How to make non-alcoholic beer at home. How it works: non-alcoholic beer. Regular non-alcoholic beer

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Regular non-alcoholic beer

Preparation:

To prepare beer without yeast, you need to put hops in a saucepan, add cold water, put on low heat, bring to a boil, cook for 10-15 minutes, remove the liquid from the heat and cool. Mix the decoction of barley malt and maltose in a separate enamel bowl and heat over low heat, without boiling (otherwise maltose will lose all its substances beneficial to our body, in particular vitamin C). Then, having cooled this mixture, combine the malt solution with maltose with the hop decoction, mix well and keep the beer at room temperature for 24 hours, then put it in the cold and keep it there for another two days. After this time, strain the drink through a double layer of gauze, heat it slightly, add sugar, dissolve it completely, cool the beer, keep it in a cold place for 1 day and strain again. Non-alcoholic beer, prepared at home, is ready to drink.

Bread non-alcoholic beer

Ingredients:

10 liters of cold boiled water,
1.5 kg rye bread,
1 glass of barley malt,
0.5 cups maltose,
1 glass of honey,
50 g cumin,
20g dried mint,
2 tbsp. l. salt.

Preparation:

Before brewing non-alcoholic beer, rye bread must be cut into slices average size, place on a baking sheet and dry in a moderately heated oven until golden brown. Place the resulting crackers in a saucepan, pour 3 liters of boiling water into it, let stand for 2 hours, strain the infusion, add salt and maltose and let sit for 5-6 hours. Heat the remaining water on the stove, add barley malt to it and cook for 2 hours. Cool the resulting broth to a temperature of 50-60 ° C, add cumin, washed dried mint leaves, honey (buckwheat is best), cool the mixture to room temperature and let it brew for 24 hours. After this, combine both infusions (bread and malt) in a large vat or wooden barrel, stir thoroughly, strain through cheesecloth and let it brew in a dark, cool place for a week. Pour the beer prepared according to this recipe without yeast into bottles and seal tightly.

How else to brew non-alcoholic beer at home

How to make non-alcoholic beer with a rich amber color? To do this you will need:

10 liters of boiled water,
300g barley or rye malt flour,
300g hops,
2 cups sugar.

Preparation:

Put hops in a saucepan, add water, add malt flour (if you don’t have it, you can replace it with dry kvass, the taste will not deteriorate), mix everything well, put on fire (the flour should settle to the bottom during heating), bring the mixture to a boil (but do not boil), immediately remove from heat and cool. Meanwhile, make syrup from sugar and a small amount of water and boil it to the consistency of thick sour cream (the color of the syrup should be dark brown). Crumble the cooled and hardened syrup into small pieces, add to the warm wort and let the sugar dissolve. Boiled sugar will give the beer a dark golden hue that will resemble amber. Leave the non-alcoholic beer prepared according to this recipe to ferment in a warm place for a day, then strain and put it in the cold to infuse for another day, after which the drink is strained and cooled again.

Preparing dark non-alcoholic beer

Ingredients:

5 liters of water,
1 kg barley,
0.5 cups barley malt,
1/3 cup maltose,
100 g hops,
200g sugar,
1 tbsp. salt.

Preparation:

Before preparing dark non-alcoholic beer at home, the barley must be washed, dried in a moderately heated oven and ground using a coffee grinder or hand mill to form coarse flour. Then pour into a saucepan, add water, cook over low heat for about 1 hour, remove from heat, cool and, as soon as the barley broth has cooled a little, strain it through a double layer of gauze. Separately prepare the hop decoction, and when it cools down a little, add barley malt and salt to it and cook for another 2 hours. After this time, remove the mixture from the heat and let it cool. Add maltose to the cooled otzar and mix thoroughly. Then mix both decoctions, cover with a canvas cloth and take out to a cool, dark place to let the decoction steep.

Meanwhile, for beer without yeast prepared at home, you need to make burnt sugar. To do this, take a deep cast-iron frying pan, pour sugar into it and put it on medium heat. As soon as the sugar begins to melt, you will need to continuously stir it with a wooden spatula until the grains are completely melted and the sugar acquires a dark brown tint (the consistency of the caramel mass should resemble thick honey or molasses). Place the finished sugar in the cold, let it harden, chop and add to beer. And in order for the burnt sugar to dissolve faster, the beer must be heated over low heat. After this, cool the beer, pour it into bottles and seal well. This drink has a pronounced bitter taste, like real beer, and a beautiful, rich dark brown color, which distinguishes it from other varieties non-alcoholic beer.

How to make apple non-alcoholic beer

If you like foamy drinks with fruity flavors, learn how to brew apple non-alcoholic beer at home.

Ingredients:

1 liter apple juice,
20 g leaf gelatin,
6 tbsp. l. brown sugar.

Preparation:

Heat the apple juice in the microwave, add sugar and stir well. Soak gelatin in a small amount cold water. Pour a little juice into a small bowl, heat it slightly so that it is hot, add the swollen gelatin, mix thoroughly and pour the gelling mass into Apple juice. Place the glasses or mugs in the freezer for a while so that the juice cools and gels faster. Pour the juice into chilled glasses, leaving room for foam, and put them back into the freezer with the contents. Keep the remaining juice on the table at room temperature. As soon as the jelly begins to harden in the refrigerator, beat the remaining juice until the mass triples. After this, remove the jelly from the freezer, pour fluffy foam on top and put it in the refrigerator (not in the freezer). There is a lot of foam, and the contents of the glasses are divided into 2 halves: the effect of real beer is evident.

Non-alcoholic butterbeer recipe from Harry Potter

This drink was invented in England back in Tudor times, and it was considered the signature recipe of this monarchical dynasty. Butterbeer is the favorite drink of Harry Potter and his friends. In the classic version, it is non-alcoholic and is prepared mainly for children.

Ingredients:

1 liter of milk,
600g ice cream “Plombir”,
50ml caramel sauce.

For the caramel sauce:

100ml water,
2 tbsp. l. high fat cream,
0.5 tsp. salt,
1 pinch each of ground black pepper and crushed cinnamon.

Preparation:

To prepare Harry Potter butterbeer according to a non-alcoholic recipe, all the ingredients listed above must be placed in a blender and blended until a homogeneous thick mass is obtained. Milk and ice cream can be bought at the store, but caramel sauce will have to be prepared at home. next recipe: mix water with sugar, put the mixture on medium heat, evaporate one third, add cream, salt, pepper, cinnamon, boil the sauce for 2-3 minutes over low heat and cool to room temperature. If you add alcohol to non-alcoholic butter beer, you get an alcoholic drink.

Recipes for making creamy non-alcoholic and low-alcohol beer

Ingredients:

500ml vanilla or cherry carbonated Coca-Cola,
1 tbsp. l. salted butter,
100 g toffee,
50 ml cream (100% fat),
1 tbsp. l. pumpkin puree,
salt and ground black pepper - to taste.

Preparation:

To prepare butterbeer according to a non-alcoholic recipe, you need to melt the toffee with butter in a water bath and, when the mixture becomes homogeneous, add pumpkin puree, cream, spices and cool to room temperature. Meanwhile, heat the carbonated drink in microwave oven(the water should become slightly warm), pour it into the prepared mixture, pour the butterbeer into slightly chilled glasses and serve.

And another recipe for low-alcohol butter beer.

Ingredients:

0.5 liters of unfiltered beer (preferably ale),
2 raw eggs,
1 tsp. butter,
250 g cream (10% fat),
3 tbsp. l. Sahara,
ground spices (cloves, ginger, nutmeg, cinnamon) - to taste.

Preparation:

Beat eggs with sugar. Heat the beer over medium heat, without bringing it to a boil, and add spices. Pour the eggs beaten with sugar into the warm beer in a thin stream, stirring the mixture continuously. Melt separately butter, add it to the beer mixture, boil the drink for 5 minutes, pour in the cream, heat again and stir. Before serving, let the butterbeer prepared according to this recipe sit for 15-20 minutes and cool.

Herbal non-alcoholic beer
Required:
1 kg rye flour,
12 liters of water,
200 g hops,
1/2 kg sugar,
300 g mint leaves,
200 g lemon balm,
200 g honey.

Cooking method. Pour rye flour onto a baking sheet and dry in a moderately heated oven or fry in a frying pan until light brown. Then add water to the flour, add hops and simmer over low heat for 1 hour. Strain the broth and cool. Place sugar, honey, lemon balm, mint in another bowl and bring to a boil, but do not boil. At the same time, stir thoroughly with a wooden spoon so that the sugar and honey do not burn. Then strain the broth through cheesecloth and cool.

Combine both decoctions and simmer over low heat, stirring constantly, for 30 minutes. Then remove from heat and cool. Place the cooled beer in a warm place and leave it open. Let it steep for 25-30 hours and then bottle it. It is recommended to drink the finished beer chilled.

Dark non-alcoholic beer

Required:
5 liters of water,
1 kg barley,
100 g hops,
1/2 cup barley malt,
1/3 cup maltose,
200 g sugar,
1 tbsp. l. salt.

Cooking method. Wash the barley and dry it in a moderately heated oven. Grind the dried grains until coarse flour is formed. Pour water over barley and cook over low heat. After about 1 hour, remove from heat and leave to cool. After the barley broth has cooled slightly, strain it through a double layer of gauze. Then prepare the hop decoction as indicated in previous recipes. When it cools down a little, add barley malt, salt and cook for another 2 hours. After this time, remove the broth from the heat and let it cool. Add maltose to the cooled broth and mix thoroughly.

Then mix both decoctions, cover with a dark cloth and take out to a dark and cool place so that the decoction infuses. Prepare burnt sugar separately. Take a deep cast iron frying pan, pour sugar into it and place over medium heat. When the sugar begins to melt, stir it constantly with a wooden spoon until the grains are completely melted and the sugar turns dark brown.

The caramel mass should have a consistency similar to thick honey or molasses. Then take the sugar out into the cold and let it harden. Chop the frozen sugar and add to the beer. To make the burnt sugar dissolve faster, heat the beer over low heat. Cool the finished beer and bottle it. Refrigerate. This beer has a pronounced bitter taste and a beautiful, rich dark brown color, which distinguishes it from other types of non-alcoholic beer.

Non-alcoholic beer "Yantarnoe"

Required:
300 g hops,
10 liters of boiled water,
2 cups sugar
3 cups barley or rye malt flour.

Cooking method. Pour water over the hops, add barley or rye malt flour. If you don’t have such flour on hand, replace it with dry kvass; the taste will not deteriorate. Mix everything well and put on fire. The flour should settle to the bottom during the heating process. Bring the mixture to a boil, but do not boil, but immediately remove from the heat and leave to cool.

Make syrup from sugar and a small amount of water and boil it to the consistency of thick sour cream. The color should be dark brown. Once the syrup has cooled and hardened, crumble it into small pieces and add to the still warm hop mixture to help the sugar dissolve. Boiled sugar gives the beer a dark golden hue, and it becomes like amber. Leave the finished beer to ferment for a day. Then strain it and leave it in a cold place to infuse for another day. After this, strain again and cool.

Non-alcoholic beer “Forest Fantasy”

Required:
15 liters of cold boiled water,
200 g spruce and pine needles,
1 glass of barley malt,
200 g hops,
3 cups sugar
2 tbsp. l. salt.

Cooking method. Prepare a pine decoction. To do this, rinse pine and spruce needles thoroughly with running water. Then place them in a medium-sized enamel pan, pour in 5 liters of water and put on fire. After the water boils, cook the pine needles for 1 hour. Then add 1 cup of sugar and salt and continue cooking for another 2-3 hours, stirring constantly. The result should be a rich syrup, with a consistency similar to molasses or fresh honey. Cool the prepared broth.

Pour the remaining warm water into the prepared decoction, add hops and place on low heat. Boil the infusion for 1 hour. Then cool it and strain thoroughly through a double layer of gauze.

After a day, add barley malt and the remaining sugar to the broth, put on fire, bring to a boil and simmer over low heat for 2 hours. Then cool and strain again through cheesecloth. Leave the beer to steep for 20-25 days; after this time, pour it into bottles and seal it. If possible, keep the beer in a completely dark place, then its taste will be richer and more intense.

Non-alcoholic sweet beer

Required:
20 liters of water,
1 kg barley malt,
300 g hops,
2 cups sugar
2 cups molasses,
2 tbsp. l. salt.

Cooking method. Pour 10 liters of cold water over barley malt and leave overnight. In the morning, add salt and put on fire. Bring to a boil and cook the malt for 3-4 hours. In a separate bowl, pour the remaining water over the hops, put on the fire and cook for 30 minutes.

Then combine the liquids, strain and cool. Pour sugar into molasses and stir. After this, add molasses and sugar to the beer base, mix well and put on low heat. Heat the mixture until the sugar is completely dissolved.

Take the beer to a cool place and leave for 24 hours, then strain again and pour into previously prepared bottles. Leave the bottles uncorked for a day. Then seal the bottles and refrigerate for a week.

Required:
10 liters of water,
1 glass of barley malt,
5 glasses of hops,
1 glass of maltose,
1 tbsp. l. salt,
2 kg cranberries,
1/2 cup sugar
100 g honey.

Mustard non-alcoholic beer

Required:
5 liters of water,
100 g hops,
1/2 cup molasses,
30 g mustard seeds,
1 tbsp. l. salt,
1 tbsp. l. mustard honey.

Cooking method. Pour water over the hops and simmer over low heat for 1 hour. Then strain and leave to cool. After this, add molasses, salt, mustard honey to the cooled broth and stir until the honey is completely dissolved.

Mustard seeds require special attention. Only black mustard seeds, which grow in the Caucasus and southern Russia, are suitable for making beer. Wash the seeds, place on a baking sheet and dry in a moderately heated oven. Cool the dried seeds and grind them. When ground, black mustard seeds are pungent, have a tart taste and smell reminiscent of horseradish. Pour the ground grains with water and place on low heat. Cook for 12-15 minutes and then strain.

Cool the mustard broth and mix with beer. Mix well and, if necessary, pour into previously prepared pasteurized bottles. Store beer in a dark and cool place. In about a week it will be ready to be consumed.

Cranberry non-alcoholic beer

Required:
10 liters of water,
1 glass of barley malt,
5 glasses of hops,
1 glass of maltose,
1 tbsp. l. salt,
2 kg cranberries,
1/2 cup sugar
100 g honey.

Cooking method. Sort out the fresh cranberries, rinse thoroughly, mash and squeeze the juice out of the resulting berry puree through cheesecloth. Pour the pomace with water, boil and strain, add sugar and juice.

Pour 5 liters of water over the hops and cook for 1 hour. In a separate bowl, boil barley malt, cool to 60°C and mix with hop decoction. Stir, bring to a boil, but do not boil. Then add salt, honey, maltose and stir until the honey is completely dissolved. Cool.

In a large vat, combine both decoctions and mix thoroughly, then boil and place in the cold. Once the beer has cooled, cap it, or, if desired, bottle it and seal it tightly. Store the beer in a cool, dark place for a day or two. Enjoy the finished beer chilled.

Non-alcoholic beer "Khlebnoe"

Required:
10 liters of cold boiled water,
1.5 kg rye bread,
1 glass of barley malt,
1/2 cup maltose,
2 tbsp. l. salt,
50 g cumin,
20 g dried mint,
1 tbsp. l. honey

Cooking method. Rye bread cut into medium-sized slices, place on a baking sheet and dry in a moderately heated oven until golden brown. Then pour 3 liters of boiling water and leave for 2 hours. After this, strain the infusion, add salt, maltose and let it brew for 5-6 hours.

Heat the remaining water on the stove, then add barley malt to it and cook for 2 hours. Cool the resulting broth to a temperature of 50-60°C, add cumin, washed dried mint leaves and honey (buckwheat honey is best when preparing this type of beer). Then cool the mixture to room temperature and let it brew for 24 hours.

After this, in a large vat or wooden barrel, mix the bread infusion and malt infusion with herbs and stir well. Then strain it through cheesecloth and leave to infuse in a dark and cool place for a week. Pour the finished beer into bottles.

Non-alcoholic honey beer

Required:
1/2 l barley malt,
200 g hops,
12 liters of boiled water,
500 g sugar,
3 kg oats,
2 tbsp. l. salt, 1 kg of flower honey.

Cooking method. Rinse the oats, place on a baking sheet and dry a little in the oven at medium temperature. Pound the dried grain, pour boiling water over it and leave overnight to swell. In the morning, drain the infusion and strain. Add hops and simmer over low heat for 1 hour. Then strain the broth again and add barley malt to it. Stir, place on the stove and cook over low heat, stirring constantly, for 2-2.5 hours.

Leave the finished broth to steep in a cool place for 7-8 days, after which heat the mixture over a fire to 70°C and add sugar, honey and salt. Mix thoroughly. Bring the beer to a boil, remove from heat and cool. It is better to store such beer in wooden barrel, which should be sealed very tightly. At least for the first month. And then you can bottle it. But they should also be kept in a dark and cool place, then the taste of the beer will be more aromatic and rich.

I recently went on a tour of the Baltika brewery. It has always been interesting to figure out how non-alcoholic beer is prepared (and whether it is beer at all), about which there are so many myths and conversations. Here's what we managed to find out about the brewery itself and zero...

Plant entrance. The territory of the complex occupies 30 hectares, it is almost the size of the Vatican (44 hectares):

It must be said that non-alcoholic beer appeared here in 2001 and “Baltika 0” became the first domestic non-alcoholic beer. The equipment on which it is produced allows the use of the most advanced method for producing non-alcoholic beer today - dialysis.

How is non-alcoholic beer produced? There are several ways to make non-alcoholic beer: suppressing fermentation, evaporation and removing the strength from the finished beer. The optimal method is membrane filtration technology, during which alcohol is removed from the finished beer, and this is how Baltika 0 is produced. This method allows you to get rid of the strength without compromising the taste and aroma.

The excursion begins with a long corridor in which there are stands with awards and diplomas. There are more than 600 of them from Russian and international professional and consumer competitions. Non-alcoholic beer is no exception; Baltika 0 has been repeatedly recognized as the best non-alcoholic beer at Russian and international professional competitions, in 2006 - a silver medal at the World Beer Cup, in 2008 - bronze at the Australian International Beer Awards.

The base for beer, the wort, is prepared in the brewhouse. First, the malt is crushed so that the water has access to the soluble substances. The ground malt is then mixed with water and heated to convert the components into a soluble extract. Next, the wort is filtered, and the spent grain remaining after cleaning is dried and used to feed livestock:

After this, the wort enters special kettles, where hops are added, which gives the beer bitterness and a variety of aromatics, after which it is cooled, pumped into special cylindrical-conical tanks (CCT) and the fermentation stage itself begins. I remember the historical copper vats, which do not work and represent monuments to the first production facilities of the brewery. It was with them that it all began in 1990. If you look closely, you can see circles on the floor left over from other vats:

I couldn't pass by and looked into the microbrewery in the testing center. It conducts research and development of new varieties. The capacity of the experimental brewery is small, only 500 liters. But industrial scale production is not required here:

All technological processes are controlled in the production laboratory:

All brewery processes are automated as much as possible. The only process that takes place under the close supervision of people is quality control:

10.

All raw materials are imported or Russian, grown under the control of brewers. And these are the types of malt that are used in the brewery. The most popular is pale malt (leftmost). It is from this that non-alcoholic beer is brewed:

11.

Fermentation department. It is here that non-alcoholic beer matures along with regular beer in large cylindrical-conical tanks, at a certain temperature, pressure and duration of the process. As I learned, beer differs in the method of fermentation, and is divided into only two types - ale and lager:

12.

Ale is considered a top-fermented beer, when the drink ferments at room temperature and the yeast rises to the surface of the beer. Lager ferments at low temperatures, and the yeast, on the contrary, sinks to the bottom. Non-alcoholic beer is lager.

Since non-alcoholic beer, like any other, is a fermentation product, it contains a small percentage of alcohol: up to 0.5. Kefir and kvass also contain alcohol: fresh kefir, for example, contains 0.2% alcohol, while stale kefir reaches 1%. And kvass can contain from 0.6 to 1.2%.

The tanks are beautifully illuminated with multi-colored illumination:

13.

14.

After fermentation, beer (except unfiltered) goes through filtration, while non-alcoholic beer simply goes through a more complex process. As I already mentioned, “Baltika 0” is produced using dialysis technology; beer goes through a complex and multi-stage system of filters in which the strength is removed from it due to the difference in the size of water and alcohol molecules.

Bottling lines for the finished drink:

15.

Communication channel with management:

16.

In the end, I was taken to the company’s museum, which displays all sorts of exhibits dedicated not only to the Baltic Sea, but also to beer in general. This, for example, is a beer wagon that traveled around St. Petersburg:

17.

This is what a home brewery looked like in Rus':

18.

And this is the legacy Soviet Union. Previously, cities grew so fast that the food infrastructure (shops, restaurants) could not keep up with them. And then a solution was found - mobile cans of beer:

19.

European Corner:

20.

Photo of the Carlsberg plant - previously manual labor was used (by women, as a rule) and brewing was a rather labor-intensive process:

21.

Layout of the Baltika plant in St. Petersburg:

22.

Our tour ended in the tasting room. We had the opportunity to compare the taste of non-alcoholic and regular beer:

23.

Thanks to the Baltika staff for the tour and detailed story.

It should be said right away that non-alcoholic beer still contains alcohol. True, its content should not be higher than 0.5%. For example, regular kefir contains up to 1.5% alcohol.

was developed in the 1970s of the twentieth century - for people who cannot drink regular beer for health reasons or other reasons, for example, drivers. It also contains fewer calories than the traditional one.

All over the world, non-alcoholic beer is prepared in three ways. First way

- non-alcoholic beer is obtained from unfermented wort. The fermentation process is interrupted (most often by cooling), and alcohol does not have time to form in the drink. This beer has some sweetness in taste. Second way

- Alcohol is evaporated from the finished beer at low pressure. But this beer tastes like a diluted intoxicating drink.- the most progressive - is called membrane. In this method of removing alcohol, beer is pumped through a very thin membrane made of cotton cellulose or cellulose acetate - and due to this, the alcohol is removed. To pump beer through a membrane, they use a rather complex structure of several pipes, which are located one inside the other. Beer is passed through the inner pipes in one direction, and distilled water is passed through the outer pipe in the opposite direction. The alcohol from the beer passes into this water until it completely leaves the drink. As a result, non-alcoholic beer is obtained at the exit from the inner pipe.

If nonalcoholic beer It is produced using the membrane method, its taste differs minimally from the usual one, since all technological stages characteristic of the traditional production process are almost completely preserved. However, the taste still changes due to the fact that ethyl alcohol significantly affects the taste properties of the drink.

If we talk about the positive and negative features of the impact of this drink on the human body, practically nothing changes (the calorie content, however, is less). Fusel oils and phytoestrogens are not going away; alcohol intoxication simply does not occur due to the low alcohol content.

Today there is a lot of debate about the benefits and harms of this foamy drink. Here again, everything depends on the composition and a reasonable approach to such a process as beer drinking.
Firstly, everything should be in moderation. Drink beer wisely!
Secondly, all the talk about beneficial properties can be attributed either to beer own production(and this needs to be done smartly), or to use it when performing cosmetic procedures (masks, beer baths, etc.).

In this section of our website, you will find recipes for non-alcoholic beer for preparing it at home.