With the rise of gluten intolerance and celiac disease worldwide, beer masters and craft brewers around the world have decided the beer industry needs to produce delicious and tasty gluten-free beer options. In a world where most people who couldn't ingest gluten were limited to drinking wine, a restricted list of spirits, and cider, they now have the option to not only drink gluten-free beer, but drink really good gluten-free beer.
In the United States, mega-industry players like Anheuser-Busch are filling the void with one of the first gluten-free beers to make it into bars and onto supermarket shelves with its gluten-free RedBridge. It happens to be the top-selling gluten-free beer on the market and arguably the most available gluten-free beer at a variety of bars throughout the country.
Other countries like Belgium (who just happen to know a thing or two about beer) are making delicious, gluten-free beers like Green's which is finding its way onto many bar and restaurant's specialty beer lists. In Spain, Estrella Damm Daura is picking up beer tasting awards left and right when it comes to its high quality taste. In fact, many Estrella Damm drinkers (who remember what wheat and barley filled beer tastes like) think it most resembles regular beer.
Smaller home-grown breweries like Harvester Brewing Company in Portland, Ore. are also crafting gluten-free beer to cater to the growing demand. Harvester primarily crafts its beer from certified gluten-free oats and chestnuts. Omission is another beer gaining in notoriety for its lager, IPA and pale ale varieties.
The Daily Meal's Top 10 gluten-free beers show a range of international novelties from Spain to Belgium and back to the United States while ranking them based on flavor, popularity amongst the gluten-free community, availability in the marketplace, and dedication to using gluten-free ingredients.
These beers are merely suggestions and some may not be approved by the TTB ruling. Please consult with a physician regarding your choices before trying one of the following beers, depending on your gluten sensitivity and severity.
-- Kristen Oliveri, The Daily Meal
More Content from The Daily Meal: