Brauhaus Nittenau has been brewing in the Upper Palatinate since 1762, and their approach to non-alcoholic beer is consistent across the range: use a specialty yeast that limits alcohol production from the fermentation start, rather than dealcoholising a full-strength beer after the fact. That matters particularly for a porter, where the roasted malt character needs protecting from heat treatment. Lola takes that dark malt base and adds freshly brewed Arabica coffee sourced from the Rehorik roastery in nearby Regensburg. The beans are described as mocha natural — a coffee processing method that tends to produce intense, jammy fruit alongside the roasted character, though here the dominant notes are espresso and dark chocolate rather than anything fruit-forward. It pours a deep brown to near-black with a creamy tan head. The aroma is immediately coffee-forward: espresso, roasted grain, cocoa, a background trace of caramel. On the palate it is smooth and balanced, with coffee and dark chocolate up front supported by a gentle caramel sweetness and dates-and-prune dark fruit underneath. At 32 kcal per 100ml it carries more body than most AF beers. The finish is soft and lingering with a gentle roasted bitterness. A good choice if you want something dark, rich, and not sweet.