BREWERS BEST SPICES - FLAVORINGS

Thick slcies of white meat of fresh and mature coconut full fat that is toasted to the desired color.

Sambucus nigra Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine.

Hibiscus flower imparts berry-like, fruity and floral notes, while adding a vibrant pink/red color. Hibiscus flower can be added during the last five minutes of the boil or during secondary fermentation.

Lemongrass is great for adding hints of lemons zest with minor citric qualities.

Just in time for sun and sand fun, add sweet and tangy citrus flavors and make your summertime beer even more refreshing.

Just in time for sun and sand fun, add sweet and tangy citrus flavors and make your summertime beer even more refreshing.

Cocoa Nibs 4 oz, perfect for adding a great bitter chocolate quality to your brews. We sell this for homebrew usage, but they are also great for many other uses. Grab some for yourself today!

Citrus auratifolia Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons.

Illicium verum In times past, fresh star anise was chewed after each meal to aid digestion and to sweeten the breath. Used in specialty Belgian and holiday style beers, star anise has a flavor similar to licorice, yet is dramatically different when tasted

Citrus limon Adds a lemon/citrus flavor and aroma. Great for Summer ales and wheat beers.

Sambucus nigra flora These natural wonders are good for the outside as well as the inside. Elderflowers infused in creams have been used to soften skin, smooth wrinkles, fade freckles and soothe sunburn. They can be used on their own for making wine or ca

Juniperus communis Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages.

Rosa canina Used in wines, teas, specialty beer and confections, rose hips are a versatile fruit/herb. Rich in vitamin C, the rose hip shells with the seeds removed are the best type to use for wine as seeds can add undesirable tannins.

Aframomun melegueta Also called "Grains of paradise", "Guinea grains" and "Melegueta pepper", these small seeds look like cardamom but have a character all their own.

Elettaria cardamomum Cardamom is a distinctive spice from the same family as ginger. Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin and orange, and often all are used together in specialty Belgian and Holiday S

Hemidesmus indicus The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is made from a root beer

Zingiber officinale The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked.

If you're familiar with the taste of Cointreau or Grand Marnier, then you will be thrilled with the flavor that sweet orange peel can add to your Belgian style strong ales and special holiday brews.

Coriandrum sativum Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years.

Aurantium amarae pericarpium Also called "Curaçau orange peel", these green-gray peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles that put Belgium on the brewing