By law, manufacturers can only label their beer gluten free if it contains 20 ppm or less of gluten. Laboratory testing is the best way to assess the amount of gluten in a product, but there can be difficulties when testing beer using the usual R5 ELISA Sandwich method (commonly used for foods), due to the gluten being broken down. An alternative method is available (R5 ELISA Competitive) which is a more effective way to measure the gluten in beer and other hydrolysed or fermented products.

Scientists continue to explore other techniques to try to further advance the analysis of gluten in food and drink products such as mass spectrometry, PCR (polymerase chain reaction), aptamers. There are pros and cons with all testing methods and we look to the experts for the very best and latest advice such as the Prolamin Working Group , Codex Alimentarius and our Food Standards Committee. The approved method for testing gluten in beers is currently the R5 ELISA Competitive method but Coeliac UK and producers remain engaged with experts and global research exploring potential new test methods.

Find out more about how gluten free beer is made by clicking here.

This information is based on the advice of our Food Standards Committee, Health Advisory Council and/or the Prolamin Working Group.

Find out more about analysis of gluten in fermented and hydrolysed GF products here.