There was a time not so long ago when listing beer ingredients on labels was simple—water, malt, yeast, hops—but the unbridled creativity of brewers today has led to an increasing complexity in those ingredient lists. Compounding the issue, an uptick in food allergen sensitivity among the general population along with an increase in lifestyle choices such as veganism have made consumers more careful than ever about checking ingredients in the things they ingest.
A congressional study found that 2 percent of adults and 5 percent of infants and young children suffer from food allergies, and around 30,000 people are admitted to the emergency room for treatment of food allergies every year. On average, around 150 people die every year as a result of reactions to allergens in food.
Still, many brewers remain behind the curve in disclosing potential allergens in their beer, and that may pose consequences in the legal realm as well as in the realm of public opinion. The good news is that proper labeling isn’t difficult, and the TTB offers clear guidance for those who do opt to list allergens on their labels.