Weizenzäpfle Alkoholfrei is brewed with wheat and barley malt and Rothaus's own house yeast before going through the brewery's gentle vacuum dealcoholisation process, the same equipment used for the Tannenzäpfle. The aroma recovery stage is particularly relevant for a wheat beer, where the esters produced during fermentation are central to the style. It pours golden with copper tones and a natural yeast haze, the creamy off-white head settling slowly. Ripe banana leads on the nose, backed by honey and fresh straw, with faint apple and light caramel at the edges. The palate is soft, with banana and honey sweetness coming through without cloying weight, supported by cereal character from the malt blend. The finish is brief, a dry flash of bitterness cutting through the residual sweetness before the yeast character fades. A solid example of the style, and better than most alcohol-free wheat beers at keeping the fermentation character intact.