Timeline for Need a non-alcohol brew without the sacrifices. (besides the obvious)
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 30, 2013 at 17:20 | comment | added | Denny Conn | I think there's a bit of a disconnect here...that article mainly refers to commercial NA beers, with little about homebrew. In my trials, and from tasting attempted NA beers made by others, the hop impact seems to be less than the article states. The flavors have been terrible, cooked, flavors that I can only describe as strange and unappealing. | |
| Nov 30, 2013 at 5:33 | comment | added | shamann | Denny, this is one of the articles that led me into the realization that I need a strategy. A lot of what you are saying sounds like it is covered here. What, if anything, did you notice differently with your experiments? Would you say this article is accurate in your experiences? gizmodo.com/the-science-of-non-alcoholic-beer-509674407 | |
| Nov 29, 2013 at 17:28 | comment | added | Denny Conn | No aromatics, harsh bitterness, weird caramelized maltiness. Heating the beer to drive off the alcohol produced significant negative flavor impacts in my 2 trials. | |
| Nov 29, 2013 at 1:37 | comment | added | shamann | I don't need it at 0%, just easy on her stomach. I am aware of the impact on the flavor. That is what I'm trying to find a solution for. How do you figure the bitterness and maltiness are concentrated? Did you notice any aromatics? | |
| Nov 27, 2013 at 19:11 | history | edited | Denny Conn | CC BY-SA 3.0 |
added 215 characters in body
|
| Nov 27, 2013 at 16:49 | history | answered | Denny Conn | CC BY-SA 3.0 |