John Myers
Alcohol-free beer, like alcohol-free wine, can contain up to 0.5 percent alcohol by volume. This corresponds to four grams of alcohol per liter and is considered tolerable. By law, products up to this limit can be labeled “alcohol-free”. From 2015, many manufacturers will voluntarily provide information on the labels about the so-called residual alcohol in non-alcoholic beer or other non-alcoholic beverages. Basically, the amount of residual alcohol is considered to be so small that it has no physiological effects on the human body. For example, you can still drive a car within an hour after drinking three non-alcoholic beers.
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The reason for the residual alcohol in non-alcoholic beer is usually the manufacturing process. For example, the fermentation process can be interrupted as soon as the beer has reached a low alcohol content. Alternatively, the alcohol is subsequently removed from the beer, but here too a residual amount usually remains. Nevertheless, some manufacturers already offer alcohol-free beer that actually contains no alcohol at 0.0 percent by volume.
In small quantities, alcohol-free beer is occasionally even suitable for pregnant women, provided they otherwise cover their fluid requirements with water and unsweetened fruit, and herbal teas. Comparably small amounts of alcohol are also found in vinegar, mixed bread, kefir, sauerkraut, ripe bananas and apple or grape juice – these foods are also allowed in moderation for pregnant women.
However, dry alcoholics and children should avoid alcohol-free beer. This is less due to the residual alcohol and more to do with the taste, look and smell that can tempt dry alcoholics to relapse. Children could get used to the taste at an early age and become more prone to alcohol consumption later on. For everyone else, on the other hand, non-alcoholic beer is harmless.
