The following is a guest post from Rabbi Moshe Elefant, the chief operating officer of OU Kosher. He oversees the certification and monthly inspection of 13,000 plants in 105 countries. Opinions are the author’s own.
The market for flavored beer made with ingredients beyond the traditional malted grain, hops, yeast and water, has been growing quickly. Data shows that sales of flavored beers have been climbing over the past several years. Market analysts expect that trend to continue.
However, this trend poses significant challenges for the multiple growing consumer segments with dietary restrictions, including vegetarians, vegans and those with allergies. More consumers expect their food and beverages to be free of animal-derived products as well as common allergens, with projections showing that both the vegan market and the allergen-free food market will double in the next decade.
One example of the nontraditional ingredients now being added to beer is clamato, a drink made from dried clam broth and tomato juice concentrate. Mexican-inspired drinks known as micheladas or cheladas may include clamato to give the beer a savory or spicy flavor, which may also be enhanced by lime juice or hot sauce. These ingredients are obviously problematic for those with seafood allergies, vegans and vegetarians.
Lactose, or milk sugar, is another ingredient that has become more common in beer during the last few years, as milk stouts and hazy IPAs gain popularity. In such beverages, the beer is brewed with lactose, which is meant to impart a sweet taste because it does not ferment when exposed to yeast. But the use of lactose poses a challenge for many market segments, such as vegans, consumers with allergies or sensitivities to lactose.
Aware of the growing number of unexpected ingredients in beer, consumers are increasingly concerned and more discerning when choosing a beer.
One approach that can help beer manufacturers, breweries and brands appeal to this growing audience of vegans, vegetarians and those with food allergies or sensitives is kosher certification. Kosher dietary laws include bans on some foods like pork and shellfish, specific guidelines for slaughtering animals, and a prohibition against mixing meat and dairy products.
These standards often overlap with the requirements of those with other special dietary needs and preferences, giving those consumers certainty that a product does not contain even small traces of specific ingredients they are seeking to avoid.
For example, due to the prohibition of consuming meat and dairy together, kosher-certified products clearly indicate if they contain dairy products or any type of meat product that is allowed, including beef or poultry. Those products that contain neither meat nor dairy also clearly state that and are labeled as “parve.” Such a label means that most parve products also meet the needs of vegetarians and vegans, and are suitable for those with allergies or sensitivities to dairy or shellfish.
Meanwhile, dairy-labeled products meet the needs of those who don’t eat meat, and make it clear that those with milk allergies should avoid them. Kosher products are also not allowed to contain any insect-based ingredients, which are sometimes used for dyes and other product components — an aspect that is helpful for vegans and vegetarians.
OU Kosher estimates that sales of kosher products on average sell 20% more than their non-certified counterparts due to their appeal to a wide audience. In fact, more than 12 million U.S. consumers buy kosher-certified products each year, far outnumbering the observant Jewish population. The kosher food market is steadily growing, driven in part by high demand for clear labeling from health-conscious consumers and those seeking plant-based foods.
Amid these trends and the growing complexity of beer recipes, breweries and beer manufacturers are seeking kosher certification. Nearly 1,000 beers and breweries already have kosher certification, according to OU Kosher research. Flavored beers with kosher certification include a Big Eddy beer called Cherry Doppelschwarz, which is made by the Jacob Leinenkugel Brewing Company, owned by Molson Coors, and features Wisconsin cherries. Blue Moon Harvest Pumpkin Wheat ale is also kosher and owned by Molson Coors, and is brewed with pumpkin and spices including cinnamon, nutmeg, cloves and allspice.
The kosher certification process is quite straightforward for beers that are already using kosher and vegan-friendly ingredients, as these beers can typically be certified as kosher without changing the manufacturing process. In some cases, flavorings may need to be replaced in order for manufacturers to receive kosher certification, since all of the ingredients in a food or beverage must be certified kosher in order for the product to be certified kosher.
Due to market demand, there are a growing number of animal-free products that can be used to mimic the effects of clam broth, lactose and other flavors. If needed, food manufacturers can easily identify such substitute ingredients in the global database of kosher-certified ingredients maintained by the Orthodox Union, which is updated in real time.
The growing use of lactose and other flavorings in beer manufacturing underscores the growing importance of clear labeling and certification. As the craft beer market continues to innovate and expand, diverse consumer groups increasingly need more transparency about whether each beer meets their dietary requirements, so they can confidently enjoy both traditional and flavored beers.
