Brewing Spices

Cacao Nibs are a great way to introduce rich chocolate flavor into any beer. Impress your friends with a unique tasting experience!   Cacao nibs (also referred to as cocoa nibs) are the key ingredient in chocolate. They are crushed and roasted seeds from the cacao plant. Tcho Nibs have a wonderful cocoa smell to them, and will provide a very subdued cocoa-like flavor to any beer.   You can use these cacao nibs like you would a dry hop, by adding the cacao nibs to your secondary fermenter or keg for a couple of weeks (4 ounces per 5 gallons is a great place to start), allowing the beer to draw out the subtle flavors and aromas of the cacao nibs. They can also be used in the boil or mash - wherever you would like to experiment with them. Adding the nibs pre-boil will impart some bitterness, so use a lot less than you would when adding them to a keg. Stone Brewing Company made a stout using cacao nibs in the boil to actually replace some of the hops in the recipe.   These super high quality TCHO cacao nibs go great with darker beers like porters and stouts, but could blend with any beer - perhaps a wit or a saison! TCHO is an American chocolate company in San Francisco, dedicated to producing high end chocolates.  

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For a traditional Belgian witbier, freshly ground coriander seed is a must. Great when combined with orange peel.   To use, grind whole coriander seeds in a spice grinder or with a mortar and pestle. Add 1/2 to 1 oz per 5 gallons of wort during the last 5 minutes of the boil.

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Bitter orange peel is a great way to give your Witbier style brews a traditional citrus infusion! Sourced from bitter orange varieties, Bitter Orange Peel adds a mild citrus aroma and flavor to your homemade beer. This is the traditional ingredient used to add orange character to Belgian witbiers, and so is the best choice for clone recipes. Imparts a slightly different flavor than Sweet Orange Peel, which is sourced from sweet tasting orange varieties.  

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Vanilla beans are a great way for the adventurous homebrewer to impart a different and unique flavor to their beers.   These Bourbon Vanilla Beans from Madagascar are fresh, (unlike the dry beans you typically see in grocery stores) and ready to be used in whatever beer you like.   To use, simply slice the bean open lengthwise and add to your Secondary or Keg. Remove when the Vanilla flavor is at the desired strength. 1-2 beans are fine for a slight Vanilla flavor, but some brewers will push the limits and add the third bean. Are you a three-bean-brewer? (This would typically be done in an Oatmeal Stout or a similarly heavy beer.)

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Want to add that special zing to your holiday brew? Let Paradise Seed be your secret ingredient.   Paradise Seed has a peppery zing to it, similar to peppercorns but not as strong. It also brings a balance of citrus notes and an earthy pine aroma. Typically used in Belgian-Style specialty and holiday beers. Crush lightly before using and add to the boil anywhere from the last 5 minutes through flame-out. Combine with Licorice Root and Sweet Orange Peel for a great Belgian Holiday beer.

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Heather has long been used in brewing, but especially in a Scotch Ale know as Fraoch. This herb imparts a nice aroma and a smooth hint of bitterness. Flavors are similar to a subtle Chamomile/mint blend with just a hint of lavender. Heather Tips are great when used by themselves, but can also be paired with honey. About 2 ounces added to the beginning of your boil will be plenty, but feel free to experiment.  

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Dried black currants impart a sweet earthy taste to beer that is unlike other berries. A great addition to Barleywines and Sour beers. Usage varies, generally 1 lb per 5 gallon batch, added during whirlpool or during secondary fermentation.

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A common ingredient found in the historical brewing herbal mixture called Gruit. Used before hops became the brewing spice of choice. 1/2 to 1 oz per 5 gallons is sufficient for bittering. Imparts a mellow sage-like aroma.  

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Adds a pleasant and fragrant aroma to your beer, imparting citrusy floral notes.  Recommended for Belgian ales, saisons, witbiers and as a tea.  

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