Hi all.
For some reason or another, my body doesn't handle beer very well at all anymore - I get severe headaches and seem to get quite drink in a short amount of time.
Because of this, I'm looking for some alternatives. I like having a drink but I'm pretty sure my body is telling me it's time to find an alternative to beer.
So I've been thinking about the good old Portergaff. I love this drink and I think as I can mix it quite weak then it should solve the above mentioned issues. My only concerns are these; 1. I want to use a 100% preservitive/chemical free stout - any suggestions? 2. The thought of drinking all that lemonade (and sugar intake) can't be a good idea. So I'm hoping that maybe someone out there might have a homemade lemonade recipe that doesn't involve as much sugar as store bought?
My other thought is, has anyone tried actually home brewing a Portergaff beer? Could a home brew stout be mixed with a lemonade in a fermentor to produce a ready made Portergaff? I was thinking maybe the sugar in the lemonade would substitute the usual sugars required in making a standard stout?
Any help or suggestions would be appreciated!
For some reason or another, my body doesn't handle beer very well at all anymore - I get severe headaches and seem to get quite drink in a short amount of time.
Because of this, I'm looking for some alternatives. I like having a drink but I'm pretty sure my body is telling me it's time to find an alternative to beer.
So I've been thinking about the good old Portergaff. I love this drink and I think as I can mix it quite weak then it should solve the above mentioned issues. My only concerns are these; 1. I want to use a 100% preservitive/chemical free stout - any suggestions? 2. The thought of drinking all that lemonade (and sugar intake) can't be a good idea. So I'm hoping that maybe someone out there might have a homemade lemonade recipe that doesn't involve as much sugar as store bought?
My other thought is, has anyone tried actually home brewing a Portergaff beer? Could a home brew stout be mixed with a lemonade in a fermentor to produce a ready made Portergaff? I was thinking maybe the sugar in the lemonade would substitute the usual sugars required in making a standard stout?
Any help or suggestions would be appreciated!