How we make some of our beers gluten free

At Wye Valley Brewery, every beer is brewed with premium quality ingredients—including Maris Otter malted barley. That includes our gluten-free session IPA, Hopfather.

To make Hopfather gluten free, we use an enzyme called DeHaze. Added in a tiny amount during fermentation (just 160g per 13,000 pints), DeHaze breaks down gluten and haze-forming proteins. The result? A deliciously hoppy IPA that’s safe for those with gluten intolerances to enjoy, without sacrificing the character or quality you’d expect from a Wye valley Brewery beer.

To call a beer gluten free, it must contain less than 20 parts per million (ppm) of gluten. Our beers consistently test below 10ppm, which is the lowest level current tests can detect.