Spice, Herb, or Vegetable Beer

SPICED BEER

Alternative naming: Often called Spice Beer, regardless of whether spices, herbs, or vegetables are used.

Overall Impression: An appealing fusion of spices, herbs, or vegetables and beer, but still recognizable as beer. The spices, herbs, or vegetables character should be evident but in balance with the beer, not so forward as to suggest an artificial product. 

Aroma: Varies by base style. The spices, herbs, or vegetables character should be noticeable in the aroma; however, some spices, herbs, or vegetables (e.g., ginger, cinnamon, rosemary) have stronger aromas and are more distinctive than others (e.g., most vegetables) – allow for a range of spices, herbs, or vegetables character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the spices, herbs, or vegetables character. The spices, herbs, or vegetables should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.

Appearance: Varies by base style and special ingredients. Lighter-colored beer may show distinctive ingredient colors, including in the head. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.

Flavor: Varies by base style. As with aroma, distinctive spices, herbs, or vegetables flavors should be noticeable, and may range in intensity from subtle to aggressive. Some spices, herbs, or vegetables are inherently bitter and may result in a beer more bitter than the declared base style. Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive spices, herbs, or vegetables flavors present.

Mouthfeel: Varies by base style spices, herbs, or vegetables may increase or decrease body. Some spices, herbs, or vegetables may add a bit of astringency, although a “raw” spice character is undesirable. The spices, herbs, or vegetables should complement the original style and not overwhelm it. Base style attributes will be different after the addition of spices, herbs, or vegetables; do not expect the beer to taste identical to the unadulterated base style.

Commercial Examples: Alesmith Speedway Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Yellow Snow Pilsner, Traquair Jacobite Ale, Young’s Double Chocolate Stout

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