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  Non-alcoholic beer (Ma-al-Shaeer) is a commonly consumed and popular beverage in Islamic countries. Its popularity originates not only from the pleasurable sensory attributes and relatively low cost, but also from its health beneficial effects when consumed in moderate amounts. Qualitative aspects of non-alcoholic beer from the consumer point of view, which is so-called here as “functional qualitative aspects” (flavor, color, foaming property, body, viscosity and mouthfeel, colloidal stability, nutritional and medicinal aspects as well as hygiene) play a crucial role in its acceptability. This article reviews these qualitative aspects, in physical and chemical categories.

Keywords: Quality, Health, Chemical, flavor, Non-alcoholic beer, Nutritional, Physical

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