Many different grains have been used to brew beer over the millennia. Of course, barley is best, followed by wheat and then rye. The problem with these grains — at least for people who suffer from celiac disease — is that they all contain gluten. Gluten is responsible for triggering an autoimmune reaction in the small intestines of those people with this particular affliction. That reaction can be debilitating, causing great discomfort and possibly long-term disruption to the function of the small intestine. This means that people with celiac disease don’t get the nutrients they need out of their food and may experience a range of other health issues.
In response to the growing demand for gluten-free beers in the commercial market, several breweries around the world are introducing new products each year.
Grains and starches used in gluten-free beer
Here’s a list of the prohibited grains and their derivatives that people with celiac disease should avoid:
Barley and barley malt
Malt, malt extract, malt flavoring, and malt vinegar
Rye
Wheat — including durum, semolina, kamut, and spelt
Beer made from gluten-free grains isn’t likely to match regular beer for taste and quality, but to someone facing a lifetime restriction from drinking beer, gluten-free beer is like manna from heaven — made without gluten, of course!
Sorghum, millet, and buckwheat are the three most common substitutions for glutenous grains used to brew beer, but here’s a more complete list of the grains and starches that are safe to consume:
Beans
Buckwheat
Buckwheat is an herb of the Buckwheat family Polygonaceae, and it has origins in central and western China. Its small beechnuts are milled, which separates the edible groats from their hulls. These groats are then roasted and used as a grain product.
Corn
Millet
Millet is a family of grasses and represents some of the oldest cultivated crops known to man. Millet seeds are harvested and used for food or feed; in this case, that food is beer! Millet has regularly been used for making beer in Africa, and it’s now one of the most widely used grains for brewing commercially made gluten-free beer.
Potato
Quinoa
Rice
Sorghum
Sorghum is a vigorous grass that tolerates dry weather and is commonly used as one of the ingredients in African beer.
Soybean
Tapioca
A list of gluten-free beers
Most brewers of gluten-free beer have formulated their products with 100 percent gluten-free ingredients and processes that ensure purity of product. But some filtering processes used by brewing companies render gluten undetectable in low-gluten beer; so unless a beer is totally gluten-free, people with celiac disease have no assurance that it’s completely safe. And because gluten-free is a health claim, current U.S. beer label regulations don’t allow the term gluten-free to appear on any beer sold in the United States. Buyer and imbiber beware!
| Beer | Brewery | Country |
|---|---|---|
| Australia Pale Ale | Billabong | Australia |
| O’Brien Premium Lager | O’Brien | Australia |
| Green’s Discovery Amber Ale | De Proef | Belgium |
| Green’s Endeavor Dubbel | De Proef | Belgium |
| Green’s Quest Tripel | De Proef | Belgium |
| La Messagère | New France | Canada |
| Kukko Pils | Laitilan | Finland |
| Beer Up Glutenfrei Pale Ale | Brauerei Grieskirchen | Germany |
| Birra 76 | Bi-Aglut (food products) | Italy |
| Mongozo Palmnut | Mongozo Beers | The Netherlands |
| Mongozo Quinua | Mongozo Beers | The Netherlands |
| Celia Saison | The Alchemist | U.S. |
| Dragon’s Gold | Bard’s Tale | U.S. |
| New Grist | Lakefront | U.S. |
| Mbege | Sprecher | U.S. |
| Passover Honey Beer | Ramapo Valley | U.S. |
| Redbridge | Anheuser-Busch | U.S. |
| Shakparo Ale | Sprecher | U.S. |
| Tread Lightly Ale | New Planet | U.S. |
dummies
Source:http://www.dummies.com/how-to/content/choosing-a-glutenfree-beer.html
No comments:
Post a Comment