Due to its red-brown coloration, the liqueur is named after the so-called Feuersteinklippe, a rock formation near the village made of reddish granite.

The recipe was developed by the pharmacist Willy Drube (1880–1952), since 1908 proprietor of the chemist's Zum Roten Fingerhut in Schierke, and which was patented in 1924.

After the death of Willy Drube in 1952 and the migration of his descendants to West Germany, production was continued at Bad Lauterberg in the Lower Saxon part of the Harz mountain range.

From 1972 onwards, Schierker Feuerstein was also produced again at the original place in Schierke, East Germany by a Volkseigener Betrieb ("Publicly Owned Operation", VEB), part of a larger beverages combine (Getränkekombinat) based in Magdeburg.

Upon German reunification in 1990, the Schierke and Bad Lauterberg locations merged within the common Schierker Feuerstein GmbH & Co. KG, which continued to produce the liqueur in both facilities.