N/A beer with fractional distillation

[BoozeMedic]

I've got a few buddies and family members who don't drink alcohol for personal reasons.
All NA beer I've tried tastes like swill.
Apparently these guys came up with a process in which they can extract the alcohol without making a crappy beverage. Does anyone have an idea how they do it? I'm guessing they don't use boil distillation-- nobody likes poorly stored beer that sat in the heat. Perhaps they fractional distill either using temperature (freezing) or partial pressures. Does anyone have any insight?

https://athleticbrewing.com/?gclid=...1UdEaf5jSaqDOxz7nJmSnejMRr6RF2mwaAtlYEALw_wcB

 

[BoozeMedic]

This is about all I can find. Maybe a combination of membrane/ reverse osmosis and non-maltose fermenting yeast strains combined with a vastly reduced grain bill? I dunno.

https://www.whitelabs.com/news/non-alcoholic-or-low-alcohol-beer-production

 

[balrog]

There are several threads on this site, as a place to start. I haven't yet tried, but I am interested.

https://www.homebrewtalk.com/forum/threads/creating-an-na-or-how-i-neutered-my-beer.39433/

https://www.homebrewtalk.com/forum/threads/0-beer.652466/#post-8339977


https://www.chowhound.com/food-news/53912/how-are-nonalcoholic-beer-and-wine-made/

https://gizmodo.com/the-science-of-non-alcoholic-beer-509674407

 

[BoozeMedic]

Thanks! I'll check those out tonight. Here's my initial concepts:
Lesser malt bill
Cold mashing
Specific yeast strain
Membrane (RO) filtration, then
Alcohol boil off, then
Reconstitution of filtered water from membrane filtration
Boil/hop addition after?

Yeast strain:
WLP618 Saccharomycodes ludwigii
Limited maltose and maltotriose consumption
WLP603 Torulaspora delbrueckii
Will not ferment maltose and maltotriose
Zygosaccharomyces rouxii
Partial inability to ferment maltose

There are several threads on this site, as a place to start. I haven't yet tried, but I am interested.

https://www.homebrewtalk.com/forum/threads/creating-an-na-or-how-i-neutered-my-beer.39433/

https://www.homebrewtalk.com/forum/threads/0-beer.652466/#post-8339977


https://www.chowhound.com/food-news/53912/how-are-nonalcoholic-beer-and-wine-made/

https://gizmodo.com/the-science-of-non-alcoholic-beer-509674407

 

[BoozeMedic]

Here's my thoughts:

(A)
Membrane (RO) filtration
Alcohol boil off of filtered side
Reconstitution of filtered water from filtered side to unfiltered side
-OR-
Add water addition on unfiltered side to match volume lost
Boil with bittering and aroma hop addition after?
Cold mash after if needed

(B)
Primary boil at 212 with bittering additions
Ferment with normal saccharomyces yeast
Secondary boil at 176 after fermentation with aroma hop additions

(C)
Fractional freeze distillation
Pour off alcohol
Add water to match volume lost
Whirlpool aroma hops addition if needed
Cold mash after if needed