Seasoning Beer with Spices

The flavor of hops is a defining characteristic of beer. However, spices have traditionally also been used to add complexity and flavors beyond what hops have to offer. Some spices have also been found to contain compounds identical to certain flavor compounds found in specific hop varieties.

In addition to their purely flavor-related properties, other factors have also influenced which ingredients are added to beer. Customs, religion, magical properties, and the availability of locally growing plants have all played a role. Over time, however, spices have become an essential part of certain beer styles, such as witbier, pumpkin ale, saison, Christmas beer, Gotlandic farmhouse beer, and more...

This is a brief guide with tips on how to use spices in beer. There are plenty of other spices to explore, and our suggested quantities are just that—suggestions. Your imagination is the only limit! 

If you're curious to learn more about spicing beer, books such as Radical Brewing by Randy Mosher and Brewing Local by Stan Hieronymous are good places to start.

Things to Consider When Spicing Your Beer

Spices and fruit vary in flavor and intensity
Spices can vary considerably in flavor and intensity depending on their freshness, form, and origin. For this reason, it is difficult to give precise dosage recommendations. Smell or taste your spices! Dried spices and fruit are often more potent per unit of weight than their fresh counterparts, so the quantities need to be adjusted accordingly. Drying can also significantly change the character of a spice compared with its fresh form.

Addition
How you add spices affects the flavor they contribute to the finished beer. In many cases, spices can be added during the final minutes of the boil. Sometimes, more of their character is preserved by adding them after fermentation. Some spices can be used whole, while others need to be crushed, grated, or ground before use.

Choose spices according to the beer style
The beer style determines how much spice character it can "handle." A light, delicate beer has a lower threshold before the spices become overpowering and the beer loses its balance. A dark, malty beer can generally tolerate more spicing. Yeast character can also contribute a fruity or spicy flavor profile, or be more neutral, affecting how the added spices or fruit are perceived.

Use spices sparingly
Hop bitterness and aroma can clash with the flavors of spices, so it may be a good idea to reduce the hops slightly. It is often better to be a little cautious with spicing than to overdo it. A dosage of 1 gram per liter is a good starting point if you don't know how the spice will come through in the beer. However, the appropriate amount may be considerably lower or higher. It is better to taste the beer one extra time and add a little more spice, since it is difficult to reduce the spice intensity afterward. By taking a small sample or preparing a smaller test batch to which you gradually add increasing amounts of spice, you can determine an appropriate quantity for the full batch without risking over-spicing all your beer.

Methods for Adding Spices

During mashing
Spices do not need to be boiled; their flavors can also be extracted during mashing. Mix the spices with the malt and water. This method also makes it easier to separate the spices afterward. Keep in mind that some flavor compounds and essential oils may boil off later during the wort boil.

During the wort boil
Boil the spices with the wort during the final 5 minutes of the boil. In some cases, boiling also extracts some bitterness, so it may be a good idea to reduce the beer's hop bitterness slightly. Consider placing the spices in a filter bag so you can remove them from the boil if the flavors become more intense than intended.

During or after fermentation
Add spices after the most vigorous phase of fermentation has finished, or add them to a secondary fermenter or Cornelius keg. If the spices are small, crushed, or ground, it may be wise to put them in a spice bag or filter bag to make them easier to separate from the beer. A couple of days is often enough for the spice flavors to come through, but the best approach is to taste the beer at regular intervals.

If you use a spice bag, it is a good idea to boil it first to eliminate any bacteria or wild yeast that may be present. There is also a small risk that spices added directly to the beer may introduce unwanted bacteria or wild yeast.

Make a tincture
Place the spice in alcohol (40% ABV or higher) in a small glass jar or container. Add enough alcohol to cover the spice. Leave the tincture to steep for approximately 14 days, by which time most of the flavor should have been extracted. If the spice keeps floating on the surface, it may help to shake the container periodically. Carefully strain the spent spices from the tincture and store the tincture in a suitably sized, airtight glass bottle.

The advantage of tinctures is that they can be added late in fermentation or when bottling or kegging the beer. You can also control the dosage precisely using a measuring pipette or graduated measuring glass, making it easier to scale up from small tasting samples to the full batch volume. The risk of introducing bacteria or wild yeast is also lower when using a tincture.

List of Spices (suggested quantities for 20 liters of beer)

Citrus fruit (Citrus spp.)
Beer styles: wheat beer, porter, saison, Christmas beer, Belgian ale, radler, fruit beer
Flavor: orange, lime, lemon, etc. Some varieties may contribute a slight bitterness
Use: tincture, at the end of the boil, or during/after fermentation
Pairing suggestions: cocoa + citrus fruit, licorice + citrus fruit
Dosage: 2–4 fresh fruits (zest; the juice is also sometimes used), 15–30 grams of dried fruit (in pieces)

Elderflowers (Sambucus nigra) (use flowers only from true elder)
Beer styles: saison, Belgian blonde, pastry sour, lambic, Berliner Weisse, IPA
Flavor: floral, with berry-like or fruity notes
Use: as a tincture in the fermenter or during the boil
Dosage: 20–35 grams (dried flowers) or 40–80 grams (fresh flowers, without green plant material)

Grains of paradise / melegueta pepper (Aframomum melegueta)
Beer styles: saison, witbier, Christmas beer, porter, strong dark Belgian ale, farmhouse ale
Flavor: notes of ginger and cardamom with a slightly spicy, peppery character
Use: at the end of the boil, during/after fermentation
Dosage: 5–10 grams (at the end of the wort boil)

Ginger (Zingiber officinale)
Beer styles: saison, witbier, Christmas beer, Berliner Weisse
Flavor: sharp, characteristically peppery, with a slightly earthy fruitiness
Use: at the end of the boil, during/after fermentation
Dosage: 10–30 grams (fresh ginger; dried ginger requires a lower dosage)

Cocoa (Theobroma cacao)
Beer styles: porter, stout, strong dark Belgian ale, brown ale, imperial stout
Flavor: chocolate with some bitterness
Use: during mashing or the boil (optionally during fermentation).
Pairing suggestion: cocoa + citrus fruit
Dosage: from 50 grams upward (cacao nibs or powder)

Chamomile (Matricaria recutita)
Beer styles: witbier, saison, Belgian IPA
Flavor: mildly floral, herbal, and grassy
Use: at the end of the boil or during/after fermentation. Be aware that overdosing can cause astringency.
Dosage: 10–25 grams (dried weight)

Cinnamon (Cinnamomum verum) 
Beer styles: Christmas beer, pumpkin beer, dark beers
Flavor: slightly peppery and spicy; can contribute some bitterness when boiled
Use: as a tincture or during the boil. Keep in mind that cinnamon can produce a drier flavor and mouthfeel.
Dosage: 5–10 cm (cinnamon stick/bark) or 20–25 ml of tincture

Coriander, Indian (Coriandrum sativum)
Beer styles: witbier, saison
Flavor: citrusy
Use: during mashing or at the end of the boil
Dosage: 10–20 grams (coriander seeds)

Licorice root (Glycyrrhiza glabra)
Beer styles: stout, porter, Schwarzbier, barleywine, strong dark Belgian ale
Flavor: sweetish, full-bodied, and slightly bitter
Use: during the wort boil or in finished beer
Pairing suggestions: licorice root + citrus fruit, licorice root + star anise, licorice root + pepper
Dosage: 10–20 grams (licorice powder made from licorice root)

Nutmeg (Myristica fragrans)
Beer styles: pumpkin beer, Christmas beer
Flavor: aromatic and spicy
Use: at the end of the boil
Dosage: 0.25–1 nut (finely grated) NOTE: may be harmful at high doses

Star anise (Illicium verum)
Beer styles: porter, stout, Christmas beer, Belgian ale, pumpkin beer (possibly witbier)
Flavor: licorice notes, a somewhat full-bodied sweetness, and slight bitterness
Use: as a tincture or at the end of the boil
Dosage: 1–2 grams (ground), 0.5–2 star-shaped seed pods

Black pepper (Piper nigrum)
Beer styles: stout, saison, amber ale, Christmas beer
Flavor: spicy and peppery, with some heat
Use: at the end of the boil
Dosage: 2–15 grams (crushed or ground)

Vanilla (Vanilla planifolia)
Beer styles: imperial stout, porter, Christmas beer
Flavor: sweet, smooth, and warm. 
Use: toward the end of fermentation or as a tincture. Keep in mind that vanilla enhances perceived sweetness and can produce a smoother mouthfeel.
Dosage: 1–2 vanilla beans, split lengthwise