1. Gluten-Free Beer: Gluten-free beer is made without any gluten-containing ingredients, such as barley, wheat, or rye. Instead, alternative grains like sorghum, rice, millet, or corn are used to produce the beer. Gluten-free beer undergoes rigorous testing and must contain less than 20 parts per million (ppm) of gluten, which is the threshold considered safe for most people with gluten sensitivities or celiac disease.
2. Gluten-Reduced Beer: Gluten-reduced beer is made using traditional beer ingredients like barley, wheat, or rye, which contain gluten. However, special brewing processes are employed to break down and reduce the gluten content in the final product. These processes aim to reduce gluten levels, but it is important to note that gluten-reduced beers may still contain trace amounts of gluten. The exact amount can vary, and it is generally lower than in regular beers, but it may not be suitable for individuals with severe gluten allergies or celiac disease.

To summarize, gluten-free beer is entirely free of gluten, using alternative grains instead, and is tested to ensure gluten levels are below 20 ppm. Gluten-reduced beer is made with gluten-containing grains but goes through processes to reduce the gluten content. While gluten-reduced beers have lower gluten levels, they may not be completely gluten-free and may not be suitable for individuals with severe gluten allergies or celiac disease. It is important to read product labels and consult with healthcare professionals to make informed choices based on personal dietary needs.