Is anyone familiar with this product? I am looking into this as a solution for gluten reduced, gluten free beers. It has been said it "breaks down" gluten. The enzyme doesn't actually remove the gluten from the beer instead, it actually breaks down the large gluten molecule into "undetectable" pieces of the original molecule. The idea of, to small to be detected in laboratory tests according to those making these beers, then those particles should be too small for your body to detect (and react to) as gluten.
From BSG:
Brewers Clarex® is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process. Efficient, simple and cost-effective, this brewing enzyme offers a natural way to increase your maturation production capacity and shorten your processing time. Brewers Clarex® is also ideal for gluten reduced beer production; Proline Specific Endo-protease - the active ingredient in Brewers Clarex - breaks down the gluten in malted barley.
Also the added benefits of this stability:
Prevents chill haze in beer
Reduces costs by eliminating cold stabilization phase - (Not relatable for us homebrewers)
Proven to have no compromise on taste, foam and other beer quality parameters
Extremely easy to use and integrate into existing processes
Compatible with cross-flow membrane filtration technology - (Not relatable for us homebrewers)
Downsides that I see:
There isn't anything I have found that states with blind testing that this does or does not affect people with celiacs disease.
5kg package
I will need to learn how to dose it out:
% of Malt in grist
°P / % of Malt
g and mL/hL eventually scaled down to <=.33-BBL (14gal post chill - my maximum)
So for anyone using it, or having tried a beer with it, what are your thoughts?
Topic: DSM Clarex (Read 3145 times)
