It really wasn’t all that long ago when low-alcohol malt beverage was considered to be (and administered as) a healthful dietary supplement in Europe. (Look it up!)
Much later (than “long ago”) my babysitting grandparents introduced me to a supposedly zero-alcohol version, but always mixed with a raw egg yolk and a level teaspoon of sugar. Drop the yolk into a tall glass, followed by the sugar – mix, mix, mix with a fork – then stir in the beverage. Quite yummy. This was all pre-school stuff, and I recall that I always insisted that the yolk ‘thread’ had to be completely removed beforehand. Too yucky.
