Fahr uses a specialized mashing technique combined with a very special yeast. When treated right, this yeast only produces about 0.3% alc./vol.! As there is a considerable amount of natural carbohydrates left, in order to ensure the beer remains non-alcoholic, Fahr had to compromise and add citric acid and a type of preservative. The addition of these ingredients had a neat side effect, creating notes of citrus.