Non-Alcoholic Flavoured Malt Drinks in Middle Eastern Dining
Non-alcoholic flavoured malt drinks are sparkling beverages brewed from malted barley extract, water and hops without alcoholic fermentation. Enjoyed across the Middle East in plain malt or fruit flavours such as pomegranate, apple, raspberry and peach, they are served ice-cold with grilled meats and shawarma.
How unfermented malt drinks are made
Production begins by steeping malted barley in hot water to draw out a light, toasty grain sweetness, balanced with a subtle touch of hops. Crucially, the wort never undergoes yeast fermentation into alcohol; instead, it is filtered bright, briskly carbonated and blended with natural fruit flavours before bottling. The result is a crisp, fizzy drink with a light foamy head and zero alcohol.
Popular fruit flavours and what to pair them with
Walk into almost any grill house, shawarma shop or corner grocer from Riyadh and Baghdad to Amman, Damascus and Cairo and you will spot rows of chilled glass bottles in a rainbow of flavours. Alongside crisp plain malt, favourites include tart pomegranate, green apple, raspberry, strawberry, peach, pineapple and lemon-mint. Their lively bubbles and clean fruitiness cut effortlessly through charcoal-grilled kebabs, spiced mandi and kabsa rice, crispy falafel and late-evening Ramadan meals.
Serving tips and gluten note
Chill bottles thoroughly before opening and pour gently down the side of a tall glass over ice cubes with a wedge of lemon or a sprig of fresh mint. Because malted barley is a core ingredient, barley malt drinks naturally contain gluten.