Spices & Herbs Fermentables
In the brewing process, spices and herbs serve both as flavoring agents and potential fermentables that contribute to the complexity of the final product. Herbs like coriander, chamomile, or lemongrass, and spices such as cloves, cinnamon, or pepper can impart unique aromatic and taste profiles, enhancing the sensory complexity of beer. They can be added during different stages of brewing - in the boil, during fermentation, or post-fermentation - each of which yields distinct flavor outcomes.
Spices and herbs can also act as fermentables, meaning the yeast can consume the sugars present in them and convert these into alcohol and carbon dioxide. While they do not usually contribute significantly to the overall alcohol content due to their relatively low sugar content, they can impact the depth and character of the beer. Certain herbs and spices also contain antimicrobial compounds, which can inhibit undesirable microbial growth during fermentation, contributing to the stability and shelf life of the final product.
- Allspice 1
- Basil 3
- Bay Leaves 1
- Birch Bark 1
- Black Pepper 6
- Camomille 132
- Cardamom 189
- Chai 2
- Chili 170
- Chipotle Pepper 4
- Cinnamon 726
- Clementine 4
- Clove 1,847
- Cocoa 621
- Coconut 132
- Coffee 2,296
- Coffee Beans 8
- Coriander 2,256
- Cumin 3
- Fennel 56
- Ginger 445
- Green Tea 2
- Hazelnut 21
- Hibiscus 10
- Jasmine 31
- Juniper 213
- Lavender 10
- Lemongrass 267
- Mint 7
- Nutmeg 9
- Oak Chip 463
- Orange Peel 3,276
- Rooibos 1
- Rosemary 24
- Star Anis 841
- Szechuan Pepper 3
- Tamarind 7
- Thyme 4
- Vanilla 601
- Whisky 176
- White Pepper 1
- Yarrow 1