## 1 Introduction  
In recent years, consumer interest in strong beers has been declining, while sales of low- and non-alcoholic beers have been increasing [1]. Additionally, customers are increasingly buying gluten-free beers or beers with reduced carbohydrate contents, which are characterized by the typical taste of traditional beers [2]. The main producers of low- and non-alcohol beers are large brewing industries. Therefore, small craft breweries, wanting to meet consumer expectations, create innovative non-alcoholic equivalents of their beers [3]. Nowadays, low- and non-alcohol beers are not just laggers with a weak taste and aroma, as a whole range of flavors and styles of NoLo (non-alcoholic and low-alcohol) beers are already available on the market. This improves the attractiveness of the available products for consumers with different preferences [4].  
Among the many beer styles produced by craft breweries, wheat beers are very popular; however, mainly alcoholic ones are produced. For their production, wheat malt or unmulated wheat grain is used, replacing part of the barley malt [5]. Wheat beers are top-refmented beers characterized by a delicate taste, intense turbidity, and stable foam [6]. Due to its raw material composition, wheat beers contain a greater number of health-promoting substances, such as polyphenols, vitamins, trace elements, fiber, and antioxidants, with a relatively low ethanol content [7]. Antioxidants protect the body against oxidative stress, but they are sensitive to pH, temperature, oxygen levels, and light [8]. Craft breweries often produce drinks from unusual combinations of plant raw materials and beer, which affects their taste and aroma [9]. As in the case of wheat beers, fruit and spices are often used in their production [10]. For example, in the production of Belgian wheat beers, coriander seeds and orange peel are added [11]. Coriander seeds are used in beer production as a flavoring agent, which contributes to the formation of fruity and spicy notes [12]. Coriander (_Coriandrum sativum_ L.) is a culinary and medicinal plant mainly cultivated in India [13]. Coriander seeds have a mild, sweet, slightly spicy, and citrus flavor with a hint of age. The most important components of coriander seeds are essential oils and fatty oils [14]. Due to its properties, it is not only used in brewing but also as an additive in the production of other food products [15]. So far, very little research has been conducted on the impact of the addition of coriander seeds on the quality of the finished beer. An available literature report has focused on the addition of coriander only at the fermentation stage and its influence on the number of terpen in the final product [16].  
Therefore, the main aim of this research was to obtain low-alcohol wheat beers with the addition of coriander seeds at various stages (smash, boiling, and fermentation) of production. Before starting this research, the following research theses were formulated: the addition of coriander seeds at the mashing stage contributes to obtaining a final product characterized by a rich aromatic profile; and the addition of coriander seeds at the fermentation stage contributes to obtaining beers with greater antioxidant properties and an aromatic profile. The physicochemical properties and antioxidant activity of the finished beers were tested. Additionally, odor-active compounds were analyzed using a GC-MS instrument and GC-O gas chromatograph.