Harris Glut Gone

Glut Gone is an enzyme that removes gluten from your beer. Glut Gone is suitable for use in combination with all types of brewing malts. It is a Proline Specific Endo-Protease which offers an effective solution to brewers for both gluten removal and prevention of the formation of protein-polyphenol complexes.

When do you add it

Typically, 1 phial is added directly to the wort on collection in the fermenting vessel. Addition at this point is beneficial as it mixes well and during a normal vigorous fermentation, yeast will naturally consume some of the smaller peptides preventing potential stability issues down the line. Glut Gone contains 3 x 1.5ml phials to treat 3 x 23 litre brews.

Glut Gone significantly reduces the gluten content in beers made from Barley and Wheat to levels below 20ppm (This is the FDA and international threshold for brewing to be considered “gluten free”. Technically, the term gluten free is applied to beer brewed with naturally gluten-free ingredients.

For beers brewed with gluten-containing ingredients and then treated with Glut Gone to achieve gluten levels below 20ppm, they are labelled “gluten-reduced”

Benefits

The market for gluten reduced beers has grown significantly to cater for those who are gluten sensitive or live a gluten free lifestyle out of choice. Glut Gone offers significant benefits for these consumers without compromising on the final taste. It is highly recommended that a batch of your beer which has been treated with Glut Gone is tested before drinking (using a test such as the EZ Gluten test) if you are battling with Celiac.

Storage

Ideal storage temperature is 5-8C. If kept within this temperature, the activity loss will be less than 5% over 18 months.