Witbier is a style built on adjuncts: spiced with coriander and dried orange peel, brewed with a proportion of unmalted wheat, and traditionally murky from the suspended yeast. Nittenau follows that blueprint here, using Curaçao orange peel and dried coriander seeds alongside wheat malt and Pilsner malt. The non-alcoholic character comes from a specialty yeast that cannot ferment malt sugars, which keeps the body and avoids the hollow texture that comes from post-fermentation alcohol removal. It pours pale straw and naturally hazy with a white foam crown. Orange peel and lemon come through clearly on the nose, with coriander adding a herbal, slightly spicy lift. The wheat grain provides a soft, floury background. At 4 EBC it is very pale, and 30 IBU keeps any bitterness low enough that the spice and citrus from the adjuncts stay in front. The body is light and the carbonation spritzy. The finish carries a faint coriander note that lingers without overstaying. A good witbier does not need alcohol to taste like itself, and this one does not.