You know, I wonder what's so damn hard about making a decent non-alcoholic beer. I actually went online and stumbled across wikipedia's article on it (however reliable it might be, that's always up in the air) and it seems that the alcohol is simply "boiled out" of the beer as alcohol boils at a much lower temperature than water, and it's also possible to decrease the "atmospheric pressure" the beer is subjected to so that the alcohol boils at room temperature. (Link
Alcohol in and of itself is a fairly flavorless liquid. Aside from adding a level of astringency and "burn," there's not much to it, and you can't even taste the alcohol in most beers anyway. So when you really back up and think about it, boiling alcohol out and replacing with water really shouldn't do anything flavor-wise. So why is it that pretty much every non-alcoholic beer I've tried tastes terrible? You'd think after reading how it's made that you could make a rich, flavorful non-alcoholic beer in virtually any style imaginable.
So why hasn't any brewery taken on such a venture? Is it mass production/the "target audience" for non-alcoholic beer? Is it too much work? Do they not want to invest in some new equipment? Or do they think that somehow removing alcohol from beer is sort of messing with the integrity of the beer? Whatever the case, it really baffles me!
As a beer lover (I still am at heart, I'll be the first to admit) who stopped drinking alcohol, I just have to wonder about all this. Who knows? Maybe it's a venture I need to take up for myself. Brew a few different batches of beer in some various styles and de-alcohol them, just to see. Who knows? If I can get it to work, maybe I can sell the idea to someone and they can pick it up and run with it?
In theory, it shouldn't be that hard to do. In practice, maybe it is, and maybe that's why nobody's done it yet. Who really knows? At any rate, it would be a fun experiment, even if it does completely flop.