Brewed from non-gluten containing cereals such as rice, sorghum, buckwheat, and corn, these beers were originally brewed for the small, but growing portion of the population intolerant to gluten. Gluten-free ales commonly range between 5-7% in alcohol with further variations depending on interpretations of the style. Celiac disease affects roughly 1% of the US population, thus completely removing beer brewed from barley, rye, and wheat from their diet. This category is not defined by style, but instead by the portion of gluten found in the beer. Gluten-free lagers gained early popularity, so with an increased demand brewers began to brew gluten-free ales as well. Noteworthy examples of this style include: New Planet Tread Lightly Ale, Green’s Gluten-Free Quest Tripel and Brunehaut Blond Gluten Free Ale.