HERBS AND SPICES
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 you Brewer's Best® Ingredient kit? For Instance, maybe you have 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® has to offer.
Assam Black Tea Leaves
(Camellia sinensis var)
Brisk, malty flavor and strong bright color. Great for Kombucha.
Assam tea is mostly grown at or near sea level and is known for its body, briskness, malty flavor, and strong, bright color.
Usage : Kombucha
Max amount in 1 gallon: 1 oz.
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Cardamom Seed
(Elettaria cardamomum)
Adds a complex flavor that is "cola" like with floral like aromas.
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.
Usage
Max amount in 5 gallons: 0.2 oz.
Addition time: during the boil, last 30 minutes.
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Bitter Orange Peel
(Aurantium amarae pericarpium)
Imparts a citrusy flavor and aroma to beers.
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.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 15 minutes.
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Cinnamon Sticks
(Cinnamomum cassia)
Impart cinnamon flavor and aroma to beer.
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.
Usage
Max amount in 5 gallons: 4 sticks
Addition time: during the boil, last 30 minutes.
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Chicory Root
(Chicorium intybus)
Enhances coffee notes in dark beers like stouts and porters.
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 a majority of its 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.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 5 minutes.
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Dried Chamomile
(Matricaria chamomilia)
Adds a distinguishable apple scent to beer.
The Chamomile got its name from a Greek word which means earth apple and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile, pineapple weed and scented mayweed.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: during the boil, boil 45 minutes.
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Coriander Seed
(Coriandrum sativum)
Adds spicy, lemon flavor and aroma to beer.
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.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: during the boil, last 15 minutes.
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Dried Elderflowers
(Sambucus nigra flora)
Adds a pleasant floral notes to beer.
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.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: secondary fermentation, allow 2 day contact time.
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Dried Elderberries
(Sambucus nigra)
Used to enhance both color and flavor in beer.
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.
Usage
Max amount in 5 gallons: 10 lb.
Addition time: during steeping.
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Dried Wormwood
(Artemisia absinthium)
Imparts an astringent bitterness to beer.
The principal ingredient in the legendary liqueur Absinthe, wormwood use dates back to before 1600 BC.
Usage
Max amount in 5 gallons: 0.2 oz.
Addition time: during the boil, last 15 minutes.
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Dried Mugwort
(Artemisia vulgaris)
Mugwort was used prior to the use of hops to bitter beer.
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.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: during the boil, full 60 minutes.
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Grapefruit Peel
(Citrus paradisi pericarpium)
Adds a refreshing and slightly tart citrus tang to your brew.
Just in time for sun and sand fun, add sweet and tangy citrus flavors and make your summertime beer even more refreshing.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 15 minutes.
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Ginger Root
(Zingiber officinale)
Imparts ginger flavor to all types of beer.
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.
Usage
Max amount in 5 gallons: 6 oz.
Addition time: during the boil, last 15 minutes.
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Hibiscus Flower
(Hibiscus Sabdariffa)
Adds a tart, floral flavor and aroma to beer .
Hibiscus flower imparts berry-like, fruity and floral notes, while adding a vibrant pink/red color. Hibiscus flower can be added during the last five minutes of the boil or during secondary fermentation.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 5 minutes.
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Heather Tips
(Calluna vulgaris)
Adds a pleasing aroma and smooth bitterness to beer.
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.
Usage
Max amount in 5 gallons: 12 cups
Addition time: during the boil, 90 minutes.
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Juniper Berries
(Juniperus communis)
Imparts a light bitterness and citrus notes to beer.
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.
Usage
Max amount in 5 gallons: 0.2 oz.
Addition time: during the boil, full 60 minutes.
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Indian Sarsaparilla
(Hemidesmus indicus)
Add to help improve head retention and mouthfeel.
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 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.
Usage
Max amount in 5 gallons: 0.5 oz.
Addition time: during the boil, full 60 minutes.
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Lemon Peel
(Citrus limon)
Adds notes of citrus and lemon zest to beer.
Adds a lemon/citrus flavor and aroma. Great for Summer ales and wheat beers.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 15 minutes.
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Lemon Grass
(Andropogon Citratus)
Adds a subtle citrus flavor to beer.
Lemongrass is great for adding hints of lemons zest with minor citric qualities.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 10 minutes.
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Licorice Root
(Glycyrrhiza glabra)
Adds a very distinct licorice flavor and is surprisingly sweet.
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.
Usage
Max amount in 5 gallons: 0.5 oz.
Addition time: during the boil, full 60 minutes.
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Lime Peel
(Citrus auratifolia)
Imparts lime and citrusy flavor and aroma to beer.
Often used to accent the flavors of foods and beverages, grown all year round and 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.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 15 minutes.
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Paradise Seeds
(Aframomun melegueta)
Adds a peppery spice while also bringing an earthy aroma.
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.
Usage
Max amount in 5 gallons: 0.1 oz.
Addition time: during the boil, last 5 minutes.
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Cacao (Cocoa) Nibs (Theobroma cacao)
Adds subtle bitter, dark chocolate notes to beer.
Pure, partially fermented cacao. Add the flavor Americans love, chocolate, to your craft beer for a new brew that's sure to be everybody's new favorite!
Usage
Max amount in 5 gallons: 8 oz.
Addition time: secondary fermentation, allow 10 days of contact.
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Rose Hips
(Rosa canina)
Imparts a nice fragrant aroma to beer.
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.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: during the boil, full 60 minutes.
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Peppermint Leaves
(Mentha Piperita)
Adds spicy peppermint flavor and aroma to beer.
The world’s most familiar “mint scent” is the aroma of peppermint. Peppermint contains an essential oil that is unique among mints for its quality and flavor.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: during steeping.
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Star Anise
(Illicium verum)
Imparts flavors similar to licorice in beer.
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.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 30 minutes.
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Sencha Green Tea Leaves
(Camellia sinensis var Sinensis)
Wide range of flavors with a light green to vibrant emerald green color. Great for Kombucha
Sencha green tea can have a range of flavors including grass, sweet, astringent, spinach, kiwi, brussel sprouts, kale, & even butternut notes. Color ranges from very light green to yellow and deep, vibrant emerald green. Depending on how you brew it, it can be more or less astringent with a sweet aftertaste and pronounced savory note.
Usage: Kombucha
Max amount in 1 gallon: 1 oz.
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Spearmint leaves
(Mentha Spicata)
Adds mint flavor and aroma to beer. More subtle than peppermint.
Spearmint is used for its aromatic oil. Pungent, but mild aroma, spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea and iced are flavored with spearmint and is a summer tradition in the Southern United States.
Usage
Max amount in 5 gallons: 2 oz.
Addition time: during steeping.
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Sweet Orange Peel
(Aurantium dulcis pericarpium)
Adds flavor and aroma notes similar to Grand Marnier liqueur.
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.
Usage
Max amount in 5 gallons: 1 oz.
Addition time: during the boil, last 15 minutes.
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Toasted Coconut Chips
(Cocos nucifera)
Adds flavor and aroma of toasted coconut.
Thick slices of unsweetened white coconut meat, toasted to a desired color.
Usage
Max amount in 5 gallons: 5 oz.
Addition time: during the boil, last 15 minutes.
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Our premium barrel chips are sanitized by nitrogen purge and ready to use.
Cognac Barrel Chips
Usage
Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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Brandy Barrel Chips
Gin Barrel Chips
Usage
Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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Usage
Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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Golden agave Barrel Chips
Usage
Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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Rum Barrel Chips
Whisky Barrel Chips
Usage
Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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Usage
Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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HERBS AND SPICES
HERBS AND SPICES