Last year Murphy’s was inundated with queries regarding gluten free beers. We have seen a huge interest in brewers wanting to brew gluten free beers, brought on by the demands of their customers due to the increasing awareness and diagnosis of the autoimmune condition; Coeliac disease.
As most of you are aware, gluten is a protein found in wheat, barley and rye and most of these are unavoidable ingredients when producing a good beer.
The most frequently ask questions we are receiving from this topic are:
Q: Are there any malts and grains available that are Gluten Free?
A: There are gluten-free grains, including sorghum, buckwheat, quinoa, rice and corn. Gluten-free malts are not readily available in the UK and unfortunately Murphy’s do not stock any.
Q: Due to protein elimination during mashing, boiling, fermentation and maturation does the final product really contain enough gluten to cause unwanted reactions in Coeliacs?
A: It has been suggested that an intake of less than 10 mg per day is recommended to avoid negative effects. However accurate measuring is vital to produce a safe beer for Coeliacs. Please take a look at the following article written by Sylvie Van Zandycke, this useful article covers, gluten proteins in grains and beer, measuring gluten in beer and levels of gluten in commercial beers.
Please click on the following link for the article:
Q: Are there any processing aids that can be used to reduce the gluten levels?
A: It has been observed through research that the enzyme used for chill haze reduction/elimination, Brewers Clarex or Brewers Clarity(same product, but different pack size), has been known to reduce the levels of gluten in beer. With a small addition of this product during fermentation, this enzyme can cleave the proline and glutamin amino acids that are responsible for causing unwanted reactions in gluten-intolerant people. With the help from Sylvie Van Zandycke’s article, and our Brewers Clarex tech sheet hopefully you can understand the benefits of this product.
Please click the following for the tech sheet:
If you wish to purchase this product please do not hesitate to contact us.
Q: How can we find out how much gluten is in our final product?
RIDASCREEN® Gliadin competitive (Art. No. R7021) is used for the analysis of fermented and hydrolysed food (e.g. beer, starch syrup, starch, malt extract, sourdough, soy sauce) which are declared as “gluten-free”. Here at Murphy’s for just £101.89, we can provide a service, to help you carry out your gluten analysis test. This services has a 7 day turn around. If you are interested please contact us. If you would like multiple samples (3 to 9 samples £64.53, 10 or more the price will be £54.34).