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58 Comments

  1. 1

    Stephanie

    I live above two (soon to be three!) restaurants that are VERY Celiac aware. One of them is a spot that has 500 beers (50 on tap,)-but the gluten free beer section was lacking. I mentioned Glutenberg IPA to the owner…he had it two days later for me :)

    And Ciders!! You can’t forget ciders! I’m currently obsessed with Downeast–also available in my downstairs restaurant.

    Reply
    1. 1.1

      Gluten Dude

      Nice!!!

      (Not a cider guy…so not much to say about it.)

      Reply
    2. 1.2

      Rick

      Yes Downeast is awesome!!

      Reply
    3. 1.3

      Rosa

      Have you tried Crispin Pear Cider? OMG, it makes me want to forget the apple ones!

      Reply
  2. 2

    Natalie H

    Very interesting read! I find that I now react to whiskey, strange right? I firmly believe that the distillation process removes gluten from hard liquors yet whiskey really does get to me! I discovered this one night out at a bar with my brother…I drank cider all night and woke up and felt completely glutened….it was then he informed me that he had been dropping fireball whiskey shots in my cider all night!

    Reply
    1. 2.1

      Gluten Dude

      If you drank cider and whiskey all night, perhaps it’s not the gluten that got ya ;)

      Reply
    2. 2.2

      FreddyB

      Natalie H., I have the same problem. I really question the statement that “distillation removes all gluten.” If distillation removed everything but alcohol, why would we bother to choose different spirits? Rum, whiskey, and vodka would all taste the same. The differing flavors come from fermenting different grains and starches. I think if there’s enough wheat, barley, or rye for the tongue to taste there might be enough for the guts to detect. I know the experts all say that anything under 20ppm is the same as zero but I just don’t buy it.

      Reply
      1. 2.2.1

        Sarah

        Distillation uses heat to separate liquids by boiling point. Alcohol has a lower boiling point than water so when you heat a mixture of alcohol and water the alcohol will become gas first while the water stays a liquid. Fermented grains are a mixture of water, sugar, proteins, aromatic compounds, yeast and alcohol. Proteins are big/heavy and physically can’t travel with the alcohol. Some of the aromatic compounds, being small and able to be dissolved in ethanol, travel together to the condenser and add lovely flavors and aromas. These compounds can be taken out by fine tuning temperatures and further distillation as is done for most good vodkas. As for whiskeys, scotch, rum, tequila, and gin those liquors usually go through a flavoring and or aging process where the spirit picks up even more flavors.
        Of course, not all of the water is removed during distillation but all the yeast, proteins and plant matter are. They’re simply too big to be converted to steam.

        Reply
      2. 2.2.2

        Dick L.

        Distillation is a complicated process, with many variables. A solution that contains volatile liquids is heated (how fast? slow simmer? rapid boil?) and the vapor is cooled until it condenses into liquid again. As I understand it (and I’m probably oversimplifying here), if you slowly bring to a boil a mixture of alcohol (ethanol, the basic alcohol in beer, wine, and liquor) and water, the alcohol and a little of the water will be the first things to vaporize. When that vapor condenses into liquid again, it will be 95% alcohol (Everclear).

        Where it gets complicated is that the liquid being heated is not all alcohol (ethanol) and water. Typically there are small amounts of other volatile liquids in the mixture. Some vaporize at a lower temperature than ethanol. So what vaporizes first won’t be the ethanol or all ethanol– it will be some of this other stuff, too. So distillers (depending on what they’re starting with, I assume) will (if they’re distilling a batch at a time, not using some continuous process) divert the first fifth or so of the condensed liquid, save the next 3/5 of it, and divert the last fifth. Why the last fifth? (Again, as I understand it) the vapors coming out of the boiling liquid will contain less ethanol and water, and more of things that vaporize at higher temperatures. Both the first things off the process and the last things off (first and last 1/5’s of the condensed liquid) contain things which are not necessarily good to drink; some of them reputedly are what leads to hangovers.

        Again, I’ve probably oversimplified– this stuff is complex.

        But going back a bit. If you boil a liquid hard enough, you get a lot of vapor and some mist (fine droplets of the liquid you’re boiling). If that liquid has some gluten in it, so will the result of the process.

        Even if you’ve not boiled that hard, what do you do with a liquid that is 95% alcohol (180 proof)? You dilute it with something. Mostly water. How pure is the water? Dissolved minerals in the water will give the water some flavor (and some people pay a lot for some mineral waters). So you use spring (or well or filtered stream or glacier) water to dilute, and you get a little extra flavor. Want more flavor? Add back a little of the liquid you were boiling. But wait– if that had gluten in it, you’re adding back some gluten as well as some flavors. Or add various flavoring agents to get things like gin and liqueurs. (Do any of those contain gluten? Juniper berries and orange peel should be okay. But what of other things– could any of those things have some gluten, either naturally or from cross-contamination?) And it is said that at some times and in some places, coopers (barrel-makers) have cheated a little and used a little wheat paste or dough to seal their barrels. Sorry, celiacs. (I suspect that practice has largely been abandoned, but who knows?) So it is possible, but by no means guaranteed, that some gluten can end up in the final product.

        I’m sure someone more versed in the process of distillation and the post-distillation handling of spirits could point out several flaws in the above, but I think it is fairly accurate.

        Reply
        1. 2.2.2.1

          FreddyB

          Dick L., thank you for the thoughtful reply.

          Reply
        2. 2.2.2.2

          Sarah

          I found these explanations helpful

          https://www.alcoholprofessor.com/blog/2013/04/02/what-really-makes-a-spirit-gluten-free/

          http://www.popularmechanics.com/home/how-to/a7569/how-distilling-works/

          Sure if mash is added back in, of course, it will not be gluten free. I don’t know of any commercial distilleries that do this.
          Most sills are heated to 173, they aren’t at a rolling boil. The whole idea is to separate the alcohol and tasty volatile aromatics from everything else. Gluten is made of two proteins that are bound together glutenin and gliadin. They are too big to be vaporized during distillation.
          Although I’m not an expert in spirits, I am a biochemist.
          As long as the spirit has been distilled, no mash added back and no flavorings added that contain gluten, it should be fine.

          My general rule is “when in doubt go without” so if you aren’t convinced, by all means go without.

          Reply
          1. 2.2.2.2.1

            FreddyB

            Sarah, it’s not “that I’m unconvinced.” It’s that I have tried various whiskeys and gluten derived spirits and I’ve always paid a heavy price, (worse than eating croutons on a salad in my early GF days.) I can drink Tito’s and rum without ill effect. It’s fine to say that most gluten doesn’t travel through the distillation process but when you’re talking about something the size of a molecule* it’s unreasonable to say that none of the gluten rides through on surface tension. The only question is how much. Whiskey may be very, very low in gluten but it is surely not 100% gluten free.

            * (Even though gluten is huge compared to a sugar molecule it is still very, very, very small. You would not be able to see one, even with an expensive microscope.)

            Reply
        3. 2.2.2.3

          Kevin

          80% of flavor and 100% of color of bourbon / whiskey comes from the barrel aging process. Yeast adds an estimated 5% of the final flavor and the grains add the remaining flavor.

          Most whiskey comes off the still at 160 proof. It will taste like sour banana bread and burn like fire. Water is added to bring the distillate down to about 125 proof.

          No distiller add the orginal mash in the final product. That is absolutely not correct. They do however take some of the spent grains from the current batch and put it in to the mash bill of the next batch. That’s the sour mash process invented by Dr James C Crow. You might know his Bourbon called Old Crow – the orginal sour mash.

          Some of the old mash is added in during the fermentation of the current batch. It raises the acidity level, kills off any unwanted bacteria, helps with fermentation, and ensures consistency between batches of whiskey. Imagine take a spoonful of today’s oatmeal and mixing it in with tomorrow’s bowl. Then making whiskey with it.

          Fermentation is before distillation so anything after distillation has no contact with anything solid used prior to that point.

          Reply
    3. 2.3

      Levi

      It’s the fireball flavoring I bet, not the whiskey. I have celiac and straight whiskey is fine. I’ll never drink fireball again, unfortunately, because I assume the flavoring has gluten in it. If you like whiskey, Try a whiskey without flavoring.

      Reply
    4. 2.4

      janine hummel

      fireball whisky is listed online as having gluten. :(

      Reply
    5. 2.5

      janine hummel

      fireball whisky is listed online as having gluten(

      Reply
  3. 3

    Trixie

    I am not a official celiac, but I am definitely gluten sensitive and have had NO JOINT PAIN since I have gone gluten free.
    In general I like beer, but beer doesn’t like me, but I have found Omission to be a great option for me. I prefer the amber, I think it is, to the IPA.

    Reply
    1. 3.1

      Gluten Dude

      Omission is not gluten-free…it’s gluten REMOVED and is not supported by most of the celiac community.

      Reply
      1. 3.1.1

        Vincent

        Bingo! Omit Omission it is not safe.

        Reply
        1. 3.1.1.1

          FreddyB

          I can’t drink whiskey but I suffer no ill effects from Omission.

          Reply
  4. 4

    Jen

    You left off cider! Most is naturally gluten free so a perfect alternative. So many good artisanal choices these days. A big fan of Bold Rock made in southern Virginia.

    Reply
    1. 4.1

      Gluten Dude

      I mentioned it…just no specifics as I’m not a cider fan.

      Reply
  5. 5

    Matt Easterling

    Great read sir! I currently make a line of beers which are naturally gluten free… Our Root Sellers’ Brewing Company beers are NOT brewed with Malts, Hops, or Barley so we are naturally GLUTEN FREE! For example our Root Beer is brewed with pure cane sugar, molasses, Madagascar vanilla, sassafras and touch of wintergreen. Our Ginger Beer is brewed with pure cane sugar, molasses, and ginger root. Drop me an email and I’ll send ya a sample… Thanks for all you do to help the community!

    Reply
    1. 5.1

      Dameon

      I would love a sample just found out Ive gotta go gluten-free and whiskey is my first choice.

      Reply
  6. 6

    Nutrimom

    One of my personal fav’s Titos! Thanks for the list Dude :) sharing-

    Reply
  7. 7

    Gloria

    This reminds me of my daughter saying she is allergic to olives (tongue in cheek) after drinking several martinis. Nice read, Dude. Here is a favorite little poem for you.
    “Travel light in life. Take only what you need: a loving family, good friends, simple pleasures, someone to love, and someone to love you; something to eat, enough to wear, and a little more than enough to drink for thirst is a dangerous thing.”
    – Anonymous.

    Reply
    1. 7.1

      Gluten Dude

      Love it!

      Reply
  8. 8

    Jersey Girl

    GD-

    Mmmm. Perfect subject for a Jersey Girl Friday. Dirrty girl (thanks Christina Aquilera) here, Gotta be Tito’s with some olive love in it. Cheers y’all!

    xoxo-
    Jersey Girl
    _____________________________________________________________
    The hills have eyes,
    The hills have eyes
    Who are you to judge, who are you to judge?
    Hide your lies, girl, hide your lies
    -the weekend
    Only you to trust, only you

    ____________________________________________________________

    Reply
    1. 8.1

      Gluten Dude

      Cheers JG!

      Reply
  9. 9

    Lynnie

    I disagree from experience about the wine. I have a painstakingly made gluten free beef stroganoff my friend made for me completely gluten free. I very carefully vetted the ingredients, and she is the ONLY person I trust to cook for me — I’ve educated her. If what you say about wine is true, then there was NO good reason for me to have a tummy ache for a week after I had it. Except I did. When I discovered it was an oak barrel aged wine, and we replaced it using a non oak barrel aged wine, I had no issues.

    I am very careful with wines.

    Reply
    1. 9.1

      Lynnie

      And it took three times of her treating me to a meal with a side of stomach ache to realize the issue.

      Reply
      1. 9.1.1

        Rick

        What scares me about being celiac and not having the clear reactions others describe is that the gluten can still be affecting your immune system, no matter how small the amount.

        Reply
  10. 10

    Amy

    CIROC vodka is my favorite and I know it is completely safe. It is made from French grapes. Even the flavored vodka is gluten free.

    Reply
  11. 11

    Susan

    I’ve had this concern for a while and actually stopped drinking mixed drinks at bars, but I am super concerned about cross-contamination of those glasses that they also serve beer in (ditto for plastic pitchers that are used for both beer and water). Am I being overly concerned? It just seems the triple wash at the bar cannot possibly get things clean.

    Reply
    1. 11.1

      Ariana

      You’re not mistaken I don’t believe. Among gluten I have other allergies, one being anything milk derived, including lactic acid, casein, and caramel color (I have a point, promise.), one thing I noticed wasn’t the glasses, it was the *gun* from the bar for sodas. They’d serve mountain dew (may my body’s ability to enjoy that beverage rest in peace with a lot of other food dreams ^j^) through the same gun they served pepsi and about six other items through. Same with the pizazz cooker. I have to line it with aluminum. I’m the only once in the house, and those surfaces no matter how well you scrub, still carry it over. That would probably be why a friend can’t cook for another. Teflon carries gluten if used often, or, if ever burnt on (and who remembers the lifetime of one of many pans??). Thes have been my discoveries. I bleed when I consume even remnants of gluten, doesn’t even have to be the actual item.

      Reply
      1. 11.1.1

        Rick

        Thanks for mentioning the blood, I thought I was crazy because that is mostly my reaction too (rarely”di-di”, but never pain) and never read of anyone else with it.

        Reply
  12. 12

    Susan

    I’ve had this concern for a while and actually stopped drinking mixed drinks at bars, but I am super concerned about cross-contamination of those glasses that they also serve beer in and ditto for plastic pitchers that are used for both beer and water. Am I being overly concerned? It just seems the triple wash at the bar cannot possibly get things clean.

    Reply
    1. 12.1

      Jesse

      As a bartender, I can say with full confidence that glasses do not get 100% clean of beer. I often see remnants of the foam in clean glasses.

      Reply
  13. 13

    Kandy

    I really like Red Bridge. My issue isn’t actually celiac but Fructose Malabsorption which means I’m sensitive to wheat, not gluten, because of the fructans (sugars). I can have small quantities of wheat depending what else I have that day. I haven’t heard of the others you listed as good/safe, but will look for them. Thank you. :)

    Reply
  14. 14

    Kathy

    I love bourbon and I can say that one, Buffalo Trace, I can drink. They also make Rain vodka, which is all corn like Tito’s. A whiskey, or bourbon should be ok if it says ‘Straight Bourbon Whiskey”, however I have found that to be false, I got side swiped by a cheaper brand. I postulate that cheaper brands must cut corners, or maybe they don’t distill enough or some such. I had the opportunity to take tour of the Buffalo Trace distillery. They use new oak barrels and they are very picky about them, no wheat paste or it would ruin the whiskey. Buffalo Trace is more of a ‘mid shelf’, and their top shelf Eagle Reserve is phenomenal. I have tried other ‘upper shelf’ brands with no issues. As far as barware goes, it may depend on the bar as far as getting the glasses clean. A fancy bar would be fine, as you could ask about the cross contamination and they would be happy to accommodate you for 9.00-20.00 cocktails. A lower end one would be scary, only because it seems people in them are not as educated about gluten( and some don’t care)and best to avoid unless they used plastic cups for your beer or cider like they do at the AMC Theater.

    Reply
  15. 15

    Kathy

    I tasted this beer at the 2015 Great American Beer Festival , they only had 7-8 gluten free but this one stood out. I went to go with my son, not for the 7 or 8 beer tastes. It might have been worth this one. Coors Peak – http://www.coorspeak.com/faq
    I know it’s by Coors of all people, but it was good! It tasted like REAL beer. Right now it’s only available in the northwest, so if you are up that way give a try.

    Reply
  16. 16

    James

    Anyone that thinks there reacting to a GF liquor, you may have a Candida overgrowth. Celiac and Candida go hand n hand. It’s possible your reacting to the high alcohol content with heavy carbs or sugar that was ate along with drinking. This flared up your gluten symptoms which are really the same. Candida comes along with intestinal damage sometimes.

    Reply
    1. 16.1

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      Reply
    2. 16.2

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      Reply
  17. 17

    Cathy

    I came down with celiac after my second spinal fusion and revision. Does some sort of trauma to your body cause celiac to raise it’s ugly head? I try very hard to stay gluten free but also have fibromyalgia. Have had three other joint replacements. My stomach hurts every day. When I was a child I had stomach trouble. Could I have had this all my life and this is the result? This is the first time seeing you web site. I think it’s wonderful!! I’m 67.

    Reply
    1. 17.1

      Chris

      It’s common for celiac to go undiagnosed in childhood, and the disease CAN go into remission: this is why celiac was considered a childhood disease. I was diagnosed as an infant, and my mother was told that my intestinal tract hadn’t fully developed yet. But I apparently “grew out of it.” At least, my symptoms were milder and spread out so they weren’t attributed to it.
      I have read that trauma can activate latent celiac disease.

      Reply
  18. 18

    lynn

    So I’m a Miller Lite kinda girl, but now I have to find a gluten-free beer. I’ve google it and stick come up thirsty. Give me so options, please.

    Reply
    1. 18.1

      Dick L.

      GD gave three at the top of this blog post: “My personal favorites: Glutenberg (especially the IPA), Pyro, Groundbreaker.” I’m not much of a beer drinker, but I’ve bought Glutenberg (American Pale Ale) in the Chicago area; it seems fairly light to me, but then I used to drink Guinness occasionally. Also available here are Green’s (which I think is pretty widely available, from Belgium) and New Planet, both with several kinds. I think you just have to go to a store with a big beer selection and ask, to find out what’s available in your area. I saw something recently about two relatively new breweries in or around Boulder, CO, that do GF beers, but I doubt they have very wide distribution yet. You’ll find quite a few with a Google search, and some of them may have store locators, but the stores may not carry light versions.

      Make sure you read GD’s section on beer above. (I agree with him that the “gluten removed” beers and some of the others that claim to be safe for celiacs but were made with barley malt are not to be trusted. YMMV.) A real beer drinker who has to go GF might be able to give you suggestions for lite GF beer, if such a thing exists. Good luck.

      Reply
  19. 19

    John

    So the issue of gluten-free beer is already a cloudy one as you mention, GD. Here’s an article I just read that clouds matters even farther:

    “Barley-based beer goes gluten-free for the first time”: http://www.gizmag.com/barley-beer-gluten-free/42828/

    Apparently, if my read is right, scientists at the Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia’s federal government agency for scientific research, have developed a proprietary type of “gluten-free” barley, which they refer to as “Kebari barley”. This Kebari supposedly contains about 1/10,000th (or 0.01%) of the amount of gluten that is present in conventional barley. As such, beer brewed conventionally from Kebari — such as the one debuting this week from the German brewer mentioned in this article — is gluten-free in the sense that it falls below 20ppm in gluten content.

    On the other hand, some jurisdictions decree that nothing containing barley, rye or wheat (or oats so contaminated, for the sake of completion) can be marketed as gluten-free, regardless of whether the resulting ppm count happens to fall below 20. Ironically enough Australia itself, the home of Kebari is an example of this.

    The title of this article sounds almost like a dig at gluten-removed beer, but other than this I’m not quite sure what to make of it yet having just read it today. I’m still skeptical at this stage and await more information. The article also mentions plans to use Kebari in the development of GF food products.

    Thoughts?

    Reply
    1. 19.1

      Kat

      Thanks for that article. I’d try it, the subsequent search I did pulled up info that they are still breeding it to have no gluten, at this time it’s at 5 ppm.
      http://www.csiro.au/en/Research/AF/Areas/Plant-Science/Wheat-barley/Kebari-barley

      Reply
  20. 20

    Andrew

    Good info, thanks.
    If you haven’t tried it yet, look for Ghostfish Brewing. It’s an entirely dedicated gf facility in Seattle but they are growing rapidly. Best gluten free beer ever hands down. If you don’t agree I’ll punch you right in the face.
    Seriously though, Ghostfish Brewing.

    Reply
  21. 21

    Drinkies

    I can’t drink any liquor made from gluten. Maybe you’re right… maybe I react to something else. But I don’t have any other food allergies. What happens? I get a flush, splotchy rash from whiskeys (so sad… I know, I take all sympathies) and I get sick from vodkas, gins, etc. that are made from grains.

    I tend to stick to small batch potato vodkas (like Boyd and Blair) – but Titos is much easier to find. And there is 1 GF gin – G Vine, made from grapes and the traditional aromatics. It is an amazing gin. But uber hard to find.

    Good luck drinking all of you awesome celiacs!

    Reply
    1. 21.1

      Kat

      I haven’t tried it, but there is 100% corn whiskey. Have you? One these days I will.

      Reply
  22. 22

    Paul Olex

    Ever try Kiki Vodka? new to the market…..you’re gonna love it!
    Thank me later. ;)~

    Reply
  23. 23

    Gus

    Since I’m considered an expert with celiac desease (diagnosed in 91′) I have to tell you that I love my whiskey. And I also love my beer. If I want to “shit like a goose” for a few days, then I’ll down a few beers. GF beers suck, always have, always will.

    And just so you rookies know, this information hasn’t changed since my diagnoses. The only difference is the availability of really good GF food.

    Nice article DUDE

    Reply
  24. 24

    Andy

    I might have cracked the code on bourbon with respect to celiacs. I am a newly diagnosed celiac and I love love my whiskey. I understand that the distillation process removes the gluten proteins. I also believe those who say that they react to certain whiskeys; I’ve learned to trust my gut, literally, and I think most celiac people do as well. On a side note, I have a friend who researches the science of taste and smell for a living and he said that almost all food and bev (especially liquor) companies consult with flavor experts to achieve a particular taste profile with the help of additives. With that in mind, I researched the claim that some distillers might be adding ingredients after distillation that contain gluten. So I found this very interesting case where Templeton Rye admitted to flavoring their whiskey post distillation for consistency: https://distilledopinion.wordpress.com/2014/09/17/templeton-rye-confirms-that-it-adds-legal-flavoring-or-blending-materials-to-its-whiskey/

    It’s all perfectly legal, and this is where it gets interesting, because to be called a “bourbon whiskey” or “rye whiskey” you can add flavor ingredients up to 2.5% of total volume. Here is the text from the law:

    “there may be added to any class or type of distilled spirits, without changing the class or type thereof, (i) such harmless coloring, flavoring, or blending materials as are an essential component part of the particular class or type of distilled spirits to which added, and (ii) harmless coloring, flavoring, or blending materials (HCFBM) such as caramel, straight malt or straight rye malt whiskies, fruit juices, sugar, infusion of oak chips when approved by the Director, or wine, which are not an essential component part of the particular distilled spirits to which added, but which are customarily employed therein in accordance with established trade usage, if such coloring, flavoring, or blending materials do not total more than 2 ½ percent by volume of the finished product.”

    However, to be called a “straight bourbon whiskey” or “straight rye whiskey” you cannot have these additives. A great article explaining all of this can be found here: http://chuckcowdery.blogspot.com/2014/09/flavoring-is-legal-in-american-whiskey.html

    So, maybe we should just drink “Straight whiskey”?? Can anyone explain their experiences with “whiskey” vs “straight whiskey”? Cheers!

    Reply
  25. 25

    Jodie

    I like scotch whiskey and prefer single malt. Glen Livet. Is it gluten free? What about blended scotch whiskey? Chivas Regal? I do not have celiac but I am being cautioned to avoid gluten. Any info anyone has is greatly appreciated!

    Reply
  26. 26

    Graeme

    I’ve was diagnosed in December of 2014 and am glad to see more and more GF beers coming along. But I do have to at least share my experience with hard alcohols and the whole “distillation removes gluten.” I simply can’t have any grain-based alcohol… makes me terribly ill, so at least for my part, doubt that distillation removes it all.

    On that note, I was getting reactions when drinking tequila and wondered why…. it’s not grain based! But a knowledgeable fellow at the local liquor store told me that many cheaper tequilas are actually cut with grain-based vodka (which also explains the bad hangovers associated with cheap tequila.) He recommended I drink only 100% agave tequila. Since I’ve switched, NO reactions whatsoever. I also only drink 100% potato-based vodka (which is better anyway!)

    On that note, part 2: I am part Danish and loved my Danish Aalborg Akvavit. But that too began to make me really ill because it is grain-based. Thankfully, the Norwegian version, Linie, is potato-based and 100% awesome.

    These are just my experiences, though.

    Reply

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