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As soon as the team at the Bavarian State Brewery Weihenstephan noticed that there was a public interest in non-alcoholic beers, they commissioned the research facility at the Technical University of Munich to develop a good method for dealcoholizing beer. This order dates back more than 30 years and proves that the brewers have a good feel for current events. Today, non-alcoholic beers are more popular than ever before and Weihenstephan is supplying the demand with excellent and award-winning brews.
The method of choice is so-called vacuum falling-current evaporation: After the brewing process has been completed, the beer that still contains alcohol is poured into the specially developed system. The alcohol evaporates through warm temperatures and a vacuum. To ensure that no flavor is lost through this process, the evaporated aromas are returned to the beer. In this way, every brew can be dealcoholized with consistent quality and taste.
The Weihenstephaner Hefeweissbier alcohol-free produced in this way presents itself in a bright amber gold and with a rich yeast cloudiness in the glass. A spicy scent of cloves rises to the nose from the fine-pored foam head. The tangy aftertaste reveals a fresh, light-footed body that ensnares the palate with notes of creamy floral honey, spicy yeast, ripe bananas and warm clove. A touch of floral hops rounds off the beer enjoyment.
WeihenstephanWater, barley malt , wheat malt , hops, yeast
