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added gluten free section
===Misc===
* [https://www.facebook.com/SouthernBrewersConference/videos/881234958691358/ Matt Williams at Southern Brewers Conference 2017 on Ancient Grains.]
===Gluten-Free/Reduced===
Many of the grains listed above are gluten free and are used in gluten free brewing. Some sour beers have been reported by Taubman et al. to be gluten reduced, but the beer brands were not listed in the study and the exact mechanism by which they became gluten reduced is not clear. Regardless, their work showed that certain strains of ''Lactobacillus brevis'', ''L. curvatus'', and ''L. plantarum'' and a strain of ''Pediococcus pentosaceus'' were able to produce gluten reduced beers but only when they were fermented with just these strains for 35-50 days <ref>[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-1-0305-01.aspx Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods. Brett F. Taubman, Stephan Sommer, Jacob Edwards, Travis Laws, Logan Hamm, and Brenton A. Frank. 2018. DOI: https://doi.org/10.1094/TQ-55-1-0305-01 .]</ref><ref>[http://masterbrewerspodcast.com/094-microbial-gluten-reduction-in-beer-using-lactic-acid-bacteria-and-standard-process-methods "094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods".
MBAA podcast. 06/25/2018.]</ref>. Unfortunately, fermenting with just lactic acid bacteria for this long produces unacceptable flavors and is not a practical way of producing sour beer (see [[Wort Souring]]).
See also:
* [http://www.zerotolerancebrewing.com/ Zero Tolerance Gluten-Free Home Brew Club] and [https://www.facebook.com/groups/ZeroToleranceGF/ Facebook group].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1742361882458685/ Gluten free sour brewing with Joe Morris on MTF.]
==Microbial Populations on Barley==