What ever beer you brew it has to be a very dry beer, no or at least very
little residual sugars.
Just Base malts and a yeast that ferments out dry, say Wyeast 1056 comes to
mind.


"tal_mcmahon@NOhotBOTmail.com" <tal_mcmahon@hotmail.com> wrote in message
news:1169439533.597454.82250@a75g2000cwd.googlegroups.com...[color=blue]
>
> I remember a recipe i read about where they would brew a Big beer to
> get Big flavor then they diluted it for a "light" beer with good
> flavor...
>
> it was called Quarterbock or something similar.
>
> hth
>
> Tal
>
>
> CandyPalaceCal wrote:[color=green]
>> I have a friend who was recently determined to be borderline diabetic.
>> The big trick for him is to not get to many carbs/sugars in his diet.
>> He has said that "high Hopped" beers are best. I would like to brew a
>> batch for him, but really am not sure which beer types or recipes would
>> be considered "high hopped". Any ideas of what type of beer I could
>> brew for him that would be the best bet? He isn't worried about
>> drinking beer, but would just like to start pointing himself in the
>> right direction for the future. Thanks for any info or help.[/color]
>[/color]