Non-alcoholic beers go back to the ‘70s, with Clausthaler being the first in 1979. The German manufacturers created an innovative brewing process that kept alcohol from appearing.

Clausthaler beers are made through a process known as controlled fermentation. The beer foundation mixture, known as wort, produces a beer with very low alcohol.

In Clausthaler’s case, this is achieved by making a wort with a minimal amount of fermentable sugar in it. The brewmasters were the first to hit upon the process and patented it.

Controlled fermentation is not substantially different from the typical process. It begins with taking the completed wort and adding brewing yeast to the mix.

The yeast transforms the sugars into alcohol. By using a low-sugar wort, in controlled fermentation, the beer is still fully brewed without creating much alcohol.