Diabetic beer

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Does anyone know how to make a diabetic beer?
I've posted this question before and got no response, but I've done a bit of
reading since and I'm hoping someone can fill the gaps.

Apparently there are supposed to be sugars that don't effect diabetics, but
these sugars are not fermentable, so your supposed to add some enzyme to
break them down and make them fermentable.

if this is so, what sugars should I use, and what enzyme?

A commercial diabetic beer was Diamond if this help at all.

Mark



Re: Diabetic beer

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I guess you are posting from Australia. In USA they use a product called
"Beano" I dont know whether we can get a similar product here. It is
designed as a dietary suppliment to break down complex carbohydrates
sometimes known as long chain carbohydrates in the gut, thus preventing
flatulence. It works by making the otherwise unusable carbohydrates
available for breaking down into simpler sugars by the digestive system. In
beer it does much the same thing I understand, breaking down carbohydrates
and proteins into simpler substances that the yeast can use.
A good place to find something similar is a good, well stocked health food
store. Beano is an enzyme so that's the question you must ask. If you mash
your beer as opposed to using extracts, careful selection of ingredients and
mashing regimes as well as yeast choice will also reduce the amount of
residual carbohydrates and sugars in the finished beer. If the beer turns
out too dry you can add small amounts of lactose (available from your home
brew shop) which is non-fermentable sugar extracted from cows milk. Your
beer will also be a bit thin but there's nothing you can do about that
without re-introducing carbohydrates.
Hope this helps, others will be able to add more. Steve W.



Re: Diabetic beer
Mark wrote:

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Is all beer diabetic beer if there are no sugars left to ferment?
-gcitagh

Re: Diabetic beer



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Yes, but there would have to be absolutely no sugars left, either brewing
sugars or natural sugars.  normal brewing will not remove all these sugars.
I've read that you can use a Enyzme called Beano the one that steve
mentioned which allows the yeast to properly ferment all sugar and giving a
much lighter FG.

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homebrewed beer.. ummm;)


Mark wrote:

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Well, all the sugars will be fermented except lactose, which you don't have
to worry about assuming you don't add it.  Beano is only good for the
starches that haven't been broken down into sugars.  One thing that I can
think of is to use a high attenuating yeast that ferments most the sugars.
Other than that you'd have to use some fancy chemistry to remove all the
sugars from solution.  Good luck,
-gcitagh

Re: homebrewed beer.. ummm;)


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-- --
I think starches still have to accounted for in a diabetic diet. Residual
starches will be broken down to simple sugars in the digestive system.
Steve W.



Re: homebrewed beer.. ummm;)


On Wed, 23 Mar 2005 01:50:17 GMT, "QD Steve"
alt.beer.home-brewing:

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Saliva has enzymes that break down most starches.  Just put a pinch of
flour on your tongue - you'll taste the sugar it's being converted
into.

Re: homebrewed beer.. ummm;)



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All i taste is flour :-) nothing sweet about it.



Re: homebrewed beer.. ummm;)


G_Cowboy_is_That_a_Gnu_Hurd? wrote:

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Actually, Beano breaks down unfermentable sugars into fermentable ones.

    ---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: homebrewed beer.. ummm;)


in alt.beer.home-brewing:

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Diabetics still have to be careful, even if there no sugar at all in
the beer.  My blood sugar goes up even with a brew that finishes
around 1.000.  I think the body converts alcohol to sugar.

Hmmm.  Maybe a highly hopped non-alcoholic, fully fermented beer.
Might as well ask for perpetual youth, health and wealth.

Re: homebrewed beer.. ummm;)


Al Klein wrote:

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That is true...

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Hey, you can ask...;)

    --------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: homebrewed beer.. ummm;)


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My grandfather was a diabetic, and he drank 2 martinis per day every day,
365.24 days of the year, from his youth to the day he died at around the age
of 83.  I don't think a little alcohol is going to hurt even a diabetic, as
long as you know how to compensate with insulin or whatever.  Even diabetics
need to relax a bit.... although I'm sure it helps to go on a consistent
regimen of "X" number of beverages per day.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: homebrewed beer.. ummm;)


On Wed, 23 Mar 2005 18:30:29 -0600, "David M. Taylor"

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Having lived through death by diabetes (my second wife), I'm not about
to experiment on *my* body.  It's not one of the more pleasant ways to
die.

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