In recent years, various modern brewing techniques have been developed that enable the production of alcohol-free beer (<0.5%) or even non-alcoholic beer (0.0% or <0.05%). These innovations have changed the way beer is brewed, allowing brewers to create a wide range of beers that offer the same taste and experience as traditional beers, but without alcohol.

Here are five methods used to produce alcohol-free beer:

1. Vacuum Distillation: Alcohol is evaporated from a lightly alcoholic beer at a low temperature, which helps to better preserve the beer flavor.
2. Reverse Osmosis / Membrane Filtration: Alcohol is filtered from the beer through a membrane, where alcohol molecules are separated by diffusion.
3. Stopped Fermentation and/or Cold Fermentation: Fermentation is stopped prematurely or slowed down by low temperatures, so that less alcohol is produced.
4. Special Yeasts: Specific yeast strains that produce less or no alcohol ensure that the beer still has a full flavor.
5. Other Methods: Some breweries develop their own techniques to produce alcohol-free beer, resulting in unique flavor profiles.

Each technique contributes in its own way to the evolution of alcohol-free beer and enables brewers to create increasingly better and more varied alcohol-free beers. With continuous innovations and refinements, the range is constantly expanding, allowing consumers to enjoy tasty alternatives without compromising on quality and experience.