Brauhaus Nittenau uses a top-fermenting yeast and a fermentation process designed to produce minimal alcohol from the start, rather than brewing full-strength and stripping the alcohol out later. The difference shows in the body: this has the soft, rounded texture you expect from a wheat beer, not the hollow thinness that can come from cold column treatment. It pours a hazy golden yellow with a white foam crown that holds well. Ripe banana comes through strongly on the nose, with a background note of clove that keeps it in recognisably Hefeweizen territory. The wheat malt adds a gentle grainy sweetness and mild acidity, and the carbonation is lively enough to keep it from feeling heavy. The finish is clean and soft. Not a complicated beer, but it does what a Hefeweizen should do, and the absence of alcohol does not get in the way.