Brewers will put just about anything in their stouts these days. From the usual suspects—cinnamon, cloves, and nutmeg—to the unexpected additions—spearmint and kaffir lime leaves—any spice can work in a stout as long as it’s not overpowering.
This newer breed of spiced-up stouts belongs to Category 21 of the Beer Judge Certification Program (BJCP) style guidelines: Spice, Herb, or Vegetable Beer. This category, also home to pumpkin ales and chili beers, is one of the most versatile beer categories when it comes to flavor. The beers in this category, though, have one thing in common: No matter the base style of beer, says the BJCP, the addition of spices should complement a beer and not overwhelm it. When it comes to spiced stouts, balance is key.
Crayon Box
“The analogy is if you color with every crayon in the box you just get brown. We’re very careful not to use every crayon in the box,” says Dave Thibodeau, who cofounded Ska Brewing in Durango, Colorado. Ska Brewing approaches its stouts the way a lot of brewers approach their saisons in the sense that they use the beer style as a blank canvas to which they add colorful ingredients.