Specific Gluten Content in beer vs. bread

A 1oz slice of white bread contains about 3.5g of gluten.

The problem with beer is that there are almost no resources for how much gluten is in a specific beer. An adjunct lager brewed with rice is likely fairly safe, people have tested corona down to 20ppm, however the majority of breweries don't advertise and likely don't know the gluten content.

You also have issues with how much a person can tolerate, under 20ppm is typically considered safe for someone with celiacs, however there are people who still react even at those low levels.

 

Why would you even want to do this? Do you like suggesting things to people that may hurt them?

 

No need to worry about comparing beer with bread or educating anyone.

Using Google will let you find that there is an entire web site devoted to "gluten free beer." You can go there and then find some of those beers that you like and would recommend to others who want gluten free or low gluten levels. Then you will be able to point your friends toward the site and the information they need to make up their own minds based on their individual tolerance levels for gluten and risk.

 

There are some other threads about this here and there on this site but as aforementioned the adjunct beers tend to have very low gluten and my gluten "sensitive" friends have no problems with them. Emphasis on "sensitive" as true celiacs can't have any gluten so adjunct lagers are still a no-go for them. These sensitive folks couldn't handle multiple IPA's or Pale Ales without some discomfort and forget about wheat based beers. The Gluten-Free beer option is a "to each his own" type thing for me as I have never found a gluten free beer that tasted right to me. But as jmw noted above you need to delineate between sensitivity and someone who can't have gluten period. Until beer manufacturers decide its worth posting the ppm's on bottles/cans its truly never going to be safe for gluten sensitive people to drink beers...and with some brewers still not posting bottling dates on their products I cant see PPM's being a priority.

 

Sounds like he's trying to help them drink beer.

You're doing God's work!

 

Were you talking about gluten or taste?

 

I had to go gluten free for two months to determine a sensitivity. Let me just say for the record that every single gluten free beer absolutely sucks. The maker of the first decent one will be a rich man.

Different people will have different people have different tolerances. If your friends are celiacs, giving then beer with gluten is essentially giving them poison. I have a modest gluten sensitivity. I know that if I have a few beers with gluten, I am going to have the shits the next day. (That is really not that different from the rest of you). I know I would be miserable if I did it all the time (like some of you).

For your gluten sensitive friends, there are a lot of options besides beer.

 

I lol'd at the idea of 20 parts per million of "taste" being a measurement. Thanks for that one.

 

http://www.whitelabs.com/other-products/wln4000-clarity-ferm

More info that the future is about here!

 

Not all gluten free beers are bad. Two Brothers has a gluten removed beer and another Chicago brewery called 5 Rabbit has a couple too.

 

When did gluten free and gluten allergies become a "thing"? I honestly never heard about it until last year, and I would imagine 10 years ago, almost nobody heard of it. Did people not have gluten allergies before?

 

http://www.foodrenegade.com/the-rise-of-gluten-intolerance/

 

Can't remember which comedian said "I can't afford to be gluten-free." I think it's just a trend now. I've also heard that even "GLUTEN-FREE" beers aren't totally gluten free. I wonder if it's like anything "-free" stuff. For example, fat-free (0.5% fat), alcohol-free (0.5% alc.), etc.

 

if something is labelled "gluten free" and it is not, that's a serious Federal offence. There's very strict regulations on "gluten free", unlike other "-free" things.

 

You seem to be off by a century or so:

Francis Adams translated these observations from Greek to English for the Sydenham Society of England in 1856. He thus gave sufferers the moniker "celiacs" or "coeliacs."... In 1888, Gee presented clinical accounts of children and adults with celiac disease at the Great Ormond Street Hospital for Children in the United Kingdom.
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In the US, "Non-alcoholic" beer in the US has to be under 0.5% abv, but to be labeled "Alcohol-free" it must contain no alcohol. See page 1-7 in Chapter 1 of the TTB's The Beverage Alcohol Manual (BAM) - Basic Mandatory Labeling Information for MALT BEVERAGES

 

I am cudgelling my memory, but I think "low gluten / gluten reduced" is allowed up to 20ppm, but "gluten free" is 0ppm? I have no citation for this, but I am positive someone here will have the right page bookmarked

 

No, I am exactly where I want to be. I didn't say when was it discovered I could have easily looked that up. I said when did it become a "thing"? Of course, that in and of itself was vague, but I meant when did it become widely known, along with the popularization of "gluten-free" food and beverages. As a child and up until my late 50's, I had never once heard of the concern for eating gluten, or its associated allergies (along with celiacs disease). Maybe I was blindly ignorant of such thing, but I have always done (or gone along with my wife) to do food shopping and i've never noticed foods advertising being gluten-free. Nowadays, there are entire sections of local grocers that have them.

 

YOU ARE SO WRONG! Pick up ANY can/bottle of Non-Alcoholic beer. it says 0.5% or less. Even Busch N/A