In this seminar, Brewers Publications author Robert Keifer will talk about an approach to brewing that is not only informed by the grains that it lacks (barley, wheat, and rye), but by the grains, pseudo cereals, and various other adjuncts. Gluten-Free Brewing is the only way for some to reclaim an otherwise off limits beverage.

Learning Objectives:

• Understand what gluten is Discuss what gluten-free brewing entails Identify the available ingredients Think through high-level brewing considerations Explore how you can start brewing gluten-free in your barley-filled brewery