There's a question we hear very often at Gueule de Joie: "Which one should I get?"
That's the right question. Because there isn't "one" non-alcoholic beer — there are dozens of styles, each with its own aromatic profile, texture, natural pairings and preferred occasions. Choosing an IPA to rehydrate in the sun after an hour of cycling is a mistake. Opening a light lager with a board of aged cheeses wastes half of it.
At Gueule de Joie, we've tasted hundreds of non-alcoholic beers since 2019. Here's the guide we wish we'd had from the start.
Non-alcoholic beer styles — in brief
Seven families, seven logics: Lager (light, universal, 4–6°C) · Wheat beer (fresh, citrusy, 4–6°C) · IPA (hoppy, bitter, 7–8°C) · Pale Ale (fruity, balanced, 6–8°C) · Amber (caramelised, rounded, 8–10°C) · Dark ale (malty, deep, 8–10°C) · Sour (tart, fruity, 4–6°C). The general rule: the richer the style, the higher the serving temperature. A dark ale at 4°C is a wasted occasion.
The method that changes everything: brewed alcohol-free vs dealcoholised
Before talking about styles, a technical point that explains why some beers are better than others
Not all non-alcoholic beers are made the same way. And this difference in method almost single-handedly explains the difference in quality.
Brewed alcohol-free from the start (low alcohol brewing): the brewer controls fermentation to naturally produce very little alcohol. The aromas are fully preserved. This is the method of serious craft breweries — the one that produces beers capable of passing blind tastings against their alcoholic equivalents.
Dealcoholised after brewing: the beer is brewed normally, then the alcohol is removed by heat or vacuum distillation. The heat can alter delicate aromas — the result is often less complex, flatter on the finish.
At Gueule de Joie, we mainly select beers brewed alcohol-free from the start. It's our primary selection criterion — even before style or brewery.
💡 The sommelier's tip: if you read on a label "dealcoholised beer" or "alcohol removed", that's the thermal method. If you read "brewed to be alcohol-free" or "controlled fermentation", that's the craft method. The second almost always produces a better result.
The perfect pairing: regardless of the style — the quality of the method is felt at the table. A craft beer brewed alcohol-free complements dishes; an industrial dealcoholised beer disappears behind them.
Our full non-alcoholic beer selection
The lager — everyone's beer, all the time
The universal entry point — and this year, ours
It's the best-selling, best-known, most easily identifiable style. The non-alcoholic lager shares with its alcoholic counterpart its fundamental qualities: lightness, refreshingness, accessibility. Low in bitterness, lightly hopped, with a discreet maltiness and a clean finish.
This isn't a beer trying to impress — it's a beer trying to disappear into the moment. The one you open automatically after time in the garden, the one you hand to the guest who "drinks anything", the one you take out of the fridge first because nobody will be disappointed. And this year, it's also ours: the Gueule de Joie manifesto beer, brewed in Belgium at 0.3%, with no dealcoholisation and no added sugars.
💡 The sommelier's tip: the lager is the beer to bring out for those who don't usually drink beer, or who are discovering alcohol-free. It reassures. If you want to convert a sceptic, start there — then show them an IPA once they're convinced it's really beer.
The perfect pairing: sunny aperitif, light grilled food, grilled fish, crudités platter, margherita pizza. All the dishes where you want the drink to fade into the background.
The wheat beer — the ultimate summer beer
Citrusy freshness, spiced notes — the most summery style in the range
Wheat beer is brewed with unmalted wheat in addition to barley, which gives it its characteristic hazy appearance and slightly creamy texture. It is traditionally spiced with coriander and dried orange peel — hence its instantly recognisable citrusy and herbaceous notes.
It's the most summery beer in the range. Its freshness is immediate, its aromas evoke the season directly. In non-alcoholic form, the wheat beer is one of the most convincing successes in the category — the coriander and citrus aromas come from the spices and hops, not from the alcohol. La brasserie parallèle Blanche Bio is the perfect example: gold medal at the World Beer Awards 2024.
💡 The sommelier's tip: pour the wheat beer by tilting the glass, then straighten it at the end to pick up the yeast sediment at the bottom of the bottle. That slight cloudiness isn't a flaw — it's the character of the beer. Avoid over-filtered wheat beers: they've lost what makes them unique.
The perfect pairing: seafood, grilled prawns, moules marinières, warm goat's cheese salad, chicken marinated in lemon and herbs. The wheat beer is the beer for Provençal and Mediterranean pairings.
The IPA — for those who really want beer
The style that converted a generation — and pulls off the same feat in non-alcoholic form
The India Pale Ale is the beer that converted a generation to craft beer — and it pulls off the same feat in non-alcoholic form. Its character rests almost entirely on the hops: modern varieties that bring tropical, citrusy, resinous aromas, sometimes floral depending on the profile. The bitterness is frank, the aromas are intense, the finish is long.
In non-alcoholic form, the best IPAs in our selection fool seasoned enthusiasts in blind tastings. The reason is simple: hop bitterness and hop aromas don't need alcohol to exist.
The golden rule of the IPA: never serve it too cold. At 4°C, the bitterness hardens and the fruity aromas close up. At 7–8°C, the beer opens up, the hops express themselves fully, and the pairing with food becomes obvious.
💡 The sommelier's tip: if someone tells you "I don't like non-alcoholic beers because they're bland", give them a craft IPA. Blandness is the problem with industrial beers, not craft IPAs. You'll have converted a sceptic in a single sip.
The perfect pairing: grilled red meats, burgers, loaded pizzas, strong cheeses, spiced merguez sausages. The bitterness of the IPA cuts through the fat and holds its own against bold flavours without ever fading. Find all the pairings in our Barbecue & alcohol-free guide.
The Pale Ale — the happy medium (in the best sense of the term)
More hoppy than a lager, more approachable than an IPA — the beer of balance
The Pale Ale occupies the ground between the lager and the IPA. More hoppy than a lager, more approachable than an IPA — it's the beer of balance, not compromise. It has character without being intimidating, fruity aromas without the powerful bitterness of American IPAs.
In non-alcoholic form, it's often the favourite of wine lovers discovering beer — complex enough to interest them, not bitter enough to put them off. Our Gueule de Joie manifesto beer is very much in that Pale Ale spirit — balanced, accessible, precise.
💡 The sommelier's tip: the Pale Ale is the beer to have in your summer bar for "everyone" — those who like beer, those who are discovering it, those who wanted wine. It doesn't put anyone off and satisfies most people.
The perfect pairing: roast chicken, pasta, pizzas, soft-rind cheeses, light charcuterie. The Pale Ale accompanies everyday meals effortlessly.
Our full non-alcoholic beer selection
The amber — the beer for evenings that last
Notes of caramel, malty roundness — the cheese pairing nobody sees coming
The amber draws its colour and aromas from the roasted malt used in brewing. Notes of caramel, biscuit, sometimes hazelnut or toasted bread — it's a rounder, more enveloping beer than lagers and wheat beers. Less refreshing, more comforting.
It's the beer for half-time, the second course, the evening that lingers around the table. In non-alcoholic form, it's one of the most complex to get right — but the best references in our selection have that characteristic roundness without being heavy.
💡 The sommelier's tip: the amber is the beer to bring out for long meals and cheese boards. Its malty roundness responds to the umami flavours of aged cheeses exactly like a light red wine — it's the pairing few people anticipate and everyone remembers. Serve it at 8–10°C, never at 4°C.
The perfect pairing: cheese board (Comté, Beaufort, Gruyère), smoked charcuterie, grilled sausages.
The dark ale — for lovers of depth
Coffee, chocolate, liquorice — the ultimate tasting beer
The dark ale is the most malty and most roasted beer in the range. Notes of coffee, chocolate, sometimes liquorice or gingerbread depending on the recipe. It's a sipping beer — you savour it rather than drink it, you appreciate it rather than quench your thirst with it.
In non-alcoholic form, this is the most ambitious style. The deep aromas of the dark ale are built on special malts and lengthy brewing processes — the absence of alcohol doesn't compromise this complexity, provided the brewer works seriously. This isn't a post-sport beer or a sunny aperitif beer. It's an evening beer, a dinner beer, a beer for when you want something serious in your glass.
💡 The sommelier's tip: serve the dark ale in a tulip glass rather than a straight glass — the shape concentrates the roasted aromas and completely changes the experience. Take it out of the fridge ten minutes before serving.
The perfect pairing: dark chocolate, coffee desserts, blue-veined cheeses, braised meats. The dark ale is also surprisingly good with vanilla ice cream — the coffee bitterness plays with the sweetness of the cream in an unexpected way.
Our non-alcoholic dark & black beers
The sour — the surprise of the summer
Tart, fruity, lively — the beer for those who don't like beer
The sour is the great revelation of recent years in the craft beer world. Produced through lactic fermentation, it develops a lively acidity, often paired with fruit — raspberries, cherries, peaches, citrus. It's the least "beery" beer on the list — and that's what makes it a fantastic entry point for non-enthusiasts.
Its acidity is more reminiscent of a lively rosé or a fruity kombucha than a classic beer. In non-alcoholic form, craft sours are among the most convincing successes in the category.
💡 The sommelier's tip: the sour is the beer to bring out for those who "don't like beer". Its acidity and fruity aromas challenge preconceptions. In blind tastings, the majority of sceptics identify it as "something good" — before realising it's a beer.
The perfect pairing: fresh goat's cheese, tartares, composed salads, red berries, fruity desserts. Its acidity cuts through fat with elegance, just as a dry rosé would.
Our non-alcoholic fruity & tart beers
How to choose based on the occasion
No need to memorise seven styles. Three questions are enough: What's the occasion? What's the dish? Who's at the table?
After sport, a lager or a wheat beer — refreshing, light, without overloading. Find our tips in our article non-alcoholic beer after sport.
For aperitifs on a terrace, a wheat beer or a Pale Ale — fresh, approachable, festive.
At the barbecue over the grill, an IPA or an amber — their character stands up to bold flavours.
At the table over a cheese board, an amber or a dark ale — their malty notes respond to umami where a lager would disappear.
For guests who don't usually drink beer, a sour or a wheat beer — two styles whose fruity and spiced aromas don't resemble the classic taste of beer.
The rule is simple: the bolder the dish, the more character you need in the glass.
Our full non-alcoholic craft beer selection
Common misconceptions to forget
"All non-alcoholic beers taste the same." A light lager and a hoppy IPA have no more in common than a Muscadet and a Barolo. Style is everything.
"A non-alcoholic IPA is bound to be inferior." The bitterness and hop aromas come from the hops, not the alcohol. The best non-alcoholic IPAs in our selection pass blind tastings against their alcoholic equivalents.
"Dark ales and ambers are for winter." They're for meals with character, whatever the season. A cheese board in July deserves an amber.
"A sour is just a failed beer." A sour is the result of a controlled fermentation, not an accident. It's a style in its own right.
"Beer should always be served very cold." Only for lighter styles. A dark ale or an amber at 4°C loses two thirds of its aromas. An IPA served too cold becomes harsh.
Your summer bar checklist
- At least three styles in your fridge: lager for lightness, IPA for barbecues, wheat beer for citrusy freshness — you'll be covered for 90% of situations
- The sour as a wildcard: essential for guests who "don't like beer"
- The right temperature: 4–6°C for lager, wheat beer and sour — 7–8°C for IPA and Pale Ale — 8–10°C for amber and dark ale
- The right glass: tulip glass for IPA, amber and dark ale — straight glass for lager, wheat beer and sour
- The amber for cheese: the pairing nobody sees coming and everyone remembers
See also
- Non-alcoholic beer after sport: myth or genuine reflex?
- Barbecue & alcohol-free: the pairings that will surprise your guests
- Our Gueule de Joie manifesto beer — 7 years on, a lager
Frequently asked questions
Which non-alcoholic beer is right for someone who doesn't like beer?
A wheat beer or a sour — two styles whose fruity and spiced aromas don't evoke the classic taste of beer. If the person likes fruity wines, steer them towards a sour. If they like citrus and herbs, the wheat beer is ideal.
Is a non-alcoholic IPA as bitter as a classic IPA?
Yes — the bitterness comes from the hops, not the alcohol. The best non-alcoholic IPAs in our selection have exactly the same hop profile. The only perceptible difference: the absence of alcoholic warmth on the finish. For many, that's an advantage.
Can you drink a dark ale or an amber in summer?
Absolutely. They're less refreshing than a lager or a wheat beer, but they offer a complexity you won't find elsewhere. For long evenings and cheese boards — these are the best choices.
At what temperature should you serve a non-alcoholic craft beer?
The lighter the style (lager, wheat beer, sour), the colder you serve it (4–6°C). The richer the style (amber, dark ale, IPA), the higher the temperature (7–10°C). Take ambers and dark ales out of the fridge ten minutes before serving.
I want to discover several styles at once — where do I start?
Our bespoke packs are designed exactly for that: exploring several families in one order, finding your preferred style, and not ending up with 12 bottles of the same profile.
Gueule de Joie — France's first alcohol-free wine merchant since 2019. Over 450 references selected for taste, available with 72-hour delivery throughout France.
