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For their Schampus Weisse 2017 Vintage, some brewers went to great lengths. First, the teams from Freigeist Bierkultur , Bayerischer Bahnhof and Schneeeule met in the Vormann brewery in Hagen. That was in 2017. A wheat draft beer was then brewed with united brewing power. The fine whiteness was refined with lactic acid bacteria and fermented three more times in a long and complex process.
The characterful yeast strain Saccaromyces was used for normal brewer’s yeast fermentation. Then the equally tasty yeast Brettanomyces was added to the brew and the beer was allowed to mature in wooden barrels for two and a half years. After this extensive storage, a fine champagne yeast came into play: The beer was filled into champagne bottles with this yeast and fermented for another round. At the end the yeast was removed from the bottle neck, just like you do with exquisite sparkling wines. At the end of this odyssey of a brewing process is the Vintage Schampus Weisse 2017, a beer that couldn’t be more refined.
The fine drop flows into the glass in transparent gold and wears a lace veil of white foam on the tingling body. On the nose, the complex beer presents itself with elegant notes of green apples, freshly mown grass, natural yoghurt and spicy yeast. The initial taste follows the olfactory first impression and reveals a light-footed beer with notes of various yeasts, white grapes and a hint of wood.
Bayerischer Bahnhof Freigeist Bierkultur SchneeeuleWater, wheat malt, barley malt, hops, yeast
