Method
Arrested fermentation and low-alcohol brewing
The beer or wine is kept from making much ethanol in the first place. Useful. Not dealcoholization.
Arrested fermentation, specialized yeasts, and mash bills designed to stay under 0.5% ABV are brewing methods. They belong in a complete map of how NA drinks are made. They are Naturally low alcohol, not Dealcoholized.
If a brewery later strips residual alcohol from a low-fermentation beer, say so — that hybrid is dealcoholization plus limited fermentation. If they only describe a proprietary brew, the honest badge is not verified or no, depending on how explicit they are.
This is the category most likely to be mislabeled by reviewers who use “dealcoholized” as a synonym for “NA.” We do not.
1bottle reviewed with this method. Other methods are listed below.
From the cellar
