Here is a difficult topic, presented due to several situations, most particularly due to some discussion among some gluten free people and some tests done by a well known beer brewer.

Also, I've started another tax season so I haven't really done too much.  I haven't even gotten to brew anything lately, both due to the lack of time, and the lack of resources.  It seems that my store ran out of the ingredients for gluten free beer, and the website I had looked to also ran out.  I've been searching around and I think I've found another store that does carry what I need, so I'll be looking to get some ingredients from them soon to try yet another beer.  Hopefully I'll have some testers around so I can get a comprehensive taste test.

Back to the subject at hand, there have been some people who talk about gluten free beer, particularly making it.   There was a discussion about how gluten tests of regular barley beer, as well as regular beer that had been augmented with an enzyme called Clarity Ferm has been coming up with a gluten/giladin detection of under 20ppm which by European standards is considered gluten free. 

Clarity Ferm was designed to break down proteins in a beer, leaving it clearer, and some people hoped that these enzymes would break apart gluten proteins.  The results have been mixed so far.  While these tests have shown by the EZ Gluten test to not have over 10 ppm.  There is still enough left to cause a reaction from people who have tested the resulting beers.  Many have said that they get a reduced reaction, but still get a reaction.  Many have said that because of this, the risk of having a reaction is not worth having a beer made from barley.  They also have said that the body of the beer has also been reduced due to the Clarity Ferm, but that Clarity works as advertised, making a beer clearer.

Its unfortunate that it doesn't seem to work, and I perhaps wonder that if a person tests for gluten prior to the enzyme and a separate batch that contains the enzyme, if there really is a gluten/giladin difference or not.

Although I don't know if I could handle the under 10ppm limit or not, I'll still work with the non-gluten sources to make a beer I like.