Low- and Non-Alcohol Beer

A fast-growing category using several different production methods: limiting fermentation time/temperature, removing alcohol after brewing (vacuum distillation or reverse osmosis), or brewing with restricted-sugar ingredients from the start. Quality has improved substantially in recent years as demand has grown, though matching the body and flavor complexity of full-strength beer remains a technical challenge, since alcohol itself carries flavor and mouthfeel.

Profile

Varies by production method and base style being replicated.