Spices are often the unsung heroes of the brewhouse in which what you pick can transform beers to have subtle depth or bold character. Spices can go beyond traditional ingredients and many breweries open up their “spice racks” to create unique, balanced flavors that bring consumers back for more.
At Appalachian Mountain Brewery, head brewer Austin Smith said that defining “spices” is critical to his approach.
“If an ingredient cannot be used to add fermentable sugars or isn’t a hop, then we categorize it as a spice,” he said. “Therefore, zest, seeds, flowers, wood, and other such items become part of our spice rack.”
His taproom is filled with brews showcasing these choices, where spices elevate each beer’s underlying character.
“When we add spice to a recipe, it heavily depends on the specific spice and our experience with its appropriate dosage,” Smith said. “Sometimes, incorporating it gradually throughout the brewing process yields unique properties.”
This method of adding spice at different stages — in the boil, whirlpool, or during fermentation — can reflect a careful balance.
Castle Danger’s lead brewer, Joel Fidler, sees spices as a way to enhance without overwhelming.
He said in brewing a special Prickly Pear Gose with an infusion of green cardamom that it created a new wave of slightly fruity, herbal characteristics, cutting through some of the tartness and creating a well-rounded, unique drinking experience.
Fidler said his approach treats spice as an ingredient that enhances, rather than competes with, the base beer’s character.
Spices play a subtler yet essential role for Denver Beer Co.
“We’re not a spice-heavy brewery,” they said in an emailed reply, “but certain beers wouldn’t be the same without them.”
Examples like DBC’s Churro Stout and Graham Cracker Porter show this intention.
“When choosing spices, we focus on those that complement and lift the overall profile rather than dominate it,” they said. “We layer spices with malts, each element representing a portion of the target profile.”
The brewery’s use of spices, like cinnamon and vanilla in Churro Stout, builds a nuanced, drinkable beer that they say is never overpowering. This process means getting to a goal of balanced flavor and drinkability.
Several ingredients can transform a beer from ordinary to remarkable, but creating a “pantry” of sorts can be important. Smith recommends starting with essentials like dried citrus zest, wood spirals, and vanilla beans, which are versatile and easy to source. For Smith, inspiration often comes from personal culinary experiences, encouraging brewers to explore spices from their favorite cuisines.
Duncan Macfarlane from The Phoenix Brewing Co. adds that cinnamon and ginger bring warmth and adaptability, especially when used in seasonal brews. Lactose and high-quality natural vanilla extract are staples, adding sweetness and creaminess to round out flavors. However, Denver Beer notes the downside of lactose, as it restricts the consumer base to those without lactose intolerance.
Fidler pointed out the unique profiles of coriander and Sichuan peppercorn as well.
“Coriander provides a citrusy punch at lower doses and a spice kick at higher levels, while Sichuan peppercorn delivers a sensory experience with a sour-lemon flavor and lingering tingle,” he said.
Spice timing is crucial in creating a balanced beer. Denver Beer said that flexibility is important, noting that each recipe dictates when to add spices based on desired flavor and aroma. Robust spices are usually added on the hot side, while more delicate flavors like fruits or volatile spices are incorporated on the cold side to prevent heat degradation. Fidler advocates for a gentle approach: cooling wort to around 180-190°F before adding spices allows for subtle extraction without harshness.
Choosing the right form of spices is another key to enhancing flavor without overwhelming it. For Smith, freshness and locality are paramount. He said that he prefers to source the freshest whole or dried spices available and uses extracts sparingly, mainly for aroma and shelf life. Fidler believes whole spices allow for greater control and experimentation, such as grinding or crushing on-site for optimal freshness.
“At the end of the day freshness is what matters most to us — if we can get a dried version of a spice and still extract that flavor and aroma we want from it, then that is great,” he said.
Maintaining spice freshness is essential, as stale spices can diminish a beer’s quality. Smith recommends ordering only what’s needed for specific recipes to avoid extended storage. If storage is necessary, he advises tightly sealing containers to minimize oxygen exposure, keeping them in cool, dry conditions.
Whenever possible, the DBC team purchases the flavoring components in sizing formats that allow them to utilize the whole volume at a time, limiting the risk of contamination, and loss of potency when attempting to repackage the leftovers.
READ MORE: 5 Unique Herbs And Spices to Use on Brew Day
“The one exception being natural flavorings as these are most economical in larger formats,” they told Brewer. “In this case, they are very shelf stable, when stored correctly, and we utilize best practices when sampling the needed portions sanitarily.”
Common mistakes in spicing are often due to overuse or poor handling, which can quickly overpower a base beer. Smith shared that he sees a tendency among brewers to use too much spice, which can result in unpleasant flavors.
“Too much lavender can make your beer taste like soap, while excessive clove might lead you to pour it out when no one is looking,” he said. “Start small and gradually build up the spice while brewing new recipes. Conduct bench trials and make small batches in brinks with beers you already have on tap to explore dosage rates and flavors.
“In the case of spices, less is often more; they should be used to complement your base style and ingredients. I highly recommend starting with a Patersbier to learn about the appropriate rates for baking spices and how to enhance the recipe without overpowering its nuances.”
Fidler suggests tasting a spice prepared in multiple ways — boiled, hot-steeped, and cold-steeped — to understand how each process impacts flavor before committing to a full batch.
“When building new recipes, be very judicious in researching the products you intend to use,” the DBC team explained. “Always incorporate some form of testing when implementing new products.”
Ultimately, experimentation and careful testing are at the heart of using spices in brewing. Fidler believes all spices have potential, advising anyone to constantly experiment and refine their approach. He encourages trying unexpected combinations, using small bench trials or table-top samples to dial in flavors before scaling up.
Overall, the goal of spicing is to enhance, not overshadow, any qualities of your beer. By thoughtfully timing additions, selecting the best form of spice, preserving freshness, and practicing moderation, a brewery can create distinctive, but balanced beers that showcase unique, and sometimes regional, ingredients.
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