Brewing "non alcohol" or n/a beer

[Craigerrr]

Fascinating!

 

[Brew Cat]

Well I used to make one and it came out fairly good I would make small batch and keg it because it doesn't have a long shelf life
I'd make a super low alcohol beer with no hops added. Then after fermentation I'd cook it not boil it. Alcohol is supposed to come off a 90° but you need to go a little higher to get it to flash. You'll smell it. I'd do about 45 minutes and give it bittering charge only id then chill and dry hop.
Now I wouldn't sell it as NA but my wife enjoyed them and never felt anything

Now I probably wouldn't trust giving it to former alcoholic and I try not to drink around people that have had issues it's not worth it

 

[Dave Y]

Well I used to make one and it came out fairly good I would make small batch and keg it because it doesn't have a long shelf life
I'd make a super low alcohol beer with no hops added. Then after fermentation I'd cook it not boil it. Alcohol is supposed to come off a 90° but you need to go a little higher to get it to flash. You'll smell it. I'd do about 45 minutes and give it bittering charge only id then chill and dry hop.
Now I wouldn't sell it as NA but my wife enjoyed them and never felt anything

Now I probably wouldn't trust giving it to former alcoholic and I try not to drink around people that have had issues it's not worth it

Yeah, I read up on this procedure and ultimately decided against it because I couldn't be confident the end result was .5% ABV or less. At least with the current method, I can.

I really wanted to try something like an English bitter or similar but I was also looking to have some guidance first. It sounded like a good idea at the time ;-)
I'm not even going to dry hop this, it's going into a keg, directly via airless transfer and burst carbonated. Gonna check on it in an hour or 2 to check the airlock. Fingers x'd.

 

[Brew Cat]

another thing I remember since it was awhile ago is after the mash pretty much just got the wort to boil about 15 min to pasteurize because not adding the hops until the second "boil" For the second "boil" I heated it before it rolled which is the part I thought would oxidize just let it "cook" quietly
this really needs to be kegged and kept cold cold. I made it 3 or four times but only stopped because my wife drinks so little was just easier to buy. All different styles available now. Just bought a six of the Sam IPA na. Ill get her to try one watching football today I'll grab a taste and report

 

[Brew Cat]

Yeah, I read up on this procedure and ultimately decided against it because I couldn't be confident the end result was .5% ABV or less. At least with the current method, I can.

I really wanted to try something like an English bitter or similar but I was also looking to have some guidance first. It sounded like a good idea at the time ;-)
I'm not even going to dry hop this, it's going into a keg, directly via airless transfer and burst carbonated. Gonna check on it in an hour or 2 to check the airlock. Fingers x'd.

nah burst carbonation doesn't cut it
it needs to be fully carbed to be tasty
after its made you can play with adding water this will be on the lines of Corona Lite or something
that's kind of why it's better for me to just buy