Freigeist Bierkultur, Bayerischer Bahnhof Leipzig & Schneeeule Berlin

The beer then went through four different stages of fermentation.
Initially the beer was brewed as an 8° Plato low alcohol wheat beer, and fermented with Lactobacillus bacteria.
The second fermentation took place with a normal ale yeast.
Then a special Schneeeule Brettanomyces yeast culture was pitched into the beer, and it was stored for 6 months in wooden barrels.
The contents of the barrels were then racked into champagne bottles and stored in a Sekt cellar for three months whilst it fermented for the fourth time with a Champagne yeast.