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Five on Five: Spice Beers

Spice beers can be polarizing, but the intriguing flavors create exciting avenues of exploration for adventurous brewers. We asked a few of our favorite brewers to share some of their favorites.

John Holl Jan 16, 2018 - 3 min read

Five on Five: Spice Beers Primary Image

Sierra Nevada Sidecar

David Oldenburg, Head Brewer at Titletown Brewing Company, Green Bay, Wisconsin “I’m a fan of Sidecar, Sierra Nevada Brewing Co.’s (Chico, California) “Orange Pale Ale.” It’s a great pale ale to begin with, and there’s just enough orange peel to complement the base beer’s hop character but not so much that it overwhelms the other flavors. This beer shows how the skillful use of nontraditional ingredients can create beers that are new and inventive but still taste like ... you know ... beer!”

Foothills Brewing Cottonwood Pumpkin

M. David Gonzalez, Director of Brewing Operations for Rivermen Brewing Company, Belmont, North Carolina “When it comes to a spiced beer, I personally and professionally like Foothills Brewing (Winston-Salem, North Carolina) Cottonwood Pumpkin. The blend of true pumpkin pie spices mixed with the pure pumpkin and a great base beer makes for a very well balanced fall seasonal beer. None of the flavors outdo any of the others, and they all complement each other to make for a very drinkable fall staple.”

Fonta Flora Metallic Primate

Arin Brown, Head Brewer at Proof Brewing Company, Tallahassee, Florida “Fonta Flora (Morganton, North Carolina) sets the standard for keeping it local with the use of locally sourced ingredients, spices, etc. Metallic Primate is one of my favorite brews (among others). It’s an excellent interpretation of a classic wit with a mild funk from their house saison yeast. Oranges, coriander, and bergamot-aged Earl Grey tea add an incredible depth of flavor. A very refreshing brew that melds an array of flavors into a wonderful craft brew.”

Carver Oatmeal Pale Ale with Chamomile and Yarrow

Jeremy Kirby, Brewmaster at Divots Brewery, Norfolk, Nebraska “Carver Brewing Company (Durango, Colorado) has long made an Oatmeal Pale Ale spiced with chamomile and yarrow. The beer was served on nitro, and the combination of the creamy head and mouthfeel along with the herbal flavor and aroma made this one of my favorite beers when I lived in the Durango area. The side effects of the yarrow didn’t hurt, either.”

Avery Rumpkin

Lee Lord, Brewer at Cambridge Brewing Co., Cambridge, Massachusetts “As a New England native, I look forward to pumpkin season every year. One of my favorite beers to drink in the autumn is Avery Rumpkin. It’s a bit more heavy-hitting than a lot of the pumpkin beers you see on the market, and the way the traditional spices play with the body of the beer and the oak and spirit character from the rum barrels really makes it stand out.”

John Holl is the author of Drink Beer, Think Beer: Getting to the Bottom of Every Pint, and has worked for both Craft Beer & Brewing Magazine® and All About Beer Magazine.

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