Harper’s has been striving to produce beers that are not only made from organic ingredients, but also made with reduced gluten content. We use an Enzyme containing proline-specific endo-protease derived from a selected strain of Aspergillus niger in our brewing process to reduce gluten content.  Because this enzyme is a proline-specific protease, it chops up the gluten proteins so that people with sensitivities to gluten may not react adversely. We test our beers for gluten through Great Lakes Scientific using a test by Neogen called Veratox for Gliandin R-5. The result is that beers using this enzyme in the brewing process test below 10 ppm.