Multilectual Daily Online Magazine focusing on World Architecture, Travel, Photography, Interior Design, Vintage and Contemporary Fiction, Political cartoons, Craft Beer, All things Espresso, International coffee/ cafe's, occasional centrist politics and San Diego's Historic North Park by award-winning journalist Tom Shess
Friday, August 18, 2017
THE BREWSPAPER / YES! NON ALCOHOLIC CRAFT BEER
U.S. Grant Hotel, downtown San Diego
Q&A Jeff Josehans, Lead
Mixologist & Certified Cicerone, Level II, U.S. Grant Hotel & Grant
Grill, San Diego, CA.
GUEST BLOG / By Brandon Hernández, West Coaster Magazine, Senior Editor.
Picture it: You sit down at a bar,
enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops,
then get right up and immediately drive home. This is ill-advised,
irresponsible and downright illegal behavior.
Innovative Jeff Josehhans
information I didn’t supply you with before introducing this scenario is that
those hypothetical beers are non-alcoholic. And though it sounds like a riddle
based on fiction—c’mon, there’s no such thing as a vibrantly hoppy
non-alcoholic IPA—this is a real-world situation that can be played out at the
U.S. Grant Hotel’s bar, lounge and restaurant, Grant Grill, where level two
Cicerone Jeff Josenhans has taken to removing alcohol from cask ales, before
recarbonating, bottling and adding them to the menu.
latest step in the venue’s non-alcoholic craft beverage program, which also
includes spirits and cocktails. West
Coaster Magazine sat down with Josenhans to find out more about his methods
and what could be perceived by some purists as madness.
West Coaster: What inspired you to explore
non-alcoholic beers in this manner?
Jeff Josenhans: It literally just dawned on me
how there are no craft non-alcoholic beers on the market, and I thought to
myself “how can this be possible?” The non-alcoholic quality beverage segment
as a whole—wine, cocktails, etc.—is growing as well, so I just put two and two
together. There’s really no reason you can’t drink craft beer at work in a
us through the process of removing alcohol from traditional beers.
we maintain the temperature of the beer at 180 degrees Fahrenheit using an
immersion circulator, which also keeps the beer in motion. We keep that process
going for about 30 minutes or until we can’t detect any alcohol fumes for at
least five minutes. Like other commercial non-alcoholic beers or kombucha,
there is still a minute amount of alcohol expected to remain in the beer,
albeit less than one percent. There really is no such thing as 100% guaranteed
no-alcohol beer. O’Doul’s states 0.5% alcohol-by-volume (ABV), Becks
Non-Alcoholic states 0.3% ABV and, similarly, when reducing wine into a sauce,
you cannot completely guarantee there is no alcohol and that it is at a level
which is considered safe to consume and drive, for example. What we do is
measure the volume of the liquid and equate it with the loss in volume per the
original ABV. For example, if we have 10 liters of 6% ABV pale ale, after the
30-minute process we should have 9.4 liters left.
styles do you offer and what led you to select them?
current bottled beers are Office IPA, Strawberry Blonde, PC Pilsner, Safe and
Sour, and Button-Down Beer. The selection process is directly correlated to the
casks we run at Grant Grill. If we don’t have enough left over from a cask at
the end of a night, we do not produce any non-alcoholic beer. If there is at
least one-third of the cask left, we make a decision to bottle and start the
process. We are creating craft-beverage offerings and avoiding waste at the
using local cask ales. Where are you procuring them?
always have cask ale on Fridays and Saturdays, and currently partner with New
English Brewing, 32 North Brewing, Mike Hess Brewing, Acoustic Ales Brewing
Experiment, Fall Brewing and Modern Times Beer.
would you say to those who don’t see a need for non-alcoholic craft beer?
There’s no shame in offering people who can’t drink for whatever
reason—designated driver, pregnant, religion, whatever—a craft-beer
alternative. To be honest, I really don’t understand how the craft market
hasn’t got to this yet. It think it’s about time!