Brewing Non-Alcoholic Beer at Home is a Process that Requires Certain Equipment and Basic Brewing Knowledge, in Addition to Specific Techniques to Reduce or Eliminate Alcohol. Here is a Simplified Method to Make Non-Alcoholic Beer at Home.
Servings
30 minutes
Preparing Time
180 minutes
Cooking Time
120 minutes
Calories
150 kcal
INGREDIENTS
Barley malt (or malt extract)
Hops (for bitterness, flavor, and aroma)
Non-alcoholic beer yeast
Water
Sugar (for carbonation, optional)
DIRECTION
- Home
NOTES
In ancient times, beer was brewed using simple, natural methods. The Sumerians, for example, would soak bread made from barley in water, allowing it to ferment naturally with wild yeast. This process created a thick, porridge-like brew that was consumed with straws to avoid the grain residue. Often brewed by women, beer was considered a staple in daily life, offering nourishment and hydration when clean water was scarce. The recipe was passed down orally, and brewing was more art than science, deeply connected to rituals and the agricultural cycle.
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Briess Pale Ale Malt 3.5L – 10 lb (1927B)
Equipment:
- Large pot
- Fermenter with airlock
- Thermometer
- Hydrometer (optional but helpful to measure alcohol content)
- Bottles with caps or swing-top lids
- Cooling equipment (wort chiller or ice bath)
- Oven or a stovetop (for de-alcoholization)
Boswell 13.2Gal / 50L Alcohol Still with Circulating Pump
Brewer’s Elite Hydrometer – for Home Brew Beer, Wine, Mead and Kombucha
Meatmeet Pro | Smart WiFi Wireless Meat Thermometer
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Stainless Steel Beverage Tubs Large Ice Bucket Drink Buckets for Parties Weddings 12L
Stainless Steel Home Brew Kettle Stock Pot
Here you can find all what you need in one pack to create your own beer easily at home!
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Steps to Brew Non-Alcoholic Beer:
1. Prepare the Wort
- Heat Water: Heat an appropriate amount of water in a large pot (e.g., 10 liters for a smaller batch).
- Mash the Malt:
- If you’re using barley malt, add the malt to the water and heat at around 65-68°C (149-154°F) for 60 minutes. This converts the starches in the malt to fermentable sugars.
- If you’re using malt extract, dissolve it in hot water.
- Add Hops: Once the mash is done, bring the wort to a boil. Add hops according to your recipe (e.g., 20-30 grams of hops for a 10-liter batch). Boil for 60 minutes.
- Cool the Wort: After boiling, cool the wort quickly to about 20°C (68°F). You can use a wort chiller or place the pot in an ice bath to cool it down.
2. Fermentation
- Transfer the Wort to Fermenter: Pour the cooled wort into a clean fermenter and add the non-alcoholic beer yeast.
- Ferment: Let the wort ferment in a dark place at a controlled temperature (18-22°C or 64-72°F) for about 1-2 weeks, depending on your yeast and recipe.
- Check Fermentation: Use a hydrometer to check when the fermentation is done. The bubbling in the airlock will slow down, and the gravity reading will be consistent over a few days.
3. De-alcoholization
- Heat the Beer: Once fermentation is complete, gently heat the beer to around 75-80°C (167-176°F) for about 30 minutes. This will evaporate the alcohol while keeping most of the flavors intact.
- Cool the Beer Again: Quickly cool the beer after de-alcoholization to avoid contamination. You can use the same method as cooling the wort.
4. Carbonation and Bottling
- Optional – Add Sugar for Carbonation: If you want a fizzy beer, dissolve a small amount of sugar (around 6 grams per liter) in the beer before bottling.
- Bottle the Beer: Transfer the beer into clean, sanitized bottles and cap them securely.
- Allow Carbonation: Leave the bottles at room temperature for 1-2 weeks to allow natural carbonation (if sugar was added).
- Refrigerate and Enjoy: After carbonation, refrigerate the beer. It’s ready to drink!
Key Tips:
- Hygiene is essential: Keep everything sanitized to avoid contamination.
- Patience: The process can take a few weeks, but the result is worth it.
- Temperature control: Be precise with temperatures to maintain flavor and reduce alcohol effectively.
Enjoy your homemade non-alcoholic beer!