Style: Irish Dry Stout
Originating country: Ireland
Brewing location: St James's Gate, Dublin, Ireland
Ingredients: Roasted malted-barley, hops, water, Guinness Yeast
Alcohol by volume: 4.2%
Format tested: draught pint purchased in London, England
Beer Advocate Rating: 79/100 (draft)
Ratebeer Rating: 88/100 (can)
Test kit: E-Z- Gluten
- The biggest selling markets for Guinness in 2004 were (in order): Great Britain, Ireland, Nigeria, US, Cameroon.
- It’s not black. Guinness is actually a deep, ruby red, a color the company attributes in part to the roasting of malted barley during the beer’s preparation.
- 40 percent of all Guinness is brewed and sold in Africa
- Nicknames for Guinness: the black stuff, Liffey water, black custard, diesel
- Guinness tastes better in Ireland (I can vouch) and nobody knows why
Test result photo
Very high positive at 20 parts per million (ppm), meaning it is well over 20 ppm gluten. Though standards vary from country to country, according to the FDA, "in order to use the term 'gluten free' on its label a food must meet all the requirements of the definition, including that the food must contain less than 20 ppm gluten". It is said that products with a gluten content below 20 ppm are suitable for people with celiac disease.
My experience drinking Guinness
I am not sure where I fall in the gluten tolerance spectrum. I definitely know what it feels like to be "glutened" i.e. gluten exposure, but I have not deliberately pushed my gluten consumption limits with any food or beer. I have not had anything beyond a sip of Guinness since being diagnosed gluten intolerant.