The Beer Barons of Milwaukee

Homebrewers and Beer Enthusiasts

The Beginners Brewpot

by Richard Grzelak

April 1994

Adjuncts

Unlike wine, which limits the creativity of its producer to fruit extracts and a limited number of herbs and spices, beer is an incredibly adaptable and forgiving beverage. in which all sorts of flavorings may be added. The possibilities are limited only by the imagination of the brewer.

Although most people consider beer to be the result of the interaction between water, malt, hops, and yeast, the use of hops as a flavoring and bittering agent is relatively new, becoming a principle component of beer only during the 16th century. Prior to the introduction of hops, the preferred flavoring was ôgruitö, a mixture of bitter herbs and spices often sold by the local monastery as a source of revenue.

Hops are used in virtually all commercial beers produced today, however vestiges of the old traditions remain, particularly in the British Isles, and Belgium. Even Germany, where the purity law was born in 1516, allows for flavorings other than hops to be used in wheat beers. Berliner Weisse, for example, is often flavored with raspberry syrup, or extract of woodruff.

Great Britain, offers spiced holiday beers like wassail, as well as ginger and spruce beers. Belgium, always somewhat eccentric among the brewing nations, has its Lambics, faro, and white beers. The Belgians often use Fruit extracts, orange peel, and coriander in their beer

Many microbrewers produce special seasonal beers, often made with exotic flavors. Popular types include pumpkin, cherry, and spiced beers. Anchor Brewing, of San Francisco, for example claims to use a different recipe every year for its Christmas ale.

It seems that no ingredient is too exotic for the production of beer. Sorghum, molasses, and honey have all been used for both the fermentable sugars, and the flavors that they impart. Other ingredients such as onions,
garlic, jalepeno pepper, chocolate, and licorice, have all been used at one time or another to make an acceptable brew. Chances are, if you think of it, it has already been used.

One of the main advantages that the homebrewer has over the general consumer of beer is the ability to mold a beer to fit a desired profile. If you want to make a truly unique beer, consider the use of spices in your next beer.

Although far from complete, the following list of spices and flavoring agents may be used to make some special and unusual brews:

• Allspice-adds a clove and cinnamon taste
• Bay Leaf-Piney/resiny.
• Chocolate-adds body and softens the beer.
• Cinnamon-a holiday favorite
• Clove-Spicy,, excellent in holiday beers.
• Coriander-slightly lemony, a favorite of the Belgians, particularly in white beers.
• Ginger-Earthy & spicy, it also adds some heat.
• Juniper Berry-the principle flavor in gin, it adds pine-like overtones.
• Licorice-adds sweetness and complexity to beer.
• Nutmeg--Perfumy & nutty, very nice in ales.
• Orange Peel-citrus, used in Belgian white Beer
• Black Pepper-Both perfumes and enhances other flavors in the beer.
• Spruce-Piney/wintergreen flavor.
• Vanilla-somewhat nutlike, it also softens the beer.