There are many different herbs, spices and fruits that can be added to beer to enhance the flavor. Which ones and how much is anybody’s guess and everyone has a different taste. On my reading journey around the internet, I have come to the conclusion that less is more. Start with a small addition in the primary or secondary. The yeast will definitely work on the flavors of the spices. It seems to be the general consensus that additions should be made at the end of the boil, in primary and or again in secondary.
Some tips: Be careful with nutmeg. It has a powerful flavor and a little goes a long way. The heat of ginger will balance the sweetness of other flavors such as cinnamon, allspice and vanilla. Fresh ginger is the best. The general opinion on cloves is they should be left out of beer. I like the smell of cloves but have never tasted a clove beer. I know there are a few commercially available. I will leave that up to you.
Under hopping often allows the spice or herb to contribute to the flavor profile.
Vanilla beans should be split length-wise and opened up. Scrape out all the fibrous, oily material on the inside, but don’t throw it out. Now chop up the bean into ½” pieces. This will make getting them into smaller necked bottles easier.
Once you’ve figured out what spices you want to use and have them measured out, soak them in enough vodka to cover them for at least 24 hours. Then throw the whole mess into your primary or secondary. Don’t throw out the vodka or you’ll be throwing out a lot of the flavors that have been infused and drawn out of the spices. This may make your beer clear a bit slower, but so worth the wait. Don’t be afraid to try other alcohols in your blend. Bourbons and rums make fine additions as well. The secret to finding the proper blend is patience. Make small additions and taste weekly until you are satisfied with the results.
Here are some equivalent spices in different forms, meaning that one equals the other in flavor potency:
5 average sized nutmeg berries or 1 teaspoon of ground nutmeg
5 allspice berries or 1 teaspoon ground allspice
1 inch of vanilla bean or 1 teaspoon of real vanilla extract
1 tablespoon fresh ginger or ¼ teaspoon ground ginger
1 cinnamon stick or ½ teaspoon ground cinnamon
The following is a list of some herbs, spices, etc… and the best descriptions I could find of what each one tastes like.
Allspice gives a pumpkin-pie flavor and is used in fall and holiday beers.
Bitter orange peel gives a chamomile flavor, not a bitter or orange peel taste.
Candi sugar is made from sugar beets and is popular in Belgian-style beers.
Cardamom tastes similar to a spicy cola and is used in holiday and Belgian beers.
Chicory root has a coffee-like flavor and is popular in Belgian white beers.
Chili powder makes beer hot and spicy.
Chipotle pepper gives a hotter, smokier flavor than chili powder.
Cocoa can enhance the chocolate flavor in your brew.
Coriander adds a bit of spice and is often used in Belgian beers.
Cumin seed has a distinctive warm, nutty flavor, slightly smoky with a little bit of peppery heat.
Dried elderberries have a tart, unique flavor. High in vitamin C and antioxidants.
Dried elderflowers have a pleasantly fragrance and impart a Muscat grape-like flavor.
Ginger root adds a hot, tangy flavor.
Heather tips have a flavor similar to chamomile, mint and lavender and give a smooth and pleasing bitterness.
Juniper berries have a bittersweet aroma and a unique flavor that is pungent and piney. This is where gin gets its wonderful flavor.
Lemongrass leaves a hint of lemon.
Mugwort is a bittering herb used gruit before hops came into play.
Paradise seed has a peppery taste and zing; it also has an earthy pine and citrus note.
Rose hips do not taste like roses, more of a tangy, hibiscus like flavor. High in vitamin C.
Sarsaparilla root has a taste very close to root beer.
Star anise, anise seed and licorice root give a licorice flavor.
Sweet orange peel has an orange flavor and is popular in Belgian-style and holiday brew.
Sweet gale has a woody taste and is great in holiday brews.
Wintergreen, peppermint and spearmint each have a unique minty taste.
Woodruff has a distinct smell of fresh-cut hay and vanilla.
Wormwood is another bittering herb used to make absinthe.
There are many more dimensions you can add to your beer. The only limit is your imagination, so whip up a brew on the wild side. You never know, you could have an award-winning beer!
