I have seen in the ethnic food section of my local grocery store products listed as malt sodas without any alcohol. I have tasted a few of them whilst hanging around some Hispanic friends of mine, and they taste like non-fermented wort with carbonation. Now, forgive my friends for their way of life, but I like to be a good host. Is it possible I could boil a decent amount of wort, keg it, and carb it to a soda-like level and it would be tasty for these folks without pitching yeast and fermenting it?