Beerenburger herbs
Jacob Hooy Beerenburger Herbs is a traditional blend of herbs made from aromatic roots, leaves, bark and berries. This classic blend has been used for generations to making homemade Beerenburg by allowing the herbs to infuse in young jenever or another neutral spirit.
The rich history of this spice blend dates back to the early 18th century. Hendrik Beerenburg, a spice merchant in Amsterdam, produced a blend of spices at that time which quickly became popular amongst sailors. They spread these spices and the accompanying herbal liqueur throughout large parts of the country, particularly in Friesland.
The spice merchant Jacob Hooy was a contemporary and fellow Amsterdammer of Hendrik Beerenburg. Before long, the Beerenburg herbs were also available in Jacob Hooy’s shop on Kloveniersburgwal in Amsterdam — a location where this historic herbal blend is still sold to this day.
The diverse blend in this pack imparts a distinctive spicy, bitter and warming aroma. The mix includes gentian root, orange peel, juniper berries and calamus root, amongst other ingredients, which create the recognisable, robust flavour so characteristic of traditional Beerenburg.
Specificaties
| SKU | 20120 |
|---|---|
| Weight | N/A |
| Weight |
Jacob Hooy Beerenburger Herbs is a traditional blend of herbs made from aromatic roots, leaves, bark and berries. This classic blend has been used for generations to making homemade Beerenburg by allowing the herbs to infuse in young jenever or another neutral spirit.
The rich history of this spice blend dates back to the early 18th century. Hendrik Beerenburg, a spice merchant in Amsterdam, produced a blend of spices at that time which quickly became popular amongst sailors. They spread these spices and the accompanying herbal liqueur throughout large parts of the country, particularly in Friesland.
The spice merchant Jacob Hooy was a contemporary and fellow Amsterdammer of Hendrik Beerenburg. Before long, the Beerenburg herbs were also available in Jacob Hooy’s shop on Kloveniersburgwal in Amsterdam — a location where this historic herbal blend is still sold to this day.
The diverse blend in this pack imparts a distinctive spicy, bitter and warming aroma. The mix includes gentian root, orange peel, juniper berries and calamus root, amongst other ingredients, which create the recognisable, robust flavour so characteristic of traditional Beerenburg.
Stinging nettle (Urtica dioica), oak bark (Quercus robur), ash leaf (Fraxinus excelsior), willow leaf (Salix purpurea), blessed thistle (Cnicus Benedictus), wormwood (Artemisia absinthium), juniper (Juniperus communis), bay berries (Laurus nobulis), sandalwood (Pterocarpus soyauxxi), gentian root (Gentiana lutea), calamus root (Acorus calamus), orange peel (Citrus aurantium).Stinging nettle (Urtica dioica), oak bark (Quercus robur), ash leaf (Fraxinus excelsior), willow leaf (Salix purpurea), blessed thistle (Cnicus benedictus), wormwood (Artemisia absinthium), juniper (Juniperus communis), bay berries (Laurus nobulis), sandalwood (Pterocarpus soyauxxi), gentian root (Gentiana lutea), calamus root (Acorus calamus), orange peel (Citrus aurantium).
Instructions for use
Place the herbs in a 2-litre bottle. Add 1½ litres of brandy or gin (preferably 38% alcohol). Brandy gives a better flavour. Leave this mixture to infuse (macerate) for 2–3 weeks. Gently shake once a day. Leaving it to infuse for longer serves no purpose and will only result in an unpleasant taste and the extraction of too much tannin from the herbs. The mixture must NOT be heated. Then filter it through, for example, a cotton cloth (pour gently so that the herbs remain in the bottle). The Beerenburg herbal liqueur is now ready.
Storage advice
Store in a dry, cool, dark place, in a sealed container and out of the reach of children.
Warnings
Not suitable for direct consumption. Do not use whilst pregnant or breastfeeding.
