The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowe...| MDPI
I completed Dry January for the third consecutive year and used this opportunity to try out some non-alcoholic beers (NAB) brewed in Germany. My friend and neighbour Andreas Krennmair (@der_ak) sug…| Hop & Schwein
Wie nach dem Wiesnanstisch strömen die Kellner aus der Schenke, das Tablett über die Schulter gehievt. Manche Gäste versuchen, mit Fingerzeigen auf sich aufmerksam zu machen, um möglichst schnell an eines der Biere zu kommen. Sie haben lange darauf warten müssen. Im Grunde genommen: seit 1328, also fast 700 Jahre lang.| archive.ph
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