History
Low-alcoholic brews dates back to at least Medieval Europe, where it served as a less risky alternative to water (which often was polluted by faeces and parasites) and less expensive than the full strength brews used at festivities. In the more modern forms, the temperance movements and general regard of certain tasks like driving being unsuitable when intoxicated led to the development of beers which could be drunk without intoxicating effects.
In USA, the conceptualization of non-alcohol brews took place during prohibition according to John Naleszkiewicz. President Wilson had proposed limiting the alcohol content in malt beverages to 2.75% in 1917 in an effort to appease avid prohibitionists. In 1919 congress approved the Volstead act which limited the alcohol content of any beverage to less than .5%. These beverages became known as tonics and many breweries began brewing these extremely low alcohol content beverages in order to keep from going out of business during prohibition. Due to the fact that removing the alcohol from the beer requires the addition of one simple step many breweries saw this as an easy transition. In 1933 when prohibition was repealed, removing this single step again was easily done by many breweries.
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—Ralph Waldo Emerson (1803–1882)