What beers are made with out potatoes or dextrose?

You're asking about beers that don't use potatoes or dextrose as fermentable sugars. Here's a breakdown:

Traditional Beer Ingredients:

* Malted Barley: The most common base for beer. Malt is barley that's been germinated and dried, releasing enzymes that convert starches into fermentable sugars.

* Hops: These flowers provide bitterness, aroma, and preservation.

* Water: Essential for brewing and yeast activity.

* Yeast: Converts sugars into alcohol and carbon dioxide.

Why Potato and Dextrose Are Used (and Why They're Often Avoided):

* Potatoes: Can be used as a cheaper alternative to barley malt. They provide fermentable sugars but lack the complex flavors and aromas found in malt.

* Dextrose (Glucose): A simple sugar easily fermented by yeast. Often used as an adjunct, meaning it's added alongside malt. While it can increase alcohol content, it can also lead to a "thin" flavor profile and lack of complexity.

Beers Made Without Potatoes or Dextrose:

* Traditional Ales and Lagers: These are made primarily with malted barley.

* Craft Beers: Many craft brewers focus on using high-quality, all-malt recipes for complex and flavorful beers.

* Specialty Beers: Some beers use alternative grains like wheat, oats, or rice, but these are typically combined with barley for a balanced flavor.

Identifying Beers Without Potatoes or Dextrose:

* Read the Label: Look for ingredients like "malted barley" or "barley malt" as the primary fermentable sugar source.

* Ask the Brewer: If you're unsure, contact the brewery directly.

* Choose Craft Beers: Craft brewers are more likely to focus on all-malt recipes.

Remember: The absence of potatoes or dextrose doesn't guarantee a superior beer. It's about the quality of the ingredients, the brewing process, and the overall flavor profile.