Distilled Beer

Wunderbar breweries Schneider and Uerige are set to release their beer brandies in NYC. Pure, distilled versions of Aventinus “Edelster” and Dopplesticke “Stickum Plus” are awaiting NY state label approval and should be available within weeks. Schneider and Uerige will be joining Kiuchi who already produces a 43% version of Hitachino Nest White for sale though MHW distributors.

Making beer brandy is similar to producing whiskey. After the beer has beer brewed, it’s then taken to the a distillery where it is placed in a pot still. In the pot still the fermented ales are heated above 212′ F – the temperature in which water boils. While the water is boiling Vapors and esters evaporate resulting in a condensed base spirit. At this point, Schneider pitches a little more Aventinus into the pot still and the process is repeated. After this second distillation, the ale has been converted to a potent 40% beer brandy. The more you distill, the more you remove original esters and volitiles from the brew. Uerige and Schneider only distill twice to keep the purest from of the ale in the Beer Brandy.

Uerige is aging the “Sticktum Plus” in different used oak barrels. The first in the series is aged in Cognac barrels for 18 months, the second is aged in Pinot Noir barrels from the Jura on the border of France and Switzerland. Oak aging adds secondary and tertiary flavors and aromas. This practice has been perfected in Scotland with whiskey as the scotch producing country always ages in used oak barrels. Glenmorangie has been experimenting aging their Scotch in used barrels Port, Sauternes and Pedro Ximenez. The result have lead to another world in complexity with their Whiskey’s.

I wonder when will the Craft brewers of America start will brining their brews to their local distillery? Can you imagine Goose Island  Bourbon County Stout aged in Napa Cab barrels or how about Bear Republic Ryevalry Rye aged in Wild Turkey casks?

Schneider Aventinus “Edelster”
Style: Beer Brandy; Weizenbock
Notes: Banana, clove, basil, pear, vanilla and black pepper
ABV: 40%

Uerige Dopplesticke “Stickum Plus” Cognac Barrels
Style: Beer Brandy; Doppel Alt
Notes: Plum, toasted oak, cinnamon, tangerine and pistachio
ABV: 45%

Kiuchi No Shizuke “Hitachino nest”
Style: Beer Brandy; White Ale
Notes: Coriander, lemon and brioche
ABV: 43%