Fierce Beard wrote:
I have a freind who is in recovery from alcoholism. Whenever my friends and I get together (poker night, football games, etc.) he always brings a sixer of NA beer. Since I've been brewing, I've been bringing homebrew to share with everyone. Sharing it with people who seem to like it is just as satisfying as making it and drinking it myself. Sadly, he has never been able to sample my homebrews, and I was wondering if anyone had ever developed a technique to make NA homebrew. I'm thinking that I could bottle up a few cases and bring a sixer with me when going to a buddy's house so that he can feel more involved in what everybody else is doing. As you know, sharing homebrew is more of an event than it is just drinking.
I'm curious if you just boil it after fermentation to get the alcohol out, but don't want to waste good beer if that's a stupid idea.
Any help here would be great!
People will tell you they know how to do it, but AFAIK nobody has done it at home and verified that they were successful with an accurate measurement. Mary Beth Raines attempted several techniques and all of them failed (spectacularly) to remove even most of the alcohol. She was able to remove alcohol from small samples using lab equipment but could not do it with larger quantities in her kitchen. That's the solitary example I have seen of someone trying and and measuring the result, and it was a complete failure.
I wouldn't do what you are proposing but I certainly wouldn't do it without analytically verifying that I had been successful in removing alcohol. If you know someone at a brewery with a lab, you might be able to talk them into testing a few samples for you.
On the Brew Strong Charlie Bamforth was on, this question was asked, and without hesitation he said you can't do it at home. His recommendation for making a lower alcohol beer was to just mash at 165, but that will still result in probably more alcohol than the .5% or so in NA beers.