Labs, Certifiers & Standards
Every claim this site cares about eventually passes through this role. The people here decide what "gluten-free" means in law, what method proves it, and who is allowed to say it on a label. That matters more in gluten-free beer than almost anywhere else in food, because the standard immunoassay methods were not designed for fermented, hydrolyzed samples — which makes this the one role whose own methods are actively contested.
Page established 2026-08-25 · seeded from existing site entries; growing.
How to read it — entry rules, and what a listing means
Two kinds of entry. Where an organization or person is already described in the research directory, this page carries a pointer — name, role, subjects touched, link to the page that owns the description. Where they are not, this page carries the entry itself. Nothing is described in two places.
Organizations sit inside the role they perform. Testing labs, certification bodies, methods organizations and regulators all belong here.
Described, never endorsed. A listing is a map reference, not a recommendation, and implies no relationship with this site. Nothing on this page constitutes regulatory advice, and a listing is not a statement that a lab or scheme is fit for a given purpose.
What qualifies. A public-facing testing service, certification scheme, published method, or regulatory role.
Corrections and removals — contact us.
The roster — who tests, certifies and rules
— Laboratories —
Hartwick College Center for Craft Food and Beverage — Oneonta, New York. The brewing malt panel behind this site's founding enzyme numbers. The dataset
Montana State University Barley, Genetics & Malt Quality Lab — malt-quality panels on sorghum, ASBC methods. The dataset
Midwest Laboratories — Omaha. AOAC feed-and-forage nutrition panels on sorghum malt. The dataset
USDA-ARS Cereal Crops Research Unit — Madison. The sorghum micro-malting screening this site republishes in full. The dataset
— Certification and standards —
The certification schemes a gluten-free brewery or malthouse operates under are covered, with what each actually requires, on Getting certified gluten-free.
Methods bodies — ASBC (North American brewing methods), and the South African, IoB/EBC and CSIR method families for sorghum, are described in our evaluation-methods series.
Seeded 2026-08-25 from entries this site already holds. Growing.
Bodies & gatherings — where the methods and rules get argued
Not yet mapped. The bodies and gatherings we expect to cover here: the analytical-methods societies and their collaborative studies, the international food-standards bodies, and the meetings where method validation is presented and disputed.
Working with them — how a brewery gets tested and certified
Not yet written. When it is, it will answer: what to send and how often, which method answers which question, what a result does and does not prove on a fermented sample, what certification costs and requires, and how to read a lab report honestly. The site's existing certification and testing guidance belongs here.
How this role connects — documented links to other roles and subjects
No entries yet. Every connection carries its own evidence link — no inferred relationships, no speculation.
Who's missing — where this page's coverage runs out
Not yet assessed. A documented zero is an answer.
Test, certify, or write the standards? Tell us.