cherry sour biere de champagne

Fermentation is an underrated step in beer production. Underrated because yeast can influence not only the alcohol content of the final product, but also the flavor, texture, and carbonation. The Lithuanian brewery Sakiškių alus recognizes the power of fermentation and utilizes its full potential.

The Cherry Sour from Sakiškių alus is a so-called Bière de Champagne and undergoes triple fermentation, not single or double. This special brewing technique is practiced primarily in France and Belgium and is inspired by champagne production. The base is a robust beer brewed using conventional yeast fermentation. The yeast cultures are supported by bacterial strains – so-called wild yeasts. These wild yeasts enter the beer via the cherries used, providing funky undertones and an elegant acidity. Like fine sparkling wine, this brew is then bottled and undergoes a third fermentation, which is triggered by the addition of champagne yeast.

The result is a dry, mildly acidic, complex beer with finely sparkling carbonation and a sparkling mouthfeel. The aromas are composed of exquisite cherry and berry notes, hints of champagne, fresh acidity, and a touch of sea salt. This creation boasts a powerful 6.5% alcohol content and is an unusual treat for anyone who doesn't mind fruit in their beer!