non-alcohol beer

[Gumbys_Brew]

my father doesn't drink any more he will drink non alcohol beers like kaliber and i was wondering is there a way homebrewers can make a batch of non alcohol beers?

 

[Parker36]

Do a google search for it on the boards. The general consensus is that yes, you can, but it is overly difficult and expensive to do so.

 

[Gumbys_Brew]

alright thanks

 

[wildwest450]

Do a google search for it on the boards. The general consensus is that yes, you can, but it is overly difficult and expensive to do so.

Wrong, wrong, and wrong.
Here ya go gumby BYO - Brew A Great Non-Alcoholic Beer

 

[mew]

Would he drink a 3.0% ABV beer? That's difficult but very doable and will taste a lot more like real beer than one that's been heated to drive off alcohol. You might be able to get down to 2.6% ABV and still have a good beer.

 

[Gumbys_Brew]

Wrong, wrong, and wrong.
Here ya go gumby BYO - Brew A Great Non-Alcoholic Beer

thanks i'll have to do this to part of my current batch once done fermenting. thanks for the link great info.

Would he drink a 3.0% ABV beer? That's difficult but very doable and will taste a lot more like real beer than one that's been heated to drive off alcohol. You might be able to get down to 2.6% ABV and still have a good beer.

unfortunately not. he drinks kaliber right now because its the only non-alcoholic beer with flavor that he's found. so i figured i see if i could make him a nice full flavored non-alcohic beer myself.

he used to brew himself and loved the dark ales and hefewiezens so next time i'll brew a dark ale or stout and make some with no alcohol for him.

 

[david_42]

Heating beer to remove the alcohol isn't that big a problem. If the style requires a high level of hop flavor/aroma, you can make hop teas & dry hop, after the removal.

 

[O-Ale-Yeah]

I know this is an old thread but I'm currently reading up on this. From what I have read, 30% of commercially brewed beer tested that reports to be 0.0% or less than 0.5% are higher, up to 1.5%. So even the pros have a hard time making an "non-alcoholic" beer. Homebrewers looking to make an 'non-alcoholic" beer can bake their fermented beer to get a more controllable temp, holding it at or above 173.5 F, usually 175 F for 15 to 30 minutes to drive off the alcohol and then force carbonate to keep the alcohol low. But there is no way to know if you've just created a 0.0 beer or a a beer half of the original AVB unless you send it to a lab. The longer you bake it, the lower the AVB and the greater the impact on flavor.

You can make a great tasting low AVB beer by mashing at 160 F and end up with a 3% beer depending on you type and amount of grist but some may say it is too sweet so a complex recipe helps if you like other spices or flavors added in.