Non-Alcoholic Beer Recipe Design with Tim Sciascia of Berkeley Yeast

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.

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Non-Alcoholic Beer Recipe Design with Tim Sciascia of Berkeley Yeast

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’s Tropics Boosted Hazy IPA

Looking to lower costs on your Hazy IPA but not at the expense of aromatic potency? This recipe relies on a heavy dose of Berkeley Yeast’s Tropics Boost and fermentation with Tropics London yeast strain for an attention grabbing bouquet of passionfruit.

Make Safe Non-Alcoholic Beer by Berkeley Yeast

Watch this first video in a series about brewing Non-Alcoholic beer to learn about the two most powerful tools you should employ to protect your Non-Alc beer against dangerous pathogens. Brought to you by Berkeley Yeast and featuring our Brand Ambassador, Tim Sciascia.

Brewer Stories

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Turning Off Unwanted Flavors: How Berkeley Yeast’s Fresh Strains Create Low Diacetyl IPAs and Lagers

Like most brewers, Danny Priddy has a pretty discerning palate. The director of brewing operations at Riip Beer Company in Huntington Beach, California, is particularly sensitive to diacetyl, an organic compound that, at low concentrations, can mute hop notes in beers like Riip’s aroma-charged IPAs. At high concentrations, diacetyl can add an unwanted buttery note.

How Tropics Strains Are Helping Brewers Create More Aromatic IPAs

J.C. Hill, the cofounder of Alvarado Street Brewery in Monterey, California, wanted to make a hazy IPA that’s welcoming in both flavor and price point; increasing the hopping rate increases a beer’s price tag, and a $24 four-pack is a hard sell to many drinkers. So he built a recipe around Tropics London and three hop varieties that impart flavors evocative of kid-favorite candies including Lifesavers, gummy bears, and peach rings. “They line up super-well with the passion fruit and guava flavors you get from the yeast,” says Hill, who calls Tropics “a game changer.”

How Berkeley Yeast’s Superbloom Builds Highly Drinkable Hoppy Beer

Over the last decade, boom-and-bust cycles have defined the IPA category. Sour IPAs, overly bitter palate wreckers, and bone-dry brut IPAs have mostly disappeared, a dry-hopped gold rush that didn’t quite pan out. Session IPAs also fizzled out, even though the concept seemed like a certain winner. Drop an IPA’s alcohol by volume to a more restrained 4 or 5 percent, keep flavor and aromatics high, and count the profits. Outside of Founders All Day IPA, many session IPAs were too dry and thin to support hop bitterness.