In 2011, La Zaragozana claims to have been the first brewery to produce a beer that was simultaneously 0.0% alcohol and certified gluten-free, with gluten content below 6 parts per million. That original recipe has since been folded into the Triple Zero format, adding zero sugar to the list. The gluten reduction is achieved by treating the beer to bring levels below 6 ppm, rather than omitting grain altogether. Isomaltulose replaces standard sugars, a slow-release carbohydrate that also appears in the standard Triple Zero. It pours a clear pale gold. The aroma is clean and malt-forward, with light cereal and subdued hops. On the palate it sits slightly fuller than the standard Triple Zero, with gentle malt sweetness and mild bitterness fading to clean grain. Solid rather than spectacular, but it fills a gap that most alcohol-free lagers ignore.