This is my local brewery and they produce amazing beers. Their head brewmaster is a PHD Chemist and he's using a special Gluten Removal method for his Breakthru Beers and they are truly amazing. (I'm don't have celiac or gluten intolerance, but I love these beers.)
BC Beer prices are VERY High (We don't have Doug Ford's Buck a Beer program here.) $20 Tax In for 4 tall cans is lower than average for high quality craft beers.
IslandDeal wrote: ↑BC Beer prices are VERY High (We don't have Doug Ford's Buck a Beer program here.) $20 Tax In for 4 tall cans is lower than average for high quality craft beers.
As someone who moved from Vancouver > Toronto last year, I have no clue what you're talking about.
BC craft beer prices are lower across the board on all fronts - the only "buck a beer" Ontario has is No Name bottles intermittently, but not permanently.
This is likely just Brewers Clarex (aka endo-protease), which is used as a stabilizing agent (removing chill haze) in beer production but as a side effect, does also help to remove gluten.
A lot of marketing jargon there for something that is commonly used in the industry.
Hi, PhD chemist here with a celiac mother. Upvoting because there aren't many options for gluten-free or gluten-reduced beers in the Canadian market, so this is a step in the right direction.
It is, as mentioned above, most likely done by using Clarex enzyme that chops up gluten. It's analogous to treating milk with lactase to remove lactose. The fact that they analyze their batches by mass spectrometry and produce a report suggests they take it seriously. Those instruments are not cheap. Depending on the literature you read, 10 ppm residual gluten is either safe for most, or not safe for many. Depends on how intolerant the consumer is to gluten. As with many things on this forum, YMMV. If you are extremely sensitive to gluten, best to avoid altogether, but for many this is a decent option for the occasional beer drinker.
Alteen88 wrote: ↑
Hi, PhD chemist here with a celiac mother. Upvoting because there aren't many options for gluten-free or gluten-reduced beers in the Canadian market, so this is a step in the right direction.
It is, as mentioned above, most likely done by using Clarex enzyme that chops up gluten. It's analogous to treating milk with lactase to remove lactose. The fact that they analyze their batches by mass spectrometry and produce a report suggests they take it seriously. Those instruments are not cheap. Depending on the literature you read, 10 ppm residual gluten is either safe for most, or not safe for many. Depends on how intolerant the consumer is to gluten. As with many things on this forum, YMMV. If you are extremely sensitive to gluten, best to avoid altogether, but for many this is a decent option for the occasional beer drinker.
You get my updoot for the science class.
As someone with Celiac disease, I must stress that anyone with Celiac disease avoid anything "gluten removed". You may not exhibit symptoms after consumption, but you may be doing sustained damage to your intestine and raising your chances at many future medical issues.
The only truely safe food is gluten free food for us.
