Posted 02 January 2004 - 11:31 PM
Is there anyone, out there, with a suggestion how they have stopped drinking beer. He can drink wine and tequila, rum and potato vodka, but, it is the beer craving he can't get passed.
I thought, perhaps, if, he had a buddy that would understand, it might make a difference. He is 54 years old, and an Operating Room Assisting Nurse having to retire on disability.
Posted 03 January 2004 - 06:46 AM
Heheh he could start a microbrewery for us all! I think he can drink mead! It is honey based.. but again home made would be best.. see he can have a new hobby!
Fortunatly my father lives near that brewery..heheh they used to sneak up there when they were young to beat the drinking age in NJ heheh
Good luck hope this helps!!!
Posted 03 January 2004 - 10:48 PM
Posted 04 January 2004 - 09:09 AM
Posted 05 January 2004 - 06:18 AM
Posted 07 January 2004 - 08:54 AM
Posted 14 January 2004 - 07:17 AM
La Messagère announces the arrival of an ALE-type beer.Her mission is to spread the good news which will appeal to lovers of GLUTEN-FREE products.
La Messagère is a limpid and crystalline pale ale .Its fine bubbles give it a delicate effervescence and a lacy froth.To the nose,a bouquet of honey gently calls to mind a touch of citrus fruits.And the subtle aroma of hops is revealed ever so delicately.
Les bières de la Nouvelle-France Inc.
Auberge Le Baluchon.
Canada J0K 3G0
Tel: 268-5500 or 1-800-789-5968
www.baluchon.com/bnf or www.baluchon.com
Posted 11 February 2004 - 01:32 PM
I have also tried that beer while in Quebec vacationing! I also enjoyed it, however it is not quite like normal beer, perhaps it is the citrus...
I'm not sure how you can convince your husband to stop drinking beer, I stopped because I'm pretty sensitive and felt terrible after beer or contaminated foods, so the choice was eay for me, be bloated and in pain for a week or feel just fine. Perhaps he really needs to assess the risks of prolonged ingestion of gluten, which we won't get into but we all know what they are.
It's hard to give advice on this, we all have our vices pizza is mine, it is what I miss the most and beer is a very close second. I know that once every so often (like once every few years) I will bear the bloating and discomfort for a slice of pizza, mind you only one slice...others would not do this, but I have to for my sanity...anyone else out there feel this way?
Posted 11 February 2004 - 02:05 PM
I know that once every so often (like once every few years) I will bear the bloating and discomfort for a slice of pizza, mind you only one slice...others would not do this, but I have to for my sanity...anyone else out there feel this way?
Personally I work too hard at this lifestyle to ruin it with cheating. It isn't worth being sick. It isn't worth getting cancer, infertility, lupus, seizures, diabetes or any of the other ugly things that you can get by cheating!! It isn't even worth the simple bout of diarrhea or a headache. You can prevent those things by just NOT doing it!!
Why why why punnish your body in that manner? Makes no sense to me. I guess to each their own. I know I have spent too much of my life sick and I don't care to go back. I am feeling too good now and loving life again.
Gluten Free since 12-31-2002!!
Posted 11 February 2004 - 06:13 PM
As I stated I'm not advocating cheating on a regualr basis, but I hardly think that a few slices of pizza in a lifetime is going to cause cancer, maybe a slice every week or month. I'm far more likely to get cancer from the air I breath in this smoggy city I live in or through sun exposure - with sunblock, than I am from a few slices of pizza over the next 60 years. This is my only vice, I haven't touched food or drink containing gluten since I went gluten-free, I'm not much a fan of sweets anyway.
I agree that we all have to be vigilant and watch what is in our food, but I think it's also important to recognize that we're all human and bound to slip up or cave at some point in life on a very restrictive diet.
Posted 06 May 2004 - 04:38 AM
see post under product/med in this board for replay from amstel
I had 3 last night and they were so good. I have silent sprue, so I wouldn't react
but anothter ceiliac said no reactions accure. see board under product/med and then beer. I think I will drink for a year and then when they check me for absorbtion I'll know for the rest of my life wether i can handle this beer.
Posted 18 May 2004 - 02:46 PM
Thank you for your recent email message. Heineken USA has been informed by
our parent company, Heineken NV, that our beer does not contain wheat; or
other grain adjuncts. Our recipe contains only barley, hops, yeast and
water. Although barley has a source of gluten, the gluten content of our
products is lower than the gluten free level. Consequently, Heineken beer
could be considered gluten free.
Thank you for your interest in Heineken USA.
The customer wrote:
Date: 5/18/04 4:11:03 PM
Message sent from amstellight.com by P.
I have Celiac Disease which is an intolerance to Gluten which is in wheat,
malt, rye etc. I read on a random website that one of you beers might be
free according to European standards. Is this true? It would have to
malt, barely or wheat. I sincerely hope this rumor is true!
Thank you for your time,
Posted 18 May 2004 - 03:27 PM
Can you tell me more about how beer is made?
Brewing beer is a 100% natural process. To guarantee a consistently high quality, a thorough knowledge of the brewing process is essential. Heineken beer is brewed using solely malted barley, water, hops and yeast. The malted barley is ground, mixed with water and then heated. Step by step, the temperature increases so that the starch in the malted barley is converted into sugars. Later on, during fermentation, most of these sugars are converted into alcohol and carbon dioxide. After the solids have been filtered out, the result is 'wort', which is then brought to a boil. During that boiling process the brewers add the hops. Hop, a plant of which only the flower is used, gives the beer its characteristic bitter taste and improves its lifespan. After the wort has been boiled, the next step is fermentation. First, the wort has to be cooled down to 8 degrees Celsius. Yeast is added to the wort and the process of converting the sugars into alcohol and carbon dioxide can begin. That takes place in special fermentation tanks, where the beer remains for seven to ten days. The result is 'young beer' that – cooled down to freezing point – is pumped into storage cellars for post-fermentation. One of the goals of this storage is to improve the beer's taste and clarity and give it better keeping properties. Once storage is completed, the remaining step is filtration, after which a superb-tasting, bright and clear beer is filled into bottles, can or kegs.
Posted 19 May 2004 - 02:16 PM
As I understand it, the process of making beer, which is by fermentation, is what makes it not gluten-free. The process of making other alcohol, whether it be whisky, vodka, bourbon and mostly made from gluten-containing grains, is by distillation, which is for all intents and purposes, gluten-free. That's because most experts on celiac are now coming to agree that the process of distillation does not allow any molecules of gluten into the finished product. They are simply too big. The Canada celiac associations have had all liquors on their safe list for some time now and I hear the US will soon follow suit. This is what I've found in my research. I can understand why some people want to be especially safe, but for those people with celiac who've had some hard alcohol with no ill effects, it does seem to be pretty risk-free.
I'd still be wary of any beer, though, since the fermented barley (what gives beer its distinctive flavor) actually sits in the beer until the liquid is strained, cleaned, pasteurized (or whatever they do to make it sanitary) and bottled.
I, too, was very fond of all kinds of ales and microbrewery-type beer (can't say I could ever miss Budweiser or Heinekin!) and it was very, very hard to give that up, along with pizza and bagels. But I've been drinking the Ramapo Valley Honey Lager (I"m very fortunate in that there's a gourmet beer store in my neighborhood that carries it) and have really grown accustomed to the slightly sweeter flavor and enjoy having one a few times a week, as I'm not a big wine drinker.
And don't forget about a Margarita which, if made correctly (real tequila and not that junky mix) have no gluten history and should be completely gluten-free. Not the same as a nice cold beer, but in the summer is a pretty good treat.
Posted 20 May 2004 - 11:07 AM
I purchases May 1 2004. Which didn't make since, says in april it was 45.00
I've been drinking both the Amstel and the Rampa valley. There really
no comparision the amstel wins every time. Now that I've read more info
on the Amstel I think I will drink it solely.
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