Post by kickingfrog on Feb 9, 2011 14:21:44 GMT
Under the Food Futures National Research Flagship, CSIRO Plant Industry scientists are developing a low gluten barley variety.
This will be used to produce low gluten beer as a first step towards producing a range of low gluten products for the Australian public...
www.csiro.au/Outcomes/Food-and-Agriculture/Low-Gluten-Beer.aspx
*****************************
A BEER SUITABLE FOR PEOPLE
WITH COELIAC DISEASE HAS BEEN
MADE POSSIBLE THANKS TO RESEARCH
AND COMMITMENT
DAURA RETAINS THE TASTE AND QUALITY OF ESTRELLA
WITH LESS THAN 3 PPM OF GLUTEN
Estrella Damm Daura is the result of a long collaborative research process between Damm and the CSIC (National Scientific Research Council) gluten unit, using the most advanced technology. It is the first beer in Spain to guarantee a gluten content below 3 ppm (products with a gluten content below 20 ppm are suitable for people with coeliac disease).
Estrella Damm’s research and strong social commitment have made this breakthrough possible, which comes as excellent news for all those with coeliac disease.
It comes in the classic four-pack 33 cl. glass bottle format, and the label is clearly marked with the international gluten-free symbol for people with coeliac disease....
www.estrelladamm.com/en/daura_gluten_free_beer/
****************************
******************************************************************
Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry
Gregory J. Tanner et al
Abstract
Background
Subjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten.
Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs.
Accurate measurement of trace hordeins by ELISA is problematic.
Methods
We have compared hordein levels in sixty beers, by sandwich ELISA, with the level determined using multiple reaction monitoring mass spectrometry (MRM-MS).
Results
Hordein levels measured by ELISA varied by four orders of magnitude, from zero (for known gluten-free beers) to 47,000 µg/mL (ppm; for a wheat-based beer).
Half the commercial gluten-free beers were free of hordein by MS and ELISA.
Two gluten-free and two low-gluten beers had zero ELISA readings, but contained significant hordein levels (p<0.05), or near average (60–140%) hordein levels, by MS, respectively.
Six beers gave false negatives, with zero ELISA readings but near average hordein content by MS.
Approximately 20% of commercial beers had ELISA readings less than 1 ppm, but a near average hordein content by MS.
Several barley beers also contained undeclared wheat proteins.
Conclusions
ELISA results did not correlate with the relative content of hordein peptides determined by MS, with all barley based beers containing hordein.
We suggest that mass spectrometry is more reliable than ELISA, as ELISA enumerates only the concentration of particular amino-acid epitopes; this may vary between different hordeins and may not be related to the absolute hordein concentration.
MS quantification is undertaken using peptides that are specific and unique, enabling the quantification of individual hordein isoforms.
This outlines the problem of relying solely on ELISA determination of gluten in beverages such as beer and highlights the need for the development of new sensitive and selective quantitative assay such as MS.
Citation: Tanner GJ, Colgrave ML, Blundell MJ, Goswami HP, Howitt CA (2013) Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry. PLoS ONE 8(2): e56452. doi:10.1371/journal.pone.0056452
Editor: Jin-Yuan Liu, Tsinghua University, China
Received: October 3, 2012;
Accepted: January 9, 2013;
Published: February 28, 2013
****************************
Beer for coeliacs
****************
Gluten Free Beer Resources- CAMRA
The resource for coeliacs, and those avoiding gluten,
to find out everything they need to know about gluten free beer.
www.glutenfreebeerfestival.com/
***************
GF beers
Gluten Free Beers
For people who suffer from celiac disease (i.e have a gluten intolerance) it is difficult to find a beer that they can drink with safety. Most beers contain at least some gluten which comes from the barley and other cereals used in brewing.
However help may be at hand. A number of brewers are now producing gluten free beer. This has usually been produced using sorghum instead of barley as the base malt.
However most real ales will contain a proportion of gluten as nearly all cereals do contain gluten. One or two breweries produce gluten free beers - notably Hambleton Ales www.hambletonales.co.uk
Wold Top Brewery produces a gluten free beer called against the grain for the Fine Ale Club - see www.ale4home.co.uk
Greens has a range of Gluten free beers - see www.glutenfreebeers.co.uk
St. Peter's G-Free™ goes international
Following successful trials in the UK, St. Peter's G-Free™ gluten free beer is starting to be exported to various markets world-wide.
The beer is brewed using sorghum instead of wheat making it suitable for coeliacs and is licensed by Coeliac UK (license number CUK - M - 085), the charity for people with coeliac disease. The beer has an AVB of 4.2%.
St. Peter's Managing Director, Colin Cordy, said;
"When we decided to brew a gluten free beer, we set ourselves the challenge to produce a beer which was every bit as good as our normal award winning range of ales and beers. To give the beer its' own character we selected American grown Amarillo hops and these give the beer a citrus and mandarin aroma. The beer is clean and crisp with a pilsner style lager finish. We have had many positive comments about G-Free™ ranging from industry experts to consumers with coeliac disease including many who had previously given up hope of drinking beer again since being diagnosed".
St. Peter's G-Free™ is available from the internet grocery retailer Ocado (from late March), independent stores throughout the UK and the brewery's own on line shop. Visit www.stpetersbrewery.co.uk to see a list of stockists or to order for home delivery.
Range of Gluten Free beers
Following the passing of a EU Directive allergens such as gluten will have to be listed in future. However we are still pressing for full ingredients listing to be made mandatory for alcohol above 1.2% abv which currently is exempt.
The following beers are deemed to be gluten free.
Nick Stafford Hambleton Ales
Melberby Green Road
Melmerby
North Yorkshire
HG4 5NB
Tel 01765 640108
www.hambletonales.co.uk
GFA abv 4.8%
A tawny ale with aromas of Cascade, Liberty and Challenger hops and specially prepared dark sugars providing full bodied initial sweetness giving way to pronounced fruit and hop character with a strong citrus finish.
GFL abv 5.2%
A Pale lager style beer with an initial fullness complemented by a fruit character, derived from East Kent Goldings and Continental Styrian hops, finishing with bitterness and citrus notes. Uniquely balanced and best served chilled.
Greens Gluten Free Beers
9 Briar Rhydding
Baildon
Shipley
West Yorkshire
BD17 7JW
Tel: 01274 714664
www.glutenfreebeers.co.uk
Mission
Bottle Refermented Naturally Gluten Free Amber Beer 500ml 6% vol
Quest
Bottle Refermented Naturally Gluten Free Tripel Blonde Beer 500ml 8.5% vol
Pathfinder
Bottle Refermented Naturally Gluten Free Dubbel Dark Beer 500ml 7% vol
Discovery
Naturally Gluten Free Beer 330ml 6% vol
Endeavour
Naturally Gluten Free Double Dark Beer 330ml 6% vol
Herald
Naturally Gluten Free Ale 500ml 4% vol
Pioneer
Naturally Gluten Free Lager 330ml 5% vol
Trailblazer
Naturally Gluten Free Low Carb Lager 500ml 4.7% vol
*****
Against the Grain
Fine Ale Club
Layer de la Haye
Colchester
CO2 0ET
Tel 01206 734372
www.ale4home.co.uk
Against the Grain 4.5% ABV
Britain's favourite Gluten Free Bitter (gluten 5.1ppm) smooth, creamy, good head and full flavoured. Indistinguishable from normal beer. Brewed by Wold Top Brewery Driffield , East Yorkshire.
St Peter's Brewery Co Ltd
St Peter's Hall
St Peter South Elmham
Suffolk
NR35 1NQ
Tel 01986 782322
www.stpetersbrewery.co.uk
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************************
From CUK:
To the best of our knowledge there are no 'ordinary' beers that are gluten-free. ...
***************
From St John's :
No matter how often Budweiser claims to be gluten free and safe for
celiacs, the claim is outright false. The brewing process definitely
does not eliminate gluten.
A report in the Summer 2002 GIG Newsletter describes the results of a
test by Dr. Kelly et al in the UK, presented at the May 2002 Digestive
Disease Week conference. All five beers tested -- one of which was
Budweiser -- tested positive for gluten. The ELISA test levels were
shown, and all of them were well above detectable and safe levels.
In addition, an Australian study at
www.regional.org.au/au/abts/1999/sheehan.htm (reported on this
list before by Kevin Seplowitz) shows clearly that barley proteins
(hordein polypeptides) are present in beer.
Dave Westheimer
************
Detecting gluten
Posted by The Frog on 21/12/2010
(From Tricia Thompson)
..When it comes to testing for gluten in a highly hydrolyzed product, such as barley malt, the test that usually overestimates barley contamination (i.e., the sandwich R5 ELISA) may now underestimate it.
There is an assay available for testing hydrolyzed ingredients–the competitive R5 ELISA—but the unit of measure for this assay is gluten peptides versus gluten. Unfortunately, it is somewhat difficult to evaluate peptide concentration in terms of parts per million of gluten.
Thomas Grace, CEO of Bia Diagnostics, a food testing facility in Burlington, Vermont, says the following concerning the use of barley malt and barley malt extract in gluten-free foods:
“In my opinion until there is a reliable method that can detect all hydrolyzed hordeins (the harmful protein in barley) in these malts and extracts and correlate them with minimal reactive thresholds, manufacturers might want to stay away from barley malt and barley malt extract in gluten free labeled products. We might find that some barley malts and barley malt extracts are fine for persons with celiac disease, but until we know that for sure and have a reliable method for verification one should proceed on the side of caution.”
A few (many!) words about testing…
There are many tests available for detecting gluten. It is important to be aware of their intended uses. As will be clear from reading the descriptions of some of these tests, accurately testing for this protein is not easy.
ELISA TESTS
Omega-gliadin ELISA: a sandwich enzyme-linked immunosorbent assay based on monoclonal antibodies to the omega-gliadin fraction of wheat. This ELISA is intended to be used to assess the gluten content of heated and unheated food. The major drawback of this ELISA is that it greatly underestimates barley hordein content in barley-contaminated foods.
Standard R5 ELISA (R7001 Ridascreen Gliadin): a sandwich enzyme-linked immunosorbent assay based on the R5 monoclonal antibody to the potentially celiac toxic epitope (i.e., antibody-binding site) QQPFP (glutamine-glutamine-proline-phenylalanine-proline). This assay has been validated by the Prolamin Working Group of the Codex Alimentarius Commission. This ELISA is intended to be used to assess the gluten content of heated and unheated food. The major drawback of this ELISA is that it overestimates barley hordein content in barley contaminated foods.
Fast R5 ELISA (R7002 Ridascreen Fast Gliadin): a sandwich enzyme-linked immunosorbent assay based on the R5 monoclonal antibody to the potentially celiac toxic epitope (ie, antibody-binding site) QQPFP (glutamine-glutamine-proline-phenylalanine-proline). This assay is a less sensitive version of the standard sandwich R5 ELISA. This version was not validated by the Prolamin Working Group.
According to Thomas Grace, “The primary reason to use the 7001 is that it’s more sensitive. As with all methods, as you approach the LLOQ (Lower Limit of Quantitation) your margin of error proportionally goes up. Therefore as you shift your LLOQ closer to the 20ppm level you are likewise increasing your degree of uncertainty of 20ppm in your results.”
Sandwich ELISAs can NOT accurately quantify gluten that has been highly hydrolyzed
Why? Sandwich ELISAs require two epitopes (i.e. antibody-binding sites on the gluten protein). When a protein has been hydrolyzed or broken apart into smaller protein fragments, it can lack the two necessary epitopes and, therefore, determination of gluten content might not be accurate. If a sandwich ELISA is used to assess the gluten content of a product containing hydrolyzed gluten, the reported gluten content is likely to be underestimated.
Competitive R5 ELISA (R7011 Gliadin Competitive): a competitive enzyme-linked immunosorbent assay based on the R5 monoclonal antibody to the potentially celiac toxic epitope (ie, antibody-binding site) QQPFP (glutamine-glutamine-proline-phenylalanine-proline).
The competitive ELISA requires only one epitope to work. As a result, this ELISA is intended to be used on products containing hydrolyzed ingredients, such as malt, that have been broken down into smaller protein fragments.
The major drawback of this ELISA is that results are expressed as gluten peptides versus gluten.
Unfortunately, it is difficult to evaluate peptide concentration in terms of parts per million of gluten.
Lateral Flow
Quick Gliadin (R7003 RidaQuick Gliadin): I am not as familiar with Lateral Flow tests so I asked Thomas Grace to explain them:
“Lateral Flow Devices (LFDs) are qualitative methods used to screen for specific proteins or compounds. Most employ sandwich type methodologies, that is, utilizing a line of fixed antibody on a surface strip and a second antibody conjugated with colored “nano” size particles (on the sample addition end of the strip). When a liquid sample extract is applied to the strip, the conjugate and the sample start to migrate across the surface of the strip together. If the sample extract has the protein or compound present and the conjugate can recognize its epitope they will bind together. As they come in contact with the line of antibodies that are fixed to the strip they will also bind to the protein forming a sandwich complex, “sandwiching” the protein between the two antibodies. As the conjugate starts to accumulate on the surface of the strip the “nano” particles start to become visible. The more antibody-protein-conjugate present the darker the line becomes.
Again, with many of these methods they require two epitope binding sites to be present on the single protein in order for the methods to detect that protein. If only one epitope (as may be the case with highly hydrolyzed foods and ingredients) is present than no sandwich complex can be formed and no test line will be visible and a false negative result will be reported.
These types of tests are only meant for detecting trace amounts of protein. When more than trace amounts are present, false negative results may occur…..
www.glutenfreedietitian.com/newsletter/barley-malt-ingredients-in-labeled-gluten-free-foods/
*****************
Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry
Gregory J. Tanner et al
Abstract
Background
Subjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten.
Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs.
Accurate measurement of trace hordeins by ELISA is problematic.
Methods
We have compared hordein levels in sixty beers, by sandwich ELISA, with the level determined using multiple reaction monitoring mass spectrometry (MRM-MS).
Results
Hordein levels measured by ELISA varied by four orders of magnitude, from zero (for known gluten-free beers) to 47,000 µg/mL (ppm; for a wheat-based beer).
Half the commercial gluten-free beers were free of hordein by MS and ELISA.
Two gluten-free and two low-gluten beers had zero ELISA readings, but contained significant hordein levels (p<0.05), or near average (60–140%) hordein levels, by MS, respectively.
Six beers gave false negatives, with zero ELISA readings but near average hordein content by MS.
Approximately 20% of commercial beers had ELISA readings less than 1 ppm, but a near average hordein content by MS.
Several barley beers also contained undeclared wheat proteins.
Conclusions
ELISA results did not correlate with the relative content of hordein peptides determined by MS, with all barley based beers containing hordein.
We suggest that mass spectrometry is more reliable than ELISA, as ELISA enumerates only the concentration of particular amino-acid epitopes; this may vary between different hordeins and may not be related to the absolute hordein concentration. MS quantification is undertaken using peptides that are specific and unique, enabling the quantification of individual hordein isoforms.
This outlines the problem of relying solely on ELISA determination of gluten in beverages such as beer and highlights the need for the development of new sensitive and selective quantitative assay such as MS.
Citation: Tanner GJ, Colgrave ML, Blundell MJ, Goswami HP, Howitt CA (2013) Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry. PLoS ONE 8(2): e56452. doi:10.1371/journal.pone.0056452
Editor: Jin-Yuan Liu, Tsinghua University, China
Received: October 3, 2012;
Accepted: January 9, 2013;
Published: February 28, 2013
*****************
What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer
The suite of prolamin proteins present in barley flour was characterized in this study, in which we provide spectral evidence for 3 previously characterized prolamins, 8 prolamins with only transcript evidence, and 19 genome-derived predicted prolamins.
An additional 9 prolamins were identified by searching the complete spectral set against an unannotated translated EST database. Analyses of wort, the liquid extracted from the mashing process during beer production, and beer were undertaken and a similar suite of prolamins were identified. We have demonstrated by using tandem mass spectrometry that hordeins are indeed present in beer despite speculation to the contrary.
Multiple reaction monitoring (MRM) mass spectrometry was used for the rapid analyses of hordein in barley (Hordeum vulgare L.) beer. A selection of international beers were analyzed and compared to the results obtained with hordein deletion beers. The hordein deletion beers were brewed from grains carrying mutations that prevented the accumulation of either B-hordeins (Risø 56) or C-hordeins (Risø 1508).
No intact C-hordeins were detected in beer, although fragments of C-hordeins were present in wort. Multiple reaction monitoring analysis of non-barley based gluten (hordein)-free beers targeting the major hordein protein families was performed and confirmed the absence of hordein in several gluten-free commercial beers.
Format: Journal Article
Author(s): Colgrave, Michelle L, Goswami, Hareshwar, Howitt, Crispin A, Tanner, Gregory J
Publication: Journal of proteome research
Published: 01/01/2012
Volume: 11
Issue: 1
Start Page: 386
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ITALY, GERMANY, AUSTRIA & SWITZERLAND
D.S Foods
Winkelau 9
1-39014 Burgstall / Postal BZ
Italy
Tele. +39 (0)473 293600
Fax. +39 (0)473 293666
www.ds4you.com
THE NETHERLANDS
PureFood QoLp
Postbus 85
3890 AB Zeewolde
Netherlands
Tele. 0031 (0)36 522 27 22
Fax. 0031 (0)36 522 46 62
Website. www.purefood.nl
E-mail. Rob.Roffel@purefood.nl
SPAIN / BALEARIC
ISLANDS / CANARIES
Suministros Dieteticos Controlados SL
C/Iplacea 6
28803 Al Cala De Henares
Madrid
Spain
Tele. +34 918796286
Fax. +34 918797870
Website. www.manaproductossingluten.com
E-Mail. sdc@jhernando.com
USA AND CANADA
Merchant du Vin Corporation
18200 Olympic Avenue
Tukwila
WA 98188
USA
Tele. (001) 253 656 0320
Fax. (001) 253 872 5530
Website www.merchantduvin.com
NORWAY
Vectura, Oslo
Postboks 6764
Rodelokka
0503 Oslo
Norway
Tele. 0047 229 75500
Fax. 0047 229 75849
Website www.vectura.no
IRELAND
Galvins Wines & Spirits
Bessboro Road
Blackrock
Cork
Ireland
Tele. (00353) 21 4316098
Fax. (00353) 21 4314209
Website
www.galvinswines.ie/
*************************************
************************************
GF beer in shops UK
GFB
Some retail outlets stocking GFB:
Drinkswell - Ripon
Beer Ritz, York beer and Wine Shop, The Maltings – York
Binns Department Store – Darlington
M & P Shields – Bellingham, Northumberland
Seaborne Stores, Morecombe
Seasons – Pickering
Lewis and Coopers – Northallerton
Hunters – Helmsley
Real Ale Shop - Preston
Cellar Bar - Batley
(by prior arrangement with the brewery)
www.hambletonales.co.uk/gfb.htm
*******************
Greens in York
Posted by Sue in York on 4/12/2004
York Beer & Wine Shop, 28 Sandringham St, Fishergate, York Tel 01904 647136, stock Green's GF beer called "Discovery".
**********
Green's Beers UK
Posted by Morag - Exeter on 29/12/2004,
GF board
Having been up in 'The North' for Xmas i was pleased to find that Booth's supermarkets stocked Green's Beer (I think Booth's is only a northern shop) and i was so suprised to see it 90p cheaper than i buy it down in Exeter - it would have been rude not to stock up on it and weigh the car down for the 6 hour drive home!
.....
*********
Greens GF Beer UK
Posted by Tracky on 31/12/2004
GF board
Just to let you know you can get this in Northants Co-op not all though.
Duston Village
Wollaston
Earls Barton
Wellingborough
Not cheap though £2.69 a bottle.
******************
Greens GF Beer in Christchurch UK
Posted by Bob
Coeliacs in Christchurch, Dorset may be interested to know (if they don't know already) that the Co-op supermarket now has Greens Discovery GF beer in stock.
....
It's off the big roundabout at the W end of Christchurch High Street, has its own Pay and Display car park. Also known as Pioneer Stores.
***********************
Heron GF WF beer
Heron gluten free and wheat free beer available in some Sainsburys in December 2004.
Also Heron is going to be available in Co Op shops.
**************************
**************************
GF beer to order
Green's Beer
Posted by Nicole on 10/8/2005
GF board
I did an Ocado order the other day and noticed that you can get Green's Beer from them.
www.ocado.com/
*************
Green's Discovery GF beer
www.glutenfreebeers.co.uk
Posted by Lyn G sunny Dorset
on 26/5/2004 GF board
Just tried one- great to sit in the sun & enjoy a cold beer again
I thought it had excellent flavour (and effect) and the beer expert (sorry, beer-drinking expert) said:
'Tastes like a good traditional beer or ale- not lager.'
So, not for wimps, then.
Expensive - but then all good things are & it is same carriage for 3 cases as for one.
Cheers!
**********
Posted by Sonja on 2/12/2004,
GF board
Against the Grain
After several enquiries from coeliacs. The Fine Ale Club has developed a Gluten Free beer on a commercial scale.
It is now available through the club website at
www.ale4home.co.uk or by contacting the Chairman
Bernard Heaton on 01206 384792
or his email finealeclub@onetel.com
Bobby posted the link .... which is:
www.ale4home.co.uk/fine_ale_club.htm
113. Fine Ale Club Against the Grain
4.5% ABV Britain’s first Gluten Free Beer (gluten 12ppm)
smooth creamy, good head and full flavoured
indistinguishable from a normal bitter!
*************
UK
GB raises glass to GFB
Enjoy Hambleton Ales’ GFB - the first British brewed gluten-free beer - from award-winning Yorkshire independent brewery. GFB delivers the full flavour & satisfaction expected from a British beer in a gluten & wheat-free formulation. 4.2% ABV, available in 500ml bottles for £2.79 excl. p&p. Licensed to carry crossed-grain logo.
www.hambletonales.co.uk Tel: 01845 567460
At 4.2% abv GFB is also similar to the average alcoholic strength of British beers. Produced in standard 500ml bottles for £2.79 excluding p&p and initially available through mail order, it will be launched to the traditional off-licensed trade including supermarkets.
****************************
UK
Our Beer Range
Our Beers are all 'real ales' and are brewed using the finest ingredients -….. Our water is drawn from our own deep source within the chalk layer way below St. Peter’s Hall and is ideal for brewing
….our gluten free beer, G-FreeT which was launched in August 2007
St. Peter's Brewery Co Ltd.
St. Peter's Hall,
St. Peter South Elmham,
Bungay, Suffolk.
NR35 1NQ
Office & Brewery enquiries
Tel: 01986 782322
Fax: 01986 782505
www.stpetersbrewery.co.uk/contact/default.htm
******************
GF beer
Posted by Alan on 6/6/2010
Gf board
…there's another one from the Wolds Brewery called Agaimst the Grain which is also very palatable!
www.woldtopbrewery.co.uk/
…They do the Farmers Markets in Yorkshire and you can get their beer from Farmer Copleys Farm Shop in Pontefract if you live 'oop North'.
********************************
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USA
Bard’s Tale gluten free beer said to be available in NY area December 2004 :
www.bardsbeer.com/
*********
USA
Rampo Valley
Gluten Free Honey Lager
GNSRSES@aol.com
You may contact us directly for shipping
1-845-369-7827.
Ramapo Valley Brewery
"http://www.ramapovalleybrewery.com"
We are located at 122 Orange Ave. Suffern, NY 10901
**************
USA
Lakefront Brewery in Milwaukee, Wisconsin, has recently begun making a barley-free AND gluten-free beer called New Grist. It is made from sorghum and is labelled "brewed without barley or wheat." It is a light style beer (think Budweiser, etc.) with a mild taste, not too sweet or hop-y. It is sold in 6-packs of bottles.
Russ Klisch, one of the owners, said Lakefront Brewery petitioned and received approval from the US Goverment (ATF) to sell their product as beer even though it contains no barley. This makes New Girst the first official gluten-free beer in the US. The yeast used is gluten-free, grown on molasses. The other ingredients are hops and water. The product has been tested for gluten content using the unfermented wort, since the test used is not reliable on a fermented product. So far they have made two batches. They are still tweaking their recipe so there may some variations in the future.
Since Lakefront Brewery brews a variety other traditional beers, their product line is already part of an established distribution system. Any store that currently carries Lakefront Brewery products should be able to get New Grist through their distributor. The WHERE link www.lakefrontbrewery.com has information on those places, all in Wisconsin except for a couple cities in Illinois. Russ mentioned Lakefront had already shipped New Grist to customers outside of Wisconsin.
www.newgrist.com/
**********************************
**********************************
Canada
La Messagère GF beer (Canada)
To contact the microbrewery
Marc Lessard, Managing Director
mailto:bnf@baluchon.com
Telephone: 819-268-5500
Fax: 819-268-5502
www.baluchon.com/bnf/nos_bieres_ang.cfm
*********
Canada
From St John's
Subject: Gluten free beer in British Columbia
GF beer is now available in some BC liquor stores. To find out which gov't
liquor stores carry it call 1 800 667 9463
The Terminal Park Liquor store in Nanaimo has it in stock. It is not cheap
at about $20 for six.
Jessie
**************************************
**************************************
Italy
Bi Aglut beer (in Italian)
www.biaglut.com/prodotti1.htm
**********
Italy
Bi-Aglut Beer is sold ONLY in Italian Pharmacies , that's a fact. FreeAglut beer is sold in Italian supermarkets ... it's exatly the same product but around €2 for Freeaglut and around €3 for Bi-Algut. Expensive label eh ?
Steve - Halifax (from GF board)
***************
***************
Australia
AUSTRALIA'S FIRST GLUTEN FREE BEER
O'Brien Brewing is a producer of premium beers for the Australian and international markets. Our core products are gluten free premium beers brewed from the finest ingredients available.
Gluten Free does not mean taste free. Our beers are full-bodied, naturally brewed beers, using traditional craft brewing techniques, with no added preservatives or colourings.
Our Beers have been described by Master Brewers as:
· having "clean, dry fermentation character";
· having "pleasant hop character"; and
· offering "very good drinking".
www.obrienbrewing.com.au/
..
**************
**************
Belgium
Le Delirium Café , Brussels
by Lyn G » Wed May 28, 2008 12:39 pm
Had a good GF beer sitting outside Le Delirium Café , Brussels watching the world go by- it was a Glutaner (sourgum base, with CUK crossed grain logo printed on the bottle, lager-type). The bottled beers are downstairs at Delirium.
Impasse de la Fidélité, 4A - 1000 Bruxelles
tel: +32/2.514.44.34 - fax: +32.2.511.01.39 -
info [@] deliriumcafe.be
www.anaesthesic.be/delirium/home/?lang=en
**************************
Tasting notes from CAMRA GF beer festival:
Glutaner: Premium (5.2% ABV)
Gluten: No gluten-containing ingredients 330ml
Appearance:
Bright clear and crisp pale lively beer.
Aroma:
Light fruitiness, subtly hoppy.
Flavour, aftertaste, feel & comments:
Slightly sweet refreshingly light flavour. Genuinely beer-like, but drinking it cold is highly recommended, to get the best feel of a premium lager.
Public Feedback:
"Very nice”, The best GF lager I have tried”, “a real `continental’ GF choice”
www.glutaner.com
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********************
Finland
15.2.2006
4.1 Täyteläinen Kevytolut is gluten-free and suitable for everyone
Sinebrychoff's recent development efforts in beer products have focused on the needs of special consumer groups. 4.1 Täyteläinen Kevytolut and KOFF I are suitable for sufferers of celiac disease, and they have been granted gluten-free product certification…
www.koff.fi/en/news/info/544.html
*********
Finland
Laitilan
Scroll down & click 'In English' for English version.
www.laitilan.com/
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Spain
.....There is also a huge Carrefour hypermarket just outside Benidorm in La Cala. I find it fairly poorly stocked for gluten-free food, BUT they do stock gluten-free lager! The brand is 'Estrella Damm' and there is a normal version and a gluten-free version. The g-f version is clearly labelled 'apto por celiacos'.
(From Mary)
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Re: Estrella Damm GF Beer in N Madrid?
Posted by Aad Merceij on 2/4/2008
GF board
All Mercadona supermarkets sell Estrella Damm gf beer 4 pack 3,84 euro.
So almost on every corner in whole Spain you can buy now the beer.
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New GF beer to look out for if visiting Spain
Posted by Paul in Madrid on 9/5/2009
GF board
As well as the Estrella Damm lager (now called Duara - but clearly labelled for Coeliacs), there's a new beer AMBAR.
Personally I prefer Ambar and it's sold in El Corte Inglés in single 330ml bottles @ €0.80 each. For me it has a much clearer taste.
www.marketingnews.es/resources/a ... 6001_1.jpg
Estrella Damm is €3.84 for a 4 x 330ml pack.
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From Bella on line (Craft brewers)
by Lyn G » Sat May 31, 2008 5:08 pm
From Bella on line:
….The demands of beer-lovers with Celiac Disease are finally gaining the attention of craft brewers throughout the world. Most of these brewers have been researching the chemical and physical properties of Celiac Disease, and have formulated their products with 100% gluten-free ingredients and processes that ensure purity of product. They point out that some filtering processes used by brewing companies render gluten undetectable in “low-gluten” beer; however, unless a beer is totally gluten-free, there is no assurance that it is safe for Celiacs.
The most common substitutions for gluten-rich grains are: buckwheat and sorghum; rice, maize, corn, and sunflower; amaranth, flax, millet, quinoa, teff, wild rice, soybean, ragi, and rape. Sorghum and buckwheat are the most common ones used in Western gluten-free beer.
Sorghum is native to Northeast Africa, and followed the trade routes through India and China on its way to America. It is a vigorous grass that tolerates dry weather, and is commonly used as one of the ingredients in African beer. Buckwheat is an herb of the Buckwheat family Polygonaceae, and has origins in central and western China. Its small beechnuts are milled, which separates the edible groats from their hulls. These groats are then roasted and used as a grain product. Buckwheat blossoms have a high nectar content, and are often found in conjunction with beekeeping farms.
Guide to Gluten-Free Beers
Bard’s Tale Beer –USA brewers with current distribution in 21 states, including Iowa, Missouri, New York, North Carolina, South Carolina, and Vermont. The owners are Celiacs and beer lovers themselves who are dedicated to keeping the beer experience alive for those who are committed to a gluten-free lifestyle.
Dragon’s Gold – Bard’s Tale Beer, USA – Golden amber with light white head, with the aroma and taste characteristics of a satisfying, finely crafted wheat beer. This beer is crafted with pure water, premium sorghum, hops and yeast, combined with buckwheat, natural honey, corn and rice. This is Real Beer for Real People.
Tavern Ale – Bard’s Tale Beer, USA – Soon to be on the market, another finely crafted offering from the makers of Dragon’s Gold.
Seasonals are in the preliminary stages – keep your eyes open for these!
Ramapo Valley Brewery - Located in beautiful Rockland County in New York, these folks travel to various conferences throughout the year, and offer their Gluten-free beer year-round.
Honey Passover Beer - Ramapo Valley Brewery, USA - Bright golden in color, with a delicate honey and hops nose. Crafted with honey, molasses, Kosher yeast hops and pure, sparkling water, this gluten-free wonder has 5% ABV, a lighter taste and is dry at the finish.
New France Beers– Canadian brewers with a commitment to ALL of their customers, they have dedicated three years to research and development of gluten-free beer centered on purity and taste.
La Messagère – New France Beers, Canada – A crystalline pale ale with light effervescence and froth of lacing that lightly webs the surface. The aroma and flavor of golden honey, kissed with citrus and wisps of hops. Brewed from rice and buckwheat. 4.7% ABV
Green’s – United Kingdom Company dedicated to serving the growing community of people being diagnosed with Celiac Disease and Irritable Bowel Syndrome. New gluten-free products are being developed daily to serve this segment of the beer loving community.
Discovery Beer – Green’s, United Kingdom – Hazy amber beer, like a glowing sunrise over the ocean, brewed in the European tradition with crisp taste and refreshing flavor. 5% ABV
Pioneer Lager – Green’s, United Kingdom – Golden amber lights with gentle cloudiness, strong body and thirst-quenching palate. 5% ABV
Endeavour Double Dark Beer – Green’s, United Kingdom – Walnut brown, full-bodied, with rich European flair. 6% ABV
Trailblazer Lager - Green's, United Kingdom - 4.7% ABV in a low-carb, refreshing, crisp lager.
Herald Ale - Green's, United Kingdom - A traditional ale with a hearty, crisp body and 4% ABV.
Pilgrim Cherry Beer - Green's, United Kingdom - Winter Seasonal available in early November, this 4.7% ale boasts a spicy cherry aroma and flavor, that awakens the zest in holiday fare.
NOTE: Green's has added three Gluten Free Belgian Beers to the USA market through Merchant du Vin. The new beers are: Discovery Amber Ale; Endeavour Dubbel Ale; and Quest Tripel.
For information about getting Green's Beers in the USA, contact Merchant du Vin at: www.merchantduvin.com
Sprecher Brewing - Originally brewed for Milwaukee's African World Festival, Sprecher has now entered the Gluten Free Beer market.
Shakparo Ale - Sprecher Brewing, USA - Unfiltered and brewed of sorghum and millet, it is lightly refreshing with a fruity apple profile.
Mbege - Sprecher Brewing, USA - Brewed with sorghum and millet, bananas are added in this traditional Ale with roots in Eastern Africa.
Anheuser-Busch – Brewed at the Merrimack, New Hampshire facility, Redbridge is now available throughout the USA
Redbridge - Redbridge pours a deep honey gold, with a creamy, eggshell head that settles like a gauzy veil over the surface. Effervescent bubbles rise through the glass in a constant stream. Initial aromas are of light malt and a tempered, gentle nuttiness. Some florals rise in the nose. The tongue interprets flavors that echo as a softened pale ale, without the characteristic grassy, earthy flavors of more intense cultivars of sorghum. Cascade hops are not initially prominent in the foreground, but provide a lingering, bitter presence at the back end,
O’Brien Brewing – Ascot Vale, Victoria, Australia – Brewer John O’Brien was diagnosed with Celiac Disease in 1998. A beer lover himself, he was soon to discover the absence of beer available for those with gluten intolerance. Not to be discouraged, he founded O’Brien Brewing, producer of the first gluten-free beer in Australia.
O’Brien Premium Lager – O’Brien Brewing, Australia – Sparkling Topaz amber, with white head and light lacing, touched with a distinct fruit aroma, smooth malty flavor and clean bitterness. 4.5% ABV
Under Development:
O’Brien Premium Light
O’Brien Brown Ale
O’Brien Pale Ale
Bi-Aglut – Brewed with pure water, buckwheat, hops, corn syrup and vitamin B1 by an Italian food products conglomerate.
Birra 76 Bi-Aglut – Italy – Golden color, foamy head, and fresh taste, totally lacking in gluten.
Your alternative to searching out these great gluten-free beers is to try your own hand at homebrewing. You will discover a hobby that is greatly fulfilling, while attracting lots of interest from your fellow beer-loving friends. The New Complete Joy of Homebrewing by Charlie Papazian is a comprehensive guide that will walk you through the process, whether you are a novice brewer, or a seasoned master.
Contact information for Gluten-Free Beer:
O'Brien Brewing www.gfbeer.com.au
Bard's Tale Beer www.bardsbeer.com
Ramapo Valley Brewery ramapovalleybrewery.com
New France Beer www.lesbieresnouvellefrance.com/index.php?lg=en
Green's www.glutenfreebeers.co.uk/
BiAglut www.biaglut.com/ITA/Prodotti/Birra/default.htm
Nick Stafford's Hambleton Ales www.hambletonales.co.uk/
Fine Ale Club www.ale4home.co.uk/fine_ale_club.htm
Heron Foods - Beer not available online. Available in Sainsburys Supermarkets in the Beer Section, not the "Free From" Section, and in Co-op Shops.
Anheuser-Busch www.anheuser-busch.com/
Sprecher Brewery www.sprecherbrewery.com/index.php
Silly Yak www.sillyyak.com.au/beer/faq.html
Schlafly www.schlafly.com/
…
www.bellaonline.com/articles/art30583.asp
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Home Brew
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Listermanns Gluten-Free Mead Ale Kit
www.listermann.com/Store/Details.asp?ID=953
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Buckwheat Beer Recipe
Gluten Free Recipe
Feel free to play with the amount of hops, etc. or to add other GF ingredients such as molasses or malted millet, to get your desired taste.
Ingredients:
3 lbs. malted buckwheat (recipe follows)
1 cup corn sugar
1 oz. Saaz hops
2 oz. Hallertauer Hersbrucker hops
6 lb. rice syrup ***
1 pkg. ale yeast (EDME)
*** Some brands of rice extract contain gluten. *** Please read the label carefully before using.
Directions:
Put crushed malted buckwheat into strainer bag, add to 1-1/2 gallons of water in brewpot. Keep buckwheat in brewpot, stirring, until water starts boiling. Remove buckwheat and add rice syrup, corn sugar and 1/2 ounce each of the Saaz and Hallertauer hops. Boil for 30 minutes and add 1/4 ounce each of the Saaz and Hallertauer hops. Boil for 15 minutes and add another 1/4 ounce of each type of hops. Boil for another 15 minutes to make a total boiling time of 1 hour, then let the remaining 1 ounce Hallertauer hops steep in the wort for 2 minutes. Strain into your fermenter and pitch yeast when cooled.
This "beer" will ferment for longer than most ales, for about 10 days. Add ¾ cup corn sugar for bottling, and let the beer age for at least 1 week before drinking.
Instructions for Malting Buckwheat:
Luckily, this is a pretty simple process. First, obtain raw (that is, uncooked and untoasted) buckwheat from a health food store or co-op. Rinse about and let it sit for 30-48 hrs completely submerged in water, rinsing it off every 8 hours or so. The buckwheat will expand as it soaks up some of the water and also produce a sticky oily substance which should be rinsed off. Now put the buckwheat into a strainer or fine-mesh colander and let it sit in the open air in a cool dark place, rinsing off every 8 hours to prevent mold. After 1 day you will see rootlets forming. Let the buckwheat sit in the open air for about 2 days, or until some of the rootlets are about twice as long as the grain bodies. Spread the buckwheat out in a thin layer on several cookie sheets and bake in a 200-250 degree oven until the buckwheat becomes hard and crunchy (and tastes remarkably like Grape-Nuts) At this point you may increase the temperature and make dark-roasted buckwheat, for darker-colored beers. Use a rolling pin or a glass jar to crush the buckwheat.
www.fitnessandfreebies.com/celiac/beer.html
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Home brewed GF beer
Posted by Eileen (Bristol) on 18/5/2007
Gf board
www.boskbeer.com or phone 0845 434 8546
Happy brewing!
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Probably the best gluten free homebrew kit in the world
Gluten & wheat-free homebrew kits for Coeliacs, vegetarians and vegans.
They're easy, fun and very rewarding.
With one of our kits, some basic brewing gear and a bit of patience you will be amazed at the results.
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Gluten-Free Beer from Barley
S. Pöyri*4, M. Mäki1, A. Hernando2, M. Mena2, M. Lombardia2, P. Lehtonen3,
P. Soininen-Tengvall4, E. Pajunen4, E. Mendez2
1University of Tampere, Tampere, Finland
2Unidad de gluten, Centro Nacional de Biotecnologia, Madrid, Spain
3Alko Oy, Vantaa, Finland
4Oy Sinebrychoff Ab, Kerava, Finland
*corresponding email: Saara.Poyri@sff.fi
Introduction. Barley malt is the natural raw material for beer production. During malt
and beer processing the storage proteins (hordeins) of barley are hydrolysed by the
natural proteolytic enzymes of grains. Normal beer contains variable amounts of
prolamins (gluten) and the hydrolysed peptides. The prolamin content and the
susceptibility to coeliac disease is depending on the beer type, raw materials and
processing methods used.
Materials and Methods. Several European beers were analyzed by western blots and
further, the prolamins were extracted with ethanol or cocktail solution and analyzed
by sandwich and competitive R5-ELISA, a method developed to detect gluten in
processed foods.
Results. Western blot analysis detected that the European beers contain hydrolysed
gliadins and hordeins. Gluten was detectable in only 11/93 beers by the sandwich R5-
ELISA method whereas the competitive method showed >20 ppm gluten in 62 of
these beers. The prolamin levels of some of the Finnish barley malt beers were well
below 20 ppm. The observation has led to a controlled brewing process, where beers
brewed from malted barley repeatedly show prolamin and gluten levels well below
the 20 ppm level, the level for natural gluten free products and even below the
detection limit.
Discussion. The natural barley malt can be used as raw material for high quality
gluten free beer with controlled removal of gluten during beer processing. The
sandwich R5-ELISA method is not suitable for detecting hydrolyzed prolamins in
beers, instead a competitive R5-ELISA method should be applied.
Page 163
www.helsinki.fi/gf10/documents/GF_proceedings.pdf
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