Gluten Removed Beer
Last Name Brewing is thrilled to announce that we will now be offering gluten removed beer daily in our tap room. Gluten removed beer is brewed with traditional ingredients such as barley, wheat and rye, which all contain gluten. To remove that gluten, an enzyme, Clarity Ferm, is added to the standard fermentation process and it significantly reduces the gluten-containing proteins. Gluten-reduced beers are technically called “crafted to remove gluten” and need to adhere to FDA standards. To obtain a “crafted to remove gluten” label the FDA requires that the beers must undergo laboratory testing confirming the beer contains less than 20 ppm (parts per million) of gluten. In practice, we have fine-tuned the process so that gluten levels are usually below levels that can be detected.
The method we use here at Last Name Brewing to detect and quantify gluten is the industry-supported R5 Competitive ELISA. This method has been recognized by the American Society of Brewing Chemists (ASBC), American Association of Cereal Chemists (AACC), the Codex Commission and the American Association of Analytical Communities (AOAC) as a reliable gluten-detection method. We test the reduction of gluten in the finished product by sending a sample of each batch to White Labs in San Diego and their staff of certified biochemists, using the R5 Competitive ELISA method, verify that we have met the less than 20 ppm of gluten threshold. To date, every batch of our gluten removed beer has measured at levels less than 20ppm. Although there is scientific evidence supporting this testing, the evidence is not conclusive.