![]() “Arrested fermentation and distillation leave a lot of fermentable sugars behind in the beer typically,” he says. ![]() “And it didn’t taste great.” He also highlighted the danger of calling a beer nonalcoholic, when even trace amounts of yeast left in a bottle or can could ferment the beer right on the grocery store shelves.Ĭhris Davison, head brewer at Wolf’s Ridge Brewing, echoes Vent’s concerns, adding that most craft breweries forgo NA beers because of the small market and the high cost of specialized equipment. “With that small of fermentation, we couldn’t confirm that what we made was food-safe,” he says. Without fermented elements in the beer, it could be more likely to spoil. has dabbled in nonalcoholic beers, but after attempting to use non-fermentative yeasts to achieve arrested fermentation, head brewer Colin Vent says he wasn’t satisfied. The Trials and Tribulations of Brewing Nonalcoholic Beers “We let the yeast ferment it all the way, but it’s not able to create the alcohol.” The benefit of this process, McMillen says, is that brewers can control the flavors, aromas and colors. ![]() “We start with a little bit of malt and not a lot of sugar content,” McMillen says. The beer is placed in a vacuum, which lowers its boiling point and makes it easier to evaporate the alcohol.Ĭan a Sober Bar Succeed in Columbus? Strongwater, Dry Mill Think SoĪt BrewDog, McMillen opts for the “low-gravity brew” method. In “vacuum distillation,” a beer is brewed and fermented but then distilled like a spirit. How does one brew nonalcoholic beer? In “arrested fermentation,” the brewer prevents yeast from fermenting the sugary wort (and thus producing alcohol), either by deactivating the yeast or removing it, explains Steve McMillen, BrewDog USA’s brewing manager. So BrewDog fans who love their signature Punk or Elvis Juice IPAs can enjoy Punk AF or Elvis AF. BrewDog labels several of its nonalcoholic options with “AF,” the popular emphasizer on social media. ![]() Instead of the standard lager, breweries whip up booze-free pale ales, IPAs, stouts, even sours. What’s differentiating these new offerings from the O’Doul’s era is the variety of beers. “I’ve worked in beer my entire career, and now we have a complete changing of the guard where more people are open to nonalcoholic options,” says Erika Wojno, BrewDog’s U.S. ![]() In Central Ohio, the craft brewery with the largest "near beer" lineup is Canal Winchester’s BrewDog USA, the American headquarters of the Scottish brewery. However, the trend hasn’t exactly caught fire in Columbus yet.ĭiscover more of Columbus' food and drink scene: Subscribe to Monthly's weekly dining newsletter, Copy & Taste BrewDog USA's Nonalcoholic Beers whose beers are widely available in Columbus), or adding one to their roster. breweries are either focusing exclusively on alcohol-free beers (namely Connecticut-based Athletic Brewing Co. More establishments offer dynamic nonalcoholic or low-ABV cocktails, but what about locally brewed NA beers?įor decades, nonalcoholic beer has suffered under the stigma of O’Doul’s, harkening back to a time when American beer was defined by light yellow lagers. America’s drinking culture has shifted in recent years to become more inclusive of those who enjoy a libation without the alcohol. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |