KOFF

01.02.2010 | Author: gfceditor | Posted in Beer

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KOFF, produced by Sinebrychoff out of Finland makes two low gluten beer options — “KOFF I Mieto Olut” and “Light Beer.”

Here’s a description of the beers from the website:

KOFF I Mieto Olut (Mild Strenght Beer) is an internationally renowned aromatic lager beer. It is lightly hopped with a medium-strength original gravity and soft flavour. The colour is clear and golden yellow, the foam full-bodied and the aftertaste clean. KOFF I is a mild malt drink whose low gluten content makes it suitable for coeliacs.

Ingredients: water, barley malt, starch, hops, acidity regulator (sodium metabisulphite E223).

Light Beer is a lightly hopped lager beer with a light aftertaste. Typical of light beers is a low original gravity, as well as a long fermentation process that results in a low energy content. Light Beer has been awarded several times in the Brewing Industry International Awards contest in England, winning Silver medals in 1987 and 1990. In 2000 an international jury of experts at Guildhall in London voted Light Beer III as the best lager. In 2008 Light Beer won the silver medal in the World Beer Cup organized in the United States, in the category of gluten-free beers.

Light Beer contains less gluten than 2 mg/100 ml, making it also suitable for coeliacs.

Ingredients: water, barley malt, starch, hops, acidity regulator (sodium metabisulphite E223).

And a Q&A regarding their low gluten beer options:

Can a coeliac drink beer?
Light Beer and KOFF I are safe for coeliacs. Sinebrychoff is able to control the amounts of gluten in its production processes. The beer’s gluten concentration can now be regulated by adjusting the manufacturing process’s factors, compared to the conventional situation in which the only way to influence gluten concentrations is to change the amounts of raw materials or eliminate them entirely.

A coeliac can ingest about 10-30 milligrams of gluten per day. According to the Finnish Coeliac Society’s recommendations, beer is suitable for coeliacs if its gluten concentration remains under 2 mg/100 g and the concentration has been confirmed in at least five production batches. At Sinebrychoff, concentrations can be held under this boundary value, and in certain products they approach the zero limit.