Low-alcohol beer is beer with little or no alcohol by volume that aims to reproduce the taste of beer while eliminating or reducing the inebriating effect, carbohydrates, and calories of regular alcoholic brews. Low-alcohol beers can come in different beer styles such as lagers, stouts, and ales. Low-alcohol beer is also known as light beer, non-alcoholic beer, small beer , small ale, or near-beer.
Low-alcohol brews such as small beer date back at least to medieval Europe, where they served as a less risky alternative to water [1] [2] (which often was polluted by faeces and parasites [3] ) and were less expensive than higher-quality, higher-alcohol brews like stouts, porters, and ales. [4] [5] [6]
More recently, the temperance movements and the need to avoid alcohol while driving, operating machinery, taking certain medications, etc. led to the development of non-intoxicating beers.
In the United States, according to John Naleszkiewicz, non-alcoholic brews were promoted during Prohibition. In 1917, President Wilson proposed limiting the alcohol content of malt beverages to 2.75% to try to appease avid prohibitionists. In 1919, Congress approved the Volstead Act, which limited the alcohol content of all beverages to 0.5%. These very-low-alcohol beverages became known as tonics, and many breweries began brewing them in order to stay in business during Prohibition. Since removing the alcohol from the beer requires just one extra step, many breweries saw it as an easy change. In 1933, when Prohibition was repealed, breweries simply omitted this extra step. [7]
By the 1980s and 90s, "light" beers became more popular. Declining consumption has also led to the introduction of mass-market non-alcoholic beverages, dubbed "near beer". Low-alcohol and alcohol-free bars and pubs have also been established to cater for drinkers of non-alcoholic beverages.
In the UK, the introduction of a lower rate of beer duty for low-strength beer (of 2.8% ABV or less) in October 2011 [8] spurred many small brewers to revive old styles of small beer and create higher-hopped craft beers at the lower alcohol level to be able to lower the cost of their beer to consumers.
At the start of the 21st century, alcohol-free beer has seen a rise in popularity in the Middle East (which now makes up a third of the market). [9] One reason for this is that Islamic scholars issued fatawa which permitted the consumption of beer as long as large quantities could be consumed without getting drunk. [10] By 2022, craft hop water has become a market unto itself in the United States, with one Southern California brewer regarding it as not being beer at all. [11]
Positive features of non-alcoholic brews include the ability to drive after consuming several drinks, the reduction in alcohol-related illness, and fewer severe hangover symptoms. [12] Low-alcohol and alcohol-free beers are usually lower in calories than equivalent full-strength beers. [13]
Some common complaints about non-alcoholic brews include a loss of flavor, addition of one step in the brewing process, sugary taste, and a shorter shelf life. There are also legal implications. Some state governments, e.g. Pennsylvania, prohibit the sale of non-alcoholic beers to persons under the age of 21. [14] A study conducted by the department of psychology at Indiana University said, "Because non-alcoholic beer provides sensory cues that simulate alcoholic beer, this beverage may be more effective than other placebos in contributing to a credible manipulation of expectancies to receive alcohol", [15] making people feel "drunk" when physically they are not.
There is little to no research on consequences of drinking such products in pregnancy, but as they may contain trace amounts of alcohol, in rare cases even higher than 1% (despite labelling as 0%), one paper advises against drinking this type of non-alcoholic beverage during pregnancy. [16]
In the United States, beverages containing less than 0.5% alcohol by volume (ABV) were legally called non-alcoholic, according to the now-defunct Volstead Act. Because of its very low alcohol content, non-alcoholic beer may be legally sold to people under age 21 in many American states.
In the United Kingdom, Government guidance recommends the following descriptions for "alcohol substitute" drinks including alcohol-free beer. The use of these descriptions is voluntary: [17] [18]
In some parts of the European Union, beer must contain no more than 0.5% ABV if it is labelled "alcohol-free".
In Australia, the term "light beer" refers to any beer with less than 3.5% alcohol.
Light beers are beers with reduced caloric content compared to regular beer, and typically also have a lower alcoholic content, depending on the brand and where they are sold. The spelling "lite beer" is also commonly used. Light beers are manufactured by reducing the carbohydrate content, and secondarily by reducing the alcohol content, since both carbohydrates and alcohol contribute to the caloric content of beer. [19]
Light beers are marketed primarily to drinkers who wish to manage their calorie intake. However, these beers are sometimes criticized for being less flavorful than full-strength beers, being "watered down" (whether in perception or in fact), and thus advertising campaigns for light beers generally advertise their retention of flavor. [19]
In Australia, regular beers have approximately 4%-5% ABV, while reduced-alcohol beers have 2.2%–3.2%. [20]
In Canada, regular beers typically have 5% ABV, while a reduced-alcohol beer contains 2.6%–4.0% ABV and an "extra-light" beer contains less than 2.5%. [21]
In the United States, most mass-market light beer brands, including Bud Light, Coors Light, and Miller Lite, have 4.2% ABV, less than ordinary beers from the same makers which are 5% ABV. [19]
In Sweden, low alcohol beer is either 2.2%, 2.8% or 3.5%, and can be purchased in an ordinary supermarket whereas normal strength beers of above 3.5% must be purchased at Systembolaget . Beer containing 2.8-3.5% ABV (called Folköl or "Peoples' Beer") may be legally sold in any convenience store to people over 18 years of age, whereas stronger beer may only be sold in state-run liquor stores to people older than 20. In addition, businesses selling food for on-premises consumption do not need an alcohol license to serve 3.5% beer. Virtually all major Swedish brewers, and several international ones, in addition to their full-strength beer, make 3.5% folköl versions as well. Beer below or equaling 2.25% ABV (lättöl) is not legally subject to age restrictions; [22] however, some stores voluntarily opt out from selling it to minors anyway. [23]
Low-point beer, which is often known in the United States as "three-two beer" or "3 point 2 brew", is beer that contains 3.2% alcohol by weight (equivalent to about 4% ABV).
The term "low-point beer" is unique to the United States, where some states limit the sale of beer, but beers of this type are also available in countries (such as Sweden and Finland) that tax or otherwise regulate beer according to its alcohol content.
In the United States, 3.2 beer was the highest alcohol content beer allowed to be produced legally for nine months in 1933. As part of his New Deal, President Franklin D. Roosevelt signed the Cullen–Harrison Act that repealed the Volstead Act on 22 March 1933. In December 1933, the Twenty-first Amendment to the United States Constitution was passed, eliminating a federal level prohibition on the production and sale of alcoholic beverages and returning to the states the power to regulate them within their borders. [24]
After the repeal of Prohibition, a number of state laws prohibiting the sale of intoxicating liquors remained in effect. As these were repealed, they were first replaced by laws limiting the maximum alcohol content allowed for sale as 3.2 ABW. As of 2019, the state of Minnesota [ citation needed ] permits general establishments such as supermarket chains and convenience stores to sell only low-point beer; in the 2010s, Colorado, Kansas, Oklahoma, and Utah revised state laws to end this practice. [25] [26] [27] [28] [29] In the states that maintain such laws, all alcoholic beverages containing more than 3.2% alcohol by weight (ABW) must be sold from state-licensed liquor stores.
Missouri also has a legal classification for low-point beer, which it calls "nonintoxicating beer". [30] Unlike Minnesota and Utah, Missouri does not limit supermarket chains and convenience stores to selling only low-point beer. Instead, Missouri's alcohol laws permit grocery stores, drug stores, gas stations, and even "general merchandise stores" (a term that Missouri law does not define) to sell any alcoholic beverage; [31] consequently, 3.2% beer is rarely sold in Missouri.
"Near beer" was a term for malt beverages containing little or no alcohol (less than 0.5% ABV), which were mass-marketed during Prohibition in the United States. Near beer could not legally be labeled as "beer" and was officially classified as a "cereal beverage". [32]
The most popular "near beer" was Bevo, brewed by the Anheuser-Busch company. The Pabst company brewed "Pablo", Miller brewed "Vivo", and Schlitz brewed "Famo". Many local and regional breweries stayed in business by marketing their own near-beers. By 1921, production of near beer had reached over 300 million US gallons (1 billion L) a year (36 L/s).
A popular illegal practice was to add alcohol to near beer. The resulting beverage was known as spiked beer or needle beer, [33] so called because a needle was used to inject alcohol through the cork of the bottle or keg.
Food critic and writer Waverley Root described the common American near beer as "such a wishy-washy, thin, ill-tasting, discouraging sort of slop that it might have been dreamed up by a Puritan Machiavelli with the intent of disgusting drinkers with genuine beer forever." [34]
In the early 2010s, major breweries began experimenting with mass-market non-alcoholic beers to counter with declining alcohol consumption amid growing preference for craft beer, launching beverages like Anheuser-Busch's Budweiser Prohibition Brew, launched in 2016.
A drink similar to "near beer", "bjórlíki" was quite popular in Iceland before alcoholic beer was made legal in 1989. The Icelandic variant normally consisted of a shot of vodka added to a half-a-litre glass of light beer.
Small beer (also, small ale) is a beer/ale that contains very little alcohol. Sometimes unfiltered and porridge-like, it was a favored drink in Medieval Europe and colonial North America as opposed to the often polluted water and the expensive beer used for festivities. Small beer was also produced in households for consumption by children and servants.[ citation needed ]
However, small beer/small ale can also refer to a beer made of the "second runnings" from a very strong beer (e.g., scotch ale) mash. These beers can be as strong as a mild ale, depending on the strength of the original mash. This was done as an economy measure in household brewing in England up to the 18th century and is still done by some homebrewers. One commercial brewery, San Francisco's Anchor Brewing Company, also produces their Anchor Small Beer using the second runnings from their Old Foghorn Barleywine. The term is also used derisively for commercially produced beers which are thought to taste too weak.
As more people consume non-alcoholic beverages for health reasons, social reasons, or because they want to enjoy the taste of beer without the effects of alcohol, [35] the global non-alcoholic beer market was expected to double by 2024 from the level in 2018. [36] [37]
The Middle East accounts for almost a third of worldwide sales of nonalcoholic and alcohol-free beer. [10]
The market for nonalcoholic beer in Malaysia has been slow in comparison to other Muslim-majority countries, and as of 2015, the Malaysian government has not approved any non-alcoholic beers as halal. [38]
In 2008, the sale of non-alcoholic beers in Iran continued its high performance with double-digit growth rates in both value and volume and is expected to more than double its total volume sales between 2008 and 2013. [39]
Non alcoholic beer sales in India are relatively low.
The United States has seen a rise in non-alcoholic beer consumption over the last decade.[ when? ] [40]
Spain is the main consumer and producer of low-alcohol beer in the European Union. [41]
As of March 2020, sales of alcohol-free beer are up by 30% since 2016, with younger generations shunning alcoholic beverages. [42] Brewers have introduced low or no alcohol varieties of established brands to meet the increased demand for low-alcohol beers, and new low-alcohol brands such as Lucky Saint have seen success in the UK market. [43]
Beers that are labeled "non-alcoholic" still contain a very small amount of alcohol. Thus, some US states require the purchaser to be 21 years old, which is the legal drinking age in the United States. Exceptions include:
According to the Birmingham Beverage Company, the brewing process of traditional brews consists of eight basic steps, nine for brewing non-alcoholic brews. [51]
Typical low- and non-alcohol beer starts out as regular alcoholic beer, which is then processed to remove the alcohol.
A different approach to making 0.5% non-alcoholic beer is to reduce the formation of alcohol in the first place, so that craft brewers do not need to pay the expense of having to dealcoholize a beer. Methods include using special low-sugar grains, yeast which converts less sugar to alcohol, or removing sugar from the wort before fermentation. These can be combined with limited fermentation, in which the fermentation process is stopped early. [57]
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In an attempt to create a readily recognizable identity for low-alcohol beer, some brands were incorporating the colour blue into the packaging design as of 2018, including Becks Blue, Heineken 0.0%, Ožujsko Cool and Erdinger Alkoholfrei.
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
Beer in Sweden has a history that can be traced to the late Iron Age.
Ginger ale is a carbonated soft drink flavoured with ginger. It is consumed on its own or used as a mixer, often with spirit-based drinks. There are two main types of ginger ale. The golden style is credited to the Irish doctor Thomas Joseph Cantrell. The dry style, a paler drink with a much milder ginger flavour, was created by Canadian John McLaughlin.
Alcohol by volume is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent. It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL of solution at 20 °C (68 °F). The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C (68 °F), which is 0.78945 g/mL. The alc/vol standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures.
Malt liquor is a type of mass market beer with high alcohol content, most closely associated with North America. Legally, it often includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley. In common usage, it refers to beers of high alcohol content, generally above 6%, which are made with ingredients and processes resembling those for American-style lagers.
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar.
Beer was introduced to Canada by European settlers in the seventeenth century. The first commercial brewery was La Brasseries du Roy started by New France Intendant Jean Talon, in Québec City in 1668. Many commercial brewers thrived until prohibition in Canada. The provincial and federal governments' attempt to eliminate "intoxicating" beverages led to the closing of nearly three quarters of breweries between 1878 and 1928. It was only in the second half of the twentieth century that a significant number of new breweries opened up. The Canadian beer industry now plays an important role in Canadian identity, although globalization of the brewing industry has seen the major players in Canada acquired by or merged with foreign companies, notably its three largest beer producers: Labatt, Molson and Sleeman. The result is that Moosehead, with an estimated 3.8 percent share of the domestic market in 2016, has become the largest fully Canadian-owned brewer.
In the United States, beer is manufactured in breweries which range in size from industry giants to brew pubs and microbreweries. The United States produced 196 million barrels (23.0 GL) of beer in 2012, and consumes roughly 28 US gallons (110 L) of beer per capita annually. In 2011, the United States was ranked fifteenth in the world in per capita consumption, while total consumption was second only to China.
Genesee Brewing Company is an American brewery located along the Genesee River in Rochester, New York. From 2000 to 2009, the company was known as the High Falls Brewing Company. In 2009, High Falls was acquired by the capital investment firm KPS Capital. Together with newly acquired Labatt USA, KPS merged the two companies as North American Breweries. Along with this change, High Falls Brewery changed its name back to the original "Genesee Brewing Company" operating under the North American Breweries name. In October 2012, North American Breweries was purchased by FIFCO.
Beer in Japan mostly comes from the country's four major breweries, Asahi, Kirin, Sapporo and Suntory, which mainly produce pale lagers around 5% ABV. Beer is immensely popular, far ahead of sake consumption.
Beer, called maekju in Korean, was first introduced to Korea in the early 20th century. Seoul's first brewery opened in 1908. Two current major breweries date back to the 1930s. The third brewery established in Korea, Jinro Coors Brewery, was founded in the 1990s. It was later acquired by Oriental Breweries (OB). Hite Breweries's former name was Chosun Breweries, which was established in 1933. The company changed its name to Hite Breweries in 1998. OB Breweries established as Showa Kirin Breweries in 1933. The company changed its name to OB Breweries in 1995.
Beer is a popular alcoholic beverage in Turkey, mostly lager type beers.
Oriental Brewery or OB is a South Korean brewery currently owned by AB InBev, and initially founded by Doosan Group.
An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink or non-alcoholic beer, and are widely available where alcoholic drinks are sold.
An alcoholic beverage is a beverage containing alcohol (ethanol). Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically their alcohol content is between 3% and 50%.
The alcohol laws of Utah regulate the selling and purchasing of alcohol in the U.S. state of Utah and are some of the most restrictive in the United States. A person must be 21 years old or older to buy or consume alcohol. The Utah Department of Alcoholic Beverage Services (UDABS) has regulated the sale of alcoholic beverages since 1935, two years after the end of Prohibition. Utah is one of seventeen control states, meaning the state has a monopoly over the wholesaling and/or retailing of some or all categories of alcoholic beverages.
Anheuser-Busch, a wholly owned subsidiary of Anheuser-Busch InBev SA/NV, is the largest brewing company in the United States, with a market share of 45 percent in 2016.
Small Town Brewery was a brewing company based in Wauconda, Illinois, best known for creating the Not Your Father's brand of flavored beers.
Lucky Saint says it is not reliant on teetotallers
Beverages that contain less than 0.5% alcohol by volume are not alcohol beverages regulated by ch. 125, Wis. Stats. Therefore, nonalcohol (NA) 'beer,' and mocktails may be sold in the same manner as water and sodas (e.g., regardless of age). These beverages should not be confused with those labeled 'low alcohol' (LA), which generally contain 3.2% alcohol, and are regulated by ch. 125, Wis. Stats.
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