Alcohol free beer

Alcohol free beer is notable for gluten, tyramine, salicylate, histamine and nickel. Clear on sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose and oxalates.

Yes — alcohol free beer is high in gluten. Alcohol-free beer is brewed exactly like beer and then has the alcohol removed - the barley malt, and its gluten, went in at the start and the de-alcoholising does not take them out. It is one of the commonest mistakes on a gluten-free diet, because 'free' in the name reads as free of something else.

Alcohol free beer contains moderate levels of tyramine. Alcohol-free beer is brewed and fermented exactly like beer and then has the alcohol removed - the yeast did its work before that step. Removing the alcohol removes no tyramine. What the guidance separates is the container rather than the alcohol: Gardner et al. restrict tap beer and treat bottled or canned beer as safe in moderation, and alcohol-free beer is bottled.

Alcohol free beer contains moderate levels of salicylate. The hops stay, so the salicylate stays — removing the alcohol takes away the permeability and liver effects, not the source compound itself. Neither study publishes a value for this particular drink.

Alcohol free beer contains only low levels of histamine. Alcohol-free beer removes the ethanol but not the brewing - the yeast worked and left what it left. What it does remove is the bigger problem: alcohol inhibits DAO, the enzyme that clears histamine, so a beer normally loads the system twice. Amounts vary by brand and recipe, so always check the label of the exact product.