pür•geist bierbrand - whisky distilled from beer

Bavarian hop-flavored whisky

a beer lover's whisky

pürgeist bavarian hop-flavored whisky is a hopped whisky inspired by the Bavarian tradition of distilling beer.

It is a collaboration of German distiller Franz Xaver Salzgeber, pür•spirits’ Kiki Braverman and the Autenrieder brewery in Bavaria, Germany.

The secret to pür•geist lies in Franz Xaver Salzgeber’s expertise and the experience the Autenrieder brewers have accumulated since 1650.

pür•geist is distilled from a richly malted bock-style beer with the addition of hops. The result is a dry and smooth sipping whisky that showcases the characteristics of both malt and hops. pür•geist is aged in bourbon barrels and finished in vintage grappa casks made from chestnut wood to instill refined floral nuances.

True to our philosophy, pür•geist is a low tech spirit made in tune with the natural environment. Each release features slight variations depending on the blend of barrels matured between 2 years and 4 years and on weather fluctuations - that is part of the fun and true for all genuinely natural products.

No caramel color, no chill-filtration, no climate control, no mass production.

Sip neat at room temperature. Strictly limited availability.

Ingredients:

  • malted barley
  • hops (Spalter Select & Hallertau)
  • spring water

 

enjoy pür•geist Bavarian hop-flavored whisky

  • at room temperature like fine whiskey
  • in cocktails: Rob Roy, Old Fashioned, Manhattan
  • perfect companion for chocolate deserts

inspirations

hopped manhattan by Chris Sinclar, Red Rabbit, Sacramento

  • 2 parts pürgeist bavarian hop-flavored whisky
  • 0.75 parts sweet vermouth
  • 0.25 parts gum syrup
  • 1 dash jerry thomas bitters
  • 1 dash orange bitters

Add ingredients to a mixing glass filled with ice. Stir well and strain into a cocktail glass. Garnish with a maraschino cherry.

stonewall cocktail by Andrew Bohrer

A pürgeist bavarian hop-flavored whisky Manhattan stirred with pürlikör elderflower liqueur to replace vermouth and a dash of Angostura Bitters brightened with orange zest and served up. The strongest cocktail softened with the freshest flowers.

In a mixing glass pour pürgeist bavarian hop-flavored whisky, pürlikör elderflower liqueur and 1 dash of Angostura Bitters, stir and strain into a cocktail glass. Use orange zest and peel to flavor the cocktail and as a garnish on the rim of the glass.

deutch honey by Johnny Codd, 15 Romolo

  • 1.5 parts pürgeist bavarian hop-flavored whisky
  • 0.5 parts Punt e Mes
  • 0.5 parts IPA
  • 0.25 parts dry vermouth

Shake all ingredients with ice and strain into coupe, top with Hopped Honey Foam.

space cowboy by Johnny Codd, 15 Romolo (Four Roses winner)

  • 2 parts Four Roses yellow
  • 0.75 parts sweet vermouth
  • 0.5 parts pürgeist bavarian hop-flavored whisky
  • 0.25 parts cane syrup
  • 2 dashes of bitters
  • 1/2 egg white

Shake all ingredients vigorously in a mixing tin with ice until frothy. Serve in a coupe.

bierbrand manhattan by Chris Sinclar, Red Rabbit, Sacramento

  • 2 parts pürgeist bavarian hop-flavored whisky
  • 0.75 parts sweet vermouth
  • 0.25 parts gum syrup
  • 1 dash jerry thomas bitters
  • 1 dash orange bitters

Add ingredients to a mixing glass filled with ice. Stir well and strain into a cocktail glass. Garnish with a maraschino cherry.

antique sour by John Codd, Hard Water (featured in The Art of the Shim)

  • 1.5 parts sweet vermouth
  • 0.75 parts pürgeist bavarian hop-flavored whisky
  • 0.5 parts fresh lemon juice
  • 0.5 parts egg white
  • 1 teaspoon sugar cane syrup
  • orange peel for garnish
  • nutmeg for garnish

Place a single large ice cube in an old fashioned glass. Shake the ingredients with ice, then double-strain into the glass. Twist an orange peel over and drop in. Garnish additionally with freshly-grated nutmeg.

lekking ground by Erika Frey

  • 1 ½ oz black grouse
  • ½ oz pürgeist bavarian hop-flavored whisky
  • 1 oz fresh bergamot juice
  • ½ oz earl grey syrup

Shake with ice and strain into a coupe. Garnish with a lemon twist.

the curious envelope by Diana Krell, Hotsy Totsy Club, Albany

  • 1 ½ pürgeist bavarian hop-flavored whisky
  • ½ zucca
  • ½ cocchi americano
  • 2 dashes orange citrate bitters

Stir and serve in an old fashioned glass with ice cubes. Garnish with flamed orange peel.

penal code 32 by Keli Rivers, Hotsy Totsy Club, Albany

  • 1 ¾ dry rye gin
  • 1 oz pürgeist bavarian hop-flavored whisky
  • ½ oz SHF raspberry gum syrup

Stir over ice and garnish with an orange peel.

rhone river shandy by Summer Jane Bell

  • 2 oz pürgeist bavarian hop-flavored whisky
  • ½ oz lemon juice
  • ½ oz fennel infused honey syrup

Shake ingredients with ice and pour in a Collins glass over fresh ice. Top with Pilsner and a fennel frond.

1724 from LUPEC SF

  • 1 oz pürgeist bavarian hop-flavored whisky
  • 1 oz cognac
  • ½ oz amaro
  • ½ oz orange curacao
  • 2 dashes orange bitters

Stir and serve with an orange twist.

wench's brew by Lucia Creed Gonzales, Flora, Oakland

  • 2 oz pürgeist bavarian hop-flavored whisky
  • ¾ oz fresh lime juice
  • ¼ oz cent'anni chocolate chili syrup
  • ¼ oz agave nectar
  • 1-1 ½ oz sessions black ale

Shake and double strain into an old fashioned glass with ice and top with Sessions Black Ale to taste. Garnish with a lime wheel.

yorkville by Courtney Randall

  • 2 oz pürgeist bavarian hop-flavored whisky
  • ½ oz cocchi americano
  • ¼ oz bonal
  • 1 dash celery bitters

In an ice-filled mixing glass, stir the ingredients. Strain into a chilled cocktail glass.

feria by Meryll Cawn

  • 1 oz pisco oro quebranta
  • 1 oz pürgeist bavarian hop-flavored whisky
  • ¼ oz bonal
  • 1 squeeze of a lemon
  • ginger beer

Build over fresh ice in a Collins glass. Top with ginger beer.

the purity of her principles by A.J. Rathbun, author of 'Good Spirits'

  • 1½ oz pürgeist bavarian hop-flavored whisky
  • 1 oz benedictine
  • ½ oz freshly squeezed orange juice
  • dash of Regan's orange bitters

Fill a cocktail shaker halfway full with ice cubes. Add all of the ingredients. Shake well. Strain into a cocktail glass.

drop of poison by Thomas Bondesson, Little Red Bistro, Seattle

  • 1 ½ oz bulleit bourbon
  • ½ oz pür∙geist bavarian hop-flavored whisky
  • ¼ oz cherry heering
  • laphroaig float

Stir, served up with heavy orange zest.

jamesy by Alicia Russ, Tini Bigs, Seattle

  • 1 oz rye whiskey
  • ½ oz pür∙geist bavarian hop-flavored whisky
  • ½ oz navan
  • ½ oz ramazotti amaro
  • 1 dash old fashioned orange bitters

Stir over ice, garnish with orange peel.

on the road by Aleko Lilly, Barrio, Seattle

  • 1 ½ oz famous grouse blended scotch
  • 1 oz pür∙geist bavarian hop-flavored whisky
  • ½ oz licor 43
  • dash scrappy's cardamom bitters
Stir and strain into cocktail glass, lemon peel garnish.

luxe by Miles Thomas, Tavern Law, Seattle

  • ½ oz scrappy’s bomme syrup (alternatively simple syrup)
  • 1 ½ oz pürgeist bavarian hop-flavored whisky

Stir in a rocks glass filled with ice cubes and finish with

  • 2 dashes of scrappy's chocolate bitters

Garnish with orange zest.

improved bierbrand cocktail by Evan Martin, Naga, Bellevue WA

  • 2 oz pürgeist bavarian hop-flavored whisky
  • 2 dashes maraschino liqueur
  • ¼ oz gomme syrup
  • 1 dash jerry thomas bitters
  • 1 dash regan's orange bitters

Stir with ice and strain into chilled cocktail glass. Garnish with a twist of lemon.