How Bay Area Brewing Company Uses Science to Keep It Smooth
Brewed Beautiful. Made to Be Gentle.
Beer should make you feel good—not bloated, foggy, or weighed down. That’s why at Bay Area Brewing Company, we’re serious about making craft beer that’s full of flavor but lighter on your system. We use a special product called Clear Enzyme from CellarScience to reduce gluten in our brews and create a cleaner, brighter final pour.
But how did it all start? Let’s tap into that story.
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Brewer Will’s Reason to Reduce
Brewer Will didn’t just pick up Clear Enzyme because it was trendy—he had a personal reason. He shares:
“A brewery in Richmond, VA—Final Gravity—used a similar enzyme. They had a 2BBL system like ours, and I always admired their product. I told my wife I was going to start using this enzyme, and she was excited because she has sensitivities to gluten. That meant she could comfortably sample my brews. Overall, I just wanted a better-presenting product.”
While Will initially focused on clarity, he realized this small change could make a big impact—on beer lovers with gluten issues and on his own family.
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How Clear Enzyme Works
Clear Enzyme is a clarifying agent that helps break down proteins—including gluten. It’s added during fermentation, and while it’s tasteless, it helps solid particles (called “solids in suspension”) fall to the bottom of the tank. That means clearer beer, fewer floaties, and a more beautiful pint.
“It’s a tasteless process, mostly for appearance,” Will explains.
“Whatever solids are in suspension are reduced. With this enzyme, the solids drop to the bottom and get removed.”
The bonus? That protein breakdown helps reduce gluten levels too—without changing the beer’s flavor or character.
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Gluten Reduced ≠ Gluten Free
Here’s the key difference:
• Gluten Reduced = Made with traditional gluten grains (like barley), but processed to break down the gluten. Usually safe for people with sensitivity—but not guaranteed safe for Celiac disease.
• Gluten Free = Made without any gluten grains at all. Safe for people with Celiac.
We label our beers gluten reduced, and we’re proud to offer options for those who usually avoid beer entirely.
Will adds: “Because of the reducing enzyme, these beers are lighter and easier to drink and digest. That encourages people to enjoy it—and hopefully want another!”
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Which Beers Get the Enzyme?
Almost all of them! Except one:
“We use the enzyme in all our beers except for Jefe Hefeweizen,” says Will.
“That one’s brewed traditionally to preserve its full-body and signature cloudiness.”
For the rest of our lineup—think Coastline Lager, Blonde Ale, Amberfest, and more—the enzyme does double duty: boosts beauty and reduces belly blues.
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A Beer That Feels Better
Some of our favorite customer stories come from people rediscovering beer because of our gluten-reduced brews.
“We’ve had several customers express their satisfaction and gratitude,” Will shares.
“A regular friend of ours, Keith, comes in with his family and enjoys a couple beers without feeling tired or bloated. He finally has a favorite beer he looks forward to.”
That’s why we keep doing what we do.
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From the Tank to the Tap—It’s About Love
Brewer Will may not have started this for the enzyme’s gluten benefits—but he’s proud of how far it’s come. His wife was the first to celebrate this brewing decision:
“She was impressed by the gluten friendliness and wanted to be sure to share that with enthusiasts and hopportunists alike.”
We couldn’t agree more.
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Final Sip
At Bay Area Brewing Company, we believe everyone deserves a seat at the taproom table. Our gluten-reduced beers are crisp, clear, and crafted with care. Whether you’re here for the hops, the hangouts, or the health-conscious options—we’ve got you covered.
Gluten reduced. Flavor full. That’s how we raise the bar and the pint. 🍻
Cheers,
Diedra Amaya
