Brewing non-alcoholic beer

[hopheadmark]

I'm going to attempt an NA beer. I was wondering if anyone has had experience using the method outlined in the byo article below. If so, do you have any tips you could pass on? Also, how did it turn out? What style did you brew?

http://www.byo.com/stories/article/indi ... holic-beer

[Bugeater]

I have not tried this myself. In reading through the article, the process looks like it should work quite well. If you try this, you need to make sure you use a style of beer that is malty and low bitterness. Something like a Scottish 60 shilling would be ideal as the alcohol level is already pretty low.

Wayne

[hopheadmark]

Bugeater, do you suggest that because the article mentions the loss of hop flavor and aroma? I was thinking of doing an IPA. Do you see any issues with boiling hops in the water used to replace the evaporated liquids then dry hopping?

Regardless of the style, infection and shelf life seem to be the two biggest risks here.

Ive tried countless neer beers and odoules amber was the best. Which is sad. Non of them tasted like beer.

If I can pull this off, I'll be able to drink the entire 10 months of my wife's pregnancy!! Since she can't drink wine, I can't drink beer. Hopefully I found a loop hole.

[Bugeater]

Bugeater, do you suggest that because the article mentions the loss of hop flavor and aroma? I was thinking of doing an IPA. Do you see any issues with boiling hops in the water used to replace the evaporated liquids then dry hopping?

Regardless of the style, infection and shelf life seem to be the two biggest risks here.

Ive tried countless neer beers and odoules amber was the best. Which is sad. Non of them tasted like beer.

If I can pull this off, I'll be able to drink the entire 10 months of my wife's pregnancy!! Since she can't drink wine, I can't drink beer. Hopefully I found a loop hole.

I suggest a low IBU beer because the evaporation will increase the bitterness while decreasing the hop flavor. Also the article mentions the problem of the N/A beer tasting thin, thus the recommendation of a malty style. Boiling the hops in plain water doesn't work very well due to the lack of isomerization of the hop oils. Doing a short boil (10-15 minutes) in a little wort will take care of the isomerization problem and provide the hop flavor you want. Dry hopping will also help quite a bit.

If your sanitation processes are sound regardless of the type of beer you brew, infection won't be a problem. Once bottled or kegged, this beer should be kept cold and drunk young as the flavor will deteriorate after several weeks. You would have the same problem with other lower alcohol beers like English milds and cream ales that should also be drunk young.

[hopheadmark]

Thanks for the input!

With low alcohol beers gaining more popularity amongst the home/craft brew scene, I'm surprised Brew Strong hasnt done a show NA beer.

[hopheadmark]

This turned out to be a rather disgusting beer. It ended up tasting rather acrid and had a very thin mouth feel. Didnt taste like beer. It was bitter but not in a good way. I think next time, I'll mash at 170. Hopefully the residual sugars will give it more flavor and body.

[Ozwald]

First of all, isn't a small glass of red wine per day allowed during pregnancy or maybe just during a certain trimester? Asks the single guy with no kids. I just think I remember a preggo friend saying something about it. Maybe she was just like Noah.

Also, think of adding spelt, rye or oats to the malt bill. Mouthfeel & body can be achieved other than just residual sugars. Chad from Crooked Stave was talking about glycogens & keeping body in a brett beer. Listen for about 10-15 minutes starting at 1 hour 37 minutes. Show date was 4-15-12.

[hopheadmark]

First of all, isn't a small glass of red wine per day allowed during pregnancy or maybe just during a certain trimester? Asks the single guy with no kids. I just think I remember a preggo friend saying something about it. Maybe she was just like Noah.

Also, think of adding spelt, rye or oats to the malt bill. Mouthfeel & body can be achieved other than just residual sugars. Chad from Crooked Stave was talking about glycogens & keeping body in a brett beer. Listen for about 10-15 minutes starting at 1 hour 37 minutes. Show date was 4-15-12.

What flavors or textures does spelt contribute?