Brewer Spices & Additives

Eliminate the head on fermenting beer and brew a larger quantity in your existing fermenter. Foam control - also known as FermCapS - does not affect the head on your finished beer, but can actually increase the head by retaining head-forming compounds that would have been blown off during ferment. It will settle-out of beer before bottling or kegging as it is actually absorbed onto the surface of the yeast cells and filter media. Add two drops per gallon at start of fermentation. Comes in a bottle with eye dropper. Good for about 50 batches of beer.

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.

Cacao nibs are crushed seeds from the Cacao plant. It is these seeds that are the key ingredient in chocolate. While not technically chocolate themselves, our nibs do have a wonderful coco smell to them, and will provide a very subdued coco-like flavor to any beer.

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

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.

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.

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.

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.