Rather than brewing to full strength and then stripping the alcohol out, Volfas Engelman uses a yeast strain specifically selected to produce minimal alcohol during fermentation. It's a meaningful distinction: the result tends to retain more of the beer's original character, without the thin or cooked notes that dealcoholisation can sometimes introduce. The lager itself is straightforward. Light biscuit malt with a touch of caramel sweetness, a faint honey quality on the nose, and mild floral hop notes that never push into bitterness. The body is light but the texture is genuinely smooth. The finish is short. This is a sessionable, unfussy lager that suits food pairings better than introspective sipping — it won't compete with whatever's on the plate.