As early as 1924, the master brewer at the time, Wilhelm Zeitler, brewed a crystal-clear wheat beer for the first time.
The FARNY brewery is therefore the proud inventor of this special beer specialty. In 1926, professors at the Weihenstephan State Training and Research Institute attested: "It is a very special beer, which has a fine mousse like champagne." A completely new type of beer was given its name, "Champagne-Wheat". This generic term has not been used since the mid-1960s, as the term is protected under EU law for champagne farmers in France.
The quality is unmatched to this day. Because to this day it is brewed according to a closely guarded secret original recipe.
fresh to neutral
reminiscent of citrus fruits
and a summer meadow scent
reminiscent of ripe
fine-pored stable, is supported by the slightly - but constantly - rising carbonic acid
The high content of natural fermentation carbonic acid is striking.
That is why it is considered the fresh thirst quencher for friends of sparkling beers.