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.
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.