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

Omission Gluten Free Beer W/ Barley Review

buckwheat

Recommended Posts

buckwheat Apprentice
buckwheat
Posted

Omission has some process that is supposed to remove break down the barley where it is safe. Each 6 pack has a date and you can log on to the website to see the test results (how many PPM of barley is remaining). My batch was <10 PPM, I noticed some batches were only <5PPM. After drinkin a few I had slight gluten effects but it went away quickly. Drank 5 that night felt ok but a little worse in the morning, and it was not a handover effect. Next day I drank 1 that afternoon and was very tired from just that 1, I guess cause my guts were already damaged. This beer has a high alcohol %, but I'm sure it was the barley. Rash flared up, and other signs that it was obviously from the beer, Damn shame, I hope eventually someone gets the removal process right. Goes to show that the "20 ppm" isnt even safe. Kind of depressing.

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

Celiac.com Sponsor (A8-M):


peeptoad Apprentice
peeptoad
Posted

Yeah, I read on another site about a beer that uses gluten ingredients, but then adds an enzyme that is supposed to remove the gluten somehow. Not sure I'd trust that when there are several decent beers on the market that don't even use gluten ingredients to begin with (decent to me anyway, but I'm not a big beer drinker: Green's and New Planet).

Kate79 Apprentice
Kate79
Posted

I really hope these 'low gluten' beers disappear. Haven't tried Omission (and won't) but I react to Estrella beer, which is supposed to be 6 ppm. I'll stick to drinking the acutal gluten free beer - New Planet and Green's are good and Harvester beer (out of Portland, OR, like Omission) is really good, too. Harvester isn't widely available yet, but I think you can order their stuff online.

Adalaide Mentor
Adalaide
Posted

Tests for barley gluten are notoriously inaccurate. Even if I were a drinking girl I wouldn't drink something that says right on the package that it is made of what is essentially poison to us.

SensitiveMe Rookie
SensitiveMe
Posted

When I was researching Rice Dream rice milk which also uses a barley enzyme which they say they extract I found several reports about barley testing being unreliable and grossly underestimating the actual level of the barley protein remaining.

To me the extraction process of barley is a moot point when there is no reliable way to test for its presence anyway. Please don't ingest any product that says it uses a barley enzyme and extracts it. Perhaps it may be safe for some but not for others and so don't take that chance.

  • 4 weeks later...
U Gluten Free Rookie
U Gluten Free
Posted

The FDA has stated that there is no validated test for gluten in "hydrolyzed foods" (such as sourdough bread or barley based beer). When I last checked, the Tobacco Tax Bureau had ruled that no beer based on barley can be labelled as gluten-free in the US. The technologies that some breweries are trying are exciting, but unproven.

I can give more detail in a private message.

kareng Grand Master
kareng
Posted

The FDA has stated that there is no validated test for gluten in "hydrolyzed foods" (such as sourdough bread or barley based beer). When I last checked, the Tobacco Tax Bureau had ruled that no beer based on barley can be labelled as gluten-free in the US. The technologies that some breweries are trying are exciting, but unproven.

I can give more detail in a private message.

No need to pm. It's most helpful to everyone to have the info/answer posted in the thread with the question.

I have posted this here before. This is the federal " ruling" . Page 3 has the part you might be most interested in.

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


anonymous-123 Rookie
anonymous-123
Posted

I really hope these 'low gluten' beers disappear. Haven't tried Omission (and won't) but I react to Estrella beer, which is supposed to be 6 ppm. I'll stick to drinking the acutal gluten free beer - New Planet and Green's are good and Harvester beer (out of Portland, OR, like Omission) is really good, too. Harvester isn't widely available yet, but I think you can order their stuff online.

Do the gluten free beers actually taste like regular beer though?

nvsmom Community Regular
nvsmom
Posted

Estrella in Canada was labelled 3ppm and it got me. I was so excited to try a gluten-free beer that I didn't read the ingredient label until the stomach ache hit. lol

LilLil - I find the gluten-free beers aren't too bad. They do taste like beer BUT they often end up tasting a bit more like a home brew. I find they are often more yeasty that the average bottle beer.

Lisa Mentor
Lisa
Posted

The FDA has stated that there is no validated test for gluten in "hydrolyzed foods" (such as sourdough bread or barley based beer).

There is no legal criteria for testing gluten in the US, regardless of specifics.

I don't worry about "hydrolyzed protein" stuff. Some very sensitive, may.

Edit: I've been watching the Golden Globes and twenty people may have posted prior to me. Disregard my advise if you choose. :P

Kate79 Apprentice
Kate79
Posted

Do the gluten free beers actually taste like regular beer though?

Some get pretty close, depending on what type of beer you like. I find the ones with a lot of hops taste more like a beer than the ones with a more mild flavor - maybe because the hopps taste covers up the sorghum flavor. The best gluten free beer I've had is from Harvester, but it's hard to find unless you live in Oregon/Washington, or you order online, which is pricey. New Planet and Green's are pretty good, too, and you can find those more easily. New Planet has a pale ale that tastes a lot like a regular IPA - they also do a raspberry beer and a reglar ale that aren't bad. Green's comes in Blonde, Amber and Dark, and all three are pretty good. A little sweeter and frutier than a regular beer, but still very tasty.

anonymous-123 Rookie
anonymous-123
Posted

Estrella in Canada was labelled 3ppm and it got me. I was so excited to try a gluten-free beer that I didn't read the ingredient label until the stomach ache hit. lol

LilLil - I find the gluten-free beers aren't too bad. They do taste like beer BUT they often end up tasting a bit more like a home brew. I find they are often more yeasty that the average bottle beer.

thanks, i think that's great that they taste like beer but i do not think it's great that it is more yeasty than regular beer though. that may pose a problem also with the gut if too much yeast in my opinion. not sure how much truth that is to the yeast issue, but i guess i'm still trying to figure out what i am sensitive to, whether it be the gluten, wheat, yeast, or all three. i haven't had an official diagnosis yet, but i guess i could try it and see how i react.

anonymous-123 Rookie
anonymous-123
Posted

Some get pretty close, depending on what type of beer you like. I find the ones with a lot of hops taste more like a beer than the ones with a more mild flavor - maybe because the hopps taste covers up the sorghum flavor. The best gluten free beer I've had is from Harvester, but it's hard to find unless you live in Oregon/Washington, or you order online, which is pricey. New Planet and Green's are pretty good, too, and you can find those more easily. New Planet has a pale ale that tastes a lot like a regular IPA - they also do a raspberry beer and a reglar ale that aren't bad. Green's comes in Blonde, Amber and Dark, and all three are pretty good. A little sweeter and frutier than a regular beer, but still very tasty.

thanks! i like light beers like coors light.

Pegleg84 Collaborator
Pegleg84
Posted

Buckwheat, I'm so glad to hear I'm not alone!

My boyfriend, who ears serious brownie points for being my beer mule and bringing me Greens and New Planet from the US, got me a couple bottles of a german "gluten removed" beer (brunhauer or something like that...) I was highly skeptical. And after being brave enough to have a bottle, I was still highly skeptical and also very disappointed. It kind of sucked! and I started feeling odd pretty quickly. It might have been psychosotic at first, but the next day I was definitely not my best. So the 2nd bottle has been sitting in my fridge untouched cause I'm afraid of it.

So a big fat NO WAY on the "gluten removal" thing. It should be debunked, or at least labeled for what it is so people can assess the risk for themselves.

But there are so many good gluten free beers out there. Before the beer mule, I knew of only 3 available in Canada (Nicklebrook Gluten Free is my mainstay), but now I know there are several being made in the US and Europe (New Planet and Greens are great!), and in Canada there's now an amazing craft brewery in Montreal doing amazing things (Brassieus Sans Gluten), and even a small local Toronto outfit malting their own millet and just doing casks right now. So good!

gluten-free beer isn't quite the same as the real stuff, but it's getting better.

If it says barley. That means gluten. Never again.

Archived

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

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


  • Member Statistics

    • Total Members
      131,548
    • Most Online (within 30 mins)
      7,748
    Lunaluv
    Newest Member
    Lunaluv
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.