Haven't been on this site for years, been too busy making beer. Interesting to see people using clarity ferm or clarex to make "gluten free" beer. It doesn't work, all it does is make the beer pass the ELISA test for gluten free. It is acknowledged by the manufacturer of the ELISA test that it does not work well with barley or hydrolysed proteins and is unsuitable for testing beer for gluten. This is why Australia has the tight laws around the gluten free standard.
As a coeliac myself I have tried some of these clarex treated beers and I find them no different to normal barley beer in how I react to them.
The CSIRO have done extensive research using mass spec and proven that treating barley beer with an enzyme does not make them gluten free. Hence why they have been developed the Kebari strain of barley which has been selectively bred (and some gene deletion I believe but not classed as GM) and has 1/10000th of the gluten of normal barley. You still can't use it to make gluten free beer in Australia due to our food standards but it is being sold it into Europe. I'd happily drink a beer made from this barley.
I'm sharing this not to sell more beer but to ensure that you aren't putting yourselves or others health at risk by believing that clarex makes the beer safe to consume for coeliacs.
Cheers,
Here's a link to their research
https://publications.csiro.au/rpr/download?pid=csiro:EP115670&dsid=DS7
Some quotes from the article:
"Eight of the 60 beers were classified as gluten-free and the MRM assay confirmed the gluten-free status in each case. In the examination of two beers (57 and 59) that have been classified as low-gluten (<10 ppm), the relative hordein content was not dissimilar to the average hordein content across the range of beers tested. Beer 57, a Finnish barley-based product certified by the Finish Coeliac Society as containing less than 10 ppm gluten, showed low avenin-like A protein levels (~50% cf. average), but surprisingly showed significant levels of peptides derived from the B1- (>300% cf. average), D- (~105%) and γ3-hordeins (~62%). Beer 59, a Spanish lager with certification as < 6ppm gluten, showed low, but significant levels of B1-, D- and γ-hordeins (55%, 42% and 92% respectively) and equivalent levels of the avenin-like A protein to those observed in the gluten-containing beers."
"A number of gluten-free beers have appeared on the market, brewed from sorghum malt, teff, rice, millet or maize. These cereals lack the gluten proteins problematic in barley and wheat. Our results verify the gluten free status of beer brewed from sorghum, teff, rice, millet or maize. Low-gluten beers are brewed from barley malt, but the hordein concentration is reduced by proprietary processing steps during brewing to reduce the hordein content in the final beer product. Our results show that two low-gluten beers had significant levels of one or more hordein proteins."