Brewing Non-Alcoholic Beer at Home: A Beginner's Guide

Yes, You Can Brew NA Beer at Home!

While commercial NA beer requires specialized equipment for dealcoholization, homebrewers can make excellent low-alcohol beer using the “restricted fermentation” method.

What You’ll Need

Equipment

• 5-gallon brew kettle
• Fermenter with airlock
• Thermometer (crucial for this method!)
• Hydrometer
• Bottles or keg for serving
• Standard homebrewing supplies

Ingredients (for 5 gallons)

• 6 lbs light malt extract
• 1 lb crystal malt (for flavor complexity)
• 1 oz Cascade hops (or your choice)
• 1 packet SafAle US-05 yeast
• Water

The Restricted Fermentation Method

The key to low-alcohol homebrewing is controlling fermentation. Here’s how:

Step 1: Mash at High Temperature

If using all-grain, mash at 162°F (72°C) instead of the usual 152°F. This produces more unfermentable sugars that yeast can’t convert to alcohol.

Step 2: Boil as Normal

• Bring to a boil
• Add hops for bitterness at 60 minutes
• Add hops for flavor at 15 minutes
• Add hops for aroma at flameout

Step 3: Cool Quickly

Chill wort to 65°F (18°C) as fast as possible. This is where your thermometer becomes critical.

Step 4: Short Fermentation

Here’s the secret:

1. Pitch yeast at 65°F
2. Let ferment for only 24-48 hours
3. Pasteurize to kill yeast and stop fermentation

Step 5: Pasteurization

Heat the beer to 140°F (60°C) for 20 minutes. This kills the yeast without destroying flavor:

• Use a sous vide circulator in your fermenter
• Or heat in a large pot with careful temperature monitoring

Step 6: Carbonate and Serve

Since yeast is dead, you can’t bottle condition. Options:

• Force carbonate in a keg
• Add fresh yeast + priming sugar (will add minimal alcohol)
• Serve flat (some styles work this way)

Tips for Success

1. Start with a flavorful recipe - low alcohol means you need more malt character
2. Use high-quality ingredients - flaws are more noticeable without alcohol
3. Don’t skip pasteurization - or fermentation will continue in the bottle
4. Be patient - your first batch may need adjustments

Our Favorite Beginner Recipe

“Almost Zero” Amber Ale

• 7 lbs amber malt extract (for extra body)
• 0.5 lb crystal 60L
• 1 oz Willamette hops (60 min)
• 0.5 oz Willamette hops (5 min)
• US-05 yeast
• Ferment 36 hours at 65°F

Expected ABV: 0.5-1.0%

Want to Learn More?

Join us for our Homebrewing 101 Workshop at our Austin taproom! We’ll walk you through the entire process hands-on. Check our events page for upcoming dates.