Breakthru · Every batch tested
Lab-Verified
Gluten Test Results
Look for the batch number on the bottom of your can and enter it below to see that batch’s gluten test result.
Test Your Brew
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IPA
- Packaging date: June 27, 2023
- Batch Number: #1219
- Analysis Results: <10 ppm
Pilsner
- Packaging date: May 26, 2023
- Batch Number: #1211
- Analysis Results: <10 ppm
Pale Ale
- Packaging date: April 26, 2023
- Batch Number: #1200
- Analysis Results: <10 ppm
Pilsner
- Packaging date: April 11, 2023
- Batch Number: #1195, 1199
- Analysis Results: <10 ppm
IPA
- Packaging date: April 3, 2023
- Batch Number: #1195
- Analysis Results: <10 ppm
Pilsner
- Packaging date: February 23, 2023
- Batch Number: #1190
- Analysis Results: <10 ppm
Pilsner
- Packaging date: January 19, 2023
- Batch Number: #1174
- Analysis Results: <10 ppm
IPA
- Packaging date: January 27, 2023
- Batch Number: #1185
- Analysis Results: <10 ppm
How we test
We send every batch of Breakthru off for gluten testing before it’s packaged, and publish every result here.
Testing is done by a third-party laboratory using the internationally validated R5 Competitive ELISA assay.
<10
ppm gluten, externally validated by a third-party lab
100%
of Breakthru batches tested before packaging
R5
Competitive ELISA, internationally validated for beer in 2015
Common questions
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What is the difference between Breakthru beers and gluten-free beers?
In Europe, enzyme treated beers that are validated using the R5 Competitive ELISA can be labeled as gluten-free and even bear the crossed-grain trademark.
In Canada, any products that are made with starting ingredients that contain gluten (like barley, as listed on our packaging) and are treated to reduce gluten must bear the following statement as required by the Canadian Food Inspection Agency:
This product is fermented from grains containing gluten and has been treated to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten.
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I’ve heard that it is not possible to measure gluten in fermented beverages like beer.
It is in fact possible to measure gluten in fermented beverages like beer.
The assay we use – the R5 Competitive ELISA – was internationally validated for beer in 2015. A robust, double-blinded study by 16 international laboratories, validated this modern competitive ELISA assay for measuring gluten and gluten fragments in fermented foods (and specifically beer). A competitive ELISA addresses the valid shortcomings of prior generation sandwich ELISA assays for detecting gluten which were not capable of detecting gluten fragments.
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I’ve heard that broken parts of gluten can still remain.
Proteins are long, folded chains of amino acids. Gluten is a large protein with specific stretches that cause Celiac disease (epitopes). These reactive regions contain many instances of the amino acid Proline. We use a protease enzyme to destroy gluten, which selectively cuts (hydrolyzes) the protein at each instance of Proline, destroying the reactive epitope. Even if a few cleavage sites are missed, the epitope is no longer reactive with antibodies, as confirmed by the R5 Competitive ELISA, which also relies on antibodies against this epitope and the fact remains, that the overall gluten level is well below the 20 ppm international standard of 20 ppm.