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Storied Czech Brewery Quietly Brews Great Gluten-free Dark Beer


Photo: CC--Jim Kelly

Celiac.com 07/29/2016 - There's a great little story by Pete Brown about his visit to the Zatec brewery in the Czech Republic. Officially known as Zatecky Pivovar, but called Zatec, the brewery offers both an interesting war history, and a great dark beer that just happens to be gluten-free.

Zatec makes both their main brand, the light 11° pilsner, and another brand called Celia Dark. The company used to make a dark beer called Xantho, but now sells only Celia Dark as their main dark beer because, says Martin Kec, managing director, "no one can tell the difference."

Most gluten-free beers are made with non-barley grains, such as sorghum, which is naturally gluten-free. The problem is that many of these beverages cannot be considered beer under German law, and many don't taste all that great either.

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But Celia is brewed with barley, just like normal beer, then de-glutenised with the addition of a special enzyme that breaks down the gluten molecules, binds to them and sinks to the bottom of the fermentation tank, where it is then filtered out before bottling.

Rather than thinking of it as a gluten-free beer, says Martin, it's more useful to describe it as a great beer that just happens to be gluten-free.

Read more in the Morning Advertiser.co.uk.

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4 Responses:

 
Dan
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Aug 2016 5:43:11 AM PDT
Isn't this just another Omission then? A beer that is not totally gluten-free, but has its ppm numbers below a certain threshold? If so, it is still dangerous for those whose celiac is very sensitive.

 
Heather
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said this on
01 Aug 2016 7:37:41 AM PDT
Mistakes happen. Not sure I'd be willing to take the risk on any beer made with gluten ingredients on the faith that all the gluten has been removed every time with no error. Not worth it.

 
Jill
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
01 Aug 2016 8:07:07 AM PDT
I wonder what the ppm count is and if it would pass North America's more stringent levels.

 
Jerry
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Aug 2016 12:21:15 PM PDT
I only drink REDBRIDGE, has a great taste.




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@cyclinglady thanks for checking in Restricted diet didn't do much. Still had some VA last time they checked. Heath still otherwise fine, so RCD remains unlikely. My sxs kick in lockstep with life stress, so that kind of points to some general IBS stuff on top of celiac disease. Very doubtful I'm getting any gluten in, but fingers crossed my system is just a little hyper-vigilant, as I ponder on this thread.

I have always noticed that the table wine in Europe is pretty damn good! I am a wine lover and so is my husband but he does like his Green's beer.

The reason they set the limit at 20ppms is that through scientific study, they have proven that the vast majority of people with Celiac Disease do not have an autoimmune reaction to amounts below that......it is a safe limit for most. Also, just because that limit is set at 20ppms, does not mean that gluten-free products contain that amount of gluten. Testing for lower levels becomes more expensive with each increment down closer to 0-5ppms, which translates into higher priced products. Unless you eat a lot of processed gluten-free food, which can have a cumulative affect for some, most people do well with the 20ppm limit.

I'm in the Houston area so I'm assuming there are plenty of specialists around, though finding one that accepts my insurance might be hard. This might sound dumb, but do I search for a celiac specialist?? I'm so new to this and want to feel confident in what is/isn't wrong with my daughter. I'm with you on trusting the specialist to know the current research.

Hi VB Thats sounds like a good plan. Would it help to know that a frustrating experience in seeking diagnosis isn't unusual With your IGG result I'm sure a part of you is still wondering if they are right to exclude celiac. I know just how you feel as I too had a negative biopsy, but by then a gluten challenge had already established how severely it affected me. So I was convinced I would be found to be celiac and in a funny way disappointed not to get the 'official' stamp of approval. Testing isnt perfect, you've already learned of the incomplete celiac tests offered by some organisations and the biopsy itself can only see so much. If you react positively to the gluten free diet it may mean you're celiac but not yet showing damage in a place they've checked, or it may be that you're non celiac gluten sensitive, which is a label that for a different but perhaps related condition which has only recently been recognised and for which research is still very much underway. We may not be able to say which but the good news is all of your symptoms: were also mine and they all resolved with the gluten free diet. So don't despair, you may still have found your answer, it just may be a bit wordier than celiac! Keep a journal when you're on the diet, it may help you track down your own answers. Best of luck!