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  • Jefferson Adams

    Scotland to Get UK's First Gluten-free Brewery

    Jefferson Adams

    By Jefferson Adams •

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    Reviewed and edited by a celiac disease expert.

    Celiac.com 01/27/2015 - Gluten-free beer drinkers rejoice! The first completely dedicated gluten-free brewery in the UK will open in Scotland in 2015.

    Photo: CC--Bernt RostadEdinburgh-based Bellfield Brewery was founded by a group of friends, two of whom have celiac disease, and will be dedicated to the creation of naturally gluten-free beers.


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    Even though there are a number of naturally gluten-free, and some gluten-removed beers, already on the market, the news will doubtless put smiles on the faces of beer-loving celiacs and people with gluten-sensitivity, who must avoid traditionally produced beers to remain healthy.

    Bellfield Brewery plans to widen the range of available gluten-free beers by producing a premium IPA, and eventually, a stout, lager, with other beers to follow.

    To accomplish their goal, Bellfield’s owners are currently working with a number of master brewers in Scotland to develop new gluten-free recipes. Bellfield will debut its first products by summer 2015. 

    What do you think? Do we need more and better gluten-free beers? Are you game for a gluten-free IPA?

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    Guest Darrell

    OMG you show a oatmeal stout but then you make no mention of one. I am a oatmeal stout lover and have not had one since having gluten problems in 2009. I know a gluten-free oatmeal stout would be the easiest to brew and yet I have not seen one and then you showed it, I thought, and again with the IPA. LMAO someday, thank you so much for the articles and the hope that it is soon at hand.

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    Guest gsxr1000gs

    I don't even know what to write right I am so excited to have a beer again, if they can keep the ppms below 20 I would like to see them test out to 0 ppms of gluten with no cross contamination, it would be the first beer to have that highly prized and recognize distinction, way to go you will be rich beyond your wildest dreams (with out risk there is no reward).

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    Guest sc'Que?

    With most gluten-free brewers using sorghum mash, I'm still a bit flabbergasted that no one is brewing gluten-free sour ales. (Why try to cover up the sorghum when you can use it to your advantage?) Would also love to see a not-barleywine ale brewed with dates and fermented soybean in the mash and a gluten-free Rauchbier brewed with smoked oats. I've just never been down with most IPAs and Pilsner styles.

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    Guest Frank
    I don't even know what to write right I am so excited to have a beer again, if they can keep the ppms below 20 I would like to see them test out to 0 ppms of gluten with no cross contamination, it would be the first beer to have that highly prized and recognize distinction, way to go you will be rich beyond your wildest dreams (with out risk there is no reward).

    Hey man, you should check out Ground Breaker Brewing in Portland - a whole bunch of different kinds of beer, all certified gluten-free.

     

    They use chestnuts and a whole bunch of other cool stuff to make the beer. The beers are INCREDIBLE. It is kind of pricey to get shipped, but at least give it a try.

     

    I recommend the IPA #2 as my favorite, but they are all good. if you live close enough, the brewpub on site also has pretty great all gluten-free food. No gluten allowed on the premises.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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