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Weihenstephaner Non-Alcoholic

Foam / Aroma

A fine clove note lends our non-alcoholic wheat beer its alluring aroma. Finely latticed foam is an integral part of this attractive, refreshing beer.

Flavor / Color

Sparkling, fresh and highly drinkable – nuances of honey and an inviting yeasty note best describe the flavor of our non-alcoholic wheat beer. In terms of its appearance and sensory impression, this beer can easily hold its own with its big brother.

Remarks

There is something special about our non-alcoholic wheat beer. Unlike other breweries, which halt the fermentation process prematurely – our beer is given the time it needs to allow its refreshing flavor to unfold. Subsequently, the alcohol is removed from the beer using falling film evaporation, a technique developed together with the Technical University of Munich-Weihenstephan. The result: fewer calories and carbohydrates and yet a truly enjoyable beer...

Weihenstephaner Non-Alcoholic

Enjoy beer without the alcohol – reaching for a Weihenstephaner non-alcoholic wheat beer is the right choice after strenuous exercise or playing sports.

  • Alcohol content:
    less than 0.5 % by volume
  • Calories:
    80 kcal/0.5 l
  • Drinking temperature:
    6-8 °C
  • Original gravity:
    12.7 % by weight, before dealcoholization
  • Bitterness:
    14 IBU
  • Bottle size:
    0.33 l/0.5 l

Awards

The popularity of non-alcoholic beers is on the rise around the world, which is why we have entered our non-alcoholic beers in international competitions since 2014. This beer has been honored with several medals, including those from the World Beer Awards.

Weihenstephaner - Awards
Weihenstephaner - Awards
Weihenstephaner - Awards
Weihenstephaner - Awards

Food Pairing

Pasta Tomato Arugula – Serves 4

Ingredients:

1 bowl of cherry tomatoes (approx. 200 g), 1 bowl rocket (approx. 125 g), 2-3 chili pods, 2 garlic cloves, olive oil, 300g pasta, Parmesan cheese

Boil the pasta. Place the olive oil into a large frying pan and heat. Wash and quarter the cherry tomatoes, toss into the pan. Peel the garlic cloves and also press into the pan. Add the crumbled chili pods (a fresh pod can be used instead of dried chilis). Gently fry until the garlic has a nice brown color. Drain the pasta with a sieve, toss into the pan and mix well.
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