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Old 12-16-2012, 01:29 AM   #11
aiptasia's Avatar
Jul 2011
Them Scary Woods, FL
Posts: 3,487
Liked 544 Times on 481 Posts

If I were you, i'd look at what my triggers were and find some beer styles to enjoy that don't factor into the triggers. I've always heard that sulfurous compounds can trigger bad headaches in wine drinkers, and that might also factor into whiskey drinkers if they're aged in charcoal lined oak wine barrels. That being said, i'd probably skip any beers aged on oak for any length of time. A lot of whiskey stouts and Scotch ales are oak aged in this way.

Since you believe that your triggers are related to the bittering compounds from hops, I would use ratebeer or beeradvocate to check the IBU's of the beers you're planning to sample. The BJCP style range for homebrewing can also give you a guideline for how hoppy a beer style should be (in a range) in IBU's (International Bittering Units). The higher the IBU's, the more bitter they taste.

Pick some styles that are low in IBU's and give them a taste test. Many session beers (low gravity mass market beers) are going to be low in IBU's, such as: Pale ales, pilsners, cream ales, fruit lambics, porters, belgian golden ales, etc..
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Old 12-20-2012, 07:05 AM   #12
Stilgar's Avatar
May 2012
Belfair, Washington
Posts: 66
Liked 5 Times on 5 Posts

Thanks again for all the feedback, have given a few more a try, Banana bread(least the one I tried) wasn't too wise a choice, was able to find a nice double chocolate stout though that was pretty smooth. This has helped a lot from the suggestions y'all have given, getting a better idea now. Thank you!

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Old 12-21-2012, 01:51 PM   #13
Brewtah's Avatar
Nov 2012
Salt Lake City, Utah
Posts: 666
Liked 60 Times on 45 Posts

Have you tried glutten-free? Just a thought, sensitivity to ingredients can trigger in different ways. The lighter beers you have tried may have more sugars and rice and less malted barley and wheat. Sometimes hop profiles are stronger in bigger maltier beers to balance the profiles.

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