Fruits, Herbs & Spices

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September 30, 2020

OTR Brewing Stories

There are several methods for adding fruits, herbs & spices to your brews with various advantages or disadvantages. As we experiment with these  ingredients, we surely remember to constantly taste at various stages and record all measurements and additions, including times. All types of beer, fruity, spiced or herbed  require careful design with thorough consideration of the desired balance of flavors, aromas, alcohol, bitterness, and finish. Once a base malt bill and alcohol target are established, the next step is to decide whether to use multiple herbs & spices that blend and marry the individual spices into a more complex sum of the parts, or to focus on just one fruity flavor. We try to choose to make a beer with an extremely one-dimensional spiced character, but even then sometimes forethought to the malt foundation and the strength and type of splicing is important.

We feel that our most successful spiced or herbed beers are the ones that retain a notable malt foundation and a moderate amount of bittering hops, where the spices or herbs complement but do not overwhelm the basic beer flavors.

General list of potential herbs and spices you can use in brewing are vanilla, cardamon, cinnamon, bitter orange peel, sweet orange peel, cocoa nibs, coriander, Nutmeg, Rosemary, Ginger, Basil, Thyme, Licorice, Chamomile, Hibiscus, Peppermint etc.

 Our efforts will continue to improve as you continue to love our Brews!

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