Hooghoudt Beerenburg 74 herbs
The classic Beerenburg in Hooghoudt's version: 74 herbs, slightly bitter, warm, and robust. Serve ice-cold in a stemmed glass, as a kopstoot alongside a beer, or as a bitter base for a cocktail.

A robust herbal bitter with 74 herbs
Beerenburg is a Dutch herbal bitter made with genever, which became especially popular in Friesland. Hooghoudt makes its own version with 74 herbs. The result is slightly bitter, warm, herbal, and robust, with notes of bay leaf and licorice, and herbs such as rosemary, nettle, and gentian root.
At 30% alcohol, it's lighter than genever, but its flavor is more pronounced. This is the bolder of Hooghoudt's two Beerenburgs; Kalmoes Beerenburg with 77 herbs is more refined and warmer with spices.
In brief
Bitter, warm, and herbal
Bay leaf & licorice
Herbal and green: bay leaf and rosemary, with a sweet note of licorice underneath.
Robust and slightly bitter
Warm and robust, with nettle and a light bitterness that builds.
Gentian
A dry, bitter finish from gentian root that leaves the mouth feeling clean.
Flavor profile of Hooghoudt Beerenburg 74 kruiden, served ice-cold.
Beerenburg, Northern-style
You drink Beerenburg ice-cold and without any fuss. Its bitterness also makes it a good way to start or finish a meal.
Ice-cold, served in a stemmed glass
Put the bottle in the freezer and pour 35 ml into a stemmed aperitif glass. The cold mellows the bitterness and brings out the bay leaf and licorice.
Aperitif glasses →Kopstoot with a blonde beer
A shot of ice-cold Beerenburg alongside a crisp, blonde beer. The beer washes away the bitterness and gets you ready for the next sip.
Kopstoot →Beerenburg Sour
Shake 40 ml Beerenburg, 25 ml lemon juice, 15 ml sugar syrup and one egg white first without ice, then with ice. Serve over ice in a tumbler: bitter, sour and herbal.
Go to the Sour →Cocktails with a bitter Dutch base
A herbal bitter works in cocktails like Campari or an amaro: as a bitter backbone.

Kopstoot
Beerenburg alongside a beer. In Friesland and Groningen, it's at least as common as 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. Ice-cold Beerenburg is a northern classic.More Hooghoudt flavors

Hooghoudt
Where it all began. Visit the brand page to learn all about Hooghoudt: its origins, varieties and classic cocktails.
Discover Hooghoudt →
Premium Korenwijn
Full-bodied and intensely grainy, yet very smooth. Juniper in the background. Enjoy neat or in a Negroni.
Discover Premium Korenwijn →
Aged Genever 6 Years
Six years in Oloroso sherry casks. Raspberry, raisins and cocoa. Enjoy neat in a tasting glass or with an ice cube.
View Aged Genever 6 Years →
Calamus Beerenburg
Refined and warm: cinnamon, nutmeg, and ginger, softened by calamus root. Lovely after a meal.
View Calamus Beerenburg →
Vieux
Two wine distillates from the Cognac region made with pure eau-de-vie. Full-bodied and smooth, neat or with cola.
View Vieux →
Orange Liqueur
Fresh, sweet orange, also known as Wilhelmus liqueur. Serve over ice, with bubbles, or in an orange cocktail.
View Orange Liqueur →Everything about Beerenburg: the varieties, best-known brands, and cocktails.
Questions about Beerenburg 74 herbs
Can't find your question here? Read more on the Hooghoudt page or check out our cocktail recipes.
Everything about Hooghoudt →What percentage of alcohol is in Hooghoudt Beerenburg?
Which herbs are in Hooghoudt Beerenburg?
What's the difference between Beerenburg 74 herbs and Calamus Beerenburg?
Is Beerenburg a liqueur?
How many calories are in Hooghoudt Beerenburg?
Buy Hooghoudt Beerenburg 74
Want to have the bottle delivered right away? Order Hooghoudt Beerenburg 74 online at Gall & Gall.
Prices as of November 3, 2026, as provided by Gall & Gall. You can see the current price and stock at Gall & Gall. Glazen.nl receives a small commission if you buy something through these links; you pay nothing extra. No 18, no alcohol.















