This week we catch up with Chris Herring from Mount Tamborine’s Beard & Brau brewery.
We chat about the brewery and its origins and then about their new beer that promises to be gluten reduced despite being made with malted barley. The beer is possible due to the use of a brewing enzyme, Brewers Clarex. The enzyme has been used for some time to reduce chill haze in beer and has tended to be used by larger breweries with such enzymes often being seen as the antithesis of ‘craft’ brewing. We chat with Chris abouy the beer, their decision to use the enzyme and whether this makes their beer any less crafty…whatever that means.
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