It’s a bit more complicated—there are flavors which are hard to have without alcohol as they dissolve neither in water nor in fat, the usual carriers, but do dissolve in alcohol.
Even among beers where the “burning sensation” is entirely absent, the flavor diversity is huge—from Belgian lambics which are almost pure fruit or berry to stouts with dark, burnt flavors.
I assume there are two categories of “flavour”.
the burning sensation of the pure ethanol, being at whatever strength the concentration the drink has of ethanol.
the flavours of the drink; sans-alcohol.
I seem to not like either of them.
It’s a bit more complicated—there are flavors which are hard to have without alcohol as they dissolve neither in water nor in fat, the usual carriers, but do dissolve in alcohol.
Even among beers where the “burning sensation” is entirely absent, the flavor diversity is huge—from Belgian lambics which are almost pure fruit or berry to stouts with dark, burnt flavors.