Dramatically reduced gluten in beer!

Add a vial of Clarity Ferm with the yeast when you brew and your finished beer will contain less than 10 ppm of gluten. This is well below the current international standard for "gluten-free" (which is less than 20 ppm). The best part is that it doesn't have any effect on the flavour. It also helps make the beer crystal clear since it was originally developed to eliminate chill haze.

"I homebrewed a batch of beer to which I added Clarity Ferm at the beginning of fermentation. The beer was tested by a professional laboratory. The results came back indicating that the gluten content in my batch was "less than 5 ppm." This level of gluten may be tolerated by Celiac patients. Every other aspect of beer character, flavor, appearance, aroma, etc. was outstanding and identical to a beer brewed without the enzyme."

-Charlie Papazian (Author of Complete Joy Of Homebrewing)

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