FROM GRAIN TO SEALED CAN

Inside the brewery.

Follow the beer. Find the gluten cross-contact points.

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Shared production facilityGluten-free ingredients. Shared equipment.

PROCESS RUNNING

01—14 / SELECT ANY EQUIPMENTAnimated process schematic · time compressed

Wort / beer flow Gluten entry point Cleaning circuit

Swipe to explore →Click equipment to inspect ↗

Gluten can enter at any handoff. A gluten-free recipe does not make a shared line gluten-free. Boiling and sanitizing do not reliably remove gluten.

Explore the production line

14 stations

Evidence & important distinctions +

Gluten-free ≠ gluten-removed

This model starts with naturally gluten-free ingredients. Enzyme-treated barley beer is a different product; a low finished-beer result alone does not establish a gluten-free claim. Fermentation complicates gluten measurement.

For FDA-regulated fermented foods, pre-fermentation ingredient compliance and documented cross-contact controls matter. Applicable beer labeling jurisdiction also needs to be established.

Sources & further reading

FDA · Gluten-free labeling, including fermented foods ↗TTB · Gluten content statements policy ↗Gluten Free Brewer · Receiving & production ↗Gluten Free Brewer · Shared equipment & cross-contact ↗

Equipment pathways are illustrative applications of cross-contact prevention principles. This model is not a facility audit or product certification.