History
Gluten-free and gluten-reduced beer diverge as categories
Beer brewed from naturally gluten-free grain and barley beer treated with enzymes came to be regulated differently, because test methods are unreliable on hydrolysed gluten.
2006–2020
Why it matters
A rare case where a labelling distinction rests on the limits of the measurement rather than on the product.
How well this is established
| Certainty | Well attested. Broadly agreed across sources, though the precise dating or detail may vary between them. |
|---|---|
| When | 2006–2020. Recorded as a period rather than a date because it happened over time. |
Either side of this
← 2004: The hazy IPA emerges in New England · 2010: Alcohol-free brewing becomes credible →
See the whole sequence on the beer history timeline.
Last reviewed 2026-08-16.