Description

Harris Glut Gone

Glut Gone is an enzyme that removes gluten from your beer. Glut Gone is suitable for use in combination with all types of brewing malts. It is a Proline Specific Endo-Protease which offers an effective solution to brewers for both gluten removal and prevention of the formation of protein-polyphenol complexes.

When do you add it

Typically, add 1 phial directly to the wort when you collect it in the fermenting vessel. Addition at this point is beneficial as it mixes well and during a normal vigorous fermentation. Yeast will naturally consume some of the smaller peptides preventing potential stability issues down the line. Glut Gone contains 3 x 1.5ml phials to treat 3 x 23 litre brews.

Glut Gone significantly reduces the gluten content in beers made from Barley and Wheat to levels below 20ppm. The FDA and international standards set this threshold for brewing to qualify as “gluten free.” Technically, brewers apply the term to beer made with naturally gluten-free ingredients.

Benefits

The market for gluten reduced beers has grown significantly to cater for those who are gluten sensitive or live a gluten free lifestyle out of choice. Glut Gone offers significant benefits for these consumers without compromising on the final taste. Strongly recommend testing any beer treated with Glut Gone before drinking—use a kit such as the EZ Gluten test, especially if you have Celiac disease.

Storage

Ideal storage temperature is 5-8C. If kept within this temperature, the activity loss will be less than 5% over 18 months.

Why Glut Gone benefits brewers

Before Glut Gone and other gluten reducing enzymes, anyone that suffered from Celiac Disease either had to make beer from Sorghum or miss drinking beer altogether. Sorghum is a cereal grain—similar to barley, wheat, or corn—grown worldwide, especially in warm climates. Sorghum is naturally gluten-free, so it’s often used as a substitute for barley in brewing for people with Celiac disease or gluten intolerance.

In brewing, sorghum usually comes as sorghum syrup (extract) rather than malted grain. It produces a light-bodied beer with a slightly tart, sometimes cider-like character, so brewers often balance it with hops, fruit, or specialty sugars.

By using Glut Gone, ANY beer can be made without affecting the final taste. No more choosing from an extremely limited selection. If you want to make a beer – just make it and add the Glut Gone.

What is celiac disease?

Celiac disease is a long-term autoimmune condition where the body’s immune system reacts abnormally to gluten, a protein found in wheat, barley, and rye.

When someone with the condition eats gluten, their immune system attacks the lining of the small intestine. Over time, this damages the villi (tiny structures that absorb nutrients), which can lead to poor nutrient absorption.

Common symptoms can include:

• Digestive issues (bloating, diarrhoea, abdominal pain)
• Fatigue and low energy
• Weight loss or difficulty gaining weight
• Anaemia or nutrient deficiencies
• Skin rashes in some cases

The only effective treatment is a strict lifelong gluten-free diet, which allows the intestine to heal and prevents further damage.