Ambar Triple Zero Sin Gluten is a 0.0% alcohol-free lager from La Zaragozana in Zaragoza, Spain, with gluten reduced to under 6 parts per million through enzymatic treatment. La Zaragozana introduced the original version in 2011, claiming it as the world's first beer to be simultaneously 0.0% alcohol and gluten-certified. The current recipe uses isomaltulose, a slow-release carbohydrate derived from beetroot, in place of conventional sugar; it contributes real body to the lager without the fast sweetness spike of malt sugar. Alcohol is removed by slow evaporation at low temperature and pressure. The pour is clear pale gold. On the nose: clean malt, light cereal, subdued hops. The palate sits slightly fuller than the standard Triple Zero, with a gentle malt character, mild bitterness, and a clean grain finish. The isomaltulose adds structure without tipping into sweetness, which sets this apart from gluten-free AF beers that can read thin and watery. For coeliac drinkers who need independent certification rather than a label-only claim, this is one of the few AF lagers that has it. It sits among the AF lagers worth tracking down in the UK and is a useful data point in the broader 0.0% vs 0.5% conversation for anyone who needs strict compliance.