Clarity-Ferm will prevent the precipitation of complexed polyphenols and
proteins by hydrolyzing the sensitive (haze-active) polypeptides in the
region where such hydrogen bonding occurs. The specificity of the
enzyme ensures that no other beer parameters are affected. In addition
to eliminating chill haze, Clarity-Ferm significantly reduces the gluten
content in beers made with barley and wheat. A Clarity-Ferm treated
beer made from barley or wheat usually tests below 20 ppm of gluten, the
current international standard for gluten free. White Labs offers
gluten testing for beers, this test will allow brewers to know the
gluten level of the beers it produces, but brewers are not allowed to
use this value on their labels until the FDA completes its validation.
