The story
Low-alcohol beer has a long history. In medieval Europe, weak “small beer” was a daily drink for many people. During US Prohibition (1920–1933), brewers stayed afloat by selling “near beer” with less than 0.5% alcohol. But for most of the twentieth century, non-alcoholic beer was known mainly for tasting flat and thin.
That has changed dramatically. Improvements in technology and a growing interest in mindful drinking have led to an explosion of flavourful alcohol-free beers. Breweries such as Athletic Brewing in the United States have focused entirely on non-alcoholic beer, and major brewers have invested heavily in alcohol-free versions of their flagship brands.
What it tastes like
Non-alcoholic beer can be brewed in almost any style: crisp lagers, hoppy IPAs, wheat beers, stouts and more. The best examples come very close to their alcoholic counterparts. Without alcohol, the body can feel slightly lighter and the malt sweeter, so brewers often work hard to add body and balance. Hop-forward styles tend to work especially well because hop aroma helps fill the gap left by alcohol.
How it’s made
There are two broad approaches. The first is removing alcohol from a fully fermented beer, often by vacuum distillation (which lowers the boiling point so the beer isn’t cooked) or by membrane filtration methods such as reverse osmosis. The second is limiting the alcohol produced in the first place — for example, by stopping fermentation early, using special yeast strains that cannot ferment maltose, or designing a wort with few fermentable sugars. Many brewers combine techniques to get the best flavour.
Fun fact
In Germany, alcohol-free wheat beer is widely marketed as a sports and recovery drink. It is a common sight at marathons and other endurance events, and some research has explored whether its polyphenols might offer benefits for athletes — though it is still best thought of as a tasty beverage rather than a medicine.