The gluten-free beer is brewed to minimise or eliminate gluten, a protein found in grains such as wheat, barley and rye. This is achieved by using naturally gluten-free ingredients such as sorghum or rice, or through processes that break down gluten in beers made with traditional cereals until they reach safe levels (below 20 parts per million).
Use of alternative grains: much more than barley
Traditionally, beer is brewed with barley malt or wheat, both rich in gluten. Gluten-free beers, by contrast, use alternative grains such as millet, buckwheat, sorghum, corn or rice, all gluten-free. These ingredients not only remove gluten, but also contribute unique flavours, sometimes slightly sweeter or more toasted, that distinguish gluten-free beers from traditional ones. If you are interested in responsible brewing, you can also discover our vegan beers.
The magic of enzymes: removing gluten
One of the most interesting innovations in gluten-free beer brewing is the use of enzymes that break down gluten proteins in beers made with barley or wheat. This allows brewers to create beers with traditional ingredients but with gluten levels so low they are safe for most intolerant people.
The first gluten-free beer: Greens
One of the first recognised gluten-free beers on the market was launched by Greens Brewery in Belgium in the 2000s. Greens created a line of beers using sorghum and other gluten-free grains, opening the way for other breweries to follow.
Sorghum: a traditional African grain gone global
The sorghum, a staple grain in many parts of Africa, has played a crucial role in gluten-free beer production. Traditional African beers are often made with sorghum due to its accessibility and slightly sweet flavour. As gluten-free beer has grown in popularity, sorghum has been adopted by breweries around the world as an ideal alternative to gluten-rich grains.
Gluten-free beers and the rise of craft
The rise of craft beer has driven the creation of more and better gluten-free beers. Craft breweries have begun experimenting with different grains, ingredients and processes, resulting in gluten-free beers that are no longer simple substitutes, but authentic beers with their own character.
Regulations and certifications
Gluten-free beer production is subject to strict regulations, especially in Europe and the United States. For a beer to be considered gluten-free, it must contain less than 20 parts per million (ppm) of gluten, according to international standards. Beers that meet this threshold can carry gluten-free certification labels, guaranteeing they are safe for people with intolerance or coeliac disease.
The myth of flavourless beer
In the early days of gluten-free beers, many consumers criticised them for tasting "watery" or uninteresting compared with traditional beers. However, as brewers have perfected the use of alternative grains and improved brewing techniques, gluten-free beers have reached a flavour level comparable to their gluten-containing counterparts. Today, many fans cannot tell the difference between a traditional beer and a gluten-free one, showing the progress and maturity of this category.
Buy gluten-free beer online
Buy gluten-free craft beer at Mascraft with urgent shipping. A selection of balanced, safe and technically impeccable beers, brewed with natural ingredients and certified process control.
What is the difference between a gluten-free beer and a gluten-reduced beer?
Gluten-free beers are brewed with gluten-free grains (such as sorghum or rice). Gluten-reduced beers use barley or wheat, but use enzymes to break gluten down to levels below 20 ppm.
Do gluten-free beers taste different?
Not necessarily. With improved processes, many gluten-free beers maintain the same aromatic profile and body as a traditional craft beer.
Where can I buy gluten-free beer in Spain?
At Mascraft you can buy gluten-free craft beer with refrigerated shipping. All references are verified by their brewing methods and certification.
