check out this link and read the information about "the beer", "philosophy", "scientific", "Press". this is very interesting:
http://www.saxonbeer.com/Saxon_beer.html


Here is yet another GF beer that I was unaware of:
http://www.saxonbeer.com/Saxon_beer.html
http://www.carlsberggroup.com/brands/Pages/LightBeer.aspx

I found some of this carlsberg beer in Cambridge Harvard square at a bar there so it is in the US.

Here is another good link.
http://www.glutenfreepassport.com/eatingout/gfbeer.html

Wow, I've always heard that in Finland there is a high percentage of people with celiac disease, it would make sense that the beer from there would be good if they are able to drink it.

I still have a problem with the beers that claim gluten free just because they have "reduced the levels of gluten" in their beer. It's similar to the packages that boast fat free and clearly aren't, they are just below a certain level. I would think that something as serious as this would be more highly regulated if testing at those levels were possible...Maybe I'm talking out of my ass since I'm not celiac, but I'm sure people can still have a reaction to something as little as 5 ppm of gluten...

From what I've read in the academic medical journals, the level of response for someone with Celiac is somewhere around 50ppm. The international standard for gluten-free certification (known as the Codex) is 20ppm. So I'd think that a beer that comes in at 5ppm would be safe. However, part of the problem is that there's no perfect test to accurately measure gluten in beer. Part of the problem is the fermentation and alcohol, which impacts the tests. The other part of the problem is that most tests (i.e. ELISA) are designed to look for wheat gliadins, not barley hordeins. As a result, some tests underestimate the gluten content, while others overestimate. Coming up with an exact measurement of gluten in beer is a combination of science and educated guesswork.

Cheers, Pete