Special strong beer, Austrian, 14% alcohol, low fermentation.

Samichlaus is reddish color, Cognac aromas, firm body, has hints of cherry and Catalan cream Samichlaus has a reddish colour, Cognac aromas, firm body, hints of cherry and Catalan cream, with a warm spicy and peppery finish Once brewed -on December 6th- and fermented for the first time, it goes through a slow second fermentation in tank at low temperature (lagering) that lasts a year. From time to time the beer is moved from one tank to another to revive the secondary fermentation After bottling it can still age for years in the bottle Getting a 14% beer from fermentation is almost impossible, because the yeast working in the beer worts usually dies when an alcohol percentage of 11-12% is reached. The Hürlimann brewer spent years selecting his yeasts to be able to withstand these special conditions, thus achieving this very potent beer The Samichlaus is not a normal beer, so it is very difficult to combine it with food. It is considered more like a brandy, for dessert as a glass and with dark chocolate