{category.name}

Spearmint is used for its aromatic oil. Pungent, but mild aroma, spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced are flavored with spearmint and is a summer tradition in the Southern United States

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.

Botanical Name: Theobroma cacao Origin: Brazil Ingredients: 100% pure, partially fermented organic cacao. Add the flavor American love, chocolate, to your craft beer for a new brew that's sure to be everybody's new favorite!

Chicorium intybus Chicory Root is commonly baked, ground, and used as a coffee substitute and additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia and America. The root gained its majority of popularity as a coffee substitute in poorer economic areas during the 1930?s. Craft brewers use roasted chicory to add flavor to their stouts and other styles brewed with coffee and roasted malts.

Citrus auratifolia Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons. Lime is valued both for the acidity of its juice and the floral aroma of its zest. Commonly found in Wheat and Belgian style beers where if used properly, can give an intense citrus taste and aroma.

Calluna vulgaris It is both the flowers and the greenery of this wonderful herb which impart a pleasing aroma and smooth bitterness to beers. It is especially appropriate for a Scotch ale known as Fraoch. With a flavor similar to a subtle chamomile/mint blend with a hint of lavender, heather pairs well with honey. It's also great for tea, with reputed calming qualities.

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 side by side.

Cinnamomum cassia Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.

The Chamomile got its name from a Greek word which means earth apple? and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile, pineapple weed and scented mayweed.

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

Artemisia vulgaris Mugwort was used in the Middle Ages to ward off evil possession and was a popular stuffing for roast goose. As the name implies, it was traditionally used in mugs of beer before the popularity of hops. Europeans frequently stuffed pillows with mugwort (and hops) to bring good and vivid dreams.

Add to a beer recipe to increase its alcohol level without making it more malty or sweet. Use in place of some malt in a homebrew recipe to lighten the Body and increase the drinkability of beers that are too heavy. Light candi is great in tripels and lighter colored Belgian ales. Can be used in any homebrew recipe. Ferments very cleanly and completely. Typical recipes will call for 1 or 2 pounds in 5 gallons. Lovibond rating: 0 degree L.

Used by professional brewers to produce some of the unique beers of Belgium

Maltodextrin is less than 5% fermentable. Use up to 8 oz in 5 gallons to increase body and mouthfeel.

Lactose is non-fermentable milk sugar and adds sweetness to drier beers.

100% Dextrose.

This unique priming sugar is in tablet format and is made from dextrose, dry malt extract, and heading powder. To use, add 3 to 5 tablets per 12 oz. bottle depending on desired carbonation level, and condition for 1 week. Each 4.5 ounce pack contains approximately 250 tablets.

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 map. While not very bitter, they are a key ingredient in Belgian style white beers.

Coriandrum sativum Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality and in the Middle Ages it was put into love potions as an aphrodisiac. Coriander is now widely used in specialty and Belgian style beers.

Sweet orange peel has a brighter orange color and has a relatively thin peel compared to bitter orange and when added in similar quantities to bitter orange peel, it gives a beers a strong orange flavor. Sweet orange peel is combined with coriander in some Belgium beers, used in holiday ales, and as an aromatic ingredient in some wines.

Glycyrrhiza glabra Do not confuse the flavor of licorice with that of anise, which is not related and is quite different when tasted side by side. Licorice has been used for everything from cough remedies to ulcer cures. The root imparts a very characteristic flavor and is surprisingly sweet. It contains glycyrrhizin, a substance 50 times sweeter than sugar, and is often added to chocolate to enhance sweetness.

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. The spice is native to West Africa and during medieval times was used to flavor food. It has also been used as a pepper substitute. While it does have a peppery zing, it also has notes of citrus and an "earthy" pine aroma.