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In this BA Collab Hour webinar, join Brewers Publications author Robert Keifer as he dives into the parallel brewing universe that involves no barley, wheat, rye, or their various hybrids. Learn the science of detecting gluten, what can legally be called “gluten-free,” and how to find, source, and utilize gluten-free ingredients to make exceptional and world class beer that is, in essence, indistinguishable from its gluten-containing cousin. Robert will also provide an overview of some techniques to utilize when considering various gluten-free grains and adjuncts as you set out to brew different beer styles. Buckle your seats and gird thy loins—this is brewing like you may have never witnessed before!
About the Speaker
Robert Keifer, President & Head Brewer
Divine Science Brewing
An avid lover of all things craft beer, Robert Keifer was forced to give up gluten in his early twenties due to health concerns stemming from problems consuming gluten. Deprived of a true passion, he sought out gluten-free renditions of various styles, but found that many left him desiring more. A homebrewer friend encouraged him to give homebrewing a try, and the rest is history. Robert’s passion for brewing full-flavored gluten-free beer drove him to compete against barley-based beers in local homebrew competitions (some where he took home medals), which then led him to write articles for various publications, teach seminars at the national Homebrew Con, and to become a founding member of the Zero Tolerance Gluten-Free Homebrewing Club (which now has over 1,900 members on five continents). Robert now runs Divine Science Brewing in California with his wife, where he is the president and head brewer.