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Non-Alcoholic IPA

Going alcohol-free: brewing No Schub

All the hop aroma, none of the buzz.

January 20, 2026 by Brewairy Crew Non-Alcoholic IPA

No Schub: full aroma, near-zero ABV.
No Schub: full aroma, near-zero ABV.

How we brew a near-zero-alcohol IPA that still lands with citrus and tropical hop punch.

Brewing something genuinely hoppy at near-zero alcohol is harder than it looks. Our approach with No Schub leans on a low-attenuating mash and a restrained, cool fermentation that barely produces alcohol.

The flavour comes almost entirely from the cold side: a heavy whirlpool and an aggressive dry hop give it the citrus and tropical aroma of a full-strength IPA, while the body stays light and dry.

Steps to reproduce

  1. Mash

    Mash high at 72°C to leave unfermentable sugars and body.

  2. Ferment

    Cool, brief fermentation to keep alcohol near zero.

  3. Hops

    Big whirlpool plus a generous Citra and Mosaic dry hop for aroma.

  4. Package

    Cold crash, then can under pressure for a crisp pour.

Same rig, careful mash control.
Same rig, careful mash control.
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