The bad news is that new research appears to show that one common method for getting gluten out of beer isn't working, and the test used to find gluten in beer is broken too. Brewers instead label their beers “gluten reduced” or something similar. Beermakers have a couple options when trying to make gluten-reduced beer if they start with wheat or barley, which contain gluten: filter the gluten from the beer, or destroy the gluten in the beer. Instead, Colgrave is trying to develop a better test than ELISA so makers of gluten-reduced beer can assure customers their products are safe. There were some beers that had very low levels of gluten, barely detectable, while others had as much as an untreated beer,” Colgrave says.

Source: Forbes November 01, 2017 06:56 UTC