Beverage Studio
Where science meets gastronomy
Beverage Design
Formulation, research, strategy and training
Signature Beverages
A personal language
Bernat Guixer:
I work at the intersection of science and gastronomy. I understand beverages through a transdisciplinary lens that embraces Nature, humanities and arts. Holding a PhD in organic chemistry, I combine scientific rigor with a creative, diverse and open-minded vision.
My trajectory in the beverage field includes projects such as the creation of Esperit Roca Distillery, mountain viticulture experience at Castell d’Encus, and the development of Damm’s Duet beer in collaboration with El Celler de Can Roca. As a researcher, I have developed projects at Nordic Food Lab, at El Celler de Can Roca and at the University of Barcelona (TECNIO ITMAS).
Beyond product development and project direction, I share knowledge as a lecturer, speaker and tasting curator, contributing to shaping a new way of thinking about beverages.
Legacy:
This project connects to a family legacy spanning more than a century. My great-grandfather, Bonaventura Guixer Casals, established the B. Guixer beverage business (later B. Guixer e Hijos) in early 20th-century Poblenou, Barcelona: a distillery-workshop and several stores across the city.
More than a hundred years later, I am reviving the name B. Guixer — with new ambition and a new format: a Beverage Studio with a gastronomic vocation, a broad scope of action, and the will to generate positive impact on both our environment and society.
Contact:
At B. Guixer, we believe that every conversation can spark new ideas.
This is not just a contact form — it’s an open space to share thoughts, questions, and possibilities.
Are you curious about our drinks?
Do you have a project in mind?
Or simply want to exchange ideas around liquid culture?
We’d love to hear from you.
You can reach us at:
info@bguixer.com