How we make some of our beers gluten free

At Wye Valley Brewery, we brew every beer with premium ingredients – including Maris Otter malted barley. That includes our our gluten‑free session IPA, Hopfather.

To make Hopfather gluten free, we add an enzyme called DeHaze during fermentation. Used in tiny amounts (just 160g per 13,000 pints), DeHaze breaks down gluten and other haze‑forming proteins. The result is a bright, hoppy IPA that’s safe for people with gluten intolerances to enjoy, without compromising the flavour, character or quality you expect from a Wye Valley Brewery beer.

For a beer to be labelled gluten free, it must contain less than 20 parts per million (ppm) of gluten. Our gluten‑free beers consistently test below 10ppm – the lowest level current testing can detect.

However, because we still brew with barley and wheat, labelling regulations require us to list these allergens on our packaging, even though the finished beer meets gluten‑free standards.