Malt beer

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

Yes — malt beer is high in gluten. Malt beer is beer with the malt character pushed forward - more malt, not less - and in the low-alcohol German sense it is barely fermented, which leaves even more of the grain in the glass. Whichever version, barley is the base and the gluten comes with it.

Malt beer contains moderate levels of salicylate. The hops are the salicylate source here as in any beer, and the malt contributes little. Heavily hopped styles carry noticeably more. Neither study publishes a value for this particular drink.

Malt beer contains only low levels of histamine. Malt beer is brewed but barely fermented, and it is the fermentation that makes amines. Being low in alcohol, it also spares the DAO enzyme that stronger drinks block.

Malt beer contains only low levels of tyramine. Malt beer is low, and that is a correction to older advice. The assay that measured tyramine in more than a hundred foods to guide MAOI patients found alcoholic drinks in moderation to be safe - including the Chianti that older lists singled out. The alcohol itself remains a separate issue. Amounts vary by brand and recipe, so always check the label of the exact product.