Hooghoudt Beerenburg 74 kruiden
The classic Beerenburg in Hooghoudt’s version: 74 herbs, light, bitter, warm and robust. Ice-cold from a stemmed glass, as a shot alongside a beer or as a bitter base for a cocktail.
A robust herbal bitter with 74 herbs
Beerenburg is a Dutch herbal bitter based on jenever that became especially popular in Friesland. Hooghoudt makes its own version with 74 herbs. The result is light, bitter, warm, herbal and robust in flavour, with notes of bay leaf and liquorice and herbs such as rosemary, nettle and gentian root.
At 30% alcohol, it is lighter than jenever, but its flavour is more pronounced. This is the boldest of Hooghoudt’s two Beerenburgs; the Kalmoes Beerenburg with 77 herbs is more refined and warmer in its spices.
In brief
Bitter, warm and herbal
Bay leaf & liquorice
Herbal and green: bay leaf and rosemary, with the sweet note of liquorice underneath.
Robust and lightly bitter
Warm and robust, with nettle and a light bitterness that builds.
Gentian
A dry, bitter finish of gentian root that leaves the mouth feeling clean.
Flavour profile of Hooghoudt Beerenburg 74 kruiden, served ice-cold.
Beerenburg the way it’s enjoyed in the north
Beerenburg is enjoyed ice-cold and unadorned. Its bitterness also makes it a good start or finish to a meal.
Ice-cold in a stemmed glass
Place the bottle in the freezer and pour 35 ml into a stemmed shot glass. The cold tempers the bitterness and brings out the bay leaf and liquorice nicely.
Shot glasses →Shot of Beerenburg with a blond beer
A small glass of ice-cold Beerenburg alongside a fresh, blonde beer. The beer washes away the bitterness and gets you ready for the next sip.
Kopstoot →Beerenburg Sour
40 ml Beerenburg, 25 ml lemon juice, 15 ml sugar syrup and one egg white: dry shake first, then shake with ice. Serve over ice in a tumbler: bitter, sour and herbal.
Go to the Sour →Cocktails with a bitter Dutch base
An herbal bitter works in cocktails like Campari or an amaro: as a bitter backbone.
Kopstoot
Beerenburg alongside a beer. In Friesland and Groningen, at least as common as with genever.
Beerenburg Sour
Lemon, sugar and egg white make the bitterness soft and rounded.
Dutch Americano
Red vermouth, soda and Beerenburg instead of Campari. A light, bitter aperitif.
Shots
All the shot recipes in one place. An ice-cold Beerenburg is the northern classic.The right glass for Beerenburg
A stemmed borrel glass for drinking neat, a roemer for the kopstoot, a tumbler for the Sour and a long drink glass for the Americano.
More Hooghoudt flavors
Hooghoudt
Where it all began. On the brand page, you can read everything about Hooghoudt: its origins, varieties and classic cocktails.
Go to Hooghoudt →
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Calamus Beerenburg
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Vieux
Two wine distillates from the Cognac region made with pure eau-de-vie. Round and smooth, neat or with cola.
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Orange Liqueur
Fresh, sweet orange, also known as Wilhelmus liqueur. Over ice, with bubbles or in an orange cocktail.
View Orange Liqueur →Everything about beerenburg: the varieties, the best-known brands and the cocktails.
Questions about Beerenburg 74 Herbs
Is your question not listed? Read more on the page about Hooghoudt or explore our cocktail recipes.
Everything about Hooghoudt →