How does gluten get
into alcohol?
It’s a very odd thing to think that gluten can be in
alcohol. But once you gain an understanding of how alcohol is made, it can help
you in choosing which alcohols you can consume safely. (Note that when I
mention alcohol, I’m referring to alcoholic beverages, not alcohols such as
rubbing alcohol.) There are two methods of producing alcohol: fermentation and
distillation. Fermentation is a process of producing a mix of carbohydrates and
yeast. The yeast converts the sugars into alcohol and other by-products. If a
beverage is distilled, then the ethanol in the fermented mix is distilled out
of the mix, producing a spirit that is high in alcohol. Fermented beverages will always contain gluten based on the carbohydrate base of the mix. Distilled beverages may contain gluten based on the carbohydrate base of the mix, depending on processing and what evaporates with the distilled alcohol.
If gluten comes from
the carbohydrate, then which alcohols should I avoid?
There are three main types of alcohol: beer, wine, and
spirits. An understanding each type makes it easier to expect which alcohols
may contain gluten.
Beer is produced by fermenting a grain mash (this grain is
the source of the carbohydrates). The most common grains used in beer are
barley, rye, and wheat. Beers based on these grains will contain gluten and
should be avoided. Ciders and sorghum, rice, or millet beers are normally
gluten-free and safe to drink. I find beer to be one of the easiest to know
whether to avoid or not, since the base grain is normally always identified.
Wine or mead is produced by fermenting fruit, using the
sugars in the fruits as the carbohydrates. I normally always trust wine to be
gluten free due to the lack of grain in the carbohydrate base.
Distilled beverages are the trickiest to know if they are
gluten free or not. I find these normally don’t advertise what the base
carbohydrate is, so this is where learning what each spirit is comes to be
helpful. What I like to do is learn what each spirit is normally made of, and
choose my spirits based on these. Also, always avoid the cheap stuff. Not only do they normally taste bad, but there's a potential for the manufacturer to use wheat or barley to cheapen the carb mix. Below are a few common spirits listed, and
what they’re normally made from.
Spirit
|
Carbohydrate
|
Should I avoid this?
|
scotch
|
barley
|
Yes
|
vodka
|
Rye, corn, wheat, potato
|
Know your brands
|
bourbon
|
corn
|
Know your brands
|
Brandy or cognac
|
grapes
|
Normally Gluten Free
|
Rum
|
sugarcane
|
Safe!
|
Tequila
|
agave
|
Safe!
|
You can see that alcohols based on sugars or fruits are
normally safe to consume (I still recommend always checking the brand on the
internet.) Bourbons can be tricky because additional grains may be used with the corn, which could lead to some gluten being introduced into the distilled alcohol. I personally don't react to Maker's Mark, but that doesn't mean it is universally okay for everyone. This reminds me of the CSA's three step self management guide (
Vodka is the trickiest of them all. As you can see, a wide
variety of starches can be used to make vodka. The ones that are normally safe
are corn or potato vodka, but I 100% recommend checking the brand of a vodka
before consuming it. If there’s no information available about whether it’s
gluten free or not, avoid it. I personally just avoid vodkas all together.
I hope this article helps!
