Gluten Free Beer
Gluten Free vs Reduced Gluten Beers
Harper’s has been striving to produce beers that are not only made from organic ingredients, but to brew beers with reduced gluten content. We are now using an Enzyme containing proline-specific endo-protease derived from a selected strain of Aspergillus niger. in our brewing process to reduce gluten content. The gluten protein present in beer is very proline-rich. Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten may not react adversely. We test our beers for gluten through Great Lakes Scientific in Stevensville, MI using a test by Neogen called Veratox for Gliandin R-5. The result is that beers using this enzyme in the brewing process test below 10 ppm.
It should be noted that the FDA and the Alcohol and Tobacco Tax and Trade Bureau (TTB) have different regulations regarding labeling requirements for gluten in products.
In the FDA rule, a product may be labeled as gluten-free if it has an ingredient that is derived from a prohibited grain and that has been processed to remove gluten if use of that ingredient results in the presence of less than 20 ppm or more gluten in the food.
However, TTB Ruling 2012-2, Interim Policy on Gluten Content Statements in the Labeling and Advertising of Wines, Distilled Spirits, and Malt Beverages, states that we must include the following statement regarding products fermented from grains containing gluten and processed to remove gluten.
“The gluten content of this product cannot be verified, and this product may contain gluten.”
Please ask your server or bartender which of our beers have reduced gluten content.