Beck's Blue goes through proper fermentation first, then the alcohol is stripped out via de-alcoholisation. That full fermentation matters: it gives the beer a more convincing base than products brewed light from the start. The result is a pale gold lager with a clean, grainy malt backbone and grassy hops running through it. In the glass it's light and dry, with a mild bitterness in the finish and enough carbonation to keep things lively. The mouthfeel is on the thin side, as most de-alcoholised lagers are, but it doesn't taste watery in the way cheaper options can. There's a faint lemon note from the hops that sharpens the back end slightly. Beck's Blue has been around since 1993 and was one of the first mainstream alcohol-free lagers widely available in the UK. It's the benchmark a lot of people compare against, and it holds up reasonably well. Not the most complex thing you'll drink, but dependable.