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'''Sour Herb, Spice, and Vegetable beer''' is mixed fermentation, sour or brett beer with the addition of spices, herbs, or vegetables. These beers, along with [[Soured Fruit Beer|Soured Fruit Beers]] would fall into the [https://www.bjcp.org/news/bjcp-releases-2021-beer-style-guidelines/ 2021 BJCP style] of 28C - Wild Specialty Beer. Here we will discuss the use of spices, herbs, and vegetables in sour beers and give recommendations based off of those brewed by MTFers and commercial brewers.
'''Safety warning''': not all plants are safe to consume! Do your research first before incorporating plants into your beer. Be 100% sure of the identification of the plant. Just because a particular plant was consumed historically before science had an understanding of what the effects were doesn't mean you should disregard the modern understanding of health and medicine. See [http://www.theoreticales.com/herbal-beer-resource---edible-plant-link-index.html Alex Seitz's resources and guide to edible/poisonous plants]. A major resource for this is also the book, [http://cup.columbia.edu/book/the-botany-of-beer/9780231554176 "The Botany of Beer" by Giuseppe Caruso].
For commercial brewers in the US, any ingredient not on the [https://www.ttb.gov/beer/exempt-ingre.shtml TTB exempt] lists needs to be approved by the TTB regardless of where the beer is sold. When seeking approval, it is helpful to show previous use and scientific articles supporting the safety of consumption of the ingredient being used. For example, if the item is on the [https://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm FDA GRAS] list (or potentially FDA approved [https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?cat=FoodIngredientsPackaging&type=basic&search= Food Ingredient and Packaging Inventories]; see also advice from [https://www.facebook.com/groups/MilkTheFunk/posts/4889765437718298/?comment_id=4889893777705464&reply_comment_id=4889906237704218 Andrew Zinn]), then providing this information to the TTB or possibly having the FDA GRAS department work with the TTB for approval can help. See also [https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=bd3ebd8d0f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov].