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

gluten-free Beer- Puzzled

jasonD2

By jasonD2
in Coping with Celiac Disease

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

Many of u probably heard of the new Daura gluten free beer. anyway, i tried it last night and had a euphoric experience cause i forgot how much i loved beer. however, when i got back to my hotel room an hr later i felt pins and needles in my arms and legs and also felt like my circulation was being cut off. i slept for 3 hrs and woke up at 3 and couldnt fall back asleep cause i had a headache and felt lousy. this beer is supposed to contain less than 6 ppm of gluten so how could i have possibly reacted to this? i eat out all the time and while im careful im sure i get hit with trace amts of gluten here and there...its unavoidable but i never felt as poorly as i did last night.

on my allergy test i tested high positive for barley so is there a chance i was reacting to the barley and not necessarily the gluten? whats the deal...this beer is being marketed to people with celiac and many restaurants are carrying it now. the site even said it was tested on people with the most severe for of celiac and they were fine.

please enlighten me

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

You're allergic to barley and you drank beer made of barley.... :blink:

You're still allergic to barley.

This has been another simple answer to simple questions.

I personally, do not try to consume things that I know I am allergic to or have an auto immune reaction to, despite the assurances of the manufacturer that is will "be okay." But that's just little ole cynical me, who doesn't intend to die from one of those bad reactions.

Congrats you've probably saved a few more people from getting sick.

______

edited to add a review here, check out the comments

Open Original Shared Link

See the comments about peptides

jasonD2 Experienced
jasonD2
Posted
  • Author

hey ya live ya learn, right?

Takala Enthusiast
Takala
Posted

You did good. B)

All this internet chatter about the new gluten-free Daura beer and here we find out that the stuff is made of barley.

Read the link. One person said it tasted like Stoh's. :lol: :lol: :lol: Must be the "imported from Spain" that's the marketing hook.

ravenwoodglass Mentor
ravenwoodglass
Posted

Thanks for letting us know you did react to it. You may have saved some of us who would have been tempted to try from the pain.

Monklady123 Collaborator
Monklady123
Posted

Well... I'm not sure how something made from barley could be on anyone's "gluten free" list. Barley contains gluten!

If you want a truly gluten free beer try one of the sorghum ones. Redbridge is the only one I've tried so far and I liked it, especially when it was nice and cold. I know there are a couple of others also, but I haven't found them yet to try.

killernj13 Enthusiast
killernj13
Posted

Well... I'm not sure how something made from barley could be on anyone's "gluten free" list. Barley contains gluten!

If you want a truly gluten free beer try one of the sorghum ones. Redbridge is the only one I've tried so far and I liked it, especially when it was nice and cold. I know there are a couple of others also, but I haven't found them yet to try.

Is this the one that is made from barley and claims to have the gluten removed? Sounds fishy to me?

Although, I do drink distilled vodka.

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

Celiac.com Sponsor (A8-M):


Fire Fairy Enthusiast
Fire Fairy
Posted

Thank you Jason for the warning about Daura. And thanks Monkeylady for the recommendation. :)

mcc0523 Newbie
mcc0523
Posted

Fruit ciders are another good substitute for beer. I know that Magner's Hard Cider is made from apples and is really good. Pear ciders are very nice, as well. Not all brands are gluten-free, so make sure to research beforehand... however, it seems more are than not.

That's nice to know about the "gluten-free" beer. I shall make sure to avoid it.

GlutenFreeKate Newbie
GlutenFreeKate
Posted

Hard cider (like Magner's), hard liquor, and truly gluten free beer (like RedBridge) is all I need! I can't believe something made with barley is still being toted as gluten free. Talk about a lawsuit waiting to happen!

Cypressmyst Explorer
Cypressmyst
Posted

Just wanted to put a plug in for New Grist and Greene's Dark. Both are very tasty. Bards is good too, in fact I have yet to find a gluten-free beer I don't like... something about how they don't upset my stomach like gluten beer... :lol: but I think I'll stay clear of the unfortunately named Daura. ;)

luvs2eat Collaborator
luvs2eat
Posted

Ooooh... I've not seen Greene's Dark, but love New Grist!!

larry mac Enthusiast
larry mac
Posted

Man this is a tough crowd. One person thinks they reacted to a gluten-free product and everyone's ready to dump on it. There's someone out there that thinks they react to gluten-free Corn Chex too. That doesn't stop me from eating it.

I can't wait to try this beer made from Barley. Maybe it actually tastes like real beer, the sourghum beer is awful. If they say they remove the gluten, I'll just have to see for myself.

best regards, lm

ravenwoodglass Mentor
ravenwoodglass
Posted

Man this is a tough crowd. One person thinks they reacted to a gluten-free product and everyone's ready to dump on it. There's someone out there that thinks they react to gluten-free Corn Chex too. That doesn't stop me from eating it.

I can't wait to try this beer made from Barley. Maybe it actually tastes like real beer, the sourghum beer is awful. If they say they remove the gluten, I'll just have to see for myself.

best regards, lm

Different folks have different tolerance levels. As always the choice is an individual one. You may tolerate it just fine. Myself I simply prefer not to risk items that are 'processed to be gluten free'. When you do find it I hope it works for you. I agree the sorghum beers are not great that's why I go with ciders or rum and pepsi usually.

Monklady123 Collaborator
Monklady123
Posted

Man this is a tough crowd. One person thinks they reacted to a gluten-free product and everyone's ready to dump on it. There's someone out there that thinks they react to gluten-free Corn Chex too. That doesn't stop me from eating it.

I can't wait to try this beer made from Barley. Maybe it actually tastes like real beer, the sourghum beer is awful. If they say they remove the gluten, I'll just have to see for myself.

best regards, lm

Well for me -- when I look at the ingredients of Corn Chex and see "corn" then I feel much more confident that if I look at beer and it's made from "barley." Since barley contains gluten and corn does not. So I'm not going to feel confident in barley beer. Simple as that.

You do what you feel is best for you. I opt for sorghum beer or cider or wine or a gin and tonic or one of many other options that are available should I want some alcohol, options that are not naturally gluten-containing.

Brookesmom Newbie
Brookesmom
Posted

Well, they deglutenize it down to 6 ppm (way lower than the EU standards for gluten free) but I imagine other fragments of barley other than the gluten might affect someone allergic to barley.

I tried it last week and was so excited. No problem whatsoever (and I get a little bloated from sorghum beer- I think I have a bit of a sorghum intolerance because it happens from every brand). If I accidentally have wheat I'm in excruciating pain in the fetal position and 6 parts per million didn't affect me that way at all, FWIW. YMMV and all that. :D

  • 11 months later...
Fosterlu Newbie
Fosterlu
Posted

I had a couple a day for a couple days in a row. It tasted SO good. I hate to report that I had a very bad reaction to it . Makes me so sad.

  • 2 months later...
singlutinoya Newbie
singlutinoya
Posted

Man this is a tough crowd. One person thinks they reacted to a gluten-free product and everyone's ready to dump on it. There's someone out there that thinks they react to gluten-free Corn Chex too. That doesn't stop me from eating it.

I can't wait to try this beer made from Barley. Maybe it actually tastes like real beer, the sourghum beer is awful. If they say they remove the gluten, I'll just have to see for myself.

best regards, lm

Did you see for yourself? I tried that. I got wretchedly sick. Definitely glutened by Daura Beer. It's extremely obvious when I am glutened... did you react?

singlutinoya Newbie
singlutinoya
Posted

I had a couple a day for a couple days in a row. It tasted SO good. I hate to report that I had a very bad reaction to it . Makes me so sad.

Me, too. I will never, ever touch Daura Beer again. Definitely glutened.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.