What 'Gluten-Reduced' beer actually means (and why we prioritize it)

From one beer to every beer. Our Journey with gluten-reduced brewing.

Back in 2019, we set out to solve a simple but important problem: how could we make our beer more accessible to friends and customers who are sensitive to gluten—without compromising the quality, flavor, and integrity of what we brew?

Like many breweries, we take pride in creating beers that bring people together. But for some, that experience can be limited. Whether it’s a mild sensitivity or a more serious intolerance, gluten can be a barrier. We didn’t want that barrier to exist in our taproom.

So we started small.

The first step: our blonde ale

Our Blonde Ale felt like the right place to experiment. It’s a clean, approachable beer. Perfect for testing a new process without masking results behind heavy hops or dark malts. We began using Brewer’s Clarex, a commercially available product originally developed to clarify cloudy beer that also contains an enzyme found to break down gluten-forming proteins during fermentation.

Of course, we didn’t just take it on faith that the process worked. We wanted proof.

We sent samples out for testing to verify gluten levels, making sure the beer fell within accepted “gluten-reduced” thresholds. But beyond the lab, we also trusted something just as important: real-world experience. A close friend of ours who has Celiac disease volunteered to try it. His feedback gave us confidence that we were on the right track—not just scientifically, but practically.

That first success was a big moment. It meant we could offer something more inclusive without sacrificing what we love about craft beer.

Expanding the vision

By 2020, we asked ourselves a bigger question: why stop at just one beer?

If the process worked (and all signs said it did) then limiting it to a single option didn’t feel true to our mission. We want everyone walking into our taproom to feel like they can choose anything on the menu.

So we made a decision: we started using Brewer’s Clarex in all of our beers.

This wasn’t about changing who we are as a brewery. It was about expanding who can enjoy what we already do. Our recipes stayed the same. Our standards stayed the same. The only difference was that we were intentionally making our beer more accessible across the board.

What “gluten-reduced” means

It’s important to be clear about terminology. Our beers are not gluten-free—they’re brewed with traditional ingredients like barley, wheat and somtimes oats, corn and rye. But through the use of Brewer’s Clarex and careful process control, gluten levels are reduced significantly, to undetectable parts per million (ppm).

For many people with gluten sensitivities, that makes a meaningful difference. For those with Celiac disease, individual tolerance can vary, and we always encourage people to make the choice that’s right for them.

Transparency matters to us, and we’re always happy to talk about our process, our testing, and what it means for our beer.

Why it matters

Beer is about community. It’s about shared experiences—raising a glass with friends, celebrating milestones, or just unwinding after a long day.

If we can remove a barrier that keeps someone from being part of that experience, it’s worth the effort.

What started as a single experiment in 2019 has become a core part of how we brew today. And while the process itself may be technical, the goal is simple: make great beer that more people can enjoy.

We’re proud of how far this has come, and we’re always looking for ways to keep improving.

If you’ve got questions about how we do it, or want to learn more about gluten-reduced brewing, stop by the taproom or reach out. We’re always happy to share a pint and a conversation.