tahoehomebrewer
Member
- Joined
- Oct 31, 2008
- Messages
- 22
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- 3
Right on. I haven’t tried it before so that’s why I was throwing it out to the community here. Sorry if my comment came of as snippy, I appreciate the input! I would briefly boil the wort then chill and transfer directly to a keg so I would think spoilage risk would be minimal but not sure what to expect flavor wise from a highly hopped malt drink. That’s why I was trying to look at ingredients that might mimic the flavor of a light clean fermented beer. Don’t know though, new territory for me. Once I brew it up I’ll report back on how it turns out.It's not semantics, malt drink tastes not even remotely like beer, NA or otherwise. One more issue you'll be confronted with is that malt drink is a breeding ground for all sorts of spoilage organisms. Without preservatives or pasteurization you'll have to drink it all rather quickly, like in a few days tops.