Run, gluten, run! Yeah, people are freaking out about gluten and we get it; it’s hard to digest. But we like beer! Give us beer! Duck Foot Brewing Company uses a natural enzyme to break down the proteins in gluten, making it digestible to most people who are sensitive to gluten; even those with Celiac disease, like our co-founder, Matt. Extensive — like lots and lots of — testing shows that this enzyme reduces the gluten content in beer to undetectable amounts (0-5 ppm) and the FDA considers a food gluten-free if it falls below 20 ppm, so drink away, friends. And note: this enzyme is flavorless and odorless, but clearly not useless. It doesn’t affect the way our beer tastes.