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The rise of gluten free beers

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The brewing industry is experiencing a revolution worldwide. However, the industry has not taken into account celiac patients until now. Because of their intolerance to gluten, previously they couldn't enjoy a good beer. Today, the brewing industry, driven by craft brewers, has been sensitized and are responding to the demands of people with celiac disease. They now offer beers suitable for celiacs.

The cereal most commonly used in the brewing industry is barley, but they also use some other cereals such as wheat. These cereals have gliadin, a protein compound responsible for celiac disease, people who can not tolerate gluten. However, just as there are non-alcoholic beer, it is also possible to prepare gluten-free beers.

More and more variety of choices: beer without gluten, gluten-free beers without alcohol or craft beer without gluten.

There are 2 types of beer without gluten:

  • Beers made with gluten free grains like buckwheat, sorghum, millet and quinoa.
  • Beer made from grains that do have gluten as barley or wheat, but the final product has a gluten content below 20 ppm needed to classify as gluten, which is achieved by an enzymatic process.

With regards to this process, it begins in the malting, a technique that prepares the grain for cooking, where the grain germinates the future beer before roasting and later adding the ingredients that transform the wort into beer. This whole process goes through different phases in which certain enzymes are responsible for separating the gluten proteins of the final beer.

Luckily, references in the market are not in lack: Beers Ambar, with Ambar Celíacos has received European certification ELS, which in Spain grants the Federation of Celiac Associations (FACE), becoming the first and only gluten-free beer in the Spanish market. Ambar Green is also the first beer suitable for celiacs in the world without alcohol. Of course, there are many other national and international breweries that have opted for this type of beer: Estrella Damm (with Daura), the English St. Peter's or Daas Belgian and Brunehaut.

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