Celiac disease affects roughly one percent of the U.S. population. Many of us know people who have this disease and are denied the basic joys of barley and wheat-based foods, including beer. Commercial constraints can hinder good gluten free beer being brought to market. The U.S. beer industry is again relying on the ingenuity, hard work and dedication of homebrewers to bring a new paradigm to brewing. This presentation will discuss available techniques and ingredients for brewing gluten-free beers at home and helping to create a revolution in brewing.