In an article by John Naleszkiewicz in the October 1995 issue of BYO, he reviewed a method of removing the alcohol after fermentation by heating the beer in an oven at 180 °F (82 °C). Is there any risk of fire with this method?
Wow! Talk about a blast from the past and a reminder of how brewing trends often slowly develop. The topic of no-alcohol and low-alcohol beers is certainly gaining traction in the world
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