Non-Alcohol Malt Beverage
This is the description of how the Non-Alcohol Malt Beverage style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Non-Alcohol Malt Beverage beer style.
For purposes of competition, brewers will be asked to verify that the alcohol content of entries in this category are <0.5% abv. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries, such as the underlying classic beer style.
- Body: Varies with underlying style
- Malt Flavors & Aromas: Varies with underlying style
- Hop Flavors & Aromas: Varies with underlying style
- Fermentation Characteristics: Non-alcohol (N/A) malt beverages can emulate the character of any beer style defined within these guidelines but without alcohol (less than 0.5 percent abv). Due to their nature, non-alcohol malt beverages will have a proﬁle lacking the complexity and balance of ﬂavors that beers containing alcohol will display. N/A beers should be assessed with this is mind, and should not be given negative evaluations for reasons related to the absence of alcohol.
Brewing Properties of Non-Alcohol Malt Beverage
The functional properties of brewing Non-Alcohol Malt Beverage beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.