Chai Lager
Cardamom, ginger, vanilla, star anise, and grains of paradise—plus some actual black tea, because why not.
experimental beers with a botanical twist
vanilla
Beans of tropical orchids in the genus Vanilla. The labor-intensive curing process makes this the second-most expensive spice after saffron. Use the whole pod, split down the middle, in the primary, secondary, or both.
Alcoholic root beer, Prohibition-style
A light, refreshing, warming beverage with a very well-balanced flavor profile. Does it taste like root beer? Not really; there’s nothing caramelly about it. More like a spiced pilsner.
Mugwort Spicebush Stout
Mugwort and Indian sarsaparilla are an excellent combination; that’s why I brew with them so often.
Mugwort Chamomile Oatmeal Stout
My tasting notes say only “very tasty and strong,” but the fact that I still remember how good it was five years later ought to tell you something.
Calaguala Ale
Calaguala, A.K.A. samambaia, is a tropical fern with many healing properties. Combined with cinchona bark — herbal quinine — this ought to be “good for what ales you.”
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