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Alcohol

Beer with a high alcohol content is not necessarily high in residual sugars. Similarly low alcohol beers are not guaranteed to be low in residual sugar.

The alcohol by volume measure used is determined by the level of attenuation (change between start and finish gravity) during fermentation. A beer at 5% will have attenuated from the start gravity by a value of around 37; ie if the gravity at the start of fermentation was 39 and at the end of fermentation was 2 the alcohol, content would be around 5%. The residual fermentable carbohydrates (sugars)is, therefore, small. If, however, the start gravity for the brew was 50 and the finish gravity was 13 the alcohol by volume would be 5% but the residual sugars would be significantly higher (attenuation to zero would increase the alcohol by volume measure by nearly 2%).

Low alcohol beers drink 'thin' because, rather than brew from 'goods' with a high converted diastatic malt content, other, cheaper sugars derived from cane, beets etc are used to increase the gravity at the start of the fermentation. Many UK breweries (certainly all I have visited to see the process) use some added 'sugars' in the process (its cheaper!) - unlike, for example, German breweries where legislation ensures that all of the fermentable carbohydrate is derived from malts.

if you want to check your preferred brew simply purchase a hydrometer, drop it into a pint, or better still a measuring glass full of beer, and observe the gravity - the closer it is to zero the less residual sugars in the beer.
 
Known as 'Light' or '70/-' (the latter being the excise duty of old in shillings) beer is still available and some good quality cask conditioned versions can be found. In some areas (former mining/steel making communities) the brew is darkened by the addition of caramelised brown sugars. More modern/trendy reference is to a 'session' beer. Typical are McEwans 70/- and Caledonian Brewery' Deuchars'. Light beer tends to come in at 3.5 -3.8 by volume.

'Heavy' or '80/-' equates to English Bitter, although most Scottish beers are noticeably less 'hoppy' and therefore 'sweeter', and is usually 4.1 - 4.5 by volume but a few are stronger in the 5-6 range.

Top strength is '90/- which can be 8+ by volume. Not found frequently and best tackled in half pint glasses. Caledionian used to do a real cracker and the small brewery at Traquair House is revered for its 'Traquair Bear' but beers at the top strength are normally now only met at beer festivals and special events.

There are some bottled brews that come in above 8. A few legendary brews are no longer found in their original form, for example, Fowlers Wee Heavy. Normally drank mixed half and half with 80/- as a 'Happy Day'.

The heavier gravity beers are useful for stews. Put the liquid into a pan and reduce by about half and use instead of water or stock. Beef, cheese and ale pie is great. As is Musselburgh pie made with beef, ale and oysters.
 
Hi
Appreciate rules differ etc but quick question re alcohol?

HAd first drink last night since dx - 2 lovely JD and diet coke. Had snack as usual and then tested when i came in at 11pm - bs bout 8. Had bit toast, set alarm for 3am and tested still 8.
On testing this morning -5.9. Just had breakfast but also insulin so...

What im wondering is (know cant be definitive but opinions please) do you think my risk of hypo has passed. I tend to get lower pre lunch (in the 4's) so will keep a (mind's) eye out for this time but given liver takes around 1 hour to process alcohol, and i only had two units, should the 'danger' time be passed.
Am on pre mix so no control over doses of insulin etc


Thanks

Lilibet
 
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