Is gluten reduced beer healthy enough for beer drinkers who have Celiac disease? Photo
courtesy of American Homebrewers Association.
Increasingly Americans suffering from gluten intolerance are giving up their enjoyment of beer, but there’s a homebrewed all malt-real beer option that may offer some who suffer from Celiac disease a tolerable option.
Intolerance to gluten protein is the most common genetic disorder in humans effecting 1 to 2% of the American population. These estimates are even higher worldwide and many suspect American estimates are low. The disorder is called Celiacs (or Coeliacs) disease.
It’s a disorder which, when certain types of gluten protein are ingested, creates an autoimmune response in the body. That response compromises the tiny absorbing and digestive villae (hair like protrusions) within the small intestines resulting in serious digestion problems leading to several forms of ill health.
The flavor and character of beer most enjoyed by the world’s beer drinkers, is made with barley which along with, wheat, rye, oats and other similar cereals contains the offending protein called prolamin/polypeptide/gluten.
One of the most common inquiries I receive from homebrewers is “Can homebrewers make gluten-free beer?” The answer may be yes. Certainly homebrewers can dramatically reduce the gluten in their beer.
In the United States the Food and Drug Administration (FDA) currently defines gluten free food and beverages as not made with or containing the offending prolamin/polypeptide/gluten protein. Here is where one really needs to consider whether this official assessment is realistic advice for beer drinkers.
Theoritically one could brew beer with ingredients containing gluten, then eliminate them and still not be able to call the beer gluten free because of current regulations.
Professor Michael Lewis, University of California at Davis, Extension Program convincingly argues in his paper, Celiac Disease, Beer and Brewing that the natural malting, mashing, boiling, fermenting, aging, filtering process can remove enough prolamin/polypeptide/gluten and may render it safe for many inflicted with Celiac disease.
If you don’t trust that the natural processing of malted barley into beer doesn’t reduce offending proteins enough, then there is another option that now promises to eliminate all offending prolamin/polypeptide/glutens from beverages. Brewers Clarex™ (Brewers Clarex™ citation 1; Brewers Clarex™ citation 2) is an enzyme developed by DSM Food Specialties specifically eliminating all traces of prolamin/polypeptide/gluten in beer, wine, alcohol and fruit juices when used appropriately.
Some brewers may have a concern about Brewers Clarex™ because it is an “Enzyme preparation for food use containing proline-specific endo-protease derived from a selected self-cloned strain of Aspergillus niger.” For those who are opposed (for whatever reasons) to cloned or genetically modified organisms, this may be of concern. Professional brewers usually shy away from using genetically modified organisms (GMO) because of the associated bad press it often receives.
Illustration below right: 
The Jabberwock, as illustrated by John Tenniel
I homebrewed a batch of all malt beer called Slithy Tove Pale Ale (which included 10% malted wheat) to which I added 3 ml (about 3 drops) to a five gallon batch at the beginning of fermentation.
The homebrewed beer was tested by a professional laboratory. The results came back indicating that the gluten content in my batch of Slithy Tove Pale Ale was “less than 5 ppm.” In other words less than 5 milligrams per liter of beer. In terms of percent, 5 ppm equals 0.0005 percent.. This level of gluten may be tolerated by Celiac patients. Every other aspect of beer character, flavor, appearance (the enzyme did reduce chill haze), aroma, etc. was outstanding and identical to a beer brewed without the enzyme.
Is Slithy Tove Pale Ale gluten free and safe for those with Celiac disease? By this time you can imagine my answer. My experimental batch of homebrew measured less than 5 ppm, but I can’t say that it is safe for all or even some Celiacs because dependable, consistent and public standards are lacking in the U.SA and the medical community. For liability reasons I am not giving any advice here. If you have Celiac disease and wish to explore this option, you are free to do so. Please be aware that with any process, techniques and quality controls must be adhered to. Important note: Any deviation from the use of traditional ingredients and process could compromise the effectiveness of Brewers Clarex™.
For some Celiacs, “gluten reduced” beer in moderation may soon be a safe option. I think the future looks promising. The conversation has begun. As Lewis Caroll said in under the looking glass, “’Twas brillig and the slithy toves did gyre and gimble in the wabe…”
If additional and more comprehensive version of this article and a complete recipe is sought, please refer to the American Homebrewers Association’s November-December 2009 issue of Zymurgy magazine, Gluten-Reduced Beer? .
Comments
Thanks for the experimentation - always thinking of others, similar to Alice. =)
This is a very interesting subject for me because my brother-in-law has celiac.. I'm just curious, for the sake of a "control", have you had a batch of Slithy Tove brewed without the new enzyme tested for gluten levels? Thanks for pushing the envelope of beery knowledge yet again!
I have a batch, but haven't tested it because it will obviously have levels of gluten from the wheat malt. But it is an idea worth exploring.
Good info! I have some regulars who come into the Alehouse where I work who suffer from Celiac's and drink gluten free beer, but some regular beers seem to be OK for them, but some not. I have noticed lagers seem to do better w/them, while IPA and other ales will affect them adversely. I liked your picture as well; very clever.
Sapporo beer some time back, claimed that their beer was gluten free. They no longer claim that probably due to their attorney's advice. However, as this is a rice based beer, made with two-row barley and with multiple filtration proceeses, it's possible that it contains less than 20 ppm (FDA proposed standard) and would open up another option for those with gluten intolerance or celiac disease. Although there are currently gluten free options available, they do not taste like any beer I remember pre-diagnosis. If anyone has the capability to test Sapporo for gluten content, they should give it a try. I have emailed Sapporo in the past about this, but received a generic reply.
Very fascinating article. As a homebrewer first and then a celiac later in life though all I want is clear labeling to let each individual made a decision on their own. If your product is made with any gluten containing ingredients be sure they're identified. If your product is tested, let the results. Celiacs have different levels of tolerance to residual gluten. I'm especially sensitive. For instance red bridge isn't made with any gluten containing ingredients but it makes me sick regularly. Other gf beers have not. AB says it isn't made in a dedicated facility, I suspect there's some cross contamination issue even though the ppm of gluten may be very very low, under 20 ppm, and may not effect most people.
I hope this gets further research and I sure would be open to more detailed labeling standards with gluten.
The problem with this concept is that while the enzyme may breakdown the protein so that the assay does not measure it, the small pieces of chopped up protein may still be recognized by a celiac's immune system and trigger a reaction. Just six amino acids in a chain is a large enough molecule to bind to immunoglobulin.
No reliance at all should be put on the suggestion that enzyme treatment might effectively remove gluten (or gliadin, which is actually the protein causing the reaction). It is possible, but needs to be tested and verified.
Gluten damages a Celiacs' intestines.
Low gluten still damages the Celaic...only a little at a time perhaps, but it is cumulative! So, with time, small amounts of damage add up to a lot of damage...
I shudder to think that some Celiacs may read this article and think they can drink regular beer based on some professor's article from 2001. No, no, no. Just because someone may not immediately feel the effects does NOT mean they're not suffering internal damage. It's a dangerous game to play with one's health. Also, the old 200ppm limit is not correct - it's 20ppm now.
Greatly enjoyed this article. Stumbled upon it whilst trying to gain knowledge of AN-PEP. I have been working for years to develop a great tasting gluten free beer, made with gluten free ingredients.... Sure hope there are still people out there who desire a gluten free beer made that way, naturally.
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