Beer is usually made with barley and/or wheat – neither of which are gluten-free. For people following a gluten-free diet, this usually means that a pint in the pub is off-limits, but more and more breweries are producing gluten-free beer.

There are two ways to produce gluten-free beer. Brewers can use naturally gluten-free cereals, like sorghum, quinoa or rice to brew a gluten-free beer. The other way is to brew a “regular” beer and then process it with an enzyme, usually Brewers Clarex.

Beers (and other foods and beverages) must contain 20ppm (parts per million) or less of gluten to be classed as gluten-free.