What is the best homebrew beer for a diabetic?

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.

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.)

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:

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:

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.

I would suggest an IPA. I have a recipe for a Arrogant Bastard 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

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.