BB Turbo Yeast and Gluten-Free Brewing

Homebrewers are creative in finding solutions to new challenges, including celiac disease or gluten intolerance/allergies. There are now multiple options for creating beer with no gluten at all (if allowing trace amounts are acceptable).

Malted barley is the preferred grain choice of most brewers because of its high gelatinization point and easy conversion to sugars, while its protein hordeins help increase head retention. Brewers with gluten sensitivity or allergies will usually switch up their grain choices; alternatives might include sorghum, millet or combinations thereof; as well as using Clarity Ferm to break apart gluten protein so as to achieve less than 10ppm gluten content in their finished beer – an FDA mandated level required to label their final beer as gluten free.

Liquid yeasts typically do not come with gluten free options, making dry yeast the go-to choice for most gluten-free brewers. Many major yeast suppliers now provide some varieties that meet FDA’s standard of 10ppm after fermentation (2ppm in the vial), though White Labs offers both regular and gluten-free versions but only meet FDA’s threshold of 10ppm after fermentation (2ppm for vial) rather than Celiac Disease Foundation’s stricter criteria.