m3n00b
Well-Known Member
I wish I could drink beer like soda. I love the taste but I sometimes, well most of the time, don't want the buzz. I wish they made some good na IPA s and Belgians.
Ever wish they made good NA beers?
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headbanger
Well-Known Member
Try a bottle of Commercial Suicide by Jester King.. Not NA beer but at 3% you can drink one or two without incurring too much of a buzz. Session beers seem to be trendy at the moment so I'm sure there are plenty of others around that are good as well.
I'd like that too. Not too many stouts and stronger tasting NA beers out there. I'd settle for a VLA (Very Low Alcohol) beer. Sometimes I get home and want a glass of beer, but have errands to run and things to do. It would be nice to have something that has beer flavor and none of the risk.
One time I made a mild that was about 3% and it was ok.
I think it would behoove some commercial brewer to make an NA beer out of something other than a light lager. When you take the alcohol out, half the flavor goes with it!
One time I made a mild that was about 3% and it was ok.
I think it would behoove some commercial brewer to make an NA beer out of something other than a light lager. When you take the alcohol out, half the flavor goes with it!
I would love to have a decent porter in the 3-3.5% range. I'd like to try the new Mavericks session beers at some point.
IXIboneheadIXI
Well-Known Member
Are you guys extreme light weights or something? I can't feel a single effect of alcohol until I drink about a 6 pack around the 5% range in less than 2 hours. I could drink a 10% imperial stout or two in an hour and then go out and run errands, go out to lunch and carry on with my day with no problem or no feeling of alcohol at all.
Yes I am.
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IXIboneheadIXI
Well-Known Member
Homercidal said:
Well that can be a good thing, it really is a pain in the ass having to drink more then a 12 pack to get drunk
I suppose I could drink two 10% beers in an hour and then go driving. It would be illegal, but technically possible.
IXIboneheadIXI
Well-Known Member
Wouldn't be illegal for me, it would take me at least 8 to go over the legal BAC limit. Idk if my height and weight has to do with it or if its just different for everyone or what.
It would take you eight 10% beers in one hour to be over the BAC?!?! Depends on the calculator I use, but two of those in one hour would put me just under the limit. How I deal with the effects of the alcohol is a different matter, my BAC would be borderline. I hesitate to ask your weight...
IXIboneheadIXI
Well-Known Member
OK in an hour probably 3 and a half or 4 10% beers woulkd do it, 6-8 would be normal cheap lager.
And I'm about 280 right now. Also I'm from Canada originally, us Canadians are suppose to hold our booze good haha
Well, again, you may deal with it well, but your BAC would still indicate over the limit. Yeah, for that weight the numbers indicated above are a little more in line. Based on your initial claims, you needed to be in the 800-900 pound range. Now, I don't like to judge, but that might, just might mind you, be a bit unhealthy!!
OP
OP
m3n00b
Well-Known Member
I'm 6'7" 250 and can feel a single beer. I can drink 12er no problem. I don't want to feel a thing from this beer but I want all the hop/malt flavor.
Was this determined by a super accurate home breathalyzer or a calculator?
I'd trust those things as much as the crackhead on the corner. I've blown a 0.07 after 12 beers with one of those. You can sure bet if I got pulled over while driving, Johnny Law's breathalyzer would be reading way over the legal limit.
Easiest way to avoid that problem? Don't drink and drive.
Wetfoot
Well-Known Member
There's always the Kombucha forums!
Here is a recent thread where a good homebrew gets heated up to remove the alcohol. It turned out the resulting NA beer taste was still very appetizing without the buzz.
Of course it would be better to do this process in a vacuum film evaporator, rather than on a propane burner, to get around the higher temps.
Of course it would be better to do this process in a vacuum film evaporator, rather than on a propane burner, to get around the higher temps.
I think there are alot more session beer recipes that still have great flavor. But to some degree, alcohol has its own flavors and impacts your perceptions of flavor. Ever tried vodka in tomato sauce, it makes it much more delicious.
I think with strong DUI laws, serving session Crafts will be a major trend.
I say this as I drink a 6.7% blonde, of course. I am not driving.
I think with strong DUI laws, serving session Crafts will be a major trend.
I say this as I drink a 6.7% blonde, of course. I am not driving.
headbanger
Well-Known Member
IXIboneheadIXI said:
I've brewed a couple of monsters recently, in fact I'd say if you were to drink three pints of my latest honey iipa you'd not only be very ill advised to try and drive anywhere but more than likely be looking for a place to lie down for a while, regardless of how big you are or how bad you think you are.
PackerfaninSanDiego
Member
you guys are getting off topic
drainbamage
The Poop Bag Guy
Stiegl grapefruit radler isn't actually NA (more like 3%), but it's nice and refreshing and won't mess you up.
This thread has taken an awful turn. If you want to discuss the science of blood alcohol content vs the perception of drunkenness in a civil manner (without the "you can't hold your liquor" rhetoric), please start another thread. Do not continue to hijack this thread.
BACK ON TOPIC:
A 2-3% ABV, full flavored stout would be a fantastic challenge. NA beer is very difficult to make on a homebrew scale, but low alcohol beer shouldn't be terribly difficult to make. Low alcohol beer with lots of flavor and good mouthfeel, on the other hand, presents a challenge. Adding some maltodextrin may help balance strongly flavored ingredients.
BACK ON TOPIC:
A 2-3% ABV, full flavored stout would be a fantastic challenge. NA beer is very difficult to make on a homebrew scale, but low alcohol beer shouldn't be terribly difficult to make. Low alcohol beer with lots of flavor and good mouthfeel, on the other hand, presents a challenge. Adding some maltodextrin may help balance strongly flavored ingredients.
drainbamage
The Poop Bag Guy
Yuri_Rage said:
A stout might be one of the easier styles to make low-alcohol. Guinness is fairly low in alcohol, yet perceived by many non-craft drinkers as being thick and heavy. Maybe adding lactose for mouthfeel would keep a low-alcohol stout from feeling too thin?
How was this uncivil and how is a discussion of BAC not relevant to a low alcohol beer discussion?!?!? Seriously?!?!?
Is the grapefruit Radler different then their regular Radler? I enjoy the regular Radler quite a bit.
drainbamage
The Poop Bag Guy
Shooter said:
I think there are a few different ones, but the grapefruit shows up most often in my area. The regular has lemon soda instead, and I think there is a raspberry one also.
Yeah, I've had the lemon soda one a number of times. It's a great hot weather drink. Hmm, this puts me in the mood to pick up a bottle for later today!!!
OP
OP
m3n00b
Well-Known Member
It's my thread and it's in the off topic section. No one needs to worry about staying on topic. Talk about whatever you wish people!!! From dogs to bac. I dgaf!
lebucheron
Well-Known Member
My first AG was Yooper's oatmeal stout and it came out to 3.5%. Still very good. The only NA beer I've ever had just tasted like watery butt to me though.
It is your thread and general chit-chat, but come on, look at the title you gave it: Ever wish they made good NA beers?
I'm with the mod on unwanted derailing of posts. Happens all too often.
Back on topic.
Some beers can sustain the lack (or reduction of the amount) of alcohol better.
I would say the heavier, maltier beers are more suitable to disguise the lack of alcohol, rather than the thin ones, since there is more to compensate with. Imagine a Guinness without alcohol. There wouldn't be much left but a watery concoction. How would you change the recipe to mask that 25% of the charm has been removed?
The biggest challenge is how to keep most of the highly volatile aromatics and flavor compounds and particularly those that rely on alcohol for solvency while "boiling off" that alcohol. Even a vacuum film evaporator would remove those with the "solvent."
Maybe throwing some hops in while boiling to compensate for loss of flavor and nose. When you do that, the resulting beer would be much better if re-designed with NA in mind, not as an afterthought.
Aside there is an issue from twice-boiled beer tasting like twice-boiled beer. So lower temps will help there (vacuum/low pressure).
I just thought of something else: a molecular sieve that traps alcohol.
I'm with the mod on unwanted derailing of posts. Happens all too often.
Back on topic.
Some beers can sustain the lack (or reduction of the amount) of alcohol better.
I would say the heavier, maltier beers are more suitable to disguise the lack of alcohol, rather than the thin ones, since there is more to compensate with. Imagine a Guinness without alcohol. There wouldn't be much left but a watery concoction. How would you change the recipe to mask that 25% of the charm has been removed?
The biggest challenge is how to keep most of the highly volatile aromatics and flavor compounds and particularly those that rely on alcohol for solvency while "boiling off" that alcohol. Even a vacuum film evaporator would remove those with the "solvent."
Maybe throwing some hops in while boiling to compensate for loss of flavor and nose. When you do that, the resulting beer would be much better if re-designed with NA in mind, not as an afterthought.
Aside there is an issue from twice-boiled beer tasting like twice-boiled beer. So lower temps will help there (vacuum/low pressure).
I just thought of something else: a molecular sieve that traps alcohol.
