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I tried an apple flavoured non alcoholic malt beverage this morning.
Simply put it was great and this then got me looking a little bit into .... how you brew a malt non alcoholic beverage.
Briefly the info so far is ..... they talk about taking a finished fermented alcoholic beer, and then reheating to evaporate the alcohol.... basically we are back into distilling.
But taking that product left behind in the kettle and re-dosing with yeast is shit as far as I am concerned.
Any more informed ideas on what better or how to do ????
And compliments for the new year to all.