pür•geist bierbrand - whisky distilled from beer

bierbrand

Distilled from Bavarian beer: pür•geist bierbrand

pürgeist bierbrand is an old-school German distillation of craft-brewed Märzen beer - the traditional variety of beer served at the Oktoberfest. After brewing, the lager style beer is first distilled and then aged in chestnut casks. The outcome is a dry and smooth sipping spirit that showcases the characteristics of the Märzen. Technically a single malt, bierbrand is a graceful cousin of whisky yet historically occupies a category all its own.

The secret to distilling pürgeist bierbrand lies in the fine Märzen, brewed according to the Reinheitsgebot by a Bavarian village brewery, and generations of experience. That means we exclude anything but malted barley, hops, yeast, and alpine spring water which results in an exceptionally clean palate. pürgeist bierbrand is small batch distilled in traditional copper stills to extract all the beer’s nuances. Vintage Italian grappa barrels made from chestnut wood impart a luminous golden color and add chestnut and refined floral and fruity grappa nuances to the bierbrand’s intense malt and hops flavor.

Delicious neat, over ice or as a beer lover’s twist to a traditional Manhattan, Rob Roy and Old Fashioned.
PROST!

enjoy pür•geist bierbrand

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

inspirations

stonewall cocktail by Andrew Bohrer

  • 1½ oz pürgeist bierbrand
  • ½ oz pürlikör blossom, elderflower liqueur
  • dash of angostura bitters

A pürgeist bierbrand Manhattan stirred with pürlikör blossom, 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 bierbrand, pürlikör blossom, 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 bierbrand
  • 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 bierbrand
  • 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.

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

  • 1.5 parts sweet vermouth
  • 0.75 parts pürgeist bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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.

bavarian manhattan

  • 2 oz pürgeist bierbrand
  • ½ oz sweet vermouth
  • 2 dashes orange bitters
  • maraschino cherry for garnish

Pour the ingredients into a mixing glass with ice cubes, stir well, strain into chilled cocktail glass and garnish with a cherry.

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

  • 1 ½ oz bulleit bourbon
  • ½ oz pür∙geist bierbrand
  • 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 bierbrand
  • 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 bierbrand
  • 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 bierbrand

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 bierbrand
  • 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.