Low Gluten in Beer

test the gluten content of your beer

Kirin Heartland Gluten Test

During my recent trip to Japan I had the chance to try locally brewed beers. I bought a bottle of Kirin Heartland actually because of the nice bottle. Taste was average, malty with a good finish.

Beer: Kirin Heartland
Producer: Kirin Brewery / 麒麟麦酒株式会社
Originating country: Japan
Brewing location: Japan
Bottle size: 0.5 l = approx. 16 Oz.
Alcohol by volume: 5.0%
Ingredients: water, barley malt, hops
Miscellaneous: ABV and ingredients according to internet research as I wasn’t able to read the label

Kirin Heartland Gluten Test Kirin Heartland Gluten Test

Test Kit: GlutenTox Home Kit

I tested with a threshold of 5 ppm. The limit of detection depends on the number of drops taken from the extraction solution, please find some more information here.

Test result: There is no indication of the presence of gluten above 5 ppm. According to the instructions there should appear a clearly visible red test line on the right of the test area ( T ) to indicate the presence of gluten. The blue line on the left test area ( C ) is a control line and indicates that the extract/sample is suitable, the test has been performed correctly and all reagents are active. Please don’t take any of my test results as a medical advice – see my facts page.

Kirin Heartland Gluten Test

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4 Comments

  1. big in japan

    big in japan

    Thanks for doing this one. I’m an American living in Japan, and Kirin Heartland is my favorite major (more or less) Japanese beer. I was diagnosed with Hashimoto’s a few weeks ago, and am giving GF a try. It’s nice to know that one Heartland might be tolerable now and then.

    I never really gave gluten a second thought, but it explains something that happened a few months ago: I found some Paulaner Weissbier locally, and I hadn’t had it in years so I bought a few bottles. But each time I drank it, I felt really bloated, almost inflated, like never before.

    In the meantime, I’m drinking Nodogoshi, which is a “third-class beer” (very little or no malt) that’s made with soy protein rather than barley or wheat. It doesn’t taste very good, but it’s my only option for a session.

    I’m wondering how 5ppm in a 500ml beer compares to other gluten ingestion. For example, if I make my daughter a ham sandwich, touch the bread, then eat a piece of ham with my fingers, have I ingested more gluten than would be in one of the “safer” beers on your list? I wonder.

    Anyway, keep up the good work! I was very glad to find your site.

    • Steffen

      Hi big in japan,

      First of all, I am jealous. You live in such a beautiful country. I been there only once and I loved it. Sorry to hear you are suffering from Hashimoto. It’s so strongly increasing with all the autoimmune diseases.

      Well, you do right – it’s tolerable from time to time if you suffer from gluten severely. For me and others it seems to be no problem but the sensitivity varies. I can handle quite a lot of gluten without notable effects.

      Re the contaminations (even though I don’t like this word – it reminds me more to Fukushima than to gluten) I also wonder how much gluten it could be when I e.g. use the same bread knife for gluten containing and gluten free bread. I would assume in beer is less gluten then. 5 ppm is 5 parts per million and bread crumbs maybe has much more. But again I can handle bread crumbs without problem.

      Cheers Steffen

  2. big in japan

    big in japan

    Well, if truth be told, I’d much rather be in Germany… both for the scenery and the beer! I lived in B-W twice as an exchange student, many years ago.

    Here’s another thing I’ve been wondering about: how would the so-called gluten-free beers (like Brunehaut, for example) perform on your tests? If 20ppm is the generally accepted cut-off level, I wonder if some of the GF-labeled beers might actually have more gluten than some of the standard beers you’ve tested.

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