Specialities

Cerevisium No. 2

Bottom-fermented stout brewed according to the Bavarian purity regulations of 1516. Traditional fermentation in the bottle - hand rattled and disgorged.
0,75 liter - 10.3% ABV
€ 66,60 / 1 liter, prices incl. VAT plus shipping costs
in stock
€ 49,95
Article: Cerevisium No. 2
Country: Germany
Region: Bavaria
Producer: Cerevisum
Alcohol: 10.3%
Special: The bottles are hand labelled, cartons are stuck manually.
Drinking temperature: 7 - 9 °C
Drink recommendation: Thin-walled, big-bellied champagne glass.
Number of bottles: Sud N° 2 is limited on 2.500 bottles (approx. year production).

Cerevisium no. 2 has arisen as a student project (3 students) from an innovation competition of the TU Munich. It is the first beer according to the Bavarian purity regulations, improved according to the Méthode traditionnelle. It is brewed in the Hallertau, hand rattled disgorged manually and matured in old Freising brewery vault cellars for at least 9 months.

Technical details:
- Effortful brewery method for a special seasoning composition (sugar type, acid, sugar content),
- Composition guarantees storability and positive taste development by the long storage life
- It almost exclusively becomes the front seasoning processed, i.e. the less in tanning substance malt extract. So high original wort, bright colour and pure taste are brought out
- Hop: Relax, Monroe and Halltertauer Blanc (everyone from Hallertau) 
- Malt: Bright Plzen malt; enzyme firm diastasis malt, to bring the enzymatic saccharification to the limit
- First fermentation: In the tub with bottom-fermented brewer's yeast
- Second fermentation: With champagne yeast in the bottle
- Cellar temperature 10 +/- 1,0 ° degrees Celsius
- Purity regulations: No sulphur, no sugar addition (e.g. at Tirage or dish)
- No Dosage*, since a malted body still exists in the beer innately
- Rattling and disgorging: At the end of the at least 9-month storage on the trub the yeast sediment gets transported into the neck of a bottle by rattling daily, manually over several weeks. Then it gets frozen and shoot out of the bottle by the inside pressure

*Dosage: Liquid containing sugar to fill up again after the disgorgement. It determines the residual sweetness of the sparkling wine. Manual disgorgement permits a more exact control of the loss and therefore makes dosage unnecessary .

Further details
Country of origin: Germany
Company: CEREVISIUM D. Duran Perez, S. Hör, D. Martin GbR
Address: Stieglbräugasse 1 85354 Freising Germany