ELIXIR

Origin

Before Elixir was a staple on tap, it was an experiment—a bubbling idea born in our labs. First crafted as BS11, it marked the debut of our Brewer’s Select series at Raccoon Taproom in Collingswood. With just a single grain and a single hop, our Elixir, German Pilsner proved that simplicity, when carefully measured and masterfully brewed, can feel like alchemy.

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The name Elixir is no accident. Tracing its roots through Arabic (al-iksīr), Latin, and Greek (chyma, meaning “to pour”), it shares linguistic DNA with words like alcohol and alchemy—all linked by the idea of transformation. And that’s what this beer is about: turning humble ingredients into something extraordinary.

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Flavor Profile

Crisp. Clean. Brilliantly balanced. Elixir opens with a subtle malt sweetness and finishes with just enough hop bitterness to refresh without overwhelming. Light-bodied and sparkling with carbonation, it’s the kind of beer that feels familiar on the first sip—and somehow even better on the second.

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Food Pairings

Elixir was born in the brewhouse, but it belongs on the biergarten table. Its crisp bitterness and sparkling carbonation make it a natural companion for Bavarian classics and salty snacks. It cuts through the richness of sausages, complements the tang of sauerkraut, and refreshes the palate between bites of soft pretzels with mustard.

 

Suggested Foods: Bratwurst, Schnitzel, Sauerkraut, Soft Pretzels
Cheese: Cambozola, Butterkäse, Mild Swiss
Dessert: Apple Strudel, Bienenstich, Lemon Shortbread

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Glassware & Serving Temperature

Flute or Pilsner Glass – The tall, narrow shape preserves Elixir’s bright carbonation and highlights its sparkling clarity.

 

Best served at 40–45°F to unlock its full crisp character.