WHAT IS GLUTEN AND WHY IS IT IMPORTANT?
Gluten is a combination of different proteins (prolamines & glutamines) naturally found in cereal grains like wheat, barley, oats & rye. They’re often present in everyday foods like bread, cereal, pasta, cakes – and our favourite, BEER.
For many, gluten isn’t a problem. But for some (and that number’s growing), it can cause bloating and digestive discomfort. For others, like Coeliacs, gluten can lead to serious health problems.
That’s why making gluten-free beer properly is SO important.
Why do we brew Gluten Free Beer?
At Triple Point, we believe beer should be readily available for everyone who wants to drink it (over 18, of course).
None of our team are Coeliac or even intolerant to gluten. But we love beer and don’t want anyone to miss out on a decent pint.
For that reason, we decided to make ALL our beer gluten-free a few years back.
How we brew Gluten-Free Beer?
Firstly, we brew the beer we want to drink.
Then, we add a special enzyme (a type of protease) that breaks down the gluten during fermentation. The process has absolutely no impact on taste, aroma, or mouthfeel.
Then, we send off every single brew to be independently tested by our friends at Murphey and Sons in Nottingham.
Finally, when we know the beer contains less than 20 parts per million (ppm) of gluten, we finalise the product!
*less than 20ppm gluten is considered gluten-free in the UK and Europe. We test every brew for gluten to ensure it meets these criteria. Typically, our beers are analysed at 10ppm gluten, which is the lowest level the test can analyse!
Check out our range of gluten-free beers here.
