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Most German beers conformant to the Rheinheitsgebot or the Biergesetz will avoid starch stretchers such as potatoes, rice, millet, dextrose or woodshavings.

You are likely to find that the overwhelming majority of Czech and Belgian origin beers also use only traditional ingredients.

Check the label, find a beer you like, stick with it (and its near relatives).

If I were you I would start with Pilsner Urquell, Staropramen and Czech Budweiser (which is a different story from the American copy), then maybe develop into Belgian Abbey beers from there.

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Q: Cant have beer made with potatoes or anything to do with them eg Dextrose which beers would be ok for me?
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