Gluten is an umbrella term used to describe a mixture of individual proteins found in many grains. Celiac disease (celiac sprue or gluten intolerance, gluten sensitivity) is an autoimmune disorder that is triggered by the ingestion of some of these glutens. People with classic celiac disease are intolerant to the gluten proteins found in wheat, barley, rye, spelt and a couple other lesser known grains. All these grains have a relative of the gluten protein. Interestingly, corn, rice and sorghum also have gluten proteins but are not toxic to celiacs. Herein lies one of the fundamental problems; the use of the term gluten intolerance to cover only certain gluten containing grains is confusing for consumers and food manufacturers alike. Unfortunately, it seems that the inertia for using celiac disease and gluten intolerance as synonyms is unstoppable. Therefore, it becomes the responsibility of both consumers and manufacturers to make sure the terms being discussed are defined and understood.
There has been widespread speculation that the brewing process eliminates these hordein proteins making all beers gluten-free. Although commercial assay tests for hordein are not available there is conclusive evidence that the brewing process does not degrade hordein to non-toxic levels. A research study in Australia on improving beer haze shows that hordein is still present in beer after the brewing process (http://www.regional.org.au/au/abts/1999/sheehan.htm). Therefore, claims that hordein or gluten is destroyed in the brewing process is unsubstantiated and clearly, based upon the Australian research, is highly questionable.
Based upon the continuous claims by beer companies that beers are gluten free, it is clear that the issue is misunderstood and, as always, it is up to the consumer to educate them on the facts. Hopefully, the information provided here will give consumers and manufacturers alike the ability to discuss these gluten issues intelligently and effectively.
About the author: Kevin Seplowitz is the President and Co-founder of the Bards Tale Research Company, LLC and organization that researches the correlations between nutrition, diet, and autoimmune disorders. Bards Tale Research owns and operates Bards Tale Beer Company, LLC (www.bardsbeer.com) a company that develops commercial gluten-free beers. Mr. Seplowitz is a diagnosed Celiac.