Style family
No & low alcohol
Beers produced at or near zero alcohol, by removing alcohol after fermentation or by preventing it forming in the first place.
What unites this family
A production process organised around alcohol content rather than around flavour tradition. The family cuts across every other one — there are alcohol-free stouts, IPAs and wheat beers — so BeerHQ treats it as a family in its own right rather than as a footnote on each style.
De-alcoholised or arrested. Alcohol removed after fermentation, or fermentation deliberately limited, to reach a low or zero ABV.
This category has changed more in the last decade than any other part of brewing, because the techniques improved sharply. It is a first-class pillar of BeerHQ, not an appendix.
Labelling thresholds are jurisdiction-specific and dated, and BeerHQ never states one as a universal fact.
5 styles in this family
- Alcohol-free pale lager
A pale lager produced at or near zero alcohol, now the largest and most refined part of the no-alcohol category.
- Alcohol-free wheat beer
An alcohol-free wheat beer — often the most convincing of the category, because wheat body and yeast esters survive dealcoholisation well.
- Alcohol-free IPA
An alcohol-free beer built around heavy dry hopping, since hop aroma is added after fermentation and survives the process intact.
- Alcohol-free stout
An alcohol-free dark beer where roasted grain does most of the work — one of the more successful conversions in the category.
- Low-alcohol bitter
A genuinely fermented British ale brewed at very low strength, keeping cask character without dealcoholisation.