Currently on last glasses of Rauscher (same thing, but made from red grapes, so "weisser" (white) not fitting).
I wonder why such things are not sold stateside - it is partially fermeted grape juice/must, something that is the precursor to all wines (even Cidre/Äppelwein).

Alcohol between 4 and 10%, less quality controlled and industrialzed than commercial wines, but probably much closer to anything offered to Dyonisos or Bacchus. Mix with water, as you might think it is only/mostly freshly pressed grape juice, but it can have a kick much more potent than normal beers (not Doppelbock or other specialities which can surprize you as well).

Cannot send you a bottle, as they are sold open - corks will pop and screws might shatter whole bottles, as fermentation is in early stages creating lots more pressure than measly CO2 in Champagner. But if you fly in between a few weeks before (and depending on weather, sometimes after) October in "my" airport instead of Munich, will meet you there and intoxicate you within first H of landing ;-)

But for enjoying in typical form, either go near upper Alsatian grounds near Trier or drive near Rhine/French border between Baden-Baden and Freiburg (the german one... or hop over to Strasbourg...) and eat Flammkuchen with it ;-)

Augsburg and beer are closer connected/correlated -

>> or Federweisser.
>
>I spent quite a bit of time with my wife's relatives in villages around Augsburg and consumed some wonderful beer, but never heard of Federweisser.
>I looked it up and it sounds great.
>Too bad I missed it.