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|German to English translations [Non-PRO]|
|German term or phrase: alkoholfrei|
|English translation:"dealcoholized" or "alcohol-removed" or "non-alcoholic" or "alcohol-free" or "soft"|
You did not specifically mention beer or wine, so if you mean some other beverage, the most normal everyday term is "soft" as in "soft drinks".
As far as malt beverages or beer goes, I used to do a lot of translation for breweries years ago. "Non-alcoholic" is the translation that has been decided upon by the two largest breweries in Germany, Holsten and Binding, but this translation is considered by some (including the American FDA) to be technically inaccurate and possible misleading. "Non-alcoholic" should mean 0.0% alcohol in English. It should mean that a product so labeled is safe for consumption by persons with an alcohol addiction. However, the German term often only means less than 0.5% alcohol by volume (because that is the German legal definition of "alkoholfrei"). This is also roughly what the American FDA says but they use "dealcoholized" or "alcohol-removed". A product with 0.4% alcohol (by volume) is not considered safe for a person with an alcohol addiction. Clausthaler, the world's most popular and well-known "alkoholfrei" malt beverage (with so little alcohol, some parts of the world do not allow the word "beer" to be used) has 0.45 ml/100 ml alcohol or 0.45% by volume.
The reason for the somewhat lax sounding FDA and German legal requirements is that all vegetable or fruit drinks ferment a little in the bottle or can and even more after opening. This means there is nothing with sugar in it that is really 0.0% non-alcoholic because some of the sugar naturally changes to alcohol with time and yeast spores from the air. That's how beer was originally happened upon 5-6,000 years ago anyway.
The term "low-alcohol" is preferred by some but the term has never been really taken off, probably because it has never been very clearly defined for large markets. The breweries don't like it because it sounds too negatively unclear. Neither fish nor fowl they say.
This discussion by Carlsberg will give you some more info on the subject:
and the FDA says:
"The term "dealcoholized" or "alcohol-removed" should appear in the statement of identity, immediately preceding either the term "wine" or the standard of identity [27 CFR 4.21] designation of the type of wine from which it was derived, such as "burgundy." The qualifying words "dealcoholized" or "alcohol-removed" should appear in letters equal in size to "wine" or to the standardized name on the principal display panel of the label. Where a specific designation is used, such as "dealcoholized claret" or "alcohol-removed burgundy," the product must be true to source type as defined by BATF regulations. To ensure that consumers are not misled as to the alcohol content of the product, the statement of identity should be followed by the declaration, "contains less than 0.5 percent alcohol by volume." FDA considers use of the terms "dealcoholized" and "alcohol-removed" in the statement of identity of a reduced alcohol wine product to be misleading if the alcohol content exceeds 0.5 percent by volume.
We do not object to the presence of the additional label claim "non-alcoholic" on labels of dealcoholized wines. However, the term "non-alcoholic" should not be used in lieu of the term "dealcoholized" or "alcohol-removed" as the sole qualifier in the statement of identity of the wine product.
FDA does not consider the terms "non-alcoholic" and "alcohol-free" to be synonymous. The term "alcohol-free" may be used only when the product contains no detectable alcohol."
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Local time: 16:56
|4 KudoZ points were awarded for this answer |
1 min confidence: peer agreement (net): +6