Weyermann® - 76 - Barley & Wein

For gourmets, wine is primarily an interplay of fruity sweetness and slightly acidic tannins. Beer, on the other hand, is an interplay of malt sugar, acidity and hop bitterness. However, when white grape must and bock wort are fermented together, the result is a golden, prosecco-like drink with a firm head of foam. In the glass, the bouquet unfolds like a firework of fruity, vinous gooseberry and kiwi aromas as well as hints of tannins and wood. The taste is characterized by a unique bittersweet balance of fruit and acidity, which merges into a pleasantly dry finish. This hybrid beer was brewed in collaboration with the "Keller Holz Brewery" from Moldavia. A recipe was developed based on their ENO Beer and brewed in Bamberg at Weyermann. It was brewed with Weyermann malts and fermented with wine must from the Laufer Winery in Bimbach, Lower Franconia and Fermentis Saflager W34/70 which is bottom fermenting.