Gluten Reduced WCIPA! Pretty cool to see some gluten reduced options for a fully hopped WCIPA. I often wondered how they achieve this result. According to White Labs: To brew a gluten-reduced IPA, use traditional barley or wheat malts, then add a proline-specific enzyme like White Labs Clarity Ferm (also known as Brewers Clarex) during yeast pitching. This enzyme cleaves the gluten proteins, safely reducing gluten levels below 20 ppm without altering your IPA's flavor or hop