It’s depth, complexity, and uniqueness stems from the masterful hand of brewer Teo Musso and his use of whiskey yeasts, from the island of Islay, for the primary fermentation. These yeasts conduct a rigorous fermentation lending a striking dryness and lively effervescence to the final beer.
The beer pours with a thick head. The complex nose showcases almond and tropical fruit sentiments. As the intense scrubbing bubble hits the tongue malty flavors and aromas of baking spices spread through the mouth. It’s finish is dry and very warming from the high alcohol.
Al-iksir is 10% alcohol by volume and is only produced during the summer and winter solstices and the spring and autumn equinoxes. It is a very versatile beer; it’s signature dryness, high alcohol content, and lively carbonation pair it well with many dishes including meat stews, game dishes, duck, among others—though it is also delicious served on its own, in a large glass to explore the unique flavors and aromas.