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Contact

Reach out. Seriously — questions, feedback, information, a research collaboration, or a good argument about enzymes. This is a working resource, and it gets better when people talk back.

Email us at [email protected]. Copy that address into whatever you use for email, or click a reason below to open a message with the subject already filled in.

Heads up: the pre-filled links need an email app set up on your device. If one just opens a blank tab, no worries — copy [email protected] and email us directly from wherever you read mail.

Ask a Question, or Say Something​

Grain, malt, enzymes, mash, water, quality, the business case — if something here raised a question, ask it. Feedback is just as welcome: a correction, a "you got this wrong," a "this actually helped." Both make the site better.

→ [email protected] — subject Question or Feedback

Research Collaboration & Data Reuse​

No fee, no strings — this is the part we're actively asking for. If you want to reuse a published dataset, criticize a proposed standard, take on a Research Ask, or explore a collaboration or co-authored work, write us. Criticism of our drafts is a contribution, not an imposition — it gets recorded and credited, and it never implies you endorse anything here.

→ [email protected] — subject Research Collaboration

Grants & Consulting​

Separate from the above, and the distinction matters: if you want dedicated time — a protocol review against a deadline, hands-on work on a study design, a grant application that needs someone who has done this at commercial scale — Craig consults. The best time to start that relationship is before you need the answer fast.

→ [email protected] — subject Consulting Inquiry

Share Information or a Source​

Have data, a document, a cultivar, a lab result, a supplier lead, or a story from your own brewing? This site is built on real records, and good information makes it stronger. Send it our way.

→ [email protected] — subject Information or Source

Press, Partnership & Suppliers​

Media and interviews, collaborations, ingredient or equipment suppliers, distribution — all welcome here.

→ [email protected] — subject Press / Partnership

Get Updates as This Grows​

We are building something bigger than a reference — a place for gluten-free brewing people to find each other, compare notes, and stop reinventing the same wheel. Want in early?

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Are the Llamas Shady?​

You made it to the bottom of a contact page, which means you actually read these — our kind of person. So if you have concluded the llamas are fundamentally up to something, hold a controversial theory about sorghum, or just want to confirm a real human is on the other end of this thing: yes, we read these too.

→ [email protected] — subject The llamas know

Not Sure Who to Email Yet?​

No problem — keep reading, and reach out when something clicks:

We read everything and get back as soon as we can.