cross-posted from: https://mander.xyz/post/677846
My wife and I both have problems with gluten so we've been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!
Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.
What I meant was ClarityFerm/Brewers Clarex, it's an enzyme preparation used on the cold side. It was originally designed to remove haze and produce clearer beers, but was found to also reduce gluten content to below detectable thresholds. It's what commercial breweries often use. In some countries, beer produced that way can only be advertised as "gluten-reduced", not "gluten-free", though. In terms of ease of application, it seems to be the way to go if you don't have easy access to malt of gluten-free grains. But alas, since I'm not a celiac myself, and testing is too expensive, I won't put the burden on an actual celiac how well this works in my setup.