The Non-Alc Finish — Stabilization, Safety, & Packaging
The final step is the most critical for NA beer because it is essentially a high-sugar, neutral-pH food product that pathogens love.
Featuring
Jamie Bogner
Cofounder + Editorial Director, Craft Beer & Brewing Magazine®
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The Core Concept: Pasteurization & Stability. This is the non-negotiable step for NA brewing.
The "Kill Step": Explain methods for home/small-scale pasteurization (e.g., bath pasteurization at 160°F/71°C for 20 minutes) to prevent ongoing fermentation and exploding bottles.
Packaging: Why force carbonation (kegging) is preferred over bottle conditioning. Bottle conditioning relies on adding more sugar and active yeast, which is dangerous and unpredictable in an NA environment where you are trying to keep ABV below 0.5%.
Deep Dive Series
Non-Alc Brewing
Take a deep dive into the fundamentals of brewing non-alcoholic beer.
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