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Everyone can benefit from collaborations

Producers of other beverages – not just beers – can benefit from collaborations as well.

Gear wheels photographed from the top

The idea of these collaborations is bigger than you first might think, because it doesn’t always have to be two brewers joining forces. Experts from different industries can get together and create new products together.

Whether that’s breweries or winemakers, distillers or press houses – everyone has their own specialist knowledge, expertise and interests. Ideally, all collab participants will learn from each other and, at the end of the experience, will have created a drink that is more than the sum of its separate parts. We present a few particularly exciting collaborations below.

Beer and gin

A beer with herbal extracts – is that a recipe for disaster? Absolutely not! The Stiegl Brewery in Salzburg, Austria, and spirits manufacturer Fine Austrian Whisky have developed just that: a gin-style IPA, which they have called ‘Ginder’. It is a wonderful combination of the fruity, hoppy taste of an IPA with the characteristic herbal notes of gin. 

Beer and whisky

In principle, whisky is nothing more than distilled beer. So, why not combine the two drinks? The ‘Friends Beer’ from Rittmayer Brewery was left to mature for six months in quarter casks from the Laphroaig whisky distillery in Scotland. Afterwards, this unique beer was bursting with flavours of smoke and peat. ‘Smokey George’ is another example of a beer that was created with the help of Scottish friends. To brew this beer, they used malt from the Scottish Highlands that had been dried over peat fires.

Beer and sparkling wine

From looking at the bottle, everyone’s first thought is that it’s sparkling wine: the shape, the label, the real cork in the bottle neck. This is the ‘Rieder Edelbock’, a wheat bock-style beer produced by the Ried brewery in collaboration with the Szigeti winery. The result is a beer with the qualities of sparkling wine. Using bottle fermentation with French yeast, the beer’s fine, champagne-like bubbles are fascinating.

Beer and wine

Winemakers can also venture into the world of beer, as the Franconian winegrowers’ association has proven with its ‘SuperleichtesHelles’: a pale Helles-style lager. They added 20% of must to an intentionally thin wort (after it had cooled), brewed by Albertshöfer Sternbräu. After three weeks of fermentation and subsequently dry-hopping the brew, their beer-wine hybrid was ready.