Dealcoholized
Alcohol was removed from a finished alcoholic liquid. These are the published bottles we classify as dealcoholized — a manufacturing history, not a synonym for non-alcoholic.
The Dry Standard
Production Classifications
Dealcoholized, alternative, naturally low alcohol, and hybrid — the production types The Dry Standard prints on every review.
Production Classifications
Alternative
Built as a non-alcoholic analogue from the start — botanicals, flavors, extracts, juice — sometimes called formulated. Not stripped wine or beer. Construction subtypes such as built wine sit under this classification.
Naturally low alcohol
Fermented or traditionally produced, finishing at ≤0.5% ABV without a separate removal step — arrested fermentation, specialized yeasts, or limited fermentation when a source supports it.
Hybrid
Dealcoholized material plus other defining non-alcoholic ingredients, or more than one production approach. Standard must-back addition after removal stays dealcoholized; hybrid is for a mixed production story.
How we classify production · Unclassified bottles stay off this index until the factory floor can be placed.
Nothing matches that name.