Herbs and spices are the common names for any of a group of flavorful, aromatic plant products that have been commonly used in cooking, and in some cases in beer, wine, mead, and cider making, for centuries. While they are most commonly seen in meads, where an herb or spice beer is known as a metheglin, spices are also used in some cider and some traditional beer styles such as Witbier.
Wines and ciders are not traditionally seasoned with herbs or spices, although both can be traditionally served with spices. However, some home wine and cider makers, and some commercial wineries and cider makers, now do make wine and cider fermented with herbs and spices.
The chart below lists some herbs and spices which can be used in making fermented beverages, including their traditional uses, their flavor characteristics, and where possible suggested amounts. All quantities assume a standard five gallon batch as well as freshly ground or grated spices and fresh herbs unless otherwise stated.
| Common name | Scientific name | Suggested uses | Suggested quantity (in 5 gallons) | Commercial examples |
|---|---|---|---|---|
| Caraway | Carum carvi | Anise-like flavor; seeds are used in rye bread and some versions of American Rye Beer (but never German roggenbier). | C'est What? Caraway Rye; Triumph Brewing Jewish Rye | |
| Chamomile | Matricaria recutita | Adds a floral aroma and spicy, apple-like flavor to beer. | For beer, a quarter ounce to two ounces late in the boil. The German variety and not the similar Roman variety is traditionally used in tea and beer. | Rogue Chamomile; Stoudt's Scarlet Lady with Chamomile; Three Floyds Rabid Rabbit; Founders Chamomile Ale |
| Coriander | Coriandrum sativum | Traditional in Witbier and some other Belgian beers. | For a Witbier, half an ounce to an ounce at the end of the boil or in secondary; for a lighter spice flavor in beer, a quarter ounce. | Witbier (all); La Chouffe; Three Floyds Rabid Rabbit
|
| Ginger | Zingiber officinale | Common in mead; excellent in dark ales and Winter Warmer; traditional mulled wine and cider spice. | For beer, one ounce or more near the end of the boil; thinly sliced is easier to handle than grated. | Bar Harbor Brewery Ginger Mild |
| Lavender | Lavandula angustifolia | Traditional mead herb. | For beer, a half ounce fresh or dried late in the boil or in secondary. | Three Floyds Rabid Rabbit; Bush Shack Lavender Beer |
| Parsley | Petroselinum crispum) | Reportedly adds a "spicy" note to beer. | ||
| Rose Hips | Rosa rugosa | Gives beer a citrusy flavor and red color. | For beer, a quarter ounce to an ounce late in the boil. | Three Floyds Rabid Rabbit, Indian River Honey Amber Rose |
