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Old 08-30-2012, 12:29 AM   #1
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Default Yeast Allergy

I have a brewers yeast allergy and am wondering if anybody else has had experience with this. My reaction ranges from chest cramps to mild anaphylaxis to full on anaphylaxis.

I have noticed I always have problems with any beer brewed by Pyramid and sporadically have problems with brown ale and belgium beers. From my own brewing I have noticed that European yeast strains seem to be a trigger, and American yeast strains seem to be ok. Anything in common between all of these that I am not noticing?

Was thinking of starting to filter my beer, any idea if that helps with yeast allergies?

Thanks.

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Old 08-30-2012, 12:36 AM   #2
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You shouldn't be able to eat bread either then, since in reality it's all Saccharomyces cerevisiae. Do you have symptoms then?

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Old 08-30-2012, 12:38 AM   #3
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I would imagine if you perform a .5 micron filtration or less that it should remove all the yeast... that said I would consult your allergist first to figure out what your allergen threshold might be in ppm, then decide on a filtering technique from there.

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Old 08-30-2012, 12:41 AM   #4
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Yeah you would think I would be, but I eat bread all the time without any problem. I am allergic to a ton of other stuff, though. Peanuts, legumes, citrus fruits, and apples. Not hops, wheat, barley or anything else that normally goes into beer.

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Old 08-30-2012, 03:36 AM   #5
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Well, correct me if I'm wrong, but the yeast in bread is dead after being baked while beer yeast is still living. That may have something to do with why you can eat bread. Guessing, tho. I really have no clue.

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Old 08-30-2012, 04:59 AM   #6
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Quote:
Originally Posted by mewithstewpid View Post
Well, correct me if I'm wrong, but the yeast in bread is dead after being baked while beer yeast is still living. That may have something to do with why you can eat bread. Guessing, tho. I really have no clue.
Your immune system can't differentiate between dead yeast and live yeast. In fact, even if baking blew up the yeast into tiny bits (I don't know that it does, but it might) it would still elicit a reaction because antibodies go after very small, specific bits of various allergens.
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Old 08-30-2012, 05:26 AM   #7
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Could it be a gluten allergy?

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Old 08-30-2012, 05:45 AM   #8
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That would be difficult to tell because bread has both gluten and yeast, as does beer. I'm guessing the OP knows exactly what allergy he has.

I think filtering would be your best bet, but I have no data to show that bits of lysed yeast don't make it through the filter, nor do I have any idea if there's a specific epitope responsible for yeast allergies.

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Old 08-30-2012, 01:17 PM   #9
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I think the first thing to do would be to isolate which types/styles/brands of commercial beers elicit reactions, and which don't and taking all of them to an allergist so he could test or observe the reactions with you. THEN look at the characteristics (which we can help you with) that differentiate the beers that affect you and the beers that don't. Such as yeast strain, whether it's pasteruized or not, whether it's filtered or not.

Then for example we can see that you are not affected by lagers that are pasteruized and filtered and brewed with x lager yeast strain, but at the opposite end are greatly affected by Unfiltered, unpasteurized hefeweizen made with x ale strain.

If this makes sense to you.

We can help with the identification of the characteristics, but you really need a good allergist, preferably one who is a beer geek or brewer, because they can understand the subtle differences that most no beer persons don't grasp.

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Old 08-30-2012, 01:33 PM   #10
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Finding a good allergist may be quite difficult since their professional organization thinks yeast allergies are speculative and unproven. Well according to this internet article :http://www.ehow.com/about_5043054_si...ion-yeast.html. Since it is on the internet it must be true right? People are not allowed to lie on the internet, right?

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