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Old 09-15-2007, 12:40 AM   #1
Jul 2007
Madison, WI
Posts: 32

Not that I am remotely interesting in brewing a non-alcoholic beer, but I was wondering today how you'd go about it. Does anyone have any idea? The only thing I could come up with is potentially mashing a really low gravity beer (like a final gravity... except original) and not fermenting at all (thus avoiding alcohol). You could shoot for like a 1.012 and then add the normal amount of hops. Would that taste anything like beer?

Purely for curiosity's sake. If anyone knows, I'd be interested to hear how big brewers go about making their NA beers.

I'll keep mine with alcohol though, thank you very much.
Primary: None
Secondary: English Pale Ale
Kegged: Hefeweizen
Bottled: EdWort's Haus Pale Ale, Belgian Wit, Bass & Co Pale Ale Clone
Up Next: IPA - Dogfish Head maybe...

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Old 09-15-2007, 02:18 AM   #2
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts

search the ag forum...there was a post about brewing a n/a beer with a pretty good link to an article with additional info.

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Old 09-15-2007, 03:06 AM   #3
shlap's Avatar
Jan 2007
Phoenix, AZ
Posts: 168
Liked 2 Times on 2 Posts

If I remember correctly, I think they actually boil the alcohol off somehow?

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Old 09-15-2007, 02:40 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

Vacuum distillation using waste heat from the brewing process is the most common method for removing alcohol from beer commercially.
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Old 09-15-2007, 06:46 PM   #5
Jan 2007
River Mile 65, Columbia River
Posts: 227

Friend of mine makes NA beer all the time for his dad. He does a normal AG recipe, then boils off the etoh. You don't actually have to bring it to a rolling boil. Alcohols (of which there are many) are usually all gone by the time it hits 200F. Just keep it at that temp for a short period, like 15 minutes. He usually dry hops after that, and force carbonates in kegs

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