Harper’s has been striving to produce beers that are not only made from organic ingredients, but also made 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.