Samichlaus
Strong special beer, Austrian, 14% alcohol, with low fermentation.
It is reddish in color, with aromas of Cognac, a firm body, and hints of cherry and Catalan cream, with a warm finish of spices and pepper.
Once brewed, on December 6th, and fermented for the first time, it undergoes a slow second fermentation in tanks at low temperature (lagering) that lasts for a year. Occasionally, the beer is transferred from one tank to another to revive the second fermentation.
After being bottled, it can still age for years in the bottle.
Obtaining a 14% beer through fermentation is almost impossible, because the yeast that works in beer wort usually dies when reaching an alcohol percentage of 11-12%. The brewer from Hürlimann spent years selecting his yeasts to be able to withstand these special conditions, thus achieving this powerful beer.
The Samichlaus is not a regular beer, so it is very difficult to pair it with food. It is considered more like a brandy, enjoyed as a dessert drink with dark chocolate!!
