Enzymes that produce a clear, gluten-free beer.

This is a fining agent that was created primarily to reduce cold fog.  But a beneficial and sensational side effect is that the gluten protein in this process is also broken down . This means that when using this fining agent, the beer becomes gluten-free, or nearly gluten-free. The tests that have been carried out (see also external link) show that the beer in most cases comes below 10 ppm Gliadin (20 ppm is the limit for what can be called gluten-free). Even though the proteins are converted, the foam strength and taste are unchanged.

Dosage:
10-12 drops per 20 liters

This is added together with the yeast to the fermentation vessel.