What is Gluten Reduced Beer?

What is Gluten-Reduced Beer?

Gluten-reduced beer is real beer brewed with traditional barley and wheat, then treated with enzymes during fermentation to break down gluten proteins. At Mountain Toad, our gluten-reduced beers test around 10 ppm of gluten - that's half the FDA's 20 ppm threshold for gluten-free products.

The best part? The enzyme process doesn't change the flavor, aroma, or quality of the beer. You get authentic craft beer that just happens to be easier on your system.

If I Can't Have Gluten, Can I Drink Gluten-Reduced Beer?

Great question! If you're gluten-sensitive or cutting back on gluten, Mountain Toad's gluten-reduced beers are brewed with you in mind. Most people with gluten sensitivities enjoy our beer without any issues.

If you have celiac disease, you know your body best. Many folks with celiac can't tolerate gluten-reduced beer even at low levels, so it's worth being cautious. We've been brewing this way for years because we believe everyone deserves a great pint in a fun taproom - but your health and comfort come first.

What's the Difference Between Gluten-Free and Gluten-Reduced?

Gluten-Free Beer:

• Made from naturally gluten-free grains like sorghum, rice, or millet

• Never contains gluten from the start

• Can be legally labeled "gluten-free" by the FDA

Gluten-Reduced Beer:

• Brewed with traditional barley and wheat (the good stuff!)

• Treated with enzymes during fermentation to break down gluten

• Tests below 20 ppm but can't legally be called "gluten-free"

The key difference? Gluten-free beer starts without gluten. Gluten-reduced beer starts with gluten and removes most of it. Both can end up testing below 20 ppm, but the FDA only allows the "gluten-free" label for beers made with gluten-free ingredients from day one.

How Does Mountain Toad Make Gluten-Reduced Beer?

We use Clarity Ferm, an enzyme that works alongside our yeast during fermentation. Think of it as a tiny protein-chopping machine that specifically targets gluten proteins and breaks them into fragments too small to cause problems for most people.

Here's what happens:

• We brew with quality malted barley and wheat (because they make delicious beer!)

• During fermentation, Clarity Ferm gets to work breaking down gluten proteins

• The enzyme doesn't change the flavor, aroma, or head retention of the beer

• Final result: amazing beer that tests at ~10 ppm gluten

We didn't develop this process to chase a trend - we did it because we want everyone to feel welcome at the Toad. Whether you're gluten-sensitive, reducing gluten by choice, or just love great beer, you've got a seat at our bar.

Why Can't Mountain Toad Call It "Gluten-Free"?

We'd love to, but the FDA has strict rules. Since we brew with barley and wheat - even though we reduce the gluten to around 10 ppm - we can only use the term "gluten-reduced." The regulations exist to protect people with celiac disease, and we totally respect that.

We care more about being honest and transparent than gaming the system with marketing terms. You deserve to know exactly what you're drinking, and we're proud to tell you.

Does Gluten-Reduced Beer Taste Different?

Nope! One of the best parts about our gluten-reduction process is that it doesn't mess with what makes beer taste great. Clarity Ferm targets gluten proteins specifically without affecting:

• Flavor

• Aroma

• Head retention

• Body or mouthfeel

You get traditional craft beer that tastes like traditional craft beer. We wouldn't have it any other way.