<<Disclaimer: Verify this information before applying it to your situation.>>

Hi List,

Well, it seems that I keep posting on things that I don't know very much about. There is probably no one who likes his lager more than I did, so if some of the things I was told by list members work out for me, Yahoo!

Several respondents, Charlie,  David and Karin,  and Anna gave me some surprising(to me) and  hopeful information- hopeful from the point of view of those who would like to be able to drink a little beer.. The Swedish Celiac Society,  tests beers and finds most of them GF by whatever assay and limit they use. Likewise David and Karin find that some but not all Danish beers are ok, currently they drink Faxe Fad, and Ceres Royale Export. David feels that this is a function of those beers being free of wheat contamination. His idea is that the avenins of barley are less soluble in the water-alcohol mix that is beer, and that the adsorption-filtering process takes most of them out, whereas the gliadins may be more soluble, and escape filtration.

And finally, Charlie sent the quote below from Anheuser-Busch, which also suggests that at least some of their beer should be GF. Additionally, Charlie says that Anheuser makes a rice beer, Michelob Ultra. Charlie and his wife drink this, with "absolutely no problems." Anheuser I believe states that no barley is used in this beer

       Anheuser-Busch beers vary in the type and mix of ingredients and in certain
> refinements of the brewing process to achieve their distinctive and unique
> characteristics. But, all are alike in one respect - every Anheuser-Busch beer
> is brewed without artificial ingredients, additives, or preservatives. 
> 
> Glutens (gliadin, hordein, and gluten) are protein substances which are found in
> some cereal grains, I.e., wheat, rye, barley and oats. These glutens are
> "degraded" in the malting and brewing process into compounds called amino acids.
> We have been unable to detect the undegraded gluten compound in our beers.
> However, recent investigations have suggested that the gluten degradation
> products may aggravate the condition in some celiac patients. We suggest you
> consult with your physician.

Well folks, there you have it! I don't know what to say, except that these seems like real possibilities. Importantly, they are not based solely on what I call the "tummy assay"- (I did it and my tummy felt fine.)
As a final note, I would tend to avoid beers labeled Hefe-Weizen, because these are telling you that wheat is a major ingredient.

Michael

*Support summarization of posts, reply to the SENDER not the Celiac List*