Thinking about brewing a non-alcoholic beer? Non-alc brewing differs from crafting a full strength beer so be sure to watch this step by step analysis of the considerations you should take when writing your first recipe. Tim Sciascia of Berkeley Yeast will walk you through the non-alc production process via fermentation with maltose and maltotriose negative yeasts and guide you from grain to glass so that your first brew hits the proper sensory targets and has an Alcohol By Volume of no more than 0.5%.
Addendum from Tim: After wort transfer into the fermenter. Purge the left over head space with CO2 or N2. The beer undergoes so little fermentation that we want to ensure there is no oxygen leftover above the beer. Some air will continue to diffuse from the wort (from aeration) after transfer from the brewhouse so you may consider purging the day after brew day.
