Hibiscus, a vibrant and aromatic flower, is increasingly being used in the brewing industry to add an exotic twist to beers. With its distinct flavor profile that combines floral, citrusy, and tart notes, Hibiscus brings a refreshing and unique taste to beer. Its influence on the taste can range from subtle hints of cranberry or raspberry-like flavors to more pronounced tangy and tart characteristics.

Hibiscus is primarily used for enhancing both the aroma and color of beer. The addition of Hibiscus adds depth and complexity to brews while also imparting a beautiful ruby red hue that catches the eye. Additionally, it contributes natural antioxidants which help protect against oxidative damage during fermentation.

Brewers often experiment with Hibiscus in various beer styles such as wheat beers (including Witbiers), pale ales, saisons, sour beers (such as gose or Berliner Weisse), fruit-infused beers like radlers or shandies, and even stouts. Due to its versatility in complementing different ingredients and styles, Hibiscus has become a popular choice among craft brewers who seek innovative ways to push boundaries within their creations



22 < 458 < 2,554 EBC
9 < 172 < 958 °L

Popularity Over Time

Popularity within Beer Styles

Common Beer Styles

Amount per Style

Brewing Recipes