I'm making this beer mainly for my brother-in-law. He's from Spain originally, and one of his favorite beers is Leffe Blond, which he can't drink anymore because he is Gluten-Free. This beer is a blind attempt at recreating a beer that I have never tasted. Fingers crossed. By the way, the Clarity Ferm enzyme is known to break down gluten proteins, making barley based beer safe for some people with Celiac Disease.
Golden, bubbly, much like a champagne but very clear. Plums Slightly fruity taste, some plums...sour grapes Very full bodied and nicely carbonated ale This drink very well. I'm not usually a fan of belgian ales, but this one hits the spot.
Comments
Nice, let me know how it turns out.
8/16/2013 12:56:52 PM
I am interested in seeing if your brother in-law is ok with this beer. I have a good friend who was diagnosed with celiac about 2 years ago. Let me know how it turns out too.
8/17/2013 10:17:12 PM
Clarity Ferm (also known as Brewer's Clarex) is used in the Widmer Brothers Omission Ales as well as Estrella Damm (a beer out of Spain). They are marketed as "Gluten Removed" or "Gluten Reduced" and claim less than 20ppm of gluten...the agreed upon level to consider something gluten free and typically safe for Celiac folks.
The unknown part here is how much to use and when. The breweries independently test each batch to ensure safe levels, something homebrewers won't likely want to spend money on. For example, how well does it work on wheat malt vs barley malt (both of which have gluten, just different concentrations) ? I'm sure the breweries that use it have a formula they use to determine the quantity needed.
I also have Celiac, found out a year after I started homebrewing. I haven't tested my homebrew that I've made with Clarity Ferm, but I double the recommended usage (2 vials per 5 gallon batch instead of 1) and it doesn't bother me when I drink it, compared to a regular beer. I only had one vial left for the last batch I made, a beer which used quite a bit of malt, and I definitely noticed some Celiac related issues when I drank it but not as severe as a normal beer.
They sell gluten test scripts that you can use to test your homebrew, but I'm too cheap...they're like $25 for 3 test strips. Long story short, I'm confident that it works, not only from the fact that it is used by commercial breweries, but by my own batches. The most important thing to remember is that each person with gluten intolerance is different, and what one person can tolerate, another cannot. Depending on the severity of the condition, if you make a gluten reduced beer for someone, you should test it before offering it to them.
8/17/2013 10:51:40 PM
The picture is yeast that escaped out of the carboy into the airlock. I also threw out about 12 ounces that escaped through the blow-off.
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https://brewgr.com/Media/img/r/12/12433dff-bf1f-4dd7-8393-33142c6291bf_d.jpg
https://brewgr.com/Media/img/r/12/12433dff-bf1f-4dd7-8393-33142c6291bf_t.jpg
Nice, let me know how it turns out.
8/16/2013 12:56:52 PMI am interested in seeing if your brother in-law is ok with this beer. I have a good friend who was diagnosed with celiac about 2 years ago. Let me know how it turns out too.
8/17/2013 10:17:12 PMClarity Ferm (also known as Brewer's Clarex) is used in the Widmer Brothers Omission Ales as well as Estrella Damm (a beer out of Spain). They are marketed as "Gluten Removed" or "Gluten Reduced" and claim less than 20ppm of gluten...the agreed upon level to consider something gluten free and typically safe for Celiac folks.
8/17/2013 10:51:40 PMThe unknown part here is how much to use and when. The breweries independently test each batch to ensure safe levels, something homebrewers won't likely want to spend money on. For example, how well does it work on wheat malt vs barley malt (both of which have gluten, just different concentrations) ? I'm sure the breweries that use it have a formula they use to determine the quantity needed.
I also have Celiac, found out a year after I started homebrewing. I haven't tested my homebrew that I've made with Clarity Ferm, but I double the recommended usage (2 vials per 5 gallon batch instead of 1) and it doesn't bother me when I drink it, compared to a regular beer. I only had one vial left for the last batch I made, a beer which used quite a bit of malt, and I definitely noticed some Celiac related issues when I drank it but not as severe as a normal beer.
They sell gluten test scripts that you can use to test your homebrew, but I'm too cheap...they're like $25 for 3 test strips. Long story short, I'm confident that it works, not only from the fact that it is used by commercial breweries, but by my own batches. The most important thing to remember is that each person with gluten intolerance is different, and what one person can tolerate, another cannot. Depending on the severity of the condition, if you make a gluten reduced beer for someone, you should test it before offering it to them.
The picture is yeast that escaped out of the carboy into the airlock. I also threw out about 12 ounces that escaped through the blow-off.
8/20/2013 10:40:11 AM