Cured pork is not just for breakfast any more. Try adding a bit of comforting umami and smoke to your next brew with these tips.
The key to a proper gose, says Fal Allen, the longtime brewmaster at Anderson Valley Brewing Company, is to go easy on the salt and don’t put too much stock in the fancy stuff.
Hibiscus makes perfect sense for an IPA, John Troegner says. “It creates berry flavors and aromas, lowers pH, and is actually similar to the Vic Secret hops.”
Finding the right blend of tea leaves can add a boost of flavor to your favorite mild beer. Learn more from Edmund’s Oast Brewing Co., including a recipe for their tea-infused English mild.
Afterthought Brewing Company’s Saison Meer: Dandelion is a blonde mixed-fermentation saison brewed with dandelions and Midwestern ingredients and aged in oak.
Next time you’re planning a spring or early summer homebrewing session and you look out onto the lawn and see dandelions popping up, don’t hit them with the mower. Gather a bunch and add them to a saison recipe.
It’s bold, and if you use too much of it, you’ll get burned. Brewer’s licorice is a potent ingredient that adds that well-known spice kick to a beer without having to use star anise or fennel.
The most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.
Spruce tips add an immediately recognizable aroma and flavor to beer, yet some have a hard time accurately defining the specifics. When they are collected, handled, and brewed with properly, this historic ingredient will liven up just about any beer.
So named because it resembles a regular peppercorn, this ingredient is actually part of the cashew family. Still, adding it to a beer adds a spicy, floral kick.