Clarity-Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected. In addition to eliminating chill haze, Clarity-Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free. White Labs offers gluten testing for beers, this test will allow brewers to know the gluten level of the beers it produces, but brewers are not allowed to use this value on their labels until the FDA completes its validation.
Single dose for 5-7 gallons.
My girlfriend was diagnosed as allergic to gluten a couple years ago and really misses beer, but had written it off as untouchable now. I was doing some research on clarity and fining agents and came across this gem. Its an enzyme that breaks down the gluten protein into smaller peptides for the primary purpose of reducing chill haze, but also makes the beer gluten free to non-Celiacs with no change in taste!
My mind is still blown and I've been using it on my last few batches to great success. If you are getting it for the GF properties you will want to test the GF subject to see if they can tolerate it. Buy a 6er of Omission and if they don't experience any symptoms then fire away!
I still don't understand why every brewery doesn't use this...