Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    New Belgium's Glütiny Ale Shows a New Way to Do "Gluten-free"

    Reviewed and edited by a celiac disease expert.

    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?

    Photo: New Belgium Brewing, Inc.One problem gluten-free beers have is that, because they are brewed without wheat and/or barley, they are technically not beers under German beer laws, whatever their legal status here. Another issue is that since purely gluten-free beers must be brewed with all gluten-free ingredients, they have been often regarded as lackluster in the taste department, especially by beer connoisseurs, gluten-free or not.

    Celiac.com Sponsor (A12):
    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."

    Source:

    • Open Original Shared Link


    User Feedback

    Recommended Comments



    Guest m.e.

    Not exactly a new process. I believe Omission has been doing this for quite a while now.

    Link to comment
    Share on other sites
    Guest Scott

    Posted

    It is ironic that celiac.com is promoting gluten-reduced beers since they are not recommended for those with celiac disease.

    Link to comment
    Share on other sites
    Guest Jennifer Iscol

    Posted

    Jefferson, thank you for your ongoing coverage of topics in celiac disease. Please consider correcting significant factual errors in this article that give the erroneous impression that gluten-reduced beer is accepted as safe for people with celiac disease to consume. Gluten-reduced beer manufactured like Glutiny Ale is not new; it has been on the market since 2012, when Omission was introduced by Craft Brew Alliance. The federal government does not allow gluten-reduced beer to be labeled gluten-free because the gluten content cannot be verified. The primary test brewers use to measure the gluten level, the R5 Competitive ELISA, is not scientifically validated for this type of use; it is defeated by the enzyme used to degrade the gluten. Further, results from mass spectrometry, another test cited by gluten-reduced beer manufacturers with respect to the gluten level of their products, are not considered useful or valid until they are published in a peer-reviewed journal. Brewers have had years to do so and the results have not been published. When brewers post the unvalidated test results on their websites, send them to journalists and print them on packaging, it creates confusion for consumers and the media. Please note that beers brewed with traditional ingredients like barley are not regulated by FDA, but by TTB, which harmonizes its gluten-free rule with FDA. In 2013 the FDA explicitly rejected Craft Brew Alliance's bid to change the gluten-free rule to accommodate its gluten-reduced product. The TTB subsequently also ruled that barley-based gluten-reduced beer cannot be labeled gluten-free. Scientists and doctors recommend that people with celiac disease avoid gluten-reduced beer until the gluten content can be determined. The position of the federal government and celiac experts is backed by rigorous science. True gluten-free beer made from gluten-free ingredients is still the safe choice for people with celiac disease.

    Link to comment
    Share on other sites
    Guest admin

    Posted

    Jefferson, thank you for your ongoing coverage of topics in celiac disease. Please consider correcting significant factual errors in this article that give the erroneous impression that gluten-reduced beer is accepted as safe for people with celiac disease to consume. Gluten-reduced beer manufactured like Glutiny Ale is not new; it has been on the market since 2012, when Omission was introduced by Craft Brew Alliance. The federal government does not allow gluten-reduced beer to be labeled gluten-free because the gluten content cannot be verified. The primary test brewers use to measure the gluten level, the R5 Competitive ELISA, is not scientifically validated for this type of use; it is defeated by the enzyme used to degrade the gluten. Further, results from mass spectrometry, another test cited by gluten-reduced beer manufacturers with respect to the gluten level of their products, are not considered useful or valid until they are published in a peer-reviewed journal. Brewers have had years to do so and the results have not been published. When brewers post the unvalidated test results on their websites, send them to journalists and print them on packaging, it creates confusion for consumers and the media. Please note that beers brewed with traditional ingredients like barley are not regulated by FDA, but by TTB, which harmonizes its gluten-free rule with FDA. In 2013 the FDA explicitly rejected Craft Brew Alliance's bid to change the gluten-free rule to accommodate its gluten-reduced product. The TTB subsequently also ruled that barley-based gluten-reduced beer cannot be labeled gluten-free. Scientists and doctors recommend that people with celiac disease avoid gluten-reduced beer until the gluten content can be determined. The position of the federal government and celiac experts is backed by rigorous science. True gluten-free beer made from gluten-free ingredients is still the safe choice for people with celiac disease.

    You are mistaken Jennifer, the R5 Competitive ELISA is the standard for detecting hydrolyzed gluten. Further, mass spectrometry has been a gold standard in detecting and analyzing peptides for well over 50 years, and would be considered the gold standard in analyzing beers for specific peptides: "A mass spectrum is a plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical structures of molecules, such as peptides and other chemical compounds." Further, it is not up to beer manufacturers to validate mass spectrometry or other accepted scientific tests to prove their beer is gluten-free. They have used the proper tests, which are accepted by the scientific community, and those tests show that their beers are gluten-free.

    Link to comment
    Share on other sites
    Guest admin

    Posted

    It is ironic that celiac.com is promoting gluten-reduced beers since they are not recommended for those with celiac disease.

    Celiac.com reports news related to celiac disease and the gluten-free diet...we are not promoting this any more than any other news that we report. We have no financial connection with this company, and all of our advertising is disclosed as advertising.

    Link to comment
    Share on other sites
    Guest Coloradosue

    Posted

    What about the other so-called gluten free beverages like gluten free hard ciders ie: apple, cherry, mango and the rest. I blame myself for this but I consumed 2 bottles of gluten-free cider on Super Bowl 50. Within an hour I was vomiting copious amounts and missed the last 5 minutes of the game. The labels were double checked and they said gluten free. I am extremely allergic to gluten and take very great care on what I eat and drink. I have to wonder just how stringent testing is done on gluten-free hard ciders. I have put hard on my do not consume list for now!!!!!

    Link to comment
    Share on other sites
    Guest Donald

    Posted

    If I was limited to beers brewed with non-gluten ingredients I would just quit beer altogether.

     

    Omission, on the other hand, is as good as regular beer. I expect New Belgium Glutiny Pale Ale to be similar to Omission Pale Ale. I will be on the look out for it.

    Link to comment
    Share on other sites
    Guest JazzyJake

    Posted

    I won't drink the gluten reduced beers until a definitive source declares them safe. The sorghum based beers are uniformly awful! But... I recently found the beers made by Glutenberg and they are pretty good. They are made from millet, not sorghum, and taste very much like barley beers.

    Link to comment
    Share on other sites
    Guest Linda Ostrow

    Posted

    Jefferson, thank you for your ongoing coverage of topics in celiac disease. Please consider correcting significant factual errors in this article that give the erroneous impression that gluten-reduced beer is accepted as safe for people with celiac disease to consume. Gluten-reduced beer manufactured like Glutiny Ale is not new; it has been on the market since 2012, when Omission was introduced by Craft Brew Alliance. The federal government does not allow gluten-reduced beer to be labeled gluten-free because the gluten content cannot be verified. The primary test brewers use to measure the gluten level, the R5 Competitive ELISA, is not scientifically validated for this type of use; it is defeated by the enzyme used to degrade the gluten. Further, results from mass spectrometry, another test cited by gluten-reduced beer manufacturers with respect to the gluten level of their products, are not considered useful or valid until they are published in a peer-reviewed journal. Brewers have had years to do so and the results have not been published. When brewers post the unvalidated test results on their websites, send them to journalists and print them on packaging, it creates confusion for consumers and the media. Please note that beers brewed with traditional ingredients like barley are not regulated by FDA, but by TTB, which harmonizes its gluten-free rule with FDA. In 2013 the FDA explicitly rejected Craft Brew Alliance's bid to change the gluten-free rule to accommodate its gluten-reduced product. The TTB subsequently also ruled that barley-based gluten-reduced beer cannot be labeled gluten-free. Scientists and doctors recommend that people with celiac disease avoid gluten-reduced beer until the gluten content can be determined. The position of the federal government and celiac experts is backed by rigorous science. True gluten-free beer made from gluten-free ingredients is still the safe choice for people with celiac disease.

    A very complicated, technical post but helpful. Does anyone know if Budweiser's Redbridge is gluten-free? I tried Glutiny and thought it was terrible. I must have forgotten what 'real' beer tastes like after all these years. Again, thanks for the post.

    Link to comment
    Share on other sites
    Guest Robjg

    Posted

    What about the other so-called gluten free beverages like gluten free hard ciders ie: apple, cherry, mango and the rest. I blame myself for this but I consumed 2 bottles of gluten-free cider on Super Bowl 50. Within an hour I was vomiting copious amounts and missed the last 5 minutes of the game. The labels were double checked and they said gluten free. I am extremely allergic to gluten and take very great care on what I eat and drink. I have to wonder just how stringent testing is done on gluten-free hard ciders. I have put hard on my do not consume list for now!!!!!

    It would be a very poor cider brewer that added anything containing gluten to the brew. It's apples, yeast and maybe some sugar. It's more likely either:

    A) tummy bug

    B) something you ate.

    Link to comment
    Share on other sites
    Guest Sarah

    Posted

    You are mistaken Jennifer, the R5 Competitive ELISA is the standard for detecting hydrolyzed gluten. Further, mass spectrometry has been a gold standard in detecting and analyzing peptides for well over 50 years, and would be considered the gold standard in analyzing beers for specific peptides: "A mass spectrum is a plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical structures of molecules, such as peptides and other chemical compounds." Further, it is not up to beer manufacturers to validate mass spectrometry or other accepted scientific tests to prove their beer is gluten-free. They have used the proper tests, which are accepted by the scientific community, and those tests show that their beers are gluten-free.

    Open Original Shared Link

     

    Might want to check this out

    Link to comment
    Share on other sites
    Guest Frank

    Posted

    A very complicated, technical post but helpful. Does anyone know if Budweiser's Redbridge is gluten-free? I tried Glutiny and thought it was terrible. I must have forgotten what 'real' beer tastes like after all these years. Again, thanks for the post.

    Redbridge is labeled as gluten free and is gluten free. From their website: "We select only the highest quality ingredients and take every measure to ensure the beer contains no wheat or barley. How is that possible? Simple. Redbridge is made from sorghum, a safe grain for those allergic to wheat or gluten, and no blending or mixing of the ingredients takes place in order to preserve its purity. We then apply the true art of brewing – from the brewhouse process through fermentation and aging – to give Redbridge its hand crafted quality and specialty beer taste."

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • 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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Celiac.com 06/09/2015 - The Germans are picky about their beer. They're picky about what goes into their beer. They're picky about what's even allowed to be called beer.
    They have been since 1487, when Albert IV, Duke of Bavaria enacted the Reinheitsgebot, which means literally "purity order," but if often called the "German Beer Purity Law" in English.
    The Reinheitsgebot specified that the only ingredients that could be used in the production of beer were water, barley and hops. According to that standard, many gluten-free beers on the market today could not be sold as beer in Germany. They would be some kind of malt beverage.
    The law has changed over the years, and now permits wheat, for example, but beers brewed in Germany must still meet stringent regulations, including...


    Jefferson Adams
    Celiac.com 11/27/2015 - The results of the 2015 Great American Beer Festival are in and the big winner in the gluten-free category is Ghostfish Brewing of Seattle, which brought home the gold and the bronze in that category.
    Washington Breweries did very well overall, raking in 13 medals across all categories.
    The Gluten-Free Beer category had 24 submissions, with Ghostfish Brewery taking home the gold for their Watchstander Stout, and the bronze for Ghostfish Grapefruit IPA, while Portland’s Ground Breaker Brewing took home the silver for their IPA No. 5.
    See the Ghostfish website for a full list of Open Original Shared Link
    A complete list of Open Original Shared Link can be found at SeattlePI.com.
     


    Jefferson Adams
    Celiac.com 04/01/2016 - With one in five consumers looking to buy more gluten-free foods in the future, and over a quarter of people buying gluten-free foods simply because they feel better doing it, the pressure is on product manufacturers to find ways to introduce gluten-free labels into existing product lines.
    So it is perhaps unsurprising that the makers of Russia's Stolichnaya vodka are planning a gluten-free twist with their newest vodka. The long-established Russian brand is introducing Stoli Gluten Free in April.
    If you say that all vodka is already gluten-free, you would be technically correct, as the fermentation and distillation process removes all gluten. But, to label and market a vodka as gluten-free, it must be made with all gluten-free ingredients to begin...


    Jefferson Adams
    Celiac.com 04/15/2016 - Among the winners in the eighth annual British Pie Awards in Melton Mowbray, The Rutland Pie Company, based in Pillings Road, Oakham, was highly commended in the dessert pie class.
    Rutland's head pie maker Ian Curtis also won a gold award for his steak, ale and mushroom pie; silver for a cold chicken, ham and leek pie, and bronze for his gluten-free steak, ale and mushroom pie.
    Curtis said: "This is only our first proper year of trading so to be recognized at the British Pie Awards is fantastic - I'm really proud. I was particularly pleased my gluten-free pie was recognized. It took a lot of effort to get the recipe right - using a mix of rice, tapioca and potato flours. It's great that local pie makers are getting the recognition they deserve."
    Matthew...


    Jefferson Adams
    Celiac.com 04/29/2016 - Efforts to develop gluten-free version of traditional grains like wheat have been underway for some time, with limited success.
    Now, scientists in Australia say they've developed the world's first World Health Organization-approved "gluten-free" barley.
    Since barley is a key ingredient in traditional beers, you might imagine that the beer viewing world would be keenly interested in such a development, and you would be right.
    Developed by the Commonwealth Scientific and Industrial Research Organization (CSIRO), the product, called Kebari barley, has already drawn interest from a number of commercial breweries. One German brewery, Radeberger, has already ordered 70 tons of the product.
    Kebari is not genetically modified. Instead, it is the end product...


  • Recent Activity

    1. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    2. - AlyO replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    3. - trents replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    4. - knitty kitty replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    5. - trents replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      2

      25 year biopsy confirmed/ate pizza with no ill effects?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,458
    • Most Online (within 30 mins)
      7,748

    RUTHANN BRANOFF
    Newest Member
    RUTHANN BRANOFF
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...