Brewers Clarex 20 mL – Enzyme for Gluten‑Free Beer

Enzymes that help produce a clear and gluten-free beer.

This is a fining agent originally designed to reduce chill haze. But a particularly interesting side effect is that the gluten protein is also broken down during the process. This means that by using this fining agent, the beer becomes gluten-free, or nearly gluten-free.

Tests show that in most cases the beer drops below 10 ppm of gliadin (the threshold for a product to be considered gluten-free is 20 ppm).

Even though the proteins are modified, head retention and flavour remain unchanged.

Dosage:

• - 10 to 12 drops per 20 litres
• - Add at the same time as the yeast in the fermenter.