Brewer's Best®
Spices, Herbs, Fruits & Fruit Flavorings
There's nothing quite like spices, herbs and fruits to enhance the specific flavor profiles of a good specialty beer. Do you want to put your own touch on your Brewer's Best® ingredient kit? For instance, maybe you have a Vanilla Porter on your mind? By using Brewer's Best® Robust Porter ingredient kit and adding Brewer's Best ® Vanilla Beans, it can be made much easier. Check out the complete selection of specialty herbs, spices and fruit flavorings Brewer's Best® offer.
Spices & Herbs
BITTER ORANGE PEEL, Aurantium amarae pericarpium
Also called "Curaçau orange peel", these green-gray peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles that put Belgium on the brewing map. While not very bitter, they are a key ingredient in Belgian style white beers.
CORIANDER SEED, Coriandrum sativum
Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality and in the Middle Ages it was put into love potions as an aphrodisiac. Coriander is now widely used in specialty and Belgian style beers.
SWEET ORANGE PEEL, Aurantium dulcis pericarpium
While a cousin to the Florida orange, this sweet variety will not give your beer a metallic taste like the domestic version. If you're familiar with the taste of Cointreau or Grand Marnier, then you will be thrilled with the flavor that sweet orange peel can add to your Belgian style strong ales and special holiday brews.
GINGER ROOT, Zingiber officinale
The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous and nearly dry. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale and ginger beer.
LICORICE ROOT, Glycyrrhiza glabra
Do not confuse the flavor of licorice with that of anise, which is not related and is quite different when tasted side by side. Licorice has been used for everything from cough remedies to ulcer cures. The root imparts a very characteristic flavor and is surprisingly sweet. It contains glycyrrhizin, a substance 50 times sweeter than sugar, and is often added to chocolate to enhance sweetness.
INDIAN SARSAPARILLA, Hemidesmus indicus
The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is made from a root beer type base to which has been added several of many roots and herbs. The sarsaparilla herb was originally added to beverages to help improve mouthfeel and head retention, but mainly for its medicinal properties as an agent to cure mouth sores, rheumatism and dropsy.
CARDAMOM SEED, Elettaria cardamomum
Cardamom is a distinctive spice from the same family as ginger. Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin and orange, and often all are used together in specialty Belgian and Holiday Style beer.
PARADISE SEEDS, Aframomun melegueta
Also called "Grains of paradise", "Guinea grains" and "Melegueta pepper", these small seeds look like cardamom but have a character all their own. The spice is native to West Africa and during medieval times was used to flavor food. It has also been used as a pepper substitute. While it does have a peppery zing, it also has notes of citrus and an "earthy" pine aroma.
ROSE HIPS, Rosa canina
Used in wines, teas, specialty beer and confections, rose hips are a versatile fruit/herb. Rich in vitamin C, the rose hip shells with the seeds removed are the best type to use for wine as seeds can add undesirable tannins.
JUNIPER BERRIES, Juniperus communis
Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages. Native Americans have utilized juniper for its healing powers and to relieve arthritis. In folk lore, juniper planted outside a front door kept out witches who had to correctly count its needles before entering the house.
WINTERGREEN LEAVES, Gaultheria procumbens
While many people confuse wintergreen with mint, they are not related in any way. Wintergreen has long been used as an herbal remedy for arthritis, swollen joints and sore muscles. It goes by many names: teaberry, checkerberry, dearberry, spiceberry, boxberry, and even a tea party. The latter refers to its use during the American Revolution as a substitute for heavily taxed British tea.
DRIED ELDERBERRIES, Sambucus nigra
Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine. The appearance of berries on the bushes is said to have signaled farmers when to sow their wheat. The berries are also reputed to have been used to make one of the first black hair dyes in ancient Greece.
DRIED ELDERFLOWERS, Sambucus nigra flora
These natural wonders are good for the outside as well as the inside. Elderflowers infused in creams have been used to soften skin, smooth wrinkles, fade freckles and soothe sunburn. They can be used on their own for making wine or can be added to elderberry wine to enhance flavor. On their own, they produce a wine compared to a muscatel. Hot elderflower tea, like chamomile, can make a soothing nightcap and is said to offer natural relief for the common cold.
DRIED WORMWOOD, Artemisia absinthium
The principal ingredient in the legendary liqueur Absinthe, wormwood use dates back to before 1600 BC. While used historically as a beverage ingredient, the FDA advises against the internal use of wormwood due to the substance thujone. Though wormwood is still used in the production of vermouth and Campari, it is as variety other than Artemisia absinthium.
DRIED WOODRUFF, Asperula odorata
Woodruff was one of the essential garlands hung in medieval European churches in preparation for holidays. The distinctive scent of fresh-cut hay and vanilla gives an exhilarating flavor to wines, punches and beer. Woodruff is considered by the FDA to be safe for use in alcoholic beverages but caution is advised for other internal uses.
DRIED MUGWORT, Artemisia vulgaris
Mugwort was used in the Middle Ages to ward off evil possession and was a popular stuffing for roast goose. As the name implies, it was traditionally used in mugs of beer before the popularity of hops. Europeans frequently stuffed pillows with mugwort (and hops) to bring good and vivid dreams.
LEMON PEEL, Citrus limon
Adds a lemon/citrus flavor and aroma. Great for Summer ales and wheat beers.
VANILLA BEANS, Vanilla tehitensis
Vanilla is the second most expensive spice worldwide due to the extensive labor required to grow the vanilla seed pods. Despite the expense, it is highly valued for its flavor which is described as pure, spicy, and delicate and its complex floral aroma depicted as a peculiar bouquet. Despite its high cost, vanilla is widely used in both commercial and domestic baking, perfume manufacture, aromatherapy and craft brewing. Vanilla has been most commonly used in Porters, Stouts and other dark rich beers.
CINNAMON STICKS, Cinnamomum cassia
Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.
STAR ANISE, Illicium verum
In times past, fresh star anise was chewed after each meal to aid digestion and to sweeten the breath. Used in specialty Belgian and holiday style beers, star anise has a flavor similar to licorice, yet is dramatically different when tasted side by side.
HEATHER TIPS, Calluna vulgaris
It is both the flowers and the greenery of this wonderful herb which impart a pleasing aroma and smooth bitterness to beers. It is especially appropriate for a Scotch ale known as Fraoch. With a flavor similar to a subtle chamomile/mint blend with a hint of lavender, heather pairs well with honey. It's also great for tea, with reputed calming qualities.
LIME PEEL, Citrus auratifolia
Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons. Lime is valued both for the acidity of its juice and the floral aroma of its zest. Commonly found in Wheat and Belgian style beers where if used properly, can give an intense citrus taste and aroma.
ALLSPICE POWDER, Eugenia pimenta
Ground allspice is the dried fruit of the Pimenta dioica plant. While most commonly used in Caribbean jerk seasoning, mole sauces, and pickling; it is also a widely used ingredient in commercial sausage preparations and curry powders. In America, it is used mostly in desserts such as pumpkin pie and can also be found in a wide variety of craft brewed beers including Belgian and Holiday Ales.
CHICORY ROOT, Chicorium intybus
Chicory Root is commonly baked, ground, and used as a coffee substitute and additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia and America. The root gained its majority of popularity as a coffee substitute in poorer economic areas during the 1930s. Craft brewers use roasted chicory to add flavor to their stouts and other styles brewed with coffee and roasted malts.
Fruit Flavors for Beer and Wine
We are proud to carry the finest flavor and aroma enhancers on the market. Each flavoring is packed in a 4 oz bottle. The recommended usage for beer is on the label.
For wine we recommend adding to taste.
APPLE
Natural and artificial flavors. For beer use 1 to 4 oz per 5 gallons.
APRICOT
Artificial flavors. For beer use .1% or 6 to 7 oz per 5 gallons. TTB #80.
BANANA
Artificial flavors. For beer use 4 oz per 5 gallons. TTB #74.
BLACKBERRY
Natural and artificial flavors. For beer use .7% or 4 to 5 oz per 5 gallons. TTB #71.
BLACK CURRANT
Artificial flavors. For beer use 4 oz per 5 gallons. TTB #77.
BLUEBERRY
Artificial flavors. For beer use .3% or 2 oz per 5 gallons. TTB #69.
CHERRY
Natural and artificial flavors. For beer use .5% or 3 to 4 oz per 5 gallons.
CHOCOLATE
Natural and artificial flavors. For beer use 4 oz per 5 gallons. TTB #76.
CRANBERRY
Natural and artificial flavors. For beer use .5% or 3 to 4 oz per 5 gallons. TTB #82.
GINGER
Natural and artificial flavors. For beer use 4 oz per 5 gallons. TTB #83.
GRAPE
Artificial flavors. For beer use 4 oz per 5 gallons. TTB #73.
PEACH
Artificial flavors. For beer use .8% or 4 to 5 oz per 5 gallons. TTB #70
RASPBERRY
Natural and artificial flavors. For beer use .1% or 6 to 7 oz per 5 gallons. TTB #72.
STRAWBERRY
Natural and artificial flavors. For beer use .7% or 4 to 5 oz per 5 gallons.
WATERMELON
Artificial flavors. For beer use 4 oz per 5 gallons. TTB #75.
