Question: What's the nickname for Grodziskie, the beer from Poland with unusually high carbonation level?
Context: Kentucky Common Beer is a once-popular style of ale from the area in and around Louisville, Kentucky from the 1850s until Prohibition.  This style is rarely brewed commercially today.  It was also locally known as "Dark Cream Common Beer", "Cream Beer" or "Common Beer".  The beer was top-fermented and wasn't krausened, i.e., it was fermented once and sent out for sale which meant the gravity would be moderate, the carbonation low and the taste full and sweetish.  Like cream ale, it was consumed fresh, usually as draught beer.  In 1913 it was estimated that 80% of the beer consumed in Louisville was of this type.  Many local breweries made this style of beer exclusively. Grodziskie (] ; other names: Grätzer, Grodzisz) is a historical style of beer from Poland that is typically made from oak-smoked wheat malt.  The beer can be described as having a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma.  The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of yeast used to ferment the beverage.  The beer was nicknamed "Polish Champagne" because of its high carbonation levels, and because it was valued as a high-quality beverage to be used for special occasions. Fort Whoop-Up was the nickname (eventually adopted as the official name) given to a whisky trading post, originally Fort Hamilton, near what is now Lethbridge, Alberta.  During the late 19th century, the post served as a centre for various illegal activities.  The sale of whisky was outlawed but, due to the lack of a police force in the region at the time, many whisky traders had settled in the area and taken to charging unusually high prices for their goods. David McMullen is an Australian socialist economist who contends that global economic development in the 21st century will provide the necessary material basis for a classless post-capitalist society.  He expects affluence rather than poverty to become the rule by the end of this period given that it would not require unusually high growth rates, and resource and environmental constraints will be overcome by advances in technology.  With a high level of economic development, equality would no longer entail sharing poverty and lengthy toil, the main reason for classes and inequality in the past.  These views are expounded in his book "Bright Future: Abundance and Progress in the 21st Century". From June to September 1954, the Yangtze River Floods were a series of catastrophic floodings that occurred mostly in Hubei Province.  Due to unusually high volume of precipitation as well as an extraordinarily long rainy season in the middle stretch of the Yangtze River late in the spring of 1954, the river started to rise above its usual level in around late June.  Despite efforts to open three important flood gates to alleviate the rising water by diverting it, the flood level continued to rise until it hit the historic high of 44.67 m in Jingzhou, Hubei and 29.73 m in Wuhan.  The number of dead from this flood was estimated at around 33,000, including those who died of plague in the aftermath of the disaster. Following World War II, most breweries were nationalized under the communist regime.  After the collapse of the communist regime, a market economy was introduced, international beer companies moved in and a period of consolidation followed.  Three companies now control 80% of the Polish beer market (according to data at the end of 2014).  At the end of 2013, there were 97 breweries in Poland, including microbreweries and contracted breweries.  The most popular Polish beers are Żywiec, Okocim and Tyskie. Beer is the oldest and most widely consumed alcoholic drink in the world, and the third most popular drink overall after water and tea.  Beer is brewed from cereal grains — most commonly from malted barley, though wheat, maize (corn), and rice are also used.  During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.  Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent.  Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops.  In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Beer head (also head or collar), is the frothy foam on top of beer which is produced by bubbles of gas, typically carbon dioxide, rising to the surface.  The elements that produce the head are wort protein, yeast and hop residue.  The carbon dioxide that forms the bubbles in the head is produced during fermentation.  The carbonation can occur before or after bottling the beer.  If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and/or pouring the beer.  If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas. Westvleteren 10 brewed by the Saint Sixtus monks in limited production.  This brew has been the favourite beer of the monks inside the abbey walls and was kept secret for a long time.  With 8.8% alc it’s a nice sweet triple pale ale beer with flavours of fruit and raisin, has a medium body and high carbonation. Advanced composite materials (ACMs) are also known as advanced polymer matrix composites.  These are generally characterized or determined by unusually high strength fibres with unusually high stiffness, or modulus of elasticity characteristics, compared to other materials, while bound together by weaker matrices.  These are termed advanced composite materials (ACM) in comparison to the composite materials commonly in use such as reinforced concrete, or even concrete itself.  The high strength fibers are also low density while occupying a large fraction of the volume
Answer: Polish Champagne