After 18 years of brewing beer, Second Street Brewery announced exiting news for gluten sensitive patrons. After several months of experimentation the Brewery announced that two of its popular flagships beers, the India Pale Ale and Kolsch, are now available as gluten-removed beers. The beers are made with barley malt, but are crafted in a way that de-natures the gluten during fermentation. Then to insure results, the finished beers are tested at a Alcohol Tax and Trade Bureau and American Society of Brewing Chemists certified laboratory. According to President and Brewmaster, Rod Tweet, the results are currently showing gluten levels of 10ppm, or less. This process has no discernable impact on the flavor or body of the beer. Tweet said that after finding out about the new technology and hearing feedback from many patrons wanting a locally brewed beer for gluten-sensitive diets, that he decided to try the experiment.
The FDA recently adopted standards for “gluten free” products and labeling. The standard is 20ppm. While the IPA and Kolsch that Second Street will serve have greatly reduced gluten below the 20ppm threshold, results for diagnosed Celiac consumers can vary from person-to-person, and consumption should be approached cautiously.
Vicki Pozzebon, Director of Delicious New Mexico, an organization helping to grow local food businesses, and a Celiac, expressed her interest in a gluten-removed beer. “This is an exciting day for me. I haven’t had a local craft brewed beer in over 10 years since I was first diagnosed with Celiac’s Disease. My quality of life just improved!”
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten (wheat, rye, barley, and sometimes oats) leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Gluten sensitivity is a condition with symptoms similar to those of celiac disease that improve when gluten is eliminated from the diet.