Cistercian
Well-Known Member
I have a peanut allergy. Occasional I have an aversion to certain ales that seems to simulate a very slight reaction that is similar to when I smell or taste peanuts.
I've been trying to figure it out for a few years. I get with some Belgian Ales and recently with a Brown Ale that I brewed.
I think the culprit is Dingman's Special B, which is often present in Belgian Ales.
Some people think peanut allergies relate to exposure to "Ara h2" which is produced from roasting peanuts at high temps.
Does anyone know if Special B is also roasted at high temps? I wonder if there is a connection.
Is there anyone else out there who has experienced this in the context of peanut allergies or any other allergy?
I've been trying to figure it out for a few years. I get with some Belgian Ales and recently with a Brown Ale that I brewed.
I think the culprit is Dingman's Special B, which is often present in Belgian Ales.
Some people think peanut allergies relate to exposure to "Ara h2" which is produced from roasting peanuts at high temps.
Does anyone know if Special B is also roasted at high temps? I wonder if there is a connection.
Is there anyone else out there who has experienced this in the context of peanut allergies or any other allergy?