Alleen al in Nederland hebben naar schatting 160.000 mensen glutenallergie: ze worden ziek van gluten, een eiwit dat voorkomt in verschillende granen. Nog veel meer mensen kiezen op lifestyle-gronden voor een glutenvrij dieet. Aangezien gluten voorkomen in gerst, is voor deze groep een lekker biertje dan niet weggelegd. Met Brewers Clarex van DSM verandert dit.
Made in Delft: Glutenvrij bier dankzij DSM
“Ongeveer 1% van de mensen heeft last van glutenintolerantie”, vertelt Fokke van den Berg, global
marketing manager brewing bij DSM Food Specialties. “Het aantal mensen dat liever geen gluten eet
is nog veel groter: zo’n tien procent van de mensen vermijdt gluten liever, omdat ze denken dat een glutenvrij dieet gezonder is.” Er is dan ook veel interesse voor glutenvrije producten. Bier is daar een goed voorbeeld van, maar glutenvrij bier is bijna niet te krijgen. “Dat komt omdat het moeilijk te produceren is”, aldus Van den Berg. “Je kunt natuurlijk rijst- of maïsbier brouwen, maar de meeste mensen hebben toch liever echt gerstenat.”
DSM Food Specialties in Delft heeft een product ontwikkeld dat brouwers in staat stelt glutenvrij bier
te maken: Brewers Clarex. “Brewers Clarex is een enzym met een dubbele functie: het knipt eiwitten kapot waardoor het bier helder wordt én de gluten kapot gaan. Dit proces gaat niet ten koste van de smaak of het schuim: het resultaat is een heerlijk, helder pils.”
Brewers Clarex is niet nieuw: het is al sinds 2006 op de markt. Het enzym was al populair bij een aantal brouwers omdat het bier helder maakt zonder dat er een kostbaar en tijdrovend koelingsproces nodig is. “Veel brouwers wisten echter niet dat Brewers Clarex bier ook glutenvrij kan maken”, vervolgt Van den Berg. “Nu glutenvrij zo enorm in de belangstelling staat – het is nr. 5 van de meest gegoogelde woorden wereldwijd – is het belangrijk dat we ook dit kenmerk van Brewers Clarex goed onder de aandacht brengen van de brouwers. Het zou toch fantastisch zijn als meer mensen daardoor van een lekker biertje konden genieten?”
...
Dit verhaal heeft Van den Berg half november [2014] op de grote Duitse handelsbeurs Brau Beviale verteld, ondersteund met alle relevante feiten. “De belangstelling was enorm”, zegt Van den Berg. “Meer dan honderd brouwers hebben informatie aangevraagd en we hebben alle brouwers uit de Top 10 gesproken. Vooral Europese en Amerikaanse brouwers hebben veel belangstelling getoond voor ons veelzijdige en eenvoudig toe te passen product.” (www.dsm.com/content/dam/dsm/dsmnl/nl_NL/documents/DSM%20Delft%20nieuws%20december%202014.pdf)
Brewers Clarex™: For savings that clearly matter
Brewers Clarex™ reduces – or even eliminates – the costly, environmentally damaging cold stabilization procedure from the brewing process. Efficient, simple and cost-effective, this enzymatic solution increases production capacity and reduces operational and energy costs - as well as CO2 footprint (www.dsm.com/products/brewersclarex/en_US/home.html).
Als ik het zo lees gaat het om kostenbesparing, door een processtap (koude klaring) over te slaan, met als argument dat koeling capaciteit en energie kost....
Brewers Clarex® is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process. Efficient, simple and cost-effective, this brewing enzyme offers a natural way to increase your maturation production capacity and shorten your processing time. Result: Typical savings can reach around 100,000 euros per million hectoliters of beer produced with up to an 8% reduction in carbon emissions.
(www.dsm.com/markets/foodandbeverages/en_US/products/enzymes/brewing/brewers-clarex.html)
Brewers Clarex® is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process (https://bsgcraftbrewing.com/brewers-clarex).
Brewers Clarex™ prevents chill haze, removing at a stroke the costly, time-consuming and environmentally damaging sub-zero temperature stabilization stage from your brewing process.
Unlike current stabilizing agents, Brewers Clarex™ is extremely easy to use and requires no capital investment – bringing maximum simplicity to the way you manage the brewing process.
Unlike synthetic powders such as silica gel and PVPP (polyvinylpolypyrrolidone), Brewers Clarex™ enables sustainable production and doesn’t generate disposal waste – resulting in a 5 to 8% reduction in the environmental impact of the beer manufacturing process.
What’s more, Brewers Clarex™ gives you continuous production capability, and can be combined with DE-free filtration technology (www.dsm.com/products/brewersclarex/en_US/benefits.html).
Brewers Clarex™ has won two awards for innovation:
“Best new beer stabilization technology”, the 2008 Ringier Technology Innovation Awards for Food & Beverages, China.
“A Key To Success”, the XIII Annual Brewer’s Convention, Poland, 2005.
(www.dsm.com/products/brewersclarex/en_US/proof-recognition.html)
How does it work?
Brewers Clarex™ couldn’t be easier to use. You simply add a small amount of the mixture at the start of the fermentation process and…that’s it.
![]()
Brewers Clarex™ is a pure enzyme containing a proline-specific endo-protease that prevents the formation of chill haze in beer by hydrolyzing the haze-active proteins that cause it.
You simply add the product to the beer at the start of the brewing process and that’s all (www.dsm.com/products/brewersclarex/en_US/how-does-it-work.html).
Application Rates (added to cold wort at start of fermentation):
For beer stabilization (given 12°P wort and 100% Barley Malt Grist):
Expected beer shelf life of 6-9 months: 1-2 g/hL (0.9-1.8 mL/hL)
Expected beer shelf life of 9-12 months: 2-3 g/hL (1.8-2.7 mL/hL)
For gluten reduced beer production (given 100% Barley Malt Grist):
12°P wort: 2-3 g/hL (1.8-2.7 mL/hL)
16°P wort: 2.6-3.9 g/hL (2.4-3.5 mL/hL)
(https://bsgcraftbrewing.com/brewers-clarex)
BREWERS CLAREX® is a patented product containing a highly specific fungal endopeptidase enzyme, obtained from the fungus Aspergillus niger in a fully controlled fermentation process. The product is offered as an easy-to-use and robust liquid formulation. ....Brewers Clarex® is a protease enzyme that degrades the gluten into harmless peptides. BrewersClarex® is highly specific to degrade gluten proteins and haze sensitive proteins due to its action that specifically targets the carboxyl end of the amino acid proline, omnipresent in haze sensitive proteins as well as gluten.
In beer, gluten have no specific function and no impact on taste, flavor, body or mouthfeel. Thus, the
absence of gluten does not impact the beer quality (www.olbrygging.no/users/olbrygging_mystore_no/Image/Brewers_Clarex/ADS_DSM_BrewersClarex_GlutenFree.pdf)
![]()
Pierre-Lambert Smal heeft over Brewer’s Clarex een powerpointpresentatie gegeven in 2013:
Brewers Clarex = Endo-protease Proline Specific
– Chop the proteins at the proline amino-acid
To prevent Chill haze
It used to be prevented by cold stabilization at -1,5°C
• It was then treated with PVPP or Silica gel to capure or polyphenols or protein in a filtration stage.
Okee, ik begin de herhaling te zien in de boodschap van DSM... geen koeling, geen filtering, geen cold haze, geen gluten...
Made in Delft: Glutenvrij bier dankzij DSM
“Ongeveer 1% van de mensen heeft last van glutenintolerantie”, vertelt Fokke van den Berg, global
marketing manager brewing bij DSM Food Specialties. “Het aantal mensen dat liever geen gluten eet
is nog veel groter: zo’n tien procent van de mensen vermijdt gluten liever, omdat ze denken dat een glutenvrij dieet gezonder is.” Er is dan ook veel interesse voor glutenvrije producten. Bier is daar een goed voorbeeld van, maar glutenvrij bier is bijna niet te krijgen. “Dat komt omdat het moeilijk te produceren is”, aldus Van den Berg. “Je kunt natuurlijk rijst- of maïsbier brouwen, maar de meeste mensen hebben toch liever echt gerstenat.”
DSM Food Specialties in Delft heeft een product ontwikkeld dat brouwers in staat stelt glutenvrij bier
te maken: Brewers Clarex. “Brewers Clarex is een enzym met een dubbele functie: het knipt eiwitten kapot waardoor het bier helder wordt én de gluten kapot gaan. Dit proces gaat niet ten koste van de smaak of het schuim: het resultaat is een heerlijk, helder pils.”
Brewers Clarex is niet nieuw: het is al sinds 2006 op de markt. Het enzym was al populair bij een aantal brouwers omdat het bier helder maakt zonder dat er een kostbaar en tijdrovend koelingsproces nodig is. “Veel brouwers wisten echter niet dat Brewers Clarex bier ook glutenvrij kan maken”, vervolgt Van den Berg. “Nu glutenvrij zo enorm in de belangstelling staat – het is nr. 5 van de meest gegoogelde woorden wereldwijd – is het belangrijk dat we ook dit kenmerk van Brewers Clarex goed onder de aandacht brengen van de brouwers. Het zou toch fantastisch zijn als meer mensen daardoor van een lekker biertje konden genieten?”
...
Dit verhaal heeft Van den Berg half november [2014] op de grote Duitse handelsbeurs Brau Beviale verteld, ondersteund met alle relevante feiten. “De belangstelling was enorm”, zegt Van den Berg. “Meer dan honderd brouwers hebben informatie aangevraagd en we hebben alle brouwers uit de Top 10 gesproken. Vooral Europese en Amerikaanse brouwers hebben veel belangstelling getoond voor ons veelzijdige en eenvoudig toe te passen product.” (www.dsm.com/content/dam/dsm/dsmnl/nl_NL/documents/DSM%20Delft%20nieuws%20december%202014.pdf)
Brewers Clarex™: For savings that clearly matter
Brewers Clarex™ reduces – or even eliminates – the costly, environmentally damaging cold stabilization procedure from the brewing process. Efficient, simple and cost-effective, this enzymatic solution increases production capacity and reduces operational and energy costs - as well as CO2 footprint (www.dsm.com/products/brewersclarex/en_US/home.html).
Als ik het zo lees gaat het om kostenbesparing, door een processtap (koude klaring) over te slaan, met als argument dat koeling capaciteit en energie kost....
Brewers Clarex® is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process. Efficient, simple and cost-effective, this brewing enzyme offers a natural way to increase your maturation production capacity and shorten your processing time. Result: Typical savings can reach around 100,000 euros per million hectoliters of beer produced with up to an 8% reduction in carbon emissions.
Brewers Clarex® is ideal for industrial scale production, providing you with continuous production capability that eliminates the cold stabilization part of the production line. It’s extremely easy-to-use (unlike traditional, energy-hungry stabilizing agents like silica gel), and can be combined with DE-free filtration technology.
Sustainable beer production:
Brewers Clarex® also generates less waste than powders like silica gel and PVPP (polyvinylpolypyrrolidone). The result: A reduction of up to 8% in the environmental impact of the beer manufacturing process. In fact if all the brewers in the world used this product for their stabilization it would reduce carbon emissions by the equivalent of 150,000 trips around the world.
Gluten free beers:
It’s also ideal for gluten free beer production – which is giving our customers a major competitive advantage in markets like the United States where demand is rising. Proline Specific Endo-protease - the active ingredient in Brewers Clarex - breaks down the gluten in malted barley.
Benefits of Brewers Clarex®:
- Prevents chill haze in beer
- Reduces costs by eliminating cold stabilization phase
- Proven to have no compromise on taste, foam and other beer quality parameters, even gluten free beers
- Extremely easy to use and integrate into existing processes
- Compatible with cross-flow membrane filtration technology
- Reduces carbon footprint by up to 8%
- Supported by our global team of brew masters.
Brewers Clarex® is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process (https://bsgcraftbrewing.com/brewers-clarex).
Brewers Clarex™ prevents chill haze, removing at a stroke the costly, time-consuming and environmentally damaging sub-zero temperature stabilization stage from your brewing process.
Unlike current stabilizing agents, Brewers Clarex™ is extremely easy to use and requires no capital investment – bringing maximum simplicity to the way you manage the brewing process.
Unlike synthetic powders such as silica gel and PVPP (polyvinylpolypyrrolidone), Brewers Clarex™ enables sustainable production and doesn’t generate disposal waste – resulting in a 5 to 8% reduction in the environmental impact of the beer manufacturing process.
What’s more, Brewers Clarex™ gives you continuous production capability, and can be combined with DE-free filtration technology (www.dsm.com/products/brewersclarex/en_US/benefits.html).
Brewers Clarex™ has won two awards for innovation:
“Best new beer stabilization technology”, the 2008 Ringier Technology Innovation Awards for Food & Beverages, China.
“A Key To Success”, the XIII Annual Brewer’s Convention, Poland, 2005.
(www.dsm.com/products/brewersclarex/en_US/proof-recognition.html)
How does it work?
Brewers Clarex™ couldn’t be easier to use. You simply add a small amount of the mixture at the start of the fermentation process and…that’s it.
You simply add the product to the beer at the start of the brewing process and that’s all (www.dsm.com/products/brewersclarex/en_US/how-does-it-work.html).
Application Rates (added to cold wort at start of fermentation):
For beer stabilization (given 12°P wort and 100% Barley Malt Grist):
Expected beer shelf life of 6-9 months: 1-2 g/hL (0.9-1.8 mL/hL)
Expected beer shelf life of 9-12 months: 2-3 g/hL (1.8-2.7 mL/hL)
For gluten reduced beer production (given 100% Barley Malt Grist):
12°P wort: 2-3 g/hL (1.8-2.7 mL/hL)
16°P wort: 2.6-3.9 g/hL (2.4-3.5 mL/hL)
(https://bsgcraftbrewing.com/brewers-clarex)
BREWERS CLAREX® is a patented product containing a highly specific fungal endopeptidase enzyme, obtained from the fungus Aspergillus niger in a fully controlled fermentation process. The product is offered as an easy-to-use and robust liquid formulation. ....Brewers Clarex® is a protease enzyme that degrades the gluten into harmless peptides. BrewersClarex® is highly specific to degrade gluten proteins and haze sensitive proteins due to its action that specifically targets the carboxyl end of the amino acid proline, omnipresent in haze sensitive proteins as well as gluten.
In beer, gluten have no specific function and no impact on taste, flavor, body or mouthfeel. Thus, the
absence of gluten does not impact the beer quality (www.olbrygging.no/users/olbrygging_mystore_no/Image/Brewers_Clarex/ADS_DSM_BrewersClarex_GlutenFree.pdf)
Joe Short’s passion for brewing is what lead to the founding of Short’s Brewing Company. Unfortunately however, until very recently we were unable to quench the thirst of all planet earth inhabitants because of a gluten-intolerant disease, called celiac disease, that affects about 1 in 133 Americans. We interviewed Short’s Brewery Manager and Beer Scientist, Tyler Glaze, about Short’s delicious and hoppy response to celiac disease: Alien Einstein. This India Pale Lager....
Celiac disease is essentially a partial, or complete, bodily intolerance to gluten, the protein composite found in foods processed from wheat and other cereal grain-based products like barley and rye. ...For people who have the disease, it’s gluten that causes the damage to the intestine, so the only way to avoid the symptoms is through abstinence....Well, basically we put our mind power in full gear and found an enzyme called Brewer’s Clarex that could be added to fermenting beer. This enzyme can break down virtually all of the gluten within the solution. This is how our India Pale Lager Alien Einstein was born; a monumental day in Short’s history. I remember it fondly. It was also the day that an ancient 32ft tall, 60,000lb rock monument in the Sea of Galilee was discovered to be man-made. What a crazy day!
Does the formula on the label for this beer have actual meaning?
Oh my gosh, no. It is an artist’s version of what the formula might look like. Let’s leave it at that. It looks great on the bottle.
Brewer’s Clarex is an enzyme — a proline-specific endoprotease (to be exact) — that degrades the epitopes on the antigen which causes the immune response known as Celiac disease. By degrading the responsible epitopes, the antigen is rendered harmless because there is no longer anything to interact with the human immune system. The epitopes are the section of the antigen that interact with the antibodies in people’s immune systems. To put it another way, consider a sea urchin. Now think of the sea urchin as an antigen and the spikes of the urchin to be the epitope. The prolyl endoprotease (Brewer’s Clarex) melts the spikes off of the urchin turning it into a simple, harmless tasty delicacy. Now the body is able to digest the antigen without harm.
Originally, Brewer’s Clarex was developed to clear up haze in beer. A secondary effect of using Brewer’s Clarex was gluten reduction. Thus, the researchers successfully scored a two for one science deal! As scientists, we all give each other a lot of high fives and Napoleon Dynamite “Yessssss!’es” when that happens.
Why don’t you always use Brewer’s Clarex to make beer gluten-reduced?
When we found out about Brewer’s Clarex, we were giddy at the thought of developing a beer that could be enjoyed by those with a gluten-intolerance. Using Brewer’s Clarex in beer, however, is not as easy as dumping a bunch into a tank of conditioning beer and letting it do its magic. The enzyme is quite picky and has revealed itself to work much better in certain beers over others. We experimented quite a bit, and eventually determined that Alien Einstein, which is an incredibly delicious beer, worked perfectly for this process.
You can’t call beer made with Brewer’s Clarex“gluten-free”, can you?
That’s correct. We have to call it “gluten-reduced” since the beer initially contained gluten. Beer made with Brewer’s Clarex may be brewed on the same equipment as beer containing gluten, and often begins the brewing process, as does Alien Einstein, with gluten-containing grains (www.shortsbrewing.com/gluten-fighting-aliens-make-tasty-beer-humanity/).
Omission Beer, introduced by Craft Brew Alliance (CBA) in March, is sharing additional details about the brewing program that allows Omission Lager and Omission Pale Ale to be brewed using traditional ingredients, like malted barley, but without the gluten-levels associated with other malted barley-based beers. Every batch of gluten-free Omission beer, which is only available in Oregon, is brewed following the multi-stage program developed by the brewery, and every batch is tested by an independent lab to ensure that it contains gluten levels well below the international gluten-free standard of 20ppm or less. This standard is defined by the United Nations Food & Agricultural Organization and the World Health Organization.
Brewed by Widmer Brothers Brewing in Portland, Ore., Omission beers have turned heads in the craft beer industry, celiac community and beyond. Committed to educating consumers about the beers brewed under the Omission brand, CBA is offering greater insight into the proprietary brewing process behind the beers that everyone of legal drinking age can enjoy.
...
Brewers Clarex(TM): Brewers Clarex(TM), an enzyme developed by DSM Food Specialties and traditionally used to prevent chill-haze in beers, is added during the brewing process. The enzyme, which has been used by craft brewers around the world as a clarifying agent since it was introduced more than five years ago, works to break down proteins, including gluten, in the beer (http://beerpulse.com/2012/05/the-process-by-which-omission-beer-becomes-gluten-free/).
Brewers Clarex = Endo-protease Proline Specific
– Chop the proteins at the proline amino-acid
To prevent Chill haze
Chill haze is the result from the coagulation of polyphenols and proteins which form a matrix that become visible when the matrix size is bigger than 0,33 micro meter
• It was then treated with PVPP or Silica gel to capure or polyphenols or protein in a filtration stage.
Brewers Clarex™ is a pure enzyme containing a proline-specific endoprotease that prevents the formation of chill haze in beer by hydrolyzing the haze-active proteins that cause it. The product is easy to use. Simply add a small amount of Brewers Clarex™ at the start of the fermentation process… and that’s it! The enzyme has to be added at the beginning of the fermentation (in the cold wort)
...
Brewers Clarex fully substitute PVPP or Silica gel
• The cold stabilization is not anymore required as the enzyme act during the fermentation & maturation
No need of special filtration stage to remove polyphenols or proteins
• The cold stabilization can be dismissed => energy savings
– When the maturation is done the beer can be cooled to 4°C then centrifuged, then cooled to 0°C => the beer can then be bottled between 1 and 4°C.
• The beer is also Gluten free as the gluten peptides have been hydrolyzed by the enzyme
Okee, ik begin de herhaling te zien in de boodschap van DSM... geen koeling, geen filtering, geen cold haze, geen gluten...