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.

The beer with the least amount of sugar is the best for a diabetic.
That is why you see many beers like Ultra on the market. The
hops has nothing to do with it. It might give the perception of
being more bitter from less sugar, but that might just that ...
a perception. In fact it might contain every bit as much sugar.
I was going to experiment by fermenting a beer to near completion,
adding Splenda and artificially carbonating to get the fizz. I never
did, but it might get closer to that Ultra type beer. I'm guessing
whatever is done to produce a "Lite" beer might be close to
the same process. Less sugar = Less carbs = better for a
diabetic.
Alternative plan B would be to enjoy a regular beer and avoid
potatoes, carrots, breads, pizza and most things made with
simple carbs like flour and sugar.

On Wed, 03 Jan 2007 23:06:19 -0600, Richard L Walker wrote:
[color=blue]
> The beer with the least amount of sugar is the best for a diabetic. That
> is why you see many beers like Ultra on the market. The hops has
> nothing to do with it. It might give the perception of being more
> bitter from less sugar, but that might just that ... a perception. In
> fact it might contain every bit as much sugar. I was going to experiment
> by fermenting a beer to near completion, adding Splenda and artificially
> carbonating to get the fizz. I never did, but it might get closer to
> that Ultra type beer. I'm guessing whatever is done to produce a "Lite"
> beer might be close to the same process. Less sugar = Less carbs =
> better for a diabetic.
> Alternative plan B would be to enjoy a regular beer and avoid potatoes,
> carrots, breads, pizza and most things made with simple carbs like flour
> and sugar.[/color]



1. The liver does not metabolize alcohol into sugar. On the contrary,
most people will experience a dip in their blood sugar (glucose)
levels when consuming alcohol. Alcohol is eventually broken down by
the liver into acetate, and finally into carbon dioxide and
water---not sugar.

2. Non-alcohol beers do not contain less carbohydrates than
regular-brewed beers. In fact, they are all higher in carbs than a
typical beer, some almost double in carbohydrate content.
Unfortunately, there are too many websites that incorrectly claim that
NA beers are both alcohol-free and low in carbohydrates.

3. The glycemic index (GI) of beer, wine, and distilled products is
zero. The urban legend that alcoholic beverages have high GIs, has
been floating around the diet book circuit for years. If you're on any
type of diet or practice a lifestyle that monitors the glycemic index
or gycemic load of food and drink, you can still enjoy a libation or
two.

4. There are carbohydrates in all wines, even the driest styles,
despite what some wine appreciation websites might tell you. The only
alcoholic beverages that can possibly have a zero-carb content are
distilled products. Fermentation will always leave some residual sugar
behind in the form of carbs.

5. There is no sugar in rum. Alcohol is derived from high-carbohydrate
fermentables such as sugar, molasses, potatoes, or various grains. If
you understand the processes of fermentation and distillation, you'll
know that the end result of distillation is ethyl alcohol, a zero-carb
liquid.

(This information comes from David J. Hanson, Ph. D., Potsdam, State
University of New York.)


--
Falcon's Rest
Zymurgical Alchemy
First Inter-Galactic Guild House Of
The Brotherhood Of St. Cathode Of Anode

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=blue]
> 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]

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=blue]
> 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]

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]

Yeah Right <noneya@gatdamn.biz> wrote:[color=blue]
> "tal_mcmahon@NOhotBOTmail.com" <tal_mcmahon@hotmail.com> wrote:[color=green]
>> CandyPalaceCal wrote:[/color][/color]
[color=blue][color=green][color=darkred]
>>> 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.[/color][/color][/color]

I would suggest an IPA. I have a recipe for a Arrogant *******
Ale clone that I will post in the next few days. It is thick
with malt and heavily hopped. You can draw off a half liter
and call it lunch. But for your friend, you will need to
ferment it dry. To me a dry ferment of a beer is an FG <= 1.005
and for a borderline diabetic, that should be the high end of
the range.

My last batch of Arrogant ******* had an OG of 1.082 and an FG
of 1.010 so the ABV was over 9%. It was two weeks in the primary,
two weeks in the secondary, and a week in the keg. You might
consider four weeks in the secondary and adding Beano tablets
after the third week to eliminate some (hopefully all) of the
residual sugars. I've never tried to get a beer to ferment dry.
I doubt you would notice the dryness in an Arrogant ******* clone
because it is so thick with malt.
[color=blue][color=green]
>> 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.[/color][/color]

For a borderline diabetic, you still need to deal with the
residual sugars.
[color=blue]
> 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.[/color]

Absolutely. ~Fermenting out dry~ is the trick.

Dick

I'm a diabetic, I drink and make myself beer that I like. The key is
2 servings. That was one of the hardest things I had to do. The worst
part is that I all a beer judge and 2 servings is tough to do.

With proper diet management, a diabetic can eat or drink almost anything.
IMO a diabetic asking for a "Special" beer may be not following
instructions from their health provider.