Wow crazy that I was researching this and your video popped up because I’m moving to Temple tomorrow! I’ll hopefully be checking out your brewery soon!
Great stuff! I love brewing NA beers. Being sober for 4 years, it has helped maintain a positive lifestyle and continue my passion for all things beer! 🍺
It's really a classic, but the Clausthaler (both the regular and the dry hopped) are really solid N/A options that have been around for more than a few years now and, before the N/A boom of the last 5 years, was my go-to for beer-without-the-beer.
Took a hiatis from brewing last summer, but of course continued drinking beer. Decided this year to put more effort into brewing again, so i have 2 beers in kegs, but im doing a dry january also.. luckily ive been really enjoying hop water lately and have one of those on tap as well, that gets my by when i crave a bubbly bitter drink.
Non-alcoholic Guinness is a new find for me, and it is the only non-alcoholic beer that I actually like. Safe to say, my beer consumption has skyrocketed since this discovery as now I can drink a shit ton of beer without getting drunk. I find that non-alcoholic Guinness is especially good with Mexican style foods, such as tacos or chili con carne, highly recommend it. In truth, I'm eating chili con carne and drinking non-alcoholic Guinness as I'm writing this comment. Another thing I've noticed is that for some reason my stomach really calms down after getting dark beer, such as stout or porter. I've got no idea why that is, but I can achieve the same effect with 0.0% Guinness. This is the only non-alcoholic beer that I've bought more than one can of, and I'm absolutely going to keep buying more.
@19AKS58 I have not personally used any myself, but have seen some folks use a product from Escarpment labs with good success. I think it's called NAY?
One tip about non-alcoholic Guinness: Be sure to serve it as cold as possible, preferably poured into a frosty glass. At the very least cool the glass with cold water before pouring the beer in. Trust me, it makes a world's difference to the experience. I recommend this with normal Guinness too, but it is even more important with the non alcoholic one. The recommended serving temperature of 10 degrees Celsius is just nonsense, it gets a lot better at around 5 degrees Celsius (50 and 41 fahrenheit, respectively).
I think the source I was reading was alluding to that being a minimum requirement but if you don't pasteurize the beer it is best to go lower to be careful no pathogens take over.
@@tanglefootbrewing White Labs has a yeast called NA all day and their recipe calls for acidification to 4.6 pH after the boil, as well as pasteurization to 80C and .45µm filtration after fermentation. This kinda seems like overkill and I get the sense that they're just covering their asses, but I just picked up a plate filter and plan to take a crack at the recipe as written...or at least the process; I'll be making some ingredient substitutions based one my inventory.
Being I'm an old guy who is past the watching my waist phase I'm out on the N'A's. I know there is a business decision that drives everything and there is a market for this to certain people. That is great but the regular small brewery guy like you and for sure the old fart that brews in his basement like me will always find this out of reach for our skill set or better yet pocketbook. I have no problem with a person who doesn't want to drink beer but truthfully if I don't want beer then I will drink water or something else but not a low or no alcohol beer. Try and draw comparisons to dry January and Sex or abstaining from it (no nut November). You still want the taste of beer and drink NA. You still want to have sex so you (draw your own comparison). To me a waste of precious time. Sorry to get off the PG 13 rail there. We have found a way to market everything in the world today. I appreciate your insights to this trend. But from my point of view I will stick with my heavy, high abv, stouts and Belgians that give me a little enjoyable time while sitting on my tail watching TV or a ball game. Spring, Summer, Fall or Winter I still will be hoisting a beer like my dad and his dad used to drink. Funny they didn't have anything like this in the old days. Cheers buddy, you only have 12 days until February and then its a leap year so we get an extra day to drink if required.
@@tanglefootbrewing Just funnin' with you. I always wondered though, what the "O'Douls", in the supermarkets, tasted like...not sure it's even around anymore.
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Wow crazy that I was researching this and your video popped up because I’m moving to Temple tomorrow! I’ll hopefully be checking out your brewery soon!
That's awesome! Glad you found it 🍻🍻
Great stuff! I love brewing NA beers. Being sober for 4 years, it has helped maintain a positive lifestyle and continue my passion for all things beer! 🍺
@@UltraLowbrewing that's awesome! Congrats on 4 years! 🤘
Absolutely NAILED the top choice. Outstanding video. Good luck with the brewery!
Thank you for the kind words! Cheers
Best video on the subject by far!
Thank you! Cheers 🍻
It's really a classic, but the Clausthaler (both the regular and the dry hopped) are really solid N/A options that have been around for more than a few years now and, before the N/A boom of the last 5 years, was my go-to for beer-without-the-beer.
Can't remember if I've ever tried that, but I'm sure it's great since it's from Clausthaler 🍻
Took a hiatis from brewing last summer, but of course continued drinking beer. Decided this year to put more effort into brewing again, so i have 2 beers in kegs, but im doing a dry january also.. luckily ive been really enjoying hop water lately and have one of those on tap as well, that gets my by when i crave a bubbly bitter drink.
I like hop water too, just prefer the rest of the beer flavor more ha.
Since I drink beer for the taste and not the alcohol I've switched to non alcoholic ones.
Non-alcoholic Guinness is a new find for me, and it is the only non-alcoholic beer that I actually like. Safe to say, my beer consumption has skyrocketed since this discovery as now I can drink a shit ton of beer without getting drunk. I find that non-alcoholic Guinness is especially good with Mexican style foods, such as tacos or chili con carne, highly recommend it. In truth, I'm eating chili con carne and drinking non-alcoholic Guinness as I'm writing this comment.
Another thing I've noticed is that for some reason my stomach really calms down after getting dark beer, such as stout or porter. I've got no idea why that is, but I can achieve the same effect with 0.0% Guinness. This is the only non-alcoholic beer that I've bought more than one can of, and I'm absolutely going to keep buying more.
Damn good explanation. Are there any specific yeasts you recommend?
@19AKS58 I have not personally used any myself, but have seen some folks use a product from Escarpment labs with good success. I think it's called NAY?
One tip about non-alcoholic Guinness: Be sure to serve it as cold as possible, preferably poured into a frosty glass. At the very least cool the glass with cold water before pouring the beer in. Trust me, it makes a world's difference to the experience. I recommend this with normal Guinness too, but it is even more important with the non alcoholic one. The recommended serving temperature of 10 degrees Celsius is just nonsense, it gets a lot better at around 5 degrees Celsius (50 and 41 fahrenheit, respectively).
the Guinness Zero is really good!
Nice video. Wouldn't it be enough reducing the pH to 4.6 to make it safe? That's what "all" non/low alcohol youtubers claims.
I think the source I was reading was alluding to that being a minimum requirement but if you don't pasteurize the beer it is best to go lower to be careful no pathogens take over.
@@tanglefootbrewing White Labs has a yeast called NA all day and their recipe calls for acidification to 4.6 pH after the boil, as well as pasteurization to 80C and .45µm filtration after fermentation. This kinda seems like overkill and I get the sense that they're just covering their asses, but I just picked up a plate filter and plan to take a crack at the recipe as written...or at least the process; I'll be making some ingredient substitutions based one my inventory.
I find the Heineken to be hideously undrinkable. I hate it so much. I really like Corona Cero and Desperados Virgin.
Being I'm an old guy who is past the watching my waist phase I'm out on the N'A's. I know there is a business decision that drives everything and there is a market for this to certain people. That is great but the regular small brewery guy like you and for sure the old fart that brews in his basement like me will always find this out of reach for our skill set or better yet pocketbook. I have no problem with a person who doesn't want to drink beer but truthfully if I don't want beer then I will drink water or something else but not a low or no alcohol beer. Try and draw comparisons to dry January and Sex or abstaining from it (no nut November). You still want the taste of beer and drink NA. You still want to have sex so you (draw your own comparison). To me a waste of precious time. Sorry to get off the PG 13 rail there. We have found a way to market everything in the world today. I appreciate your insights to this trend. But from my point of view I will stick with my heavy, high abv, stouts and Belgians that give me a little enjoyable time while sitting on my tail watching TV or a ball game. Spring, Summer, Fall or Winter I still will be hoisting a beer like my dad and his dad used to drink. Funny they didn't have anything like this in the old days. Cheers buddy, you only have 12 days until February and then its a leap year so we get an extra day to drink if required.
It's a good thing there is plenty of beer out there for ya! Definitely market for pretty much anything 🍻
Yeah......I'll keep drinking, thanks.
Definitely not trying to sway drinking habits. Just an overview 🍻
@@tanglefootbrewing Just funnin' with you. I always wondered though, what the "O'Douls", in the supermarkets, tasted like...not sure it's even around anymore.
@theghostofsw6276 oh ya, they around. They had the market cornered for a while but there are so many better options now.