Boiling the alcohol out of beer for a N/A brew

[barls]

SJW, I think you may be pushing the limits of HB and I applaud you. I used to drink alcohol free beer in Germany and found they had a much better selection than here and some of their beers tasted just like the standard brews you could get (exept without the alcohol). I found the two best ones were Claustaler alcoholfreies Pils (IMO the best of the alcohol free pale lager type) and Erdinger Alcoholfreies Weisbier, which IMO was as good if not better than their real thing. I didn't think you could get either here in Aus, until I saw the above link with Dan's supplying the Erdinger, so thanks Barls.

np. mate.

 

[S.E]

does it matter if we sold it or not.
i was giving an answer to the question.
have you not had https://www.danmurphys.com.au/product/DM_172708/schlossgold-non-alcoholic-beer

Well yes it does matter if you sold it or not. Your post gave the impression you’re a pro brewer and know what you’re talking about.

The Schlossgold non alcoholic beer that you linked is not unfermented wort so I don’t know what point you are trying to make there.

Do you know of any non alcoholic beers that are produced by simply packaging unfermented wort? How are they packaged safely without the risk and danger of spontaneous fermentation? Not in glass bottles that’s for sure!!

 

[MHB]

Yes they are, whole class called Malta, unfermented wort, filtered and carbonated and packaged in bottles and cans.
Very popular in Africa and the Caribbean. Some are pretty good, even found a Belgian made one at an African specialist shop here in Newcastle (not the best I have tried).
In tunnel pasteurisers we trust!
Mark

 

[SJW]

I sent an e-mail to Coopers and asked the question regarding the process they use for making the Ultra Light. This was their response.

G'day Stephen,

We ferment Birell with a proprietary yeast that will only ferment monosaccharides (glucose or fructose) and can't ferment maltose, sucrose or any of the polysaccharides. Boiling fermented beer results in oxidation and other unwanted by-products so give it a go if you really want to but you'd need to get through the keg pretty quickly before it became undrinkable (sorry can't give you a timeframe on that).

Cheers, Frank.

So like Mark said the 85 Deg C boil for an hour might be the best bet and do the flavour and aroma hop addition then....maybe

 

[Jack of all biers]

When you do, maybe heat your kettle/vessel with a water jacket to gently bring the brew up to 85C. (ie your keg/pot containing your beer, being heated in a pot filled with water, which is heated by your heat source). The heat source direct approach will likely cause temps closer to boiling point near to the heat source, hence causing some of the oxidation/other off flavours Coopers were talking about.

 

[MHB]

Jack the Braumeister is a bit of a special case.
The element in a Braumeister has such a low watt density that you can hold the element between your fingers until the water is too hot to have your hand in.
There are next to no surface heat effects to worry about, any other type of element I have seen yes you are right indirect heat would be a good idea.
One of the many things about the BM that is truly well designed.
Mark

 

[S.E]

Yes they are, whole class called Malta, unfermented wort, filtered and carbonated and packaged in bottles and cans.
Very popular in Africa and the Caribbean. Some are pretty good, even found a Belgian made one at an African specialist shop here in Newcastle (not the best I have tried).
In tunnel pasteurisers we trust!
Mark

Well bugger me so there is. That the answer then just pasteurise the wort and it will be fine.

 

[Ducatiboy stu]

Well bugger me so there is. That the answer then just pasteurise the wort and it will be fine.

Yet another use for a plate chiller....

 

[S.E]

Yet another use for a plate chiller....

How would you get the bottles through a plate chiller though? No chill in bottles perhaps?

 

[MHB]

Google up Tunnel Pasteuriser basically a big heated conveyer oven that you run bottles/cans through, the product is heated, held hot long enough to kill bugs, then cooled.
Pretty standard equipment in any big brewery filling bottles or cans, up to 450 Pasteurisation Units (PU's) can be applied to beer in breweries with bad hygiene problems. A PU is 1 minute at 60oC, one sterilisation unit roughly enough to kill 90% of bacteria in a product in 1 minute
Here is a pretty good look at the process and the calculations Pasteurisation Units & Sterilisation Units.
Mark

 

[rude]

Bitburger Drive 0% Alcohol
do one as well had one by mistake once thought it was pretty good

 

[lmccrone]

Yes they are, whole class called Malta, unfermented wort, filtered and carbonated and packaged in bottles and cans.
Very popular in Africa and the Caribbean. Some are pretty good, even found a Belgian made one at an African specialist shop here in Newcastle (not the best I have tried).
In tunnel pasteurisers we trust!
Mark

I foolishly brought an alcohol free can of guinness when i was in bali, it tasted just like un-fermented wort, bloody awful. Not sure thats a reflection on the style though because I tried one of their locally produced alcoholic guinness's and it too was just absolutely undrinkable. Not sure which was worse