One of the more exciting trends in the booze industry is making spirits from distilled beers. People in Europe have been making spirits from distilled beer for centuries, and now some of the top brewers from around the world are producing interesting spirits using this process.

One of the more exciting trends in the booze industry is making spirits from distilled beers. People in Europe have been making spirits from distilled beer for centuries, and now some of the top brewers from around the world are producing interesting spirits using this process.

For the month of September, Yellow Brick Pizza (892 Oak St.) will offer a new beer and the spirit distilled from it each week. Itís the ideal way to sample these rare products. The four beer and spirits offered are: Reissdorf Edelster Spirit and Reissdorf Kolsch (Week 1), Kiuchi No Shizuku and Hitachino White Ale (Week 2), Schneider Brooklyner Hopfen Weisse Edelster Chardonnay Barrel Spirit and Schneider Brooklyner Hopfen Weisse (Week 3), Aecht Schlenkerla Spirit and Aecht Schlenkerla Maerzen (Week 4).

So why should you be bouncing over to Olde Towne Eastís pie joint to sample these duos? One, because beer spirits are rare and can be tough to find; Weilandís Market has a few bottles available as of Sept. 1. The more prudent reason is beer spirits are pricey, so you should find out which one is for you before throwing down on a full bottle.

And I should also mention that these are four different ó and quite flavorful ó brews that create four distinct spirits. Sampling the beer and the spirit side-by-side is the ideal way to experience these beverages.

The Reissdorf Kolsch, one of the best Iíve tried, is a light, crisp beer producing a similarly clean spirit. While the Reissdorf products are a solid start to this month-long tasting, Week 2ís Kiuchi No Shizuku and Hitachino White Ale (pictured) is a must have. The wheat beer is utterly fantastic ó and Iím not much of a wheat beer fan ó but the spirit is quite exquisite.

The white ale is distilled, barrel-aged for a month with coriander, hops and orange peel, distilled again and aged for six more months in oak barrels. The result is a potent (86 proof) spirit thatís smooth, but complex in flavor.

The other spirit that should garner attention is the Aecht Schlenkerla, distilled from the smoky maerzan. The beer isnít my favorite, but the spirit is something like a peaty scotch tinged with a hint of bourbon.

Photo courtesy B. United International