Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Beer

ogrestrength

Recommended Posts

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
I drink Amstel Light. I got an email from them (I have since deleted it) stating that their beers are gluten free and they use a different way of processing I guess because it comes from Europe (their gluten standards are different anyway). I know I should be skeptical but I drink it only on occasion and feel fine. I know I know, feeling fine and having "damage" are two different things but my blood test levels remain on the healthy side while partaking in Amstel Light.

Amstel Light is not gluten free.

No one should drink this beer. Gluten Free is Europe does not always mean "Gluten Free".

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted
Amstel Light is not gluten free.

No one should drink this beer. Gluten Free is Europe does not always mean "Gluten Free".

You are so right, it takes so much longer to diagnose us here in the states that I think the majority of us are just to sensitive for the European standard.

aikiducky Apprentice
aikiducky
Posted

I've never heard anyone over here claiming that a regular beer like Amstel would be gluten free. :blink::blink: That's really odd.

Pauliina

par18 Apprentice
par18
Posted
So sad....sad for you, the guinea pig, and sad for us....I was getting all excited about having a Rolling Rock..... :(

Heck I've already been halfway out the door twice. First for Rolling Rock and then for Amstel. Glad I read the follow up posts!

Tom

gfp Enthusiast
gfp
Posted
I just called Latrobe Brewing. They confirmed the malt. Curses foiled again!

Tom

But which type of malt do they use?

Erm only wheat, rye and barley rye contain gluten and there is no reason rice or corn malt would contain gluten.

The real danger is if they use corn malt but the supply chain uses a transporter that has contained gluten or other forms of contamination ?

Personally I wouldn't risk it but it depends on the source of the malt ...

par18 Apprentice
par18
Posted
But which type of malt do they use?

Erm only wheat, rye and barley rye contain gluten and there is no reason rice or corn malt would contain gluten.

The real danger is if they use corn malt but the supply chain uses a transporter that has contained gluten or other forms of contamination ?

Personally I wouldn't risk it but it depends on the source of the malt ...

I assume because he told me not to drink it that the malt was barley. I guess someone could try to find out the source of the malt. I don't think I will call again.

Tom

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

99 % of beer is made with malted barley.

I used to work in a brewery...

<Sniff Sniff>

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted
99 % of beer is made with malted barley.

I used to work in a brewery...

<Sniff Sniff>

Yes but then 99% of 'beer' is also not made of corn and rice. It rather depends on your definition of beer. Several countries have strict laws as to what can be called beer (Austria and Bavaria not technically a country spring to mind)

I would rather suspect that rolling rock doesn't actually know the source of the malt and its likely to be barley but they might also not have considered that they have a huge market if they simply make sure they buy corn or other gluten-free malt. Someone mentioned it tasting like 1/3 Heinekin in water to start with and considering Heinkin is a pretty poor beer to start off with and then the stuff exported to the US is already adjusted to the US mass market is already diluted they have to be dealing with a specialist market to start off...

Its a long time (a few years) since I tasted real beer and probably close on 20 yrs since I had rollingrock but I don't remember it being particuarly bad ... (in terms of commerical beer) and I would certainly jump at it in a flash if available and gluten-free.

Its rather curious that I was never a big fan of beer until I couldn't have it and enjoyed the odd cider in the summer. Now Im relegated to cider I really detest the stuff, I can't drink enough to actually have a night out with the guys without seriously messing up my guts the next day.

eKatherine Apprentice
eKatherine
Posted

I think that beer has to contain barley malt in the US in order to be called 'beer'. Most brewers of American-style beer use part corn sugar and rice because it's cheaper than barley malt and makes a lighter-flavored and colored beer. If a beer has wheat in it it will be labeled "wheat beer" or "weisbeer", which is a specialty beer type. Types of malt are not interchangeable as far as the end product is concerned.

Hortonia Newbie
Hortonia
Posted

what are the glutten free beers and liquor's?

tarnalberry Community Regular
tarnalberry
Posted

Ramapo Valley (East Coast)

New Grist (East Coast)

La Messagere (Canadian)

Bi-Aglut (Italian)

Bards Tale (West Coast, but currently unavailable)

(Those are the ones I know of, at the moment. Since I'm in the midst of looking into this subject. :-D )

Guhlia Rising Star
Guhlia
Posted
Open Original Shared Link
Guest BERNESES
Guest BERNESES
Posted
Jeff,

Try the Ramapo again with a lemon wedge in it. I think that improves it a lot. DOn't waste the 12 pack - too damn expensive.

Oh thank you thank you thank you- I have 10 of 12 left and I really didn't want to drink them because they are so sweet! But maybe this will help.

I miss Bard's Tale. What I wouldn't do for an amber beer. Ohhhhhh.....................sigh

par18 Apprentice
par18
Posted
Open Original Shared Link

Thanks for the list.

Tom

lorka150 Collaborator
lorka150
Posted

for those of you who have tried all (or any) of the beers, can you say what other brands they might taste like? i want to order some, but would like a general idea, if possible!

aikiducky Apprentice
aikiducky
Posted

I was in the supermarket the other day and just out of curiosity had a look at an Amstel Lite bottle... second ingredient was barley malt. Just FYI. Of course it might not be the same stuff they sell over there in the states... :)

Pauliina

ogrestrength Newbie
ogrestrength
Posted
  • Author
Do you definitely have Celiac Disease?

Tom

yup, I do.

ogrestrength Newbie
ogrestrength
Posted
  • Author

bummer on the outcome of this. I was really excited for a while.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.