Coriander (Coriandrum sativum) is the name of an herbal plant that is also known as cilantro or Chinese parsley. Both the leaves and the seeds of this plant are used as an herb in many styles of cuisine, but the leaves are not used in beer because of aromas that some people regard as “sweaty” or “soapy.” In regards to beer, coriander refers to the seed of the plant, which is 3–5 mm in diameter and light brown in color. Technically a dried fruit, coriander seed is a spice with a pleasant fruity, citrus aroma when freshly ground. This aroma is very similar to the aroma of hops, a result of the presence of terpene compounds (e.g., linalool) in both coriander and hops. See linalool.

Coriander has been used in European beer since the Middle Ages to provide a spicy balance to malt sweetness. It is an ingredient in several types of beer. The major style of beer that includes coriander as a traditional ingredient is Belgian-style white or wit beer, which originated in Belgium during the Middle Ages. See white beer. Typically, coriander is added at a dose of 2.11–8.3 ounces per barrel during the last 5 to 20 minutes of boiling in the brewkettle. A short boiling time is required to ensure that the majority of aromatic compounds are not volatilized away. White beer also incorporates orange peel, which together with coriander provides a refreshing fruity, citrus flavor to the beer. The essential oils of coriander are also available as a purified concentrate that can be added to beer after the boiling phase to maximize effect.

Coriander is occasionally used in other types of beers, most often in Belgian beers or those meant to be Belgian-inspired. Much of the coriander sold in the United States is grown in Mexico, but Indian-grown coriander is also available. Many brewers feel that it possesses a brighter, fruitier aroma.

See also herbs.