"In the 1940s, gluten was identified as the trigger for celiac disease, and in the decades since, more and more people have realized that even if they didn't have celiac, they might be slightly or significantly gluten intolerant. Cue the rise of gluten-free diets and products in the 1990s and early aughts, with many a terrible gluten-free muffin, cupcake and bowl of pasta consumed along the way."
"Even brewers who are singularly devoted to gluten themselves are tinkering with both gluten-free and gluten-reduced blends, partially as a creative challenge but also in acknowledgement of the market. Currently, the gluten-reduced and gluten-free market is around $662.4 million, and is forecasted to register an annual growth rate of 12.6% through 2034. (Beer sales overall are decreasing. Last year, they were down 3.3%.)"
Gluten was identified as the trigger for celiac disease in the 1940s. Gluten-free diets and products expanded notably in the 1990s and early 2000s, initially producing many poor-quality baked goods and pastas. Today, about one-third of Americans try to reduce or eliminate gluten. Skilled cooks and brewers now produce tasty gluten-free drinks, meals, and beers. Traditional brewers are experimenting with gluten-free and gluten-reduced blends as a creative pursuit and to meet market demand. The gluten-reduced and gluten-free market totals roughly $662.4 million and is projected to grow at about 12.6% annually through 2034, while overall beer sales recently declined. Some brewers enter the space because of personal health journeys tied to unexplained inflammatory and skin issues potentially linked to gluten.
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