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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.
Comments
Would imagine anything put through atmospheric distillation temperatures would be awful.
Would suspect it's either done through specialized reverse osmosis filters or vacuum distillation. I think the RO approach is now more common than vacuum.
Alfa Laval beer dealcoholization system (PDF)
Production of Low Alcohol Content Apple Cider by Reverse Osmosis @ ResearchGate
Or ship it off to a dealc'er.
Very interesting. Knowing very little about the supplier of the product I would "guess" that they are using RO. It is a low investment company without adequate finances. Conetech it can not be because all alcohol is out and Conetech takes it down to 4%.
I was also looking at vacuum distilling this morning but for sure they are not doing this process as they had quite some thousand litres production.
The company I used to work for sold dialysis plants for beverage dealcoholisation.
I think they did rising film systems too but I can't find anything on them.
There's a company here in Oz that does it from wine. They actually fractionize everything that comes off and put the fusels etc back in for flavor. I think it was some sort of centrifugal distillation.
The Alpha system says it's Diafiltration so they I think they filter out everything bigger than an ethanol molecule then top it back up with water.
I don't think any of the evaporative methods use elevated temps but there are certainly continuous systems.
There's no cheap backyard way to do it that I know of. Perhaps there's a precipitation method that can be utilized??
A bit further along the road with this one now.
It is a NON FERMENTED MALT BEVERAGE. So immediately after the brew, crash cool, add hops, flavour or whatever, package with either flash pasteurise / tunnel pasteurise process.
I would like to believe simple but we will give it a try.
God that would be sweet unless it was a very thin mash. Hops are usually added during the boil BTW.
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