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Low-alcohol beer (also called light beer, non-alcoholic beer, small beer, small ale, or near-beer) is beer with low alcohol content or no alcohol, which aims to reproduce the taste of beer without the inebriating effects of standard alcoholic brews. Most low-alcohol beers are lagers, but there are some low-alcohol ales. In the United States, beverages containing less than 0.5% alcohol by volume (ABV) were legally called non-alcoholic, according to the now-defunct Volstead Act. Because of its very low alcohol content, non-alcoholic beer may be legally sold to minors in many American states. In the United Kingdom, the following definitions apply by law (correct as of May 2007):〔(What Is Meant By Alcohol-Free? : The Alcohol-Free Shop )〕 *No alcohol or alcohol-free: not more than 0.05% ABV *Dealcoholised: over 0.05% but less than 0.5% ABV *Low-alcohol: not more than 1.2% ABV In some parts of the European Union, beer must contain no more than 0.5% ABV if it is labelled "alcohol-free". In Australia, the term "light beer" refers to any beer with less than 3% alcohol. Spain is the main consumer and producer of low-alcohol beer in the European Union.〔http://www.rtve.es/noticias/20141103/consiguen-extraer-aromas-cerveza-alcohol-para-mejorar-sabor-sin/1041441.shtml〕 ==History== Low-alcoholic brews such as small beer date back to at least Medieval Europe, where they served as a less risky alternative to water (which often was polluted by feces and parasites) and were less expensive than the full strength brews used at festivities. In the more modern forms, the temperance movements and general regard of certain tasks like driving being unsuitable when intoxicated led to the development of beers which could be drunk without intoxicating effects. In the United States, the conceptualization of non-alcohol brews took place during Prohibition, according to John Naleszkiewicz. President Wilson had proposed limiting the alcohol content in malt beverages to 2.75% in 1917 in an effort to appease avid prohibitionists. In 1919, Congress approved the Volstead Act, which limited the alcohol content of any beverage to 0.5%. These beverages became known as tonics, and many breweries began brewing these extremely low alcohol content beverages in order to keep from going out of business during Prohibition. Since removing the alcohol from the beer requires the addition of one simple step, many breweries saw this as an easy transition. In 1933, when Prohibition was repealed, removing this single step again was easily done by many breweries. At the dawn of the 21st century, alcohol-free beer has seen a rise in popularity in the Middle East (which now makes up a third of the market).〔''The Economist'' explains: ("Why are sales of non-alcoholic beer booming?" )〕 Part of the reason why it has grown in popularity is that Islamic scholars issued fatwas which permitted the consumption of beer so long as large quantities could be consumed without getting drunk.〔''The Economist'': ("Sin-Free Ale" )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Low-alcohol beer」の詳細全文を読む スポンサード リンク
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