Beer traditionally contains barley, wheat, or rye, making it unsuitable for those avoiding gluten. Gluten-free beers use alternative grains, such as rice, buckwheat, and millet, which affect flavor. There are two types: dedicated gluten-free beers, brewed in exclusive facilities, and regular gluten-free beers, which may risk cross-contamination. Additionally, a method exists to break down gluten in traditional brewing, yet regulations prevent these beers from being labeled gluten-free if made with gluten-containing grains. Some recommended gluten-free beers include Holidaily Fat Randy IPA and Glutenberg Blonde.
Gluten-free beers typically use grains like rice and sorghum instead of barley, aiming to replicate traditional beer flavors while maintaining gluten-free standards.
Dedicated gluten-free beers are brewed in facilities exclusive to gluten-free ingredients, while regular gluten-free beers might face cross-contamination risks.
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