Pumpkin beer has become an extremely popular fall beer style in recent years. With demand for gluten-free beer options on the rise, many beer drinkers want to know – is pumpkin beer gluten-free?
The quick answer is that most pumpkin beers do contain gluten, because they are made from malted barley or wheat. However, there are some gluten-free pumpkin beer options available made from ingredients like sorghum, buckwheat, or quinoa.
In this comprehensive guide, we’ll explore the key factors that determine whether a pumpkin beer is gluten-free or not, including:
- Beer ingredients – malted barley vs. gluten-free grains
- Cross-contamination risks
- Labeling standards for “gluten-free” beers
- Testing methods to detect gluten
- Examples of popular gluten-free pumpkin beers
Understanding what goes into pumpkin beer will help you determine which brands and styles fit into a gluten-free diet.
Gluten Content in Standard Pumpkin Beers
To understand which pumpkin beers are gluten-free, we first need to look at what ingredients and processes make most standard pumpkin beers contain gluten.
Malted Barley and Wheat
The majority of pumpkin beers are made with malted barley or wheat, both of which contain the protein gluten. Some key points:
- Malted barley contains hordein, a prolamin protein that forms gluten.
- Wheat contains gliadin, also a prolamin gluten protein.
- Together, hordein and gliadin create the gluten structure that gives beer its body and head retention.
- Without malted barley or wheat, beer would lack the right flavor, color, and texture.
So in standard pumpkin beer recipes, these gluten-containing grains are essential to creating the proper style.
Brewing Process May Cross-Contaminate
In facilities that produce both standard and gluten-free beers, cross-contamination can occur if equipment is not thoroughly cleaned between runs.
Some risks include:
- Shared hoses, tanks, pipes may transfer gluten between beers.
- Beer flowing through the same filter system can pick up gluten protein traces.
- Residue remaining in bottles or cans may contaminate the next batch.
For these reasons, beers not using dedicated gluten-free equipment and facilities have a higher risk of containing traces of gluten.
Beers Can’t Legally be Called “Gluten-Free”
The U.S. Food and Drug Administration mandates that any product labeled “gluten-free” must contain less than 20 parts per million of gluten.
Most standard pumpkin beers do not meet this strict requirement, so they cannot legally be advertised as gluten-free.
Some may indicate they are “processed to remove gluten” or “crafted to remove gluten.” But unless they are tested to verify gluten levels under 20 ppm, they cannot bear the “gluten-free” claim.
Testing Methods for Detecting Gluten
Several methods exist to test for the presence of gluten in beer:
Enzyme-linked Immunosorbent Assay (ELISA)
This lab test uses antibodies that bind to potential gluten proteins from the beer sample. The level of binding detects the concentration of gluten.
Mass Spectrometry
The beer sample is ionized and passed through a mass spectrometer. The resulting spectrum detects and identifies protein fragments from sources like barley, wheat, and rye.
PCR Analysis
A DNA test identifies the presence of grains like barley, wheat, and rye by matching their DNA fingerprint. This verifies gluten-containing ingredients.
Lateral Flow Devices
Similar to a pregnancy test, these rapid tests use a strip to detect the presence of gluten proteins through visual lines.
Reliable third-party testing provides assurance that beers comply with the 20 ppm or lower gluten thresholds for “gluten-free” labeling.
Gluten-Free Options and Special Production Methods
While most pumpkin beers contain gluten, some specialty breweries have developed gluten-removed and gluten-free recipes.
Ingredients Replace Malted Barley
By substituting the malted barley with gluten-free grains like:
- Sorghum
- Buckwheat
- Millet
- Corn
- Rice
- Quinoa
The gluten-containing protein hordein can be eliminated.
While the flavor and body may differ from barley-based beers, these grains can create pumpkin beers without gluten content.
Dedicated Gluten-Free Facilities
Some breweries produce their gluten-free beers in dedicated production areas totally separate from standard brewing operations. This eliminates the risk of cross-contamination.
All equipment and surfaces are thoroughly cleaned and sanitized first. No ingredients with gluten ever come in contact with the process.
Gluten Removal Processes
Rather than change ingredients, some methods attempt to remove gluten from regular malted barley or wheat beers using:
- Enzymes that break down gluten proteins
- Cross-flow filtration to extract gluten fragments
- Fermentation with yeast that digests gluten peptides
If residual gluten levels test below 20 ppm, these beers may be considered gluten-free. However, skepticism remains about how thoroughly these processes remove gluten traces.
Examples of Gluten-Free Pumpkin Beers
Here are some well-known pumpkin beers that market themselves as gluten-free:
| Brand | Style | Gluten-Free Grains |
|---|---|---|
| Ghostfish Brewing Pumpkin Ale | Pumpkin Ale | Millet, buckwheat, rice |
| Evasion Brewing Pumpkin Spice Lager | Gluten-Removed Lager | Enzymatically processed barley |
| New Planet Pumpkin Ale | Gluten-Free Ale | Millet, sorghum, rice |
| Duck Foot Brewing Pumpkin Ale | Pumpkin Ale | Millet, buckwheat, rice |
These represent some of the leading gluten-free pumpkin beers on the market based on their ingredients and production processes. Checking their test results can provide assurance that they meet the gluten-free standard.
Checking Labels for “Gluten-Free” Confirmation
When selecting pumpkin beers, checking the label for a “gluten-free” claim backed by certification and testing should be your first step.
Some key things to look for:
- “Gluten-Free” must appear on the label per FDA rules
- Should be certified by GFCO or another certifying body
- May indicate gluten testing method used
- Provides maximum gluten thresholds in ppm
Beware of advisory labels like “crafted to remove gluten” or claims of being gluten-free without third-party certification. Only products rigorously tested to verify under 20 ppm gluten can display a “gluten-free” statement.
Cross-Checking Against Independent Testing
For further validation, check independent test results on the beer:
- GlutenFreeWatchdog.org compiles test findings
- Look for results below 10 ppm for assurance
- Call manufacturer if no test results found
This additional step provides extra confirmation that the beer contains acceptably low levels of gluten.
Sources of Gluten cross-contamination
Aside from the beer itself, also consider potential sources of gluten cross-contamination:
Brewery equipment
– Shared pipes, filters, bottling lines may contain gluten traces
Beer ingredients
– Reused yeast, hops and other ingredients may carry gluten
Serving lines
– Draft beer taps and lines may have gluten residue
Glassware
– Gluten dust in glass rinse water, rags, sponges
Check with your brewer or bartender on their allergen process and glassware cleaning practices to prevent exposure from these other sources.
Homebrewed Pumpkin Beers
Homebrewers can also produce gluten-removed or gluten-free pumpkin beers:
- Substitute gluten-free grains for malted barley
- Thoroughly clean equipment between batches
- Use fresh ingredients to prevent cross-contamination
- Finish fermentation then addpumpkin spice flavor
Without lab testing, homemade beers cannot guarantee gluten levels below 20 ppm. But with careful sanitation and uncontaminated ingredients, homebrews can eliminate most gluten risks.
Making Your Own Gluten-Free Pumpkin Beer
Here is a sample recipe and process for brewing your own gluten-free pumpkin beer at home:
Ingredients
- 3 lbs sorghum syrup
- 1 lb buckwheat malt
- 8 oz millet malt
- 1 oz Glacier hops
- 1 oz Fuggles hops
- 1 lb canned pumpkin
- 2 tbsp pumpkin pie spice
- Dry ale yeast
Brewing Process
1. Heat 2.5 gallons water to 155°F and steep buckwheat and millet malts for 30 minutes.
2. Remove grains then bring to a boil. Add sorghum syrup and boil 60 minutes, adding hops at different stages.
3. Cool wort then transfer to fermenter. Add water to reach 5 gallons.
4. Pitch ale yeast and ferment 7-10 days till finished.
5. Mix in canned pumpkin and spices, then bottle condition 2 weeks.
6. Refrigerate bottles for 1 week before drinking.
This recipe excludes any gluten-containing ingredients and uses thoroughly sanitized equipment for gluten-free homebrewed pumpkin beer.
Choosing Gluten-Free Beers Beyond Pumpkin
Many of the same considerations apply when selecting other beer styles:
- Check for a certified “gluten-free” label claim
- Review independent lab test results
- Call manufacturer with any questions
- Verify gluten-free protocols at bars/restaurants
More gluten-free options are emerging, but always double-check to ensure the beer fits your dietary needs.
Should you consume pumpkin beer on a gluten free diet?
Here are some tips for enjoying pumpkin beer safely with celiac disease or gluten intolerance:
– Stick to certified gluten-free pumpkin beer brands only
– Verify gluten-free status with the brewer if drinking draft beer
– Check tap lines and glassware are thoroughly cleaned at bars
– Limit yourself to one pumpkin beer to reduce gluten exposure
– Have a trusted gluten-free snack before and after drinking
– Know that homeland pumpkin beers likely contain gluten
While the gluten content may be minimal per serving, there is still a risk of issues like abdominal pain, bloating or fatigue after consuming pumpkin beers. Proceed with caution and stop drinking it if any symptoms occur.
Conclusion
Pumpkin beer has surged in popularity, but generally contains gluten from ingredients like barley and wheat used in the brewing process. However, there are more gluten-free options emerging using alternative grains and dedicated production procedures. Sticking to certified gluten-free beers and checking independent lab results provides assurance that pumpkin beers fit into a gluten-free diet. But even with “gluten-free” beers, drinking in moderation and avoiding cross-contamination from equipment and glassware is advised. Ultimately, celiac and gluten-sensitive drinkers must weigh their risks and make smart, informed choices when it comes to enjoying pumpkin beers.
