of other gluten-free beers in our article on Oktoberfest Gluten-free Beers. You can also order gluten-free beers online at: Gotoliquorstore.com. Let us know if you have some favorites we've missed! List of Gluten-Free Beers and Where to Find Them Anheuser-Busch Redbridge Gluten-Free Sorghum Beer This gluten-free lager brewed by Anheuser-Busch is the most accessible gluten free beer in the United States, due to its wide distribution network. Hopped with imported Hallertau and domestic Cascade hops, this sorghum beer has characteristics of the popular macro brews, but the company calls it a lager. Total Wine & More is offering Redbridge Bard's Bard's is a gluten-free classic and much loved favorite. Find Bard's near you. Damm Daura Damm is a famous and award-winning gluten-removed beer from Spain. Daura Damm Lager Laura Märzen Double Malted Find Daura Damm near you or buy Daura Damm at Target. Ghostfish Maker of numerous award-winning gluten-free beers, Seattle's Ghostfish brewery is a brew pub, tap room that serves great gluten-free beers and food. They also happen to distribute their beers to select cities, and ship their beers nationwide. Find Ghostfish beers near you. Ghostfish Shrouded Summit Witbier "Brewed with millet, buckwheat, and rice, this ale rivals the taste of any Belgian wheat beer." Availablity: WA, OR, ID, NH, CO Grapefruit IPA Watchstander Stout Vanishing Point Pale Ale Shrouded Summit Witbier Peak Buster Imperial IPA Meteor Shower Blonde Ale Gosefish Kai Dog Red IPA Kai Dog Amber Killer Ale IPA Hull Breaker Imperial Porter It Came From The Haze Hazy IPA Lunar Harvest Pumpkin Ale Kick Step IPA 2018 Fresh Hop IPAs Citra Fresh Hop IPA Black Is Beautiful Imperial Stout Glutenberg Glutenberg Blonde Ale Award-winning gluten-free Glutenberg is available in 41 U.S. states. "What began with a blonde ale has developed into a gluten-free paradise of well-crafted ales." Green's One of the first, and still one of the best, gluten-free brewers. From crisp, light lagers to rich, dark ales, Green's offers nearly a dozen premium gluten-free beers. Find Green's near you. Be careful! Green's makes some beers that are gluten-reduced. Holidaily Brewing Co. Holidaily is impressing beer drinkers, winning awards, and growing quickly in distribution. Omission Omission Lager "This is a crisp, refreshing, reduced-gluten lager that discloses the gluten content of every batch." New Planet New Planet, crafted in Boulder, Colorado, was created when the founder discovered he had Celiac Disease and went on a personal quest to drink delicious beer. Sprecher Sprecher Shakparo African-Style Ale Made with millet and sorghum, Sprecher's African-style, gluten free Shakparo Ale is an unfiltered, light, crisp ale with a cider or fruit profile and a dry follow through. Stone Brewing Stone Brewing Delicious IPA - "A citrusy, hop-heavy IPA, this reduced-gluten beer really is delicious." Two Brothers Two Brothers Prairie Path Golden Ale has a complex malt character paired with Saaz and Golding hops - "This is the gluten-reduced ale that you’ll want to invite to dinner."

Celiac.com 04/05/2017 - To mark the start of Coeliac Awareness Week, Coeliac Australia and Nestlé Professional have launched Gluten Free Online Training – an interactive learning resource for foodservice professionals looking to expand their understanding of gluten free food practice throughout the hospitality industry. Under the guidance of Australian chef and author Tobie Puttock, the project will train up to 30,000 students at all TAFEs and culinary institutes in the protocols for gluten-free food preparation and service. People who successfully complete the training earn a Certificate of Achievement, which covers them for three years under Coeliac Australia's Gluten Free Standard for Foodservice Providers. Cathy Di Bella, special projects officer at Coeliac Australia, says training in safe gluten-free food prep and handling practices is a huge stepping stone to meet the future needs of the foodservice industry. Karen Kingham, dietitian and brand nutritionist at Nestlé Professional, says that the online training is intended to help people working in foodservice to become familiar with gluten-free customer and prep and server issues. The goal is to promote gluten-free awareness and protocols to culinary and food industry workers, to benefit them, the industry, and its patrons. "As most of us know celiac disease is real and symptoms are easily triggered, and I believe this should be treated the same as someone with perhaps a peanut allergy, and therefore food handling is of the utmost importance," said Puttock. It's good to see such influential figures in the food industry bringing such seriousness and professionalism to the preparation and handling of gluten-free foods. Stay tuned for more on this and other gluten-free stories. For more information: Australia's Gluten Free Online Training.

Celiac.com 05/08/2013 - A team of researchers recently set out to test determine if an interactive online intervention might help to improve gluten free diet adherence in adults with celiac disease. The research team included Kirby Sainsbury BA/BEd, DCP (candidate), Barbara Mullan PhD and Louise Sharpe PhD. They are affiliated with the School of Psychology, and the Clinical Psychology Unit at the University of Sydney in Sydney, New South Wales, Australia For their controlled trial, the researchers recruited 189 adults with biopsy-confirmed celiac disease. They randomly assigned 101 adults to receive the intervention, and 88 adults to a wait-list control condition. They retrieved post-intervention data for 70 intervention subjects and 64 wait-list participants, along with three month follow-up data for 46 of 50 who completed the intervention period. The team first measured overall gluten-free diet adherence, then measured gluten-free diet knowledge, quality of life and psychological symptoms. The researchers based their results on intention-to-treat analysis, which bases their calculations on initial treatment assignment and not on the treatment eventually received. ITT analysis helps avoid various misleading factors that can color intervention research, such as non-random attrition of participants from the study or crossover. Overall, the intervention group showed strong improvement in gluten-free diet adherence, and gluten-free diet knowledge following the treatment period compared to the wait-list control group. However, changes in knowledge had no effect on adherence. These improvements continued through the 3-month’ follow-up period. The results show that the online intervention program helped improve adherence to a gluten-free diet for people with celiac disease. Such a program can be developed into a valuable resource for celiacs who are struggling with gluten-free diet adherence. Source: Am J Gastroenterol advance online publication 5 March 2013;