From the HBD Archive
From: (Jack Schmidling)
Subject: Selling homebrew, NA, Hops
Date: 1992-03-25 03:43:00 GMT

To: Homebrew Digest
Fm: Jack Schmidling

>From: (Aaron Birenboim)

> He makes several Belgian style ales in his basement, and sells them in
liter bottles at several Ft. Collins and Boulder liquor stores.

>His beer is priced competituvely with other u-breweries,
and a great bargain for that price.

As one who enjoys brewing to the extent that I give most of my stuff away to
make room for the next batch, this idea has intrigued me. I can see how one
could recover the costs of materials but I can't see any reasonable price
that would cover the labor involved, particularly on a wholesale level.

Doesn't one need something like a liquor license to sell beer? They are
impossible to get in places like Chicago. How about the liquor tax? How
much is he getting for a liter and what is the liquor store selling them for?

>From: "John Cotterill" <>
>Does anyone out there have a summary of the non alcohol beer thread from a
couple of months ago?

Here is the original article. I will up date it as soon as I hear from Jean
Hunter who is running some tests on samples I sent to her.


Everytime I mention NA beer, people give me funny looks and ask questions
like, "why would anyone want to do that to homebrew?"

Having been a victim of my hobby some years ago, I drank nothing but
Kingsbury for almost 10 years. The thought of going back to that is all the
motivation I need. I have been limiting myself to one 16 oz glass of beer,
per day for a couple of years and I no longer consider myself a recovering

However, making beer is so much fun and hombrew tastes so good that rather
then cheat, I have been experimenting with making NA homebrew.

Y'all will no doubt remember when I started asking questions about measuring
alcohol in beer. That was about the time I started. I have made six batches
and think the process works well enough to publish.

So far, I have only produced one gallon batches but I have 7 gals clearing
now that will be my first full scale batch. Here is the process......

When you have your next batch ready to bottle, syphon off one gallon before
priming. Put this in a kettle with (2) tablespoons of sugar and bring the
temp up to 170 F with the lid off. Let it cool, uncovered until the temp
gets below 150 F. Then cover it and cool it to room temp as quickly as
possible. I put it in a sink with running water.

When room temp, add 1/8 tsp Champaign yeast. Let it sit for a while to
disolve and disperse, then stir well with a sanitized spoon.

Pour the brew into you favorite bottles and cap. I always include at least
one plastic bottle to monitor cabonation. When the plastic bottle is hard,
refrigerate them all. This usually take no more than a few days at room
temp. I have no idea how long this stuff will keep in or out of the fridge
but time will tell.

What does it taste like? You'll have to try it youself to find out.

Just for drill, I took an early version down to a Chicago Beer Club meeting
and had it judged blind. I then gave them a bottle of the beer it was made
from as a comparison.

What did the judges have to say:

In general, "lousy beer" but they could not tell the difference and had not
the slightest clue that one had no alcohol.

Unfortunately, that batch was the one I have previously described as clovey
(they said bananas) and you can't make bad beer, good by taking out the

I was toying with the idea of sending NA as my entry in the Usenet Brewoff
Challenge just for fun but decided that it was too much trouble for a
practical joke.

>From: Jay Hersh <>
>Jack said>
>>It is obvious from reading the many and varied responses to my question,
that the tastes are highly variable, to the point that ale can be made to
taste like lager and vice versa.

>I think I'm missing something, please explain...

I don't know what you are missing other than the rest of the thread and the
email I received but someone made the claim that to find out the difference
between ale and lager, one should go out an d buy a few bottles of each to
taste the difference.

The rest of the thread pointed to the fact that there is such variability in
each style that the experiment would be useless.

>From: STROUD <>

>Jack, what do you sparge in?

I sparge in the same kettle that I mash in. A 32 qt enamel canner with a
spiggot and screen as described in "EASYMASH". (email to arf for details)

>And do you do a mashout?

Yes. 15 min at 175F.

>Lots of homebrewers use insulated igloo coolers that are very efficient in
retaining heat.

I understand but it should be obvious by now that I am on a crusade to
abolish plastic breweries.


> I just received my first HOP rhizomes in the mail yesterday
(3/19). I bought three types; Saaz, Eroica, and Hersbrucker from
AGS in IL. (800) 444-2837 in case anyone wants it.

I hope you plan to keep them well separated or you will never know which is
which after they start sending out their own rhizomes.

> My question is this, What (qty. wise) can I expect to harvest off
of these vines in the first season??

Not much. Enough for one batch if you are real lucky.

> Also, has anyone out there successfully nurtured hop plants in
an indoor setting, not a greenhouse but an apt.?? I am not
planning on being at my current address for very long and I had
in mind a big pot with a trimmed down trellis setup. Any tips??

I bought two plants from the same source and spent the winter turning them
into six by rooting cuttings from the plants.

If you mean growing them indors for flower production, forget it. They need
full sunlight and lots of room.


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