Knut of Norway sent me an interesting email a few days ago:
When I was in Bavaria last year, I bought a bottle of Bierlikör at the brewery tap at Weienstephan. I have seen on the web site of other German breweries that they have similar liquors, and I wonder what kind of drink this really is. It is quite weak, at 30% alcohol. It is very sweet, tastes of malt and of aniseed. It reminds me of the Scandinavian sweets called "Kongen av Danmark" and of the Portugese Liqour Beirao. So, is this neutral alcohol mixed with malt extract and spices, or is it something else? Can anyone help? Is this exclusivly German?This is not quite the same as the thing I think called "double beer" I have come across referenced in Unger's Beer in the Middle Ages and Renaissance. With "double beer" your average medieval inventor brewer lady made a batch of beer starting with beer from an earlier batch rather than water. It was a basic technique of fortifying the brew and was outlawed fairly quickly where and when it popped up. No, what Knut is referring to is a distillation as no matter who is trying no one has yet made a beer over around 25% and no one has made one over around 14% using traditional methods. Whisky - and even whiskey - is really close to it if you think about it: distilled unhopped ale. When you make beer, before you throw in the yeast the liquid is called wort. Same for whisky. But when you pitch the yeast, whisky wort is now called wash while with beer the wort is now called green beer. [You know, between organic techniques and Irish celebrations, "green beer" is a pretty confused Google search but that is what it is called.]
But what if you distill green beer rather than wash? Is this what Knut's bierlikör is? Are there any other examples? I ask you, oh, people of the beer.
Comments
Joe - April 3, 2006 12:28 AM
Well, this site lists beer liqueur and distilled beverages separately, which lends creedence to the flavored neutral spirit theory. But this one mentions beer schnapps--fermented beer.
I demand a tasting session.
Chris - April 3, 2006 4:55 PM
I predict micro-distilling is going to be the "hot new thing" among microbreweries. It's already happening here in OR with brewers like Rogue and McMenamin's setting up micro-distileries at their breweries. Here's why I think it's going to get huge:
-As the craft-beer market gets more crowded brewers are going to look at other ways to stand out in the crowd.
-If I recall correctly, the profit margin on distilled spirits is quite a bit higher (for the producer any way).
-It's a great way to utilize batches that don't turn out quite right.
-Diversification. This is common sense, but it's especially important in places like Oregon where you have to go to an actual "liquor store" to get the hard stuff and a beer store (or grocery store) to get beer and wine. The more places you have product, the more people will notice you.
BTW - Well made beer schnapps is excellent. Imagine "hot" tingly hops and you've got a good idea what you're in for.
Dennis Hoertt - September 12, 2007 6:31 PM
I live in Texas and am positively Jonesing for some Bierlikor or Beer Schnapps...can anyone tell me where I can but this in the USA? I have tried and tried but no success.
ew_keane - January 1, 2010 3:46 PM
If a man distills some for friends and family, whats the harm? Commercial scale production and distribution is what the batfags and state ABC spys are watching out for.
Too bad fanatical federalists got the upper hand, http://en.wikipedia.org/wiki/Whiskey_Rebellion
but that hand is weak now, and the time is ripe for change.
Go ahead and run a gallon, I say. Just dont hang a dollar price on it, instead swap and trade just like in the 'good ole days'.