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Gluten-free beer finds its way

November 25, 2014 by Betsy Craig — pres, menutrinfo.com

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country and the fact I don’t drink makes no difference, they are excited.

While I am ecstatic about the change, I am also a bit hesitant to jump wholeheartedly onto the notion that beer distillers have gotten this right. Why? Because there has been some pushback from the gluten-free community on the way beer is processed to “remove gluten” and whether these beverages are actually safe to drink for people with Celiac disease.

In regard to gluten-free verbiage for alcoholic beverages, the Alcohol and Tobacco Tax and Trade Bureau, has updated its policy on gluten labeling in an effort to reflect recent FDA changes on the same topic.

Under the updated policy, alcohol beverages made from ingredients that do not contain gluten can continue to make "gluten-free" claims in the same way allowed by the FDA. And for products that are made from gluten-containing ingredients, the label must include a statement that the product was "processed," "treated" or "crafted" to remove gluten, if the claim is made with a qualifying statement that warns the consumer that the gluten content of the product cannot be determined.

It is important that consumers and the industry understand this difference because for people with Celiac disease, eating or drinking anything with trace amounts of gluten can (and most likely will) create major havoc on their intestinal system

“It comes down to the fact that for some who choose to live gluten-free, consuming trace amounts of gluten may not cause reactions," said Twila Henley, CEO of Grouse Malting & Roasting Company in Wellington, Colo., an exclusive producer of gluten-free specialty malts for the brewing industry. "It might be true that some drinking a gluten-removed beer may not induce symptoms. For others, it could be the start of a gluten induced episode. It is all a spectrum of sensitivity. We believe all people deserve access to high-quality food and beverages that are truly gluten-free.”

It seems the beer industry understands this and is making great strides to provide safe alternatives for diners with Celiac disease or gluten intolerance. In fact, in 2007, the Great American Beer Festival officially added a gluten-free category to its competition. While only eight beers were entered in the first year, by 2013 there were more than 20 entries in the category.

“In 2009, brewers were using mainly sorghum and rice syrup to make beer. Since then, brewers have become a bit more creative and now many use a combination of ingredients to make gluten-free beer,” Twila said. “In the next year I see people’s perception of gluten-free beer changing dramatically.”

Of the many types of varieties of gluten-free beer on the market, the craft brew category is making the most headway in regard to the offering of these beverage alternatives. For example, Bard's Tale Beer Company in Minneapolis, Minn., has a gluten-free beer available in 43 states. And many other local craft breweries throughout the country are creating their own versions.

In terms of liquor, tequila is naturally gluten-free if it is made in the traditional way with a blue agave plant. However, there are some varieties, called "mixto," which do contain gluten. Hint: To make sure the tequila you serve is gluten-free, look for bottles that say 100 percent agave.

Other naturally gluten-free liquors include Harvey's Bristol Cream, Hennessy, Malibu Rum, Proseco and Wild Turkey, among others. The list is extensive and should give restaurant operators with full bar menus the ability to create and market cocktails specifically geared toward gluten-free diners.

There are a few websites that provide recipes for gluten-free cocktails and this is one of my staffs’ favorites. Using seasonal inspirations to create something fun and great tasting for diners on a gluten-free diet can add variety to those seeking a great drink paring with their meal.

Pick ingredients that speak to the time of year and share any drink specials with your staff so they can effectively communicate the offerings to your customers. You could even create a gluten-free cocktail and beer special that gives diners the options they crave.

About Betsy Craig

To date MenuTrinfo is responsible for menu nutritional information at over 100K US restaurants, food allergy and gluten free ANAB accredited training for hundreds of thousands of food service professionals. AllerTrain is the chosen food allergy training by NEHA providing continuing educational credit hours for those that take and pass its course. Finally, MenuTrinfo delivers food allergy confidence and allergen transparency to today’s food allergic consumer through its onsite division offerings, AllerCheck, Certified Free From allergens for spaces and food products which is an ISO 17065 certification and expert consultation and incident response support when needed.

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