WHAT DOES GLUTEN REMOVED REALLY MEAN?
At The Explorium Brewpub, all our beer is brewed with time-honored methods and high-quality ingredients. Our core ingredients include malted barley, hops, yeast, and pure filtered water. Occasionally, we incorporate additional ingredients to enhance flavor or introduce unique notes not achievable with traditional components alone.
We recognize that many people have food sensitivities or allergies, so we always encourage you to check the ingredients we’ve used in each beer to ensure it’s safe for you to enjoy.
One of our owners, Joan Doble, is personally familiar with food sensitivities, particularly to gluten and lactose. Lactose, often called “milk sugar,” is a common additive in modern craft beer, used to enhance body and add sweetness. Gluten, naturally found in barley, is another component that can pose challenges for those with sensitivities.
Through our brewing process, we realized that gluten doesn’t contribute significantly to the flavor or overall quality of the beer. In fact, it’s a flavorless, colorless protein that can sometimes cause haze when beer is chilled. By removing gluten, we not only make our beer more accessible but also improve its clarity. To achieve this, we use an enzyme called Clarity Ferm®, which effectively removes gluten while maintaining the beer's integrity. This process creates a win-win situation: clearer beer and greater inclusivity for our guests.
For more details about Clarity Ferm® and how it works, feel free to check out this link.
CLARITY FIRM PRODUCT INFORMATION SHEET
When our first few batches were complete and put on tap, the first thing we did was taste them against their non-treated versions that we saved for comparison. No change in flavor. But did it work? We pulled samples from our taps and sent these treated beers to a reputable food science laboratory for gluten testing. The results were that no gluten was present in any samples above the measurable threshold of 10 parts per million. It's notable to mention that the recognized "gluten free" threshold is 20 parts per million. But, numbers are one thing, we needed to do the real test! Joan had to drink it and see if she had a reaction!
We’re happy to say that Joan did not have a reaction to our gluten removed beer. She has been drinking our beers happily since the fall of 2018 without any adverse reaction. Since then she has happily consumed all of the newly treated beers!
So, what does this mean to you? Well, if you do not have any gluten sensitivity then continue to enjoy our great products! You’ve been drinking them without gluten for some time now. If you do have a sensitivity to gluten, then do a little research and if you are okay with giving it a whirl, then try our beer. We have brought many gluten sensitive people back into the beer world! One word of caution though, if you have any sort of allergy, please consult with your doctor. See our note below.
So what beers still have gluten in them? Well, as we have continued to experiment, ALL of our beer produced in house has had the gluten removed, even the hazy beers, even the barrel aged beers! In our view it is truly revolutionary and opens a whole new world to those that are sensitive to gluten!
Cheers!
Mike Doble, Proprietor
OUR GLUTEN REMOVED DISCLAIMER
Our gluten removed beers have been treated with an enzyme to break down the gluten present in the liquid to less than 10 ppm which the lowest measurable threshold. Those sensitive to gluten or those who are choosing to not consume gluten should consider these beers to be free of gluten. Those with celiac disease should proceed with caution as these beers are made with ingredients that originally contained gluten and the components of the gluten remain in the liquid even though they have been broken down. If you have any doubt, please consult with your doctor.