Adnams has tweaked the brewing process for its popular golden session IPA, Ease Up (4.6% ABV), to make it a certified gluten-free beer.
An enzyme called Clarex, which breaks down gluten-type proteins, is added into the fermentation vessels, where it mixes well during a normal, vigorous fermentation. This reduces the gluten content to below 20 parts per million (ppm), meeting the standard to be officially labelled as gluten-free. The beer is tested at the end of fermentation and then it undergoes a thorough external validation process before being confirmed as gluten-free.
Packed with citrus flavours from bright aromatic hops, Ease Up is inspired by IPA-style beers from the US, but with a lower ABV. Resinous flavours of pine shine through, complemented by fruity notes of peach, melon, and juicy grapefruit. The move to gluten free does not affect the flavour in any way.
Adnams’ head brewer Dan Gooderham said: “We have actually been using this enzyme with Ease Up for almost a year now, while we put our validation processes in place and finalised branding. It has been out in the world for some time, but we can now finally share it with a new group of beer drinkers.”
Ease Up is available in keg, five-litre mini-keg, and bottles.
