Celiac.com 04/22/2016 - To label a beer 'gluten-free' it must contain no gluten ingredients from start to finish. But, without wheat or barley, how does a brewer create the foundation for the beer?
In an effort to provide a genuine, high quality beer for those suffering from celiac disease, and get beyond the taste limitations of totally gluten-free beers, a new generation of beer makers are using traditional ingredients and innovative methods of to remove up to 99.99 percent, or more, of the gluten molecules from the brew before bottling.
The result is a beer that tests under 20ppm gluten levels, and which tastes like a genuine traditionally brewed wheat- or barley-based beers.
One of the latest and perhaps best of the gluten-reduced beers on the market is Glütiny Pale Ale from Colorado's New Belgium Brewery. It's sited beer, Glütiny Pale Ale, isn't bad either.
To make Glütiny, New Belgum uses a special enzyme during the brewing process that breaks down the gluten to well under the FDA standards for gluten-free products.
According to Tim Dohms, of Hopjacks Pizza Kitchen and Taproom, "where most American pale ale is more floral with muted citrus notes, Glütiny showcases a big, dynamic flavor profile."