Beer is one of the three most consumed beverages in the world, along with water and tea. It is also one of the most democratic, enjoyed by people across the globe, regardless of their cultural roots, traditions, beliefs, or social class.
Over the centuries, beer has adapted to the rhythms, trends, and needs of society: new beer styles emerged, and the beverage was perfected until it gained the appearance and consistency we know today. While, at the beginning of global beer commercialization, the main concerns were ensuring product quality—consider, for example, the context that drove the rise of IPA in the 18th and 19th centuries—in recent years, beer production has focused on reaching all potential consumers.
And truly, all of them. From those who enjoy drinking beer at home, relying on cans and bottles to preserve the full flavor of the beverage, to teetotalers who, for almost a century, have been able to refresh themselves with alcohol-free beer.
The industry does not like to stand still, and master brewers have sought to ensure that no consumer is excluded from enjoying their beer due to issues that can be resolved through innovation—such as food allergies. In recent years, this concern has led to the emergence of gluten-free beer.
Developed with celiacs in mind, people with gluten intolerance, beer has been adapted to reduce or even replace the presence of this protein or other gluten-containing ingredients. The goal? To make beer even more universal and suitable for all tastes and stomachs.
In Portugal, there are around 15,000 diagnosed celiacs. However, according to the Portuguese Association of Celiacs (APC), between 85,000 and 100,000 people with gluten intolerance remain undiagnosed.
Beer yes, gluten no
There are three ways to produce gluten-free beer from the traditional recipe. The first replaces the original ingredients with others that are naturally gluten-free; the second uses the same ingredients but subjects them to a preliminary process to extract this protein; and the third involves an additional step in the production process.
In this last method—used, for example, in the production of the new Super Bock Gluten-Free—after boiling, the wort is transferred to fermentation tanks where yeast is introduced to convert sugars into alcohol. At this stage, a special enzyme is also added, responsible for breaking down and eliminating the potentially inflammatory nature of the gluten protein, reducing its amount in the final product to practically immeasurable levels (well below the legal limit of <20 mg/kg).
Different labels, the same taste
In recent years, many food products have been modified in composition or production to reach more and more celiacs. For this segment of the population who cannot consume gluten, it has become habitual to read labels carefully and determine which products are safe to eat.
Super Bock Gluten-Free, for example, is licensed with the CGT (Cross Grain Trademark), an international symbol recognized by all those who must follow a gluten-free diet. Alternatively, simply reading the product name is enough to confidently proceed with consumption.
Recognized in Europe as a symbol of trust and assurance for gluten-free products, the CGT (Cross Grain Trademark) helps celiacs and people with gluten intolerance make safe and informed food choices.
Despite the changes in the production process, beer enthusiasts are unlikely to notice any difference between the taste of gluten-free beer and traditional beers. As for those who still cannot regularly enjoy beer due to other constraints, do not give up. The history of innovation in the brewing industry works in your favor.
