​​Against the (Traditional) Grain: Gluten-Free Brewing ​

​Broadcast Date: ​November 1, 2017 | 10:00 AM - 11:00 AM CDT

View the Webinar

​Webinar Summary

About 1 in 100 Americans have Celiac Disease, a genetic autoimmune disorder that sets off immune mediated responses causing damage to the body, particularly in the large intestine, when ingesting gluten. This is relevant to the brewing industry because the main ingredient for beer, malted barley, is a gluten containing grain. The need for high quality gluten-free beer is growing and so is the education that surrounds it. Making glute​n-free beer (at this time gluten-reduced beer is not gluten-free) requires using non-traditional brewing ingredients. This webinar dives into the world of gluten-free brewing covering the gamut from the definition of gluten and the problems it can cause in some individuals; the current and future gluten-free market; classifications of gluten-reduced and gluten-free beers; unique ingredient options; and technical implications in the brewhouse. Challenges in the service and marketing of gluten-free beers will also discussed.

What attendees will take away:

  • An understanding of what gluten-free beer is, what it is not, and why it matters.
  • Specific operation relevant options for making a great tasting gluten-free beer.

About the Presenters​

Karen Hertz

Karen Hertz
Holidaily Brewing Company

Karen Hertz is the Founder of Holidaily Brewing Company. She earned an MBA at the University of Colorado and spent 10+ years in the brewing industry. A gluten-free beer lover, she opened Colorado’s first 100% dedicated gluten-free brewery.​​​​​​

Twila Soles

Twila Soles
Grouse Malt House

Twila Soles runs Grouse Malt House, a dedicated gluten-free craft malting operation and is a Founding Board Member of the North American Craft Maltster’s Guild. She earned a Master’s in Food Science & Safety from Colorado State University and an undergraduate degree in Nutrition from Miami University in Ohio. Her graduate studies focused on malting and brewing science and bioactive and probiotic compounds.​​​​​​