Non-alcoholic beer

Non-alcoholic beer is a fermented beverage similar to traditional beer, but with a very low or non-existent alcohol content (generally less than 0.5%). It is produced through processes that remove or reduce the alcohol after fermentation, thus preserving the characteristic beer flavor. It is a refreshing and versatile option, ideal for those looking to enjoy the taste of beer without the effects of alcohol.

The origin of non-alcoholic beer dates back to the mid-20th century, when it began to be produced as an alternative for people who do not consume alcohol for health, religious, or personal reasons. Currently, its production has gained popularity worldwide, adapting to various recipes and cooking styles.

Among its properties, its low caloric content compared to conventional beer stands out, as well as the presence of antioxidants from barley and hops. It also contains B vitamins and minerals such as potassium and magnesium.

In various Latin American countries, non-alcoholic beer can also be found under names such as light beer, low-alcohol beer, or 0.0 beer. In cooking recipes, it is widely used to marinate meats, create batters with a crispy touch, and prepare sauces with a characteristic flavor, adding freshness without adding alcohol.