Although numerous methods of production exist, most non-alcoholic beer is made by removing the alcohol from regular beer ( 2 , 3, 4). Once the alcohol is removed, the beer is flat. Carbon dioxide must be added to carbonate it, much like what happens with soda. In addition, sugar is often included to improve the taste.
Traditional beers usually contain around 4%-6% alcohol by volume. Beers that contain very low or no alcohol are referred to and defined differently worldwide, such as 'non-alcoholic,' 'near beer,' 'dealcoholised,' 'low alcohol,' and 'alcohol free.