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DAURA, which was launched in Spain in 2006 and is now available in 12 countries worldwide, is the first of its kind within the gluten-free beer category. Unlike other gluten-free options, which use sorghum as a substitute for wheat or grain, DAURA uses barley-malt to provide the “real beer taste.” A proprietary brewing process strips the gluten protein from the barely malt, leaving only the “real beer” taste. Because the gluten protein has been stripped away, DAURA’s gluten content level is less than 6 parts per million (ppm), far below the 20 ppm required for gluten free products, according to the Codex Alimentarious, the international food and drinks standard set by the World Health Organization and the United Nations Food and Agriculture Organization.

DAURA is the result of a four-year investigative research project between the Estrella Damm brew masters, the Gluten Unit of the Centre of Research of the Spanish Ministry of Education and Science and various celiac associations.

“DAURA is a light, smooth and refreshing lager beer, which has been embraced by global beer lovers whether gluten intolerant or not,” said Justin Fisch, Marketing Director, US Beverage LLC. “And, early results in the US show that the brand has tremendous appeal and will continue its award-winning ways.”

DAURA is a two-time winner (2008 and 2009) of the “Best Gluten-Free Beer” at the annual World Beer Awards.

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