Lindsay Barr (1); (1) New Belgium Brewing Co.,
IBD Symposium
Tuesday, August 16 • 8:15–11:30 a.m.
Tower Building, Second Level, Grand Ballroom
The accurate quantification of gluten is a crucial factor when
labeling gluten-free and/or gluten-reduced beer. Currently, there is no
federally-recognized analytical gluten quantification method, making
compliance complicated at best. The linchpin for gluten regulations, and
the adherence thereof, is a robust and valid gluten detection and
quantification method. The ASBC, along with various other scientific
societies, have performed independent studies validating the R5
Competitive ELISA Gluten Method in beer and have recognized this method
as repeatable and reproducible for the quantification of gluten in beers
consisting of varying grist material. In an effort to avoid labeling
discrepancies and ensure the health of the public, numerous analytical
techniques are being explored for their validity in hydrolyzed food
products. Advancements in these methods, along with an overview of the
current methodology and considerations for implementation and
interpretation, will be discussed.
Lindsay Barr is a sensory specialist at New Belgium Brewing
Company and is active in the brewing community as the American Society
of Brewing Chemists Sensory Subcommittee chair, Brewers Association
Technical Committee member, and Siebel Institute sensory course
instructor and competition judge. Lindsay’s educational background is
in Biochemistry & Molecular Biology and Food Science &
Technology. Her graduate research was conducted at UC Davis with the
focus on gluten-free beer and brewing and she continues to focus her
efforts towards the advancement of gluten-free beers by leading and
authoring the current ASBC Gluten Detection Method. She currently
focuses her passion for flavor science by supporting new product
development and quality control at New Belgium Brewing Co. while helping
to develop new sensory methods with the ASBC.
