December the 6th, for Christianity it is the name day of St. Nicholas or St. Nicklaus, depending of the countries. For the world of beer the celebration day of St. Nicklaus is also unique as it is dedicated to Samichlaus in Austria.
It is produced every year on the 6th of December, its fermenting for 3 weeks and maturing in wooden barrels for 10 months, until the bottling day and its delivery in view of Christmas. Samichlaus has a deep red color. The caramelized malt and the fruity aromas of plums, raisins and spices are sense. We can combine it mainly with chocolate and chocolate sweets, which are our favorite in Christmas season, just like with meats which are cooked with strong sauces or with fruits just like plums.
It’s one of the few labels that have written on them the production day, so that we always know the fermentation year of the beer we have in our hands. It owns its name to the German Swiss name of St. Nicholas (in Swiss is called Samichlaus or Santiglaus) and not Santa Claus. It’s the only strong Lager, which has won the Guinness award for its alcohol percentage, as it has 14% abv. It’s produced in Eggenber brewery near the river Alm.
Ο Νικολά Ραδίσης, είναι ο ιδρυτής του BeerBartender και κύριος αρθρογράφος του beerbartender.gr. Είναι Σύμβουλος Μπύρας και επιμελείται την λίστα μπύρας και αρθρογραφεί σχετικά μ' αυτή, στο House of Wine. Είναι μέλος της Ένωσης Μπάρμεν Ελλάδος, του British Guild of Beer Writers και της CAMRA.
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