Spices

Spices | Mr. Malt Store

Spiced beer is a tradition that dates back to the Middle Ages and has recently regained popularity, first among craft abbey beer enthusiasts, and later in beers produced industrially. There are numerous beer spices that can be used to create a special craft beer, depending not only on the preferences of the producer but also on the characteristics of the beer, which have to harmonize with the chosen spice in a pleasant combination of flavors, aromas, and scents.

Spices for craft beer range from classics like bergamot and bitter or sweet orange peel, to juniper berries, coriander, and cardamom, an exotic spice still relatively unknown. For those who prefer a beer with strong hints, licorice is perfect, as well as star anise, cinnamon sticks, vanilla, and caraway. For more special varieties of beer spices, black pepper, pink pepper, and ginger roots can also be used. For a more delicate flavor, however, you can use spices such as chamomile matricaria or gentian roots.

But how do you use beer spices? It's such a broad topic that deserves a discussion of its own, and for that reason, we recommend reading our Mr. Malt forum, populated by passionate and knowledgeable users who can advise you in the initial stages and with whom you can exchange opinions and recipes! An experienced homebrewer knows exactly when to add the spice to the wort in order to extract the maximum aroma and avoid losing the essential oils released by the spices through evaporation. Pepper should be ground at the moment, so it's best purchased in grains, while saffron should be extracted about 20 minutes before use (better used in clear wort) and kept in the dark.

More generally, craft beer spices should be stored in a cool, dark place and never frozen to preserve their typical and intoxicating aroma.