Fruit Flavoring - Dried Herbs

We are pleased to offer a complete selection of specialty herbs, spices & sugars from Belgium. We believe the herbs, spices & sugars found in the Brewer's Garden line will enhance your brewing talents. Each product is attractively packaged with directions.

• 2403 BITTER ORANGE PEEL, (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. 1 oz
• 2404 CORIANDER SEED, (Coriandrum sativum)
  Ancient Egyptian & Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality & in the Middle Ages it was put into love potions as an aphrodisiac. Coriander is now widely used in specialty & Belgian style beers. 1 oz
• 2405 SWEET ORANGE PEEL, (Aurantium dulcis pericarpium)
  While a cousin to the Florida orange, this sweet variety will not give your beer a metallic taste like the domestic version. 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 & special holiday brews. 1 oz
• 2406 GINGER ROOT, (Zingiber officinale)
  Probably the most widely used herb for holiday beer, the rhizome grows in the tropics & was brought by conquistadors to the New World via Jamaica. 1 oz
• 2407 LICORICE ROOT, (Glycyrrhiza glabra)
  Do not confuse the flavor of licorice with that of anise, which is not related & 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 & is surprisingly sweet. It contains glycyrrhizin, a substance 50 times sweeter than sugar, & is often added to chocolate to enhance sweetness. 1 oz
• 2408 INDIAN SARSAPARILLA, (Hemidesmus indicus)
  The herb takes its name from the Spanish "sarza" meaning a bramble, & "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is made from a root beer type base to which has been added several of many roots & herbs. The sarsaparilla herb was originally added to beverages to help improve mouthfeel & head retention, but mainly for its medicinal properties as an agent to cure mouth sores, rheumatism & dropsy. 2 oz
• 2409 CARDAMOM SEED, (Elettaria cardamomum)
  Cardamom is a distinctive spice from the same family as ginger. Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin & orange, & often all are used together in specialty Belgian & Holiday Style beer. 1 oz
• 2410 SWEET GALE, (Myrica gale)
  Also called "Bog Myrtle" & "Badge of the Campbells", Sweet Gale is a deciduous shrub with fragrant wood & leaves found abundantly in the Northern Hemisphere especially on the Scottish moors & bogs. It has been used as a substitute for hops in Yorkshire in a beer named appropriately "Gale Beer". The seeds & leaves have also been used in soups & stews, perfumes & candles. This is not surprising since it is in the same family as bayberry, which is a popular candle scent. Used as a tea infusion it has been known to ease stomach disorders. This is relatively unknown herb is well suited for Holiday beers. 2 grams
• 2411 PARADISE SEEDS, (Aframomun melegueta)
  Also called "Grains of paradise", "Guinea grains" & "Melegueta pepper", these small seeds look like cardamom but have a character all their own. The spice is native to West Africa & 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 & an "earthy" pine aroma. 2 grams
• 2412 ROSE HIPS, (Rosa canina)
  Used in wines, teas, specialty beer & confections, rose hips are a versatile fruit/herb. Rich in vitamin C, the rose hip shells with the seeds removed are the best type to use for wine as seeds can add undesirable tannins. 3 oz
• 2413 JUNIPER BERRIES, (Juniperus communis)
  Usually known as the principal flavoring in gin, it is also used to flavor beer & other beverages. Native Americans have utilized juniper for its healing powers & to relieve arthritis. In folk lore, juniper planted outside a front door kept out witches who had to correctly count its needles before entering the house. 1 oz
• 2414 WINTERGREEN LEAVES, (Gaultheria procumbens)
  While many people confuse wintergreen with mint, they are not related in any way. Wintergreen has long been used as an herbal remedy for arthritis, swollen joints & sore muscles. It goes by many names: teaberry, checkerberry, dearberry, spiceberry, boxberry, & even a tea party. The latter refers to its use during the American Revolution as a substitute for heavily taxed British tea. 1 oz
• 2415 DRIED ELDERBERRIES, (Sambucus nigra)
  Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine. The appearance of berries on the bushes is said to have signaled farmers when to sow their wheat. The berries are also reputed to have been used to make one of the first black hair dyes in ancient Greece. 8 oz
• 2416 DRIED ELDERFLOWERS, (Sambucus nigra flora)
  These natural wonders are good for the outside as well as the inside. Elderflowers infused in creams have been used to soften skin, smooth wrinkles, fade freckles & soothe sunburn. They can be used on their own for making wine or can be added to elderberry wine to enhance flavor. On their own, they produce a wine compared to a muscatel. Hot elderflower tea, like chamomile, can make a soothing nightcap & is said to offer natural relief for the common cold. 2 oz
• 2417 DRIED WORMWOOD, (Artemisia absinthium)
  The principal ingredient in the legendary liqueur Absinthe, wormwood use dates back to before 1600 BC. While used historically as a beverage ingredient, the FDA advises against the internal use of wormwood due to the substance thujone. Though wormwood is still used in the production of vermouth & Campari, it is as variety other than Artemisia absinthium. 1 oz
• 2418 DRIED WOODRUFF, (Asperula odorata)
  Woodruff was one of the essential garlands hung in medieval European churches in preparation for holidays. The distinctive scent of fresh-cut hay & vanilla gives an exhilarating flavor to wines, punches & beer. Woodruff is considered by the FDA to be safe for use in alcoholic beverages but caution is advised for other internal uses. 1 oz
• 2419 DRIED MUGWORT, (Artemisia vulgaris)
  Mugwort was used in the Middle Ages to ward off evil possession & 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 (& hops)
  to bring good & vivid dreams. 1 oz
• 2423 CINNAMON STICKS, (Cinnamomum cassia)
  Known principally as a flavoring for savory dishes in Asia & Africa & for its use in pastries & beverages, cinnamon has also found its way into recipes for spicy holiday ales & ciders, sodas, coffees & teas. 1 oz
• 2424 STAR ANISE, (Illicium verum)
  In times past, fresh star anise was chewed after each meal to aid digestion & to sweeten the breath. Used in specialty Belgian & holiday style beers, star anise has a flavor similar to licorice, yet is dramatically different when tasted side by side. 1 oz
• 2425 HEATHER TIPS, (Calluna vulgaris)
  It is both the flowers & the greenery of this wonderful herb which impart a pleasing aroma & 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. 2 oz

We are proud to carry the finest flavor & aroma enhancers on the market. Each flavoring is packed in a 4 oz bottle. The recommended usage for beer is on the label and listed below. For wine we recommend adding to taste. Fruit Flavorings are best added as late in the process as possible to help preserve as much fruit flavor as possible. If you bottle your beer, the flavorings are best added at the same time as priming. When you add your priming solution, add the flavor at the same time and stir well but gently to minimize the amount of oxygen in your beer. Combining the two stirring steps (priming and fruit flavor) makes the process easier. Do not add it to a heated priming solution if using that method, just to the cool wort before bottling. If you keg your beer, add any time up to serving, again stirring gently . You can also add it directly to the glass, but getting the amount right will take some experimentation. If using that method it's best to add the flavor fIrst, then put the beer in the glass which mixes the flavor. Give it a few minutes to mix with the beer. If using for wine, add to ''bottle ready'' wine one week or so before planned bottling, stir gently and let the wine sit for 7 days before actually bottling. Cheers and Salute!

3500 APPLE - For beer use 1 to 4 oz per 5 gal. For wine to taste.
3505 APRICOT - For beer use 6 to 7 oz per 5 gal. For wine to taste.
3508 BANANA - For beer use 4 oz per 5 gal. For wine to taste.
3518 BLACK CURRENT - For beer use 4 oz per 5 gal. For wine to taste.
3515 BLACKBERRY - For beer use 4 to 5 oz per 5 gal. For wine to taste.
3510 BLUEBERRY - For beer use 2 oz per 5 gal. For wine to taste.
3520 CHERRY - For beer use 3 to 4 oz per 5 gal. For wine to taste.
3530 CHOCOLATE - For beer use 4 oz per 5 gal. For wine to taste.
3525 CRANBERRY - For beer use 3 to 4 oz per 5 gal. For wine to taste.
3535 GINGER - For beer use 3 to 4 oz per 5 gal. For wine to taste.
3545 GRAPE - For beer use 4 oz per 5 gal. For wine to taste.
3640 PEACH - For beer use 4 to 5 oz per 5 gal. For wine to taste.
3550 RASPBERRY - For beer use 6 to 7 oz per 5 gal. For wine to taste.
3555 STRAWBERRY - For beer use 4 to 5 oz per 5 gal. For wine to taste.
3565 WATERMELON - For beer use 4 oz per 5 gal. For wine to taste.

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