making a non-alcoholic beer – brew day

Rightside is releasing our first brew this month and I couldn’t be more excited to share with y’all! If this is your first visit to the blog, welcome! For those that have been on the journey with us, I am truly so grateful for your support and excitement. 

Since this is THE release month, we wanted to peek into the brewing process to give y’all an idea of where the brew is and how quickly you can expect it on shelf & on your doorstep. This month, we will be lifting the lid on brewing a non-alcoholic beer and you can follow along each week!

We have awesome brewers leading the charge and they’ve been gracious enough to teach me along the way. A couple weeks back, I shared some sneak peeks into brew day. What is involved in brew day, you ask? Get your coffee ready because Jason likes to start at 6 AM. 

A typical brew day:

Mashing – According to Beer Connoisseur, “The first step in the beer-making process is mashing, in which the grist, or milled malt, is transferred to the mash tun. Mashing is the process of combining the grist and water, also known as liquor, and heating it to temperatures usually between 100 degrees Fahrenheit up to 170 degrees Fahrenheit. Mashing causes the natural enzymes in the malt to break down starches, converting them to sugars, which will eventually become alcohol. This process takes place in one to two hours.”

Lautering –Lauter comes from the German word abläutern, meaning roughly “to rinse off” or purify. Lautering refers to the process of separating sweet wort from the grain bed. In commercial breweries, the mash is frequently pumped from the mash tun to a dedicated lauter tun, freeing the mash tun for a new brew”, according to

Boiling – “Once a brewer has wort, it is sterilized through a boiling process in a kettle, which halts enzyme activity and condenses the liquid. During the boil, which typically lasts from 60 to 120 minutes, hops are added”, according to Beer Connoisseur. 

Whirpooling – Whirpooling is a post-boil technique adopted by many North American breweries in order to separate hops participle & proteins from the wort. 

Lastly, the liquid is transferred to a fermentation tank where yeast is pitched. Stay tuned next week to learn more about fermentation. Hope this gave you some insight to all that goes on during a brew day. Really exciting and fun to observe!


Take care and be well,