For people following a gluten-free diet, beer falls into two categories: gluten free and gluten removed. Gluten-free beer is brewed with only gluten-free ingredients (rice, sorghum, etc.), while gluten-removed beer is brewed with gluten (usually barley) and then undergoes a procedure to remove it. Barley-based beers, like Omission and Damm Daura cannot be labeled gluten free in the United States, so why are they labeled as gluten free on restaurant menus?
Under the FDA’s definition of gluten free, a product that contains gluten (wheat, rye, and barley) cannot be labeled gluten free unless it tests at under the 20 part per million requirement. *The FDA’s rule does not apply to fermented products like barley-based beers that have gone through the gluten-removal process. The TTB (which oversees labeling of all spirits, and beer made from malted barley or hops) and the FDA say there is no validated test to detect gluten in fermented products. These products can call themselves “gluten-removed” but not “gluten-free” (*The Savvy Celiac)
This distinction has caused confusion in the restaurant industry because they just don’t seem to see it. Both Omission and Damm Daura’s beers are brewed with barley, so they are gluten removed and NOT gluten free. Unfortunately, many restaurants offering these two beers label them as gluten free on their menu,which isn’t accurate and can lead to confusion.
To me, when the term gluten free is used on a menu, it should hold true to every product on said menu and that includes wine, spirits, beer, and cider (if they are labeled). If not, then the term loses its meaning, so please don’t label gluten-removed beers (Omission and Damm Daura) as gluten-free on a restaurant menu.
That being said, if you offer gluten-removed beer, then you should also offer gluten-free beer too, like: Bard’s, Glutenberg, Greens, Ground Breaker Brewing, New Planet, New Grist, Redbridge, etc. ) Sure, cider is nice, but people who enjoy beer and are strictly gluten free want a safe option to order when dining out.
I have heard some rumblings about Heineken and Corona being gluten free that are completely false. These beers are brewed with barley and since there isn’t an accurate test for fermented products, these claims aren’t official and cannot be substantiated. People who are following a gluten-free diet shouldn’t drink these beers and think they are safe.
The bottom line is that restaurants need to recognize the gluten-free/gluten-removed distinction and stock their bars accordingly. Help consumers made an educated decision about beer by educating the staff and knowing the difference.
