Gluten-Free Brewing Catherine Read IPT focuses on one or

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Gluten-Free Brewing Catherine Read IPT focuses on one orThe ubiquity of gluten containing grains, such as barley, wheat, and rye, in modern day brewing has prevented many potential consumers from fully enjoying the craft beer revolution. Individuals who have celiac disease, nonceliac gluten intolerance, or gluten sensitivity (as well as those who simply feel better when they avoid gluten) have historically been unable to enjoy today's characterful beers. But many other types of grain can be used to brew