low-alcohol beer

Low-alcohol beer is beer with little or no alcohol content and aims to reproduce the taste of beer while eliminating (or at least reducing) the inebriating effects of standard alcoholic brews. Most low-alcohol beers are lagers, but there are some low-alcohol ales. Low-alcohol beer is also known as light beer, non-alcoholic beer, small beer, small ale, or near-beer.

History

Low-alcoholic brews such as small beer date back at least to medieval Europe, where they served as a less risky alternative to water (which often was polluted by feces and parasites) and were less expensive than the full strength brews used at festivals.

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 simple extra step, many breweries saw it as an easy change. In 1933, when Prohibition was repealed, breweries simply omitted this extra step.

By the 1980s and 1990s, growing concerns about alcoholism led to the growing popularity of "light" beers. In the 2010s, breweries have focused on marketing low-alcohol beers to counter the popularity of homebrew. 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, such as Scottish brewer BrewDog's London bar, which opened in early 2020.

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 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). 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.''The Economist''
"Sin-Free Ale"
/ref> In the United States by 2022 craft hop water IPAs (“H2OPS”) had become a market unto itself, with one Southern California brewer regarding it as not being beer at all.

Pros and cons

Positive features of non-alcoholic brews include the ability to drive after consuming several drinks, the reduction in alcohol-related illness, and less severe hangover symptoms. Low-alcohol and alcohol-free beers are usually lower in calories than equivalent full-strength beers.

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 brews to persons under the age of 21. 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", 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%), most doctors advice against drinking non-alcoholic brews during pregnancy.

Categories

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:

* No alcohol or alcohol-free: not more than 0.05% ABV
* Dealcoholized: over 0.05% but less than 0.5% ABV
* Low-alcohol: not more than 1.2% ABV

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 beer

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.

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.

In Australia, regular beers have approximately 4%-5% ABV, while reduced-alcohol beers have 2.2%–3.2%.

In Canada, a reduced-alcohol beer contains 2.6%–4.0% ABV, and an "extra-light" beer contains less than 2.5%.

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.

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; however, some stores voluntarily opt out from selling it to minors anyway.

Low-point beer

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 March 22, 1933. In December 1933, the Twenty-first Amendment to the United States Constitution was passed, negating the federal government's power to regulate the sale of alcoholic beverages, though states retained the power to regulate.

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 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. In those states that maintain these 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". 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; consequently, 3.2% beer is rarely sold in Missouri.

Near beer

Originally, "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". The public, however, almost universally called it "near beer".

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'', 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."

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

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.

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. ( Drake's 24th Anniversary Imperial Small Beer was expected to reach above 9.5% abv.) 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