Jump to content
  • 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:
    Support Our Content
    eNewsletter
    Donate

Byob O.k. At Dive Bars?


David

Recommended Posts

David Explorer

Hi everyone:

I have a pretty odd question, not sure if any one here has any experience this or something similar


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Jonbo Apprentice

I don't go to Bars much but last weekend when a friend has his bachelor party, one out of 4 bars we hit had Redbridge which at first shocked me a bit they carried it. Couldn't have it though (DD) and didn't want ot anyways since I love Bards much more but will tolerate it if I wasn't the DD. Do they carry any Hard Cider's? Might be your best bet depending on location.

I'd call ahead and see if they do carry anything you could drink and if not, ask if its possible.

Juliebove Rising Star

The legality of this would depend on where you live. Here, you can not bring in food or drink. I have been to some places in other states where they do not serve liquor, but you can bring in your own. You would have to check in your area.

converge Apprentice

Try calling them and asking them first? I've been to bars where doing that would get your ass kicked, since we're talking "dives." You're probably better off learning to enjoy cheap wine, it will be better for you in the long run anyway. It is impractical to carry beer around when you go out. Cheap savignon blanc could become your best friend. Just my .02.

Generic Apprentice
The legality of this would depend on where you live. Here, you can not bring in food or drink. I have been to some places in other states where they do not serve liquor, but you can bring in your own. You would have to check in your area.

Actually that is a grey area. I have brought in my own (in Seattle, it was an upscale place, however not a dive bar). It was a friend's home brewed blueberry champagne The rule was it had to be sealed (not opened prior to) and they charged a "un-corking fee".

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.