Craft Beer & Brewing Magazine Podcast

460: How Notch and Halfway Crooks Formulate Recipes for Tasty (and Convincing) Nonalcoholic Beer

Feb 21, 2026
Shawn Cooper, co-founder of Halfway Crooks known for European-style lagers; and Chris Lohring, founder of Notch Brewing specializing in low-alcohol lagers. They discuss malt and mash tricks for nonalcoholic lagers. They cover hop strategies, bitterness as a beer cue, avoiding tea-like hop notes, and production methods like membrane filtration and arrested fermentation.
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INSIGHT

Position NA As Its Own Product

  • NA strategy can be a brand extension or a new brand depending on expectations and achievable flavor goals.
  • Chris Lohring avoided labeling NA as direct versions of flagships because process limits often prevent exact matches, so he positioned products as their own offerings.
ANECDOTE

How Notch Chose Filtration Then Adapted

  • Notch started with membrane filtration trials at an MIT lab then moved to Sustainable Beverage Technology after the original partner was sold.
  • Chris iterated methods: membrane filtration for lagers and arrested fermentation for a hazy IPA based on what produced better results.
ADVICE

Mash Hot To Build Body Not Sweetness

  • Increase mash rest temperatures and add unfermentable malts to boost body without sweetness.
  • Chris recommends mashing in the 158–162°F range, using dextrin malts and wheat to raise final gravity and mouthfeel for membrane-filtered NA beers.
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