Estrella Damm Introduces New Daura Lemonade Shandy

Stamford, CT – Damm is launching its first lager with lemonade crafted to remove gluten. Daura Shandy has all the characteristics of Daura whilst at the same time offering the character, freshness and taste of a shandy. This refreshing beer is part of Damm’s commitment to innovation and research in the development of new products crafted to remove gluten, specifically for celiac and gluten aware consumers.

The shandy concept was born in the Mediterranean thanks to the creativity of an anonymous bartender who would never have imagined how ground-breaking his creation, based on 50% lager and 50% lemonade, would be. Now Damm has decided to take this traditional recipe and develop it into a new crafted to remove gluten version.

Instead of the 50%/50% traditional shandy formula, Daura Shandy has a higher percentage of premium Daura lager to reduce the sweetness of the lemons resulting in a refreshing beer perfect for hot days. Shandy is made based on the finest selection of Mediterranean ingredients with 60% original Daura lager, 40% lemonade and a pinch of lime to accentuate its refreshing taste, resulting in a premium quality crafted to remove gluten shandy.

Since its launch, Daura has established itself as the world’s most awarded crafted to remove gluten beer. Daura was created in 2006 from the hands of master brewers at Damm and the Gluten Unit at the National Centre for Biotechnology which is part of the Spanish National Research Council.

With this new launch, Daura also becomes one of the few beers crafted to remove gluten committed to research as a means of diversifying the category. The ultimate goal is to bring the pleasure of a good beer to consumers suffering from celiac disease, a chronic illness that increases by around 15% each year. Beers crafted to remove gluten represent an ever growing category and are currently one of Damm’s priorities with regard to R&D.