{"id":17400,"date":"2017-06-15T12:52:32","date_gmt":"2017-06-15T19:52:32","guid":{"rendered":"https:\/\/archives.csusm.edu\/westcoastersd\/?p=17400"},"modified":"2018-04-17T11:36:49","modified_gmt":"2018-04-17T18:36:49","slug":"qa-jeff-josenhans-2","status":"publish","type":"post","link":"https:\/\/archives.csusm.edu\/westcoastersd\/2017\/06\/15\/qa-jeff-josenhans-2\/","title":{"rendered":"Q&A: Jeff Josenhans"},"content":{"rendered":"

\"\"<\/a>Lead Mixologist & Certified Cicerone, Level II, U.S. Grant Hotel & Grant Grill<\/em><\/p>\n

Picture it: You sit down at a bar, enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops, then get right up and immediately drive home. This is ill-advised, irresponsible and downright illegal behavior. But the information I didn\u2019t supply you with before introducing this scenario is that those hypothetical beers are non-alcoholic. And though it sounds like a riddle based on fiction\u2014c\u2019mon, there\u2019s no such thing as a vibrantly hoppy non-alcoholic IPA\u2014this is a real-world situation that can be played out at the U.S. Grant Hotel<\/strong><\/a>\u2019s bar, lounge and restaurant, Grant Grill<\/strong><\/a>, where level two Cicerone Jeff Josenhans<\/strong> has taken to removing alcohol from cask ales, before recarbonating, bottling and adding them to the menu. It\u2019s the latest step in the venue\u2019s non-alcoholic craft beverage program, which also includes spirits and cocktails. We sat down with Josenhans to find out more about his methods and what could be perceived by some purists as madness.<\/p>\n

West Coaster: What inspired you to explore non-alcoholic beers in this manner?<\/strong>
\nJeff Josenhans: <\/strong>It literally just dawned on me how there are no craft non-alcoholic beers on the market, and I thought to myself \u201chow can this be possible?\u201d The non-alcoholic quality beverage segment as a whole\u2014wine, cocktails, etc.\u2014is growing as well, so I just put two and two together. There\u2019s really no reason you can\u2019t drink craft beer at work in a non-alcoholic form.<\/p>\n

WC: Walk us through the process of removing alcohol from traditional beers.<\/strong>
\nJJ: <\/strong>Basically, we maintain the temperature of the beer at 180 degrees Fahrenheit using an immersion circulator, which also keeps the beer in motion. We keep that process going for about 30 minutes or until we can\u2019t detect any alcohol fumes for at least five minutes. Like other commercial non-alcoholic beers or kombucha, there is still a minute amount of alcohol expected to remain in the beer, albeit less than one percent. There really is no such thing as 100% guaranteed no-alcohol beer. O\u2019Doul\u2019s states 0.5% alcohol-by-volume (ABV), Becks Non-Alcoholic states 0.3% ABV and, similarly, when reducing wine into a sauce, you cannot completely guarantee there is no alcohol and that it is at a level which is considered safe to consume and drive, for example. What we do is measure the volume of the liquid and equate it with the loss in volume per the original ABV. For example, if we have 10 liters of 6% ABV pale ale, after the 30-minute process we should have 9.4 liters left.<\/p>\n

WC: What styles do you offer and what led you to select them?<\/strong>
\nJJ: <\/strong>Our current bottled beers are Office IPA, Strawberry Blonde, PC Pilsner, Safe and Sour, and Button-Down Beer. The selection process is directly correlated to the casks we run at Grant Grill. If we don\u2019t have enough left over from a cask at the end of a night, we do not produce any non-alcoholic beer. If there is at least one-third of the cask left, we make a decision to bottle and start the process. We are creating craft-beverage offerings and avoiding waste at the same time.<\/p>\n

WC: You\u2019re using local cask ales. Where are you procuring them?<\/strong>
\nJJ: <\/strong>We always have cask ale on Fridays and Saturdays, and currently partner with New English Brewing<\/strong><\/a>, 32 North Brewing<\/strong><\/a>, Mike Hess Brewing<\/strong><\/a>, Acoustic Ales Brewing Experiment<\/strong><\/a>, Fall Brewing <\/strong><\/a>and Modern Times Beer<\/strong><\/a>.<\/p>\n

WC: What would you say to those who don\u2019t see a need for non-alcoholic craft beer?<\/strong>
\nJJ: <\/strong>There\u2019s no shame in offering people who can\u2019t drink for whatever reason\u2014designated driver, pregnant, religion, whatever\u2014a craft-beer alternative. To be honest, I really don\u2019t understand how the craft market hasn\u2019t got to this yet. It think it\u2019s about time!<\/p>\n","protected":false},"excerpt":{"rendered":"

Lead Mixologist & Certified Cicerone, Level II, U.S. Grant Hotel & Grant Grill Picture it: You sit down at a bar, enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops, then get right up and immediately drive home. This is ill-advised, irresponsible and downright illegal behavior. But the information […]<\/p>\n","protected":false},"author":7,"featured_media":17402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[368,369,371,4905,1],"tags":[1353,3450,1155,3982,376,442,390,3017,1528,1492,3979,1119,1739,2483,1010,1750,249,986,2607,3980,3981,267,3341,1439,3978,1637],"class_list":{"0":"post-17400","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-beer-news","8":"category-beer-styles","9":"category-brewing-ingredients","10":"category-craft-qa","11":"category-san-diego-beer-beverage-news","12":"tag-sdbeer","13":"tag-32-north-brewing","14":"tag-acoustic-ales","15":"tag-becks","16":"tag-beer","17":"tag-brandon-hernandez","18":"tag-craft-beer","19":"tag-downtown-san-diego","20":"tag-fall-brewing","21":"tag-gaslamp-quarter","22":"tag-grant-grill","23":"tag-hops","24":"tag-india-pale-ale","25":"tag-indiebeer","26":"tag-ipa","27":"tag-jeff-josenhans","28":"tag-mike-hess","29":"tag-modern-times","30":"tag-new-english-brewing","31":"tag-non-alcoholic-beer","32":"tag-odouls","33":"tag-pilsner","34":"tag-qa","35":"tag-san-diego","36":"tag-us-grant-hotel","37":"tag-west-coaster","38":"entry"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/archives.csusm.edu\/westcoastersd\/wp-content\/uploads\/2017\/06\/jeffjosenhans.jpg?fit=1365%2C2048&ssl=1","wps_subtitle":"","jetpack_shortlink":"https:\/\/wp.me\/pdtr4y-4wE","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/17400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/comments?post=17400"}],"version-history":[{"count":0,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/17400\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/media\/17402"}],"wp:attachment":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/media?parent=17400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/categories?post=17400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/tags?post=17400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}