Ambräusianum - U³ Ungespundet

The fermentation and maturation of the beer produces carbon dioxide, which in most conventional beers is bound with the "bite pressure" in the beer. In the case of the "Unsprayed" one waives this back pressure and lets it mature for about five to eight weeks without pressure. This produces a beer with low carbonation, which does not taste stale. This beer develops only very little foam when poured.