[quote=“JMcK”]It’s very nice that you’re trying to work with her on this.
I would like to point out that there is a difference between psychosomatic and “imagining it.” Psychosomatic is like a self-inflicted placebo effect; Real, measurable effects can be caused by non-real influence. Mind-over-matter working against you.
It would help to get a bit more analytic about what she smells. If you know the major brands that she suspects you might be able to get to Beer Advocate or other review sites, where there are reviewers that note the aromas. Maybe it’s a specific hop or something in maltier aromas, biscuit, or toast…
The other thing is, while I’m sure she’s wrong about the smell thing; there are certain beers that give me more or less “after-effects” than others. I don’t think it’s preservatives, because I’ve gotten it from home-brew; I don’t thing its yeast, because I’ve gotten it from filtered commercial brew. It happens more when I’m on business travel (of course) so I tend to think, for me, it’s more of a combination of factors, like fatty foods + beer + stress. If whatever she smells causes her to stress about the onset of effects, then there’s that beer+stress combination…
Finally, maybe beer just isn’t her drink. Maybe get a chardonnay kit next time…[/quote]
Interesting and I definitely appreciate your insight as well!
I think there’s a definite component of stress to all of this, and I believe that a lot of it is a psychosomatic response. In addition to what she thinks is a sulfate sensitivity she also has severe issues with chemical scents and perfumes. To the point where it causes a panic attack when she is exposed to them. I think this is truly a psychosomatic response for the most part, and likewise I think her issues with preservatives are compounded by this as well. Again I say that because she claims she is able to assess foods and beer by scent. I believe that it is just as much a combination of whatever allergy she really may have, compounded by the mental stress of her fear of a physical reaction.
So I dug into it a bit more when I visited over Thanksgiving and asked what exactly could she drink without issues now and she said presently there are only two beers that she can find readily: Stella Artois and Hacker-Pschorr. She also said that recently she had an issue with a bottle of Hacker-Pschorr that she drank and she wasn’t sure if she could attribute it to a bad batch or a change in ingredients.
So I asked her to explain the physical reaction she had and she described it as feeling really jittery, a noticeable rise in blood pressure, and a panic attack. Again, that sounds like it’s partially psychosomatic.
So when I visited I brought 3 types of beer with me. My first all grain batch which was a Fat Tire Clone, Fat Tire, and a Dupont Saison in hopes that she could drink it and see what type of beer I was brewing for her. She smelled the Fat Tire and said that it might be safe, and then she smelled my home brew and had a strong reaction. Keep in mind that this was brewed from ingredients I found at a local home brew store, so nothing certified organic. She was surprisingly okay with the Dupont Saison though, and she finished the glass.
So hopefully the organic brewing works out and she can drink it.