Fermentation is an elementary component in the process of beer production. The main actor in fermentation is the yeast, which turns the sugar in the malt into alcohol and carbon dioxide. The fermentation process is usually carried out in two steps. During the main fermentation, the yeast does its thing and produces the alcohol content of the beer. During the secondary fermentation, the remaining malt sugar is processed and, thanks to the formation of carbon dioxide, ensures that the beer is nice and fizzy at the end.
For their latest collaboration, the breweries Freigeist Bierkultur, Schneeeule and Bayerischer Bahnhof have placed the fermentation process at the centre of their work and created a beer that was fermented three times. The skin fermentation was driven by conventional brewer's yeast, while the second fermentation in the wooden barrel brought two very special protagonists into play: Together with lactic acid bacteria and the Brettanomyces culture, the brew was stored for an incredible six years. And the finishing touch was fermentation in the bottle with a special yeast.
At the end of this incredibly time-consuming process, there is a Berliner Weisse with strong character that shines with a fresh, clean and complex aroma. Gentle, light grain meets spicy and funky yeast, vanilla wood notes and crisp, fruity acidity - a sophisticated, profound beer that should be enjoyed in peace and will challenge even the most trained palates.
Freigeist Bierkultur SchneeeuleWater, wheat malt, barley malt , hops, yeast
