After all, many people–not just Celiacs–feel WAY better when minimizing their gluten intake. It can be inflammatory and it becomes harder to digest with each year that passes, thanks in part to unsustainable farming practices and monocultures in our food system. The Taste Test Daura Damm Daura is a golden colour with shades of amber and slight hints of green. It is clean and sparkling. The head is cream-coloured and long lasting. This is a crisp, refreshing, reduced-gluten lager that discloses the gluten content of every batch." New Planet, crafted in Boulder, Colorado, was created when the founder discovered he had Celiac Disease and went on a personal quest to drink delicious beer. Daura was launched in 2006 and has since been recognised as the best gluten-free beer obtaining the most prestigious, world-renowned awards.

The Daura Damm is marketed as a 5.4% ABV traditional lager. I’m happy to report that in bold letters on the top label, it reads “Crafted to Remove Gluten”, which is the legal requirement in the USA for all gluten reduced beers. I’m thrilled to see this beer labeled correctly, as not all imported beers are. As with anything that’s too good to be true though, it looks like this might actually be problematic because while the gluten no longer exists (and therefore avoids all gluten tests), but the truth is that people aren’t having problems with gluten protein, but rather 3 of the peptides in the protein. As of yet no research has been done to see if those peptides still exist in the final product or not.Be careful drinking these. They are brewed with an industrial enzyme named Brewers Clarex. This enzyme is ridiculously cool because it actually breaks apart the gluten protein, and a lot of other proteins details. In this study, the blood sera of 31 people with coeliac disease and 30 matched controls without coeliac disease was tested for binding against barley flour, beer and gluten-removed beer. Cultivated barely is less immunogenic than wheat or wild barley, which may be why the sera of just 11 test subjects with coeliac disease reacted to barley flour. 4 of these also reacted to ordinary beer, and 3 also reacted to gluten-removed beer. This research was done in a test tube and may not reflect the actual bodily response to consuming gluten-removed beer, but it suggests that it is possible for some people to react to it. The Damm Brewers Masters together with the Gluten Unit of the CSIC (Higher Council for Scientific Research) were pioneers in developing a beer suitable for coeliacs with all the flavor of a “real” beer. We can define Daura as the flavour of “the usual beer” since it is made with its main ingredient (barley malt), and less than 3ppm of gluten, suitable for coeliacs. This is an amber-colored beer, with delicate hints of copper and orange. It’s intense notes of hops define the personality of this Mediterranean version of the classic IPA style. Aromas of ripe fruit and tropical citrus notes reinforce its freshness.

Finally, this isn’t a really great beer to begin with, so don’t look at brewers clarex and think that all variants are bad. This particular beer doesn’t taste great, but it works in all beers and doesn’t manipulate the flavors. Technically you can get a vial of the stuff, dump it in a keg of your favorite barley-only beer, wait a week and viola, gf beer. This gluten-free lager brewed by Anheuser-Busch is the most accessible gluten free beer in the United States, due to its wide distribution network. Hopped with imported Hallertau and domestic Cascade hops, this sorghum beer has characteristics of the popular macro brews, but the company calls it a lager. Daura was launched in 2006. Since then it has won many prestigious international awards as the best gluten-free beer. Daura is a golden colour with shades of amber and slight hints of green. It is clean and sparkling. The head is cream-coloured and long lasting. The flavours of toasted grains add to the beer’s personality. The mouthfeel is smooth, thanks to the fine bubbles. Daura is a fresh-tasting beer, with a lively acidity. The finish is bitter, as it should be in beer, and long lasting. Daura was launched in 2006. Since then it has won many prestigious international awards as the best gluten-free beer.Daura is a Pilsen-type lager beer suitable for coeliacs. In the brewing process of this beer, the gluten chain is broken, resulting in a beer suitable for coeliacs. If you’re very sensitive to gluten, then be careful drinking them. But if you’re not super sensitive then just know that there could be some problems. Then again, there’s some argument that almost any light barley-only beer probably meets gluten-free standards.