« on: June 24, 2014, 09:06:50 AM »
I bet if you boiled, cooled, and carbonated the water you would be just fine...
I am with dkfick on this one. Pasteurized beer tastes bad enough.
It is increasingly common for craft beers to be pasteurized, especially barrel aged ones after some high profile infections. It doesn't seem to impact those beers negatively. I do not know whether that is because they are robustly flavored beers or if modern flash pasteurizing equipment works very well.
As for S. ludwigii, Fix also wrote that beers fermented with it taste like hopped iced tea (lacking characteristic secondary fermentation products as well as alcohol) and it was quickly abandoned by the NA beer industry.
Since nobody has mentioned this yet, there is an episode of The Brewing Network with Charlie Bamforth as the guest and there was a question about low alcohol beer. He gave the reality check that what industrial brewers produce is the result of millions of dollars of R&D performed by talented people and you are unlikely to do better in your home.
His suggestion was to mash very high (like 165) for a low alcohol beer and to not try to make non-alcohol beer.
Mashing in the 160s horrifies most people because they think the beer will be sweet but things that are not fermentable are either not sweet or much less sweet than sugar. Lagunitus IPA is mashed at 160 I believe and is not a particularly sweet beer.