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Beer sales are pretty flat right now, with growth of just 0.2% over the past year [Kantar Worldpanel 52 w/e 19 June 2016]. While premium craft beers are boosting the flagging sales of standard pints, there’s another emerging sector – gluten-free beer. So, who’s tapping into it and what potential does it have?

Carlsberg UK is the latest to venture into the market by adding premium gluten-free Czech lager Celia to its portfolio. The beer, currently stocked by Waitrose, Ocado and Oddbins, is available in two variants – a 4.5% abv called Celia Organic and a 5.7% abv dark lager called Celia Dark. Both are produced using a patented de-glutenisation process.

“The fact they are brewed to be gluten-free gives the brand an added point of difference – particularly relevant given current consumer trends, which is why we are delighted that CELIA will be joining our beer portfolio,” says Liam Newton, vice president, marketing, for Carlsberg UK. “We are very much looking forward to working alongside the iconic brewery, helping to reach many more people with these exceptional beers.”

Tennent Caledonian, meanwhile, rolled out its Gluten Free T in September after the product proved successful in the Italian market. “The UK market for gluten free is the second biggest in Europe so were pleased to offer our drinkers increased choice and our customers the chance to take advantage of this sales opportunity,” says Keith Lugton, Tennent Caledonian master brewer.

While some choose to remove gluten via patented processes, others are looking for alternative ingredients. Bellfield Brewery, a microbrewery in Edinburgh, is experimenting with a new gluten-free barley from Australia. Kebari barley was developed by scientists using conventional plant breeding methods and contains 10,000 times less gluten than regular barley.

“We’re hoping that Kebari barley may allow us to brew a wider range of beer styles that everyone – whether coeliac or not - can enjoy,” says Kieran Middleton, brewer and brewery manager.

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