Hi,
I’ve been researching beer lately but can’t seem to work out a few things - and wondered if you may know…essentially, in my mid-twenties, I developed a really bad kind of allergic or intolerant reaction to beer - sneezing, nose like tap, lasts for hours etc. no sleep. allergic asthma too. It basically made drinking a beer impossible. At the time, I lived in the Netherlands and I was drinking a lot of belgian beers like leffe, hoegaarden, mostly strong beers and weissbeers from germany too. Lately, I’ve been trying to get to the bottom of my allergies (i react to wine also but maybe it’s for a different reason) - and assumed my problem was all beer - then I discovered I might be sensitive to yeast - basically, really filtered beers like lowenbrau and corona, and also thai beers, beer lao etc. (and probably what i used to drink for a few years in e.africa like tusker etc.) are fine, but leffe blond,erdinger etc. is like a poison (which is what i go for when i have a choice) . Researching yeast, I read that this is possibly due to bottle conditioning where there is live yeast, and that could actually make sense. So the other day i drank le filou from the tap in a bar - i thought this will make me sneeze because belgian etc. seems similar with leffe - but I had no problem!!! which is great. so does this mean that the tap versions of bottle conditioned beers basically contain less yeast or less live yeast? Apologies for what is likely a basic question, I’d like to understand more and work out how to keep drinking nice belgian beer…
Thanks!