The process of brewing begins with the extraction of various types of sugars from malted barley. The types and quantities of sugar extracted depends on the malt being used and adjustments in the mashing process (more to come on this in a minute). As I prepared to conduct my first non-alcoholic beer test batch, the majority of my focus was around how to manipulate the inputs to create the right amount of sugars in the correct ratio in order to produce a beer with less than 0.5