Herbs & Spices

Bitter Orange Peel
Also called "Curaçau orange peel". 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 many Belgian style beers.

Cinnamon Sticks
Used with spicy holiday ales, pumpkin beer, and ciders.

Coriander
The spicy, citrusy seed of the Cilantro plant. Should be crushed just before they're going to be used. Most commonly used in Belgian ales.

Heather Tips
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 certain Scotch ales (such as Fraoch). With a flavor similar to a subtle chamomile/mint blend with a hint of lavender.

Licorice Stick
This is the old fashioned, black, hard stick licorice of yesteryear. Provides obvious licorice flavor to dark (and usually strongly flavored) ales such as porters, stouts, barley wines, etc.

Oak Chips
We carry both raw (untoasted) American oak as well as French toasted oak (medium and dark toast). Used for beers that require oak ageing.

Paradise Seeds (a.k.a Grains of Paradise & Seeds of Paradise)
A complex, earthy spice that is similar to black pepper with subtle citrus and pine flavors and aromas. A little goes a long way. Most commonly used in Belgian ales.

Spruce Essence
Adds obvious flavors and aromas of spruce. Most commonly used with colonial style beers and other historical ales.

Star Anise
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.

Sweet Orange Peels
If you're familiar with the taste of Cointreau or Grand Marnier, then you will be thrilled with the flavor that sweet orange peel can add to your Belgian style strong ales and special holiday brews.


Fruit Extracts (Natural)

Apple
4 oz. Jar. Natural apple extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Best used with lighter ales and lagers.

Apricot
4 oz. Jar. Natural apricot extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Best used with lighter ales and lagers.

Blackberry
4 oz. Jar. Natural blackberry extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Can be used with lighter ales and lagers as well as darker fare such as porters and stouts.

Blueberry
4 oz. Jar. Natural blueberry extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Can be used with lighter ales and lagers as well as darker fare such as porters and stouts.

Cherry
4 oz. Jar. Natural cherry extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Best used with German wheat beers, Belgian ales, and stouts.

Chocolate
4 oz. Jar. Natural chocolate extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Great for chocolate stouts!

Cranberry
4 oz. Jar. Natural apple extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Best used with lighter ales and lagers.

Peach
4 oz. Jar. Natural apple extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Best used with lighter ales and lagers.

Raspberry
4 oz. Jar. Natural apple extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Can be used with lighter ales and lagers as well as darker fare such as porters and stouts.

Fruit Purees (Oregon)

Apricot
49 oz. All natural apricot puree. Sterile. Seeds removed. Slightly more concentrated than actual whole fruit. Can be added directly to the primary or secondary fermenter. If adding to kettle, make sure temperature is below 180° or else the pectins will set and cause pectin haze.

Blackberry
49 oz. All natural blackberry puree. Sterile. Seeds removed. Slightly more concentrated than actual whole fruit. Can be added directly to the primary or secondary fermenter. If adding to kettle, make sure temperature is below 180° or else the pectins will set and cause pectin haze.

Blueberry
49 oz. All natural blueberry puree. Sterile. Seeds removed. Slightly more concentrated than actual whole fruit. Can be added directly to the primary or secondary fermenter. If adding to kettle, make sure temperature is below 180° or else the pectins will set and cause pectin haze.

Cherry
49 oz. All natural cherry puree. Sterile. Seeds removed. Slightly more concentrated than actual whole fruit. Can be added directly to the primary or secondary fermenter. If adding to kettle, make sure temperature is below 180° or else the pectins will set and cause pectin haze.

Peach
49 oz. All natural peach puree. Sterile. Seeds removed. Slightly more concentrated than actual whole fruit. Can be added directly to the primary or secondary fermenter. If adding to kettle, make sure temperature is below 180° or else the pectins will set and cause pectin haze.

Raspberry
49 oz. All natural raspberry puree. Sterile. Seeds removed. Slightly more concentrated than actual whole fruit. Can be added directly to the primary or secondary fermenter. If adding to kettle, make sure temperature is below 180° or else the pectins will set and cause pectin haze.