Low-alcohol beer This is the preferred method because raising the temperature this late in the brewing process can greatly affect the flavor of the brew. If brewers decide to convert their brew to a non-alcoholic brew they must consider the volume of liquid they have lost during the removal of the alcohol. Typically the volume is reduced by roughly 4%, and to compensate water is added. Another tip would be avoiding using sugar from maize; this simply increases the alcohol content without adding to the flavor or body of the beer. Once the alcohol is removed, one proceeds with the normal finishing
Low-alcohol beer commercial brewery, San Francisco's Anchor Brewing Company, also produces their "Anchor Small Beer" using the second runnings from their Old Foghorn Barleywine. The term is also used for commercially produced beers which are thought to taste too weak. The Middle East accounts for almost a third of worldwide sales of nonalcoholic and alcohol-free beer. Notable Islamic clerics in Saudi Arabia and Egypt have issued fatawa permitting the consumption of "alcohol-free" beers that can be proven to contain zero traces of alcohol. Alcohol-free beers such as Holsten, Barbican and Moussy are often available in stores and restaurants throughout the Arab world.