Brewing & distilling

[kickingfrog]

Brewing & distilling

Posted by Lyn g dorset on 20/12/2006

GF board

Just to point out brewing is not the same as distillation.
If a non-gluten ingredient is brewed it is GF, hence coeliacs & DHers can safely drink eg cider (from apples), perry ( pears) & wine (grapes).

Any spirit is GF (as long as no gluten ingredient is added after distillation), thus scotch, whisky, vodka etc are GF, even if the original source was eg malted barley.

Other alcoholic drinks - such as vermouth, sherry & port are fortified wines so these are GF , too (the spirit that is added to the wine is GF).

BTW coeliacs & DHers have to be careful of cocktails (apart from the obvious reason) - BUT, if all ingredients are GF then the cocktail itself will be GF.
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Posted by Kicking Frog on 12/6/2010
GF board

….whisky (and all spirits) are GF because gluten cannot be carried over during the distillation process (only volatile substances are transferred by distillation- eg water, alcohol & volatile flavours).


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[kickingfrog]

Spirits


The EFSA Journal (2007) 484, 1-7

Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies
on a request from the Commission related to a notification from CEPS on
cereals used in distillates for spirits, pursuant to Article 6 paragraph 11 of
Directive 2000/13/EC

(Request Nº EFSA-Q-2006-143)

(adopted on 3 May 2007)


...
CONCLUSIONS

Based on the data submitted by the applicant, the Panel notes that proteins and peptides are not
carried over into the distillate during a properly controlled distillation process, at least not in
amounts higher than 1 mg/L for total proteins and 0.4 mg/kg for gluten. The Panel considers
that distillates made from cereals are unlikely to trigger a severe allergic reaction in susceptible
individuals.


DOCUMENTATION PROVIDED TO EFSA

Dossier submitted by the European Spirits Organisation (CEPS) to the European Commission
pursuant to Article 6, paragraph 11 of Directive 2000/13/EC on 25 August 2006.

[kickingfrog]

Gluten-free barley malt beers

Part of the results of the paper were presented at the “Fermentatio Studiedag Mouterij en Brouwerij”, Hogeschool Gent, 3 December 2010 and at EBC Congress, Glasgow, 10–14 May 2011.
Anita Van Landschoot

Abstract
About 75% of the barley proteins are gluten, with 50% prolamins and 25% glutenins. Gluten is related to gluten allergy and celiac disease. Malting and brewing processes removes much of the protein.

More than 40 Belgian brewed commercial beers (gluten-free labeled, pils/lager, abbey, trappist, strong blond, amber, old brown, kriek and gueuze) and some foreign commercial beers are analyzed with R5 antibody sandwich ELISA gluten kit and competitive ELISA celiac-toxic peptide kits. The gluten content of the gluten-free labeled beers is in the range 5–8 ppm. The other beers have a gluten content from lower than the quantitative detection limit (5 ppm) to 101 ppm.

Preliminary lab scale brewing experiments (60 Liter pilot brewery) and an industrial brewing case study revealed that the gluten content in the final beer can clearly be diminished by either using prolyl endopeptidase and/or tannins during the brewing processes. Even 100% barley malt beers can obtain a final gluten content much lower than the threshold of 20 ppm for food products to be declared ‘gluten-free’.

www.sciencedirect.com/science/article/pii/S137371631100117X