How to Make Alcoholic Beer from Non-Alcoholic Beer?
Turning non-alcoholic beer into alcoholic beer is possible through a process involving the addition of fermentable sugars and re-fermentation with brewer’s yeast, effectively increasing the alcohol content to a level similar to traditional beers. However, achieving consistent and desirable results is challenging and requires careful monitoring.
Understanding the Basics: Non-Alcoholic Beer and Fermentation
Non-alcoholic beer, often labeled as near beer or beer with 0.5% ABV (Alcohol By Volume) or less, undergoes a brewing process similar to regular beer. The critical difference lies in the alcohol removal or prevention stage. Several techniques are employed, including:
- Arrested Fermentation: Stopping fermentation before significant alcohol production.
- Vacuum Distillation: Removing alcohol under reduced pressure to lower the boiling point.
- Reverse Osmosis: Filtering out alcohol using a semi-permeable membrane.
To convert non-alcoholic beer into alcoholic beer, you essentially need to restart the fermentation process. This involves adding fermentable sugars, such as dextrose or malt extract, and introducing brewer’s yeast. The yeast consumes these sugars, producing alcohol and carbon dioxide.
Why Bother? The Potential Benefits (and Drawbacks)
While this process might seem unconventional, there are potential reasons why someone might consider it:
- Experimentation: Homebrewers may be interested in exploring different flavor profiles by building upon the existing flavors of non-alcoholic beer.
- Availability: In regions with limited access to certain alcoholic beers, non-alcoholic options may be more readily available.
- Control Over Alcohol Content: Allows for precise control over the final alcohol level, potentially creating a lighter alcoholic beverage.
However, there are also drawbacks:
- Flavor Complexity: Achieving a balanced and desirable flavor profile can be difficult.
- Inconsistency: Results can vary significantly depending on the non-alcoholic beer used and the fermentation process.
- Legality: In some jurisdictions, modifying commercially produced beverages might be subject to regulations.
The Step-by-Step Process: Re-Fermentation Guide
Turning non-alcoholic beer into alcoholic beer involves several key steps:
- Sanitize: Thoroughly sanitize all equipment, including fermentation vessels, airlocks, and stirring tools.
- Choose Your Base: Select a high-quality non-alcoholic beer with a flavor profile you enjoy. Consider the residual sugars and bitterness.
- Prepare Sugar Solution: Dissolve fermentable sugars (dextrose or malt extract) in a small amount of water. The amount depends on the desired alcohol content. Start with 1/2 cup of dextrose per gallon of non-alcoholic beer for a moderate increase.
- Pitch the Yeast: Rehydrate a suitable strain of brewer’s yeast, such as a neutral ale yeast or a specific beer style yeast, according to the manufacturer’s instructions.
- Combine and Ferment: Add the sugar solution and rehydrated yeast to the non-alcoholic beer in your sanitized fermentation vessel. Seal the vessel with an airlock.
- Monitor Fermentation: Fermentation typically takes 1-2 weeks at a temperature appropriate for your chosen yeast strain. Use a hydrometer to track the specific gravity and ensure fermentation is complete.
- Bottle or Keg: Once fermentation is complete, bottle or keg the beer. If bottling, prime with a small amount of sugar for carbonation.
- Condition: Allow the beer to condition for several weeks to allow the flavors to develop and carbonation to occur (if bottling).
Potential Pitfalls and How to Avoid Them
- Infection: Inadequate sanitation is the most common cause of off-flavors and spoilage. Sanitize meticulously.
- Over-Carbonation: Adding too much priming sugar during bottling can lead to bottle bombs. Follow priming sugar calculators carefully.
- Off-Flavors: Improper yeast handling, excessive fermentation temperatures, or poor-quality ingredients can result in undesirable flavors. Maintain optimal conditions.
- Unpredictable Flavor Profile: The final flavor can be unpredictable due to the existing compounds in the non-alcoholic beer. Experiment with small batches.
Calculating Alcohol Content
Estimating the final alcohol content involves calculating the potential alcohol contribution from the added sugars. Use a hydrometer to measure the Original Gravity (OG) and Final Gravity (FG).
Table: Estimated Alcohol Content (ABV)
| Non-Alcoholic Beer ABV | Dextrose Added (per gallon) | Estimated Final ABV |
|---|---|---|
| 0.5% | 1/4 cup | 2-3% |
| 0.5% | 1/2 cup | 3-4% |
| 0.5% | 3/4 cup | 4-5% |
Disclaimer: These are estimates. Always use a hydrometer for accurate measurements.
Frequently Asked Questions (FAQs)
How long does the re-fermentation process typically take?
The re-fermentation process generally takes between one to two weeks, depending on the yeast strain used, the fermentation temperature, and the amount of sugar added. Regular hydrometer readings are essential to monitor the progress.
What type of yeast is best suited for re-fermenting non-alcoholic beer?
A neutral ale yeast, such as Safale US-05 or Wyeast 1056, is often a good choice as it contributes minimal flavor. However, you can also experiment with beer-style-specific yeasts to add certain characteristics. Be mindful of potential interactions with existing flavors.
Can I use honey or other sweeteners instead of dextrose or malt extract?
Yes, you can use honey or other sweeteners, but dextrose and malt extract are generally preferred due to their predictable fermentability and minimal impact on flavor. Honey can add distinct flavors that may not complement the original beer.
Is it safe to consume beer that has been re-fermented from non-alcoholic beer?
Yes, if the process is performed correctly with proper sanitation, the resulting beer is safe to consume. However, always exercise caution and ensure that all equipment is thoroughly sanitized to prevent contamination.
Will the carbonation level be the same as regular beer?
The carbonation level will depend on whether you bottle or keg the beer. If bottling, you’ll need to prime with sugar, and the resulting carbonation level will depend on the amount of sugar used. Use a carbonation calculator to determine the correct amount. Kegging allows for precise carbonation control.
How can I prevent off-flavors during re-fermentation?
Maintaining proper sanitation is crucial. Also, control the fermentation temperature within the recommended range for your chosen yeast strain. Avoid adding excessive amounts of sugar, as this can stress the yeast and produce off-flavors.
What if I don’t have a hydrometer? Can I still do this?
Using a hydrometer is highly recommended to accurately measure the sugar content and track fermentation progress. Without one, it’s difficult to determine when fermentation is complete and to estimate the final alcohol content. It’s a small investment that yields significant results.
Does the type of non-alcoholic beer I use affect the final outcome?
Yes, absolutely. Different non-alcoholic beers have varying flavor profiles and residual sugar levels. Choosing a non-alcoholic beer with a flavor profile you enjoy is crucial. Experiment with different brands to find the best base for your desired final product.
Is it legal to re-ferment non-alcoholic beer into alcoholic beer?
The legality of re-fermenting non-alcoholic beer into alcoholic beer depends on local regulations. In some jurisdictions, modifying commercially produced beverages may be subject to taxes or restrictions. Check with your local authorities to ensure compliance.
Can I add hops during re-fermentation to enhance the flavor?
Yes, you can add hops during re-fermentation, but it’s crucial to consider the bitterness and aroma of the original non-alcoholic beer. Dry hopping (adding hops after fermentation) is often a better approach to add aroma without increasing bitterness significantly.
What is the best temperature for re-fermentation?
The optimal temperature for re-fermentation depends on the yeast strain you are using. Generally, ale yeasts ferment best at temperatures between 60°F and 72°F (15°C and 22°C). Consult the yeast manufacturer’s instructions for specific recommendations.
How do I know when the re-fermentation is complete?
The most reliable way to determine if re-fermentation is complete is to use a hydrometer. Take gravity readings over several days. If the readings are stable, fermentation is likely complete. There should be no bubbles forming in the airlock after several days.