Soured Herb, Spice, and Vegetable Beer

(In progress)

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 Beers would fall into the 2015 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.

Spices

For spices, generally fresher is better. Whole spices maintain their freshness better than pre-crushed spices, and it is recommended to use the freshest spices you can get and to crush them fresh right before using them rather than to use pre-crushed spices. On a home scale this can be easily accomplished with a mortar and pestle. Commercial producers may find that blenders or coffee grinders are better for larger spice quantities. Smell you spices before using them. If they seem stale or muted, it might be a good idea to look for fresher spices.

Some types of spices, such and flowers or citrus zest, may not need to be crushed before use. These spices can be found fresh as well as dried, and fresh spices will generally have stronger or more complex aromatics. For zesting your own citrus fresh, both a zester or a vegetable peeler will work to remove the zest. Using a vegetable peeler may give more complexity, and peelers give more manageable pieces of peel.

When and how to add

Spices are commonly added between flameout on the hot side and secondary on the cold side. In order to preserve the aromatic properties of spices, they are generally better added later in the brewing process. They can also be added by preparing tinctures and dosing the beer or by soaking the soaking the spices in hot water in a sealed mason jar and then adding the mixture. Both of these methods can help to limit the possibility of microbe pickup from adding spices on the cold side.

Herbs

Herbs can be used fresh or dried.

When and how to add

The same basic consideration for spices apply to herbs. Herbs are typically added between the end of the boil and secondary fermentation/aging.

Vegetables

When and how to add

Many vegetables, such as squashes/gourds and root vegetables contain starches which you may wish to convert to fermentable sugars by including the vegetables in the mash.

General Usage Suggestions

(in progress) This table gives some suggestions based off of what has worked for MTFers and commercial breweries. It is not a completely exhaustive list, and you are encouraged to add your experiences and experiment outside of this list. Before using anything, be sure that it is safe to use and does not pose a health risk. Parts of some plants which have other parts commonly used for spices as well as plants similar to those used as spices can be toxic (e.g. Rhubarb leaves, parts of elderberry plants, some varieties of juniper).

• Do you have some input from your experiences brewing sour herb/spice/vegetable beers? Please add your thoughts in this MTF Facebook thread!

Spice/Herb/Vegetable	Format	Amount	Added in	Contact Time	Commercial Examples
Elderflowers	Whole, fresh		Secondary		Cantillon Mamouche
Rhubarb	Whole		Secondary		Cantillon Zwanze 2012
Vanilla	Whole pods				Rare Barrel Home Sour Home
Basil	Fresh leaves	0.2 oz/gallon	Secondary	1-2 weeks
Tea	Dried leaves
Hibiscus
Chocolate
Oak (French, Med toast)	Cubes
Oak (American, Med toast)	Cubes
Grains of Paradise	dried, crushed				Rare Barrel Grainsta's Paradise
Peppercorns, black	dried, crushed
Peppercorns, Pink	dried, crushed
Peppers, hot					Upright Fatali Four
Hay			Mash		Jester King Repose
Beets					Jester King Hibernal Dichotomous 2015
Thyme					Jester King Hibernal Dichotomous 2015
Rosemary
Coconut
Citrus zest
Mushrooms					Upright White Truffle Gose; Jester King Snörkel
Coriander	Whole, freshly crushed				Many examples of Gose
Yarrow					Upright Flora

See Also

Additional Articles on MTF Wiki

• Soured Fruit Beer