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non-alcoholic beer

 
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kianasheen



Joined: 07 Jan 2014
Posts: 1



PostLink    Posted: Tue Jan 07, 2014 1:29 pm    Post subject: non-alcoholic beer Reply with quote


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Hi,
I'm looking for tricky ways like "increasing ashes lead to less malt requirement", does anybody know about something like that?
In Islamic countries, they don't use yeast and just put some enzymes in to make beer, cause brewery by yeast is taboo and forbidden in our country. Sad

Thank you guys in advance Wink
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 10660
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Tue Jan 07, 2014 2:01 pm    Post subject: Reply with quote

Normally non-alcoholic beer is made by making normal beer and then it is brought up to the boiling point of alcohol of around 78.3 C (173.5 F) to boil off the alcohol.

See Wikipedia for more details: http://en.wikipedia.org/wiki/Low-alcohol_beer

You need to make the beer as you would normally first to get all the right flavours (some of which come from the yeast).

If you can't use yeast then it won't be beer. I don't know of any commercial non-alcoholic beers that weren't made without using yeast. I would imagine that none exist.

Kal

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