Weihenstephaner's approach to making this is worth knowing. Rather than stopping fermentation early (which tends to leave things sweet and thin), they let the beer ferment fully, then strip out the alcohol using falling film evaporation, a gentle low-heat technique developed with the Technical University of Munich. The upshot is a wheat beer that actually tastes like one. It pours hazy golden yellow with a persistent white foam. The aroma is banana and clove up front, as you'd expect from a proper Hefeweizen yeast, with a citrus note underneath. The palate has some honey and bread character alongside the fruit and spice, and it's got enough body to feel like something. Finishes balanced rather than abruptly sweet. At under 0.5% ABV it qualifies as alcohol-free by UK and EU labelling standards. For a category where thin and watery remains the default, this is one of the more convincing examples of how a wheat beer should behave.