In recent years, the phenomenon of craft beers, the little sisters of American «craft beers,» have taken France by storm, much to the delight of hop lovers. Since 2010, the number of microbreweries has grown significantly. Every brewer now seeks to set themselves apart by creating unique, aromatic recipes.
To enhance their creations, breweries naturally turn to spices and aromatic herbs. Yet this combination is nothing new. Let’s trace the history linking aromatic herbs to craft beers through the ages, then discover our selection of raw ingredients to help you brew the perfect batch.
A Brief History of Spices and Beer
The love affair between spices and brewing dates back to ancient times. Most historians agree that the earliest evidence of beer fermentation dates back to around 8,000 B.C. in Mesopotamia. At that time, the beverage was made from barley and spelt using rudimentary methods.
The Egyptians then came up with the idea of flavoring their jars with ingredients that are still widely used today: juniper, ginger, and saffron. The beverage was then used for ritual and medicinal purposes, thanks to the active compounds in the infused plants.
In the Middle Ages, monks gradually standardized the brewing process by favoring hops for their antiseptic and preservative properties. This practice was later formalized by the famous German Purity Law, the The Reinheitsgebot of 1516, which strictly limited the permitted ingredients to water, barley, and hops, temporarily curbing the use of flavorings.
The phenomenon of Craft Beers : an explosion of spicy flavors
You've probably heard the term Craft Beer, which refers to craft beers, but more broadly, it’s almost an American way of life. Among our American friends, it refers to a beer brewed by a Craft Brewer, a regulated status that can be obtained based on three criteria:
- Owning a small brewery
- Being Self-Employed
- Use traditional brewing methods
That's right, the Craft Beer, This is serious!
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In Europe, this trend has really taken off in recent years, and microbreweries—whether run by professionals or hobbyists—are springing up before our very eyes, much to our delight. (Good) microbrewers have played a major role in diversifying the selection we enjoy today and in fostering a newfound enthusiasm among the French for beers from their region, their city, or even their neighborhood.
The Craft Beer, ...it's a real breath of fresh (and spicy) air in a market that had become a little too stagnant.
Brewers have fun experimenting with the various grains at their disposal to create beers with distinctive flavors. The wide variety of options available allows their creativity to flourish. Just at the now-unmissable Comptoir du Houblon, fifteen different varieties from Alsace are available!
Spices and aromatic herbs aren’t left out either. And while Christmas and ginger beers have been around for a long time, we’re now seeing beers made with Timut pepper, Espelette chili, coffee, thyme, rosemary, lavender… and even peppermint beers appearing on store shelves!
Our selection of spices for your Craft Beers handcrafted
At LHG, we Our expertise as herbalists since 1943 Serving independent brewers. Here are the essential ingredients for enhancing the profile of a craft beer:
- Sweet and bitter orange peels: ideal for adding freshness and bitterness to white beers (witbier).
- Cilantro seeds : A classic among Belgian-style beers, known for its citrusy notes.
- Juniper berries and cardamom: perfect for adding complexity and a resinous character to IPAs.
- Star anise, ginger, and cinnamon: the basic blend for hearty winter beers.
- Tonka bean and vanilla: highly sought after for rounding out stouts and porters with toasty notes.
To ensure consistent results in the tank, we help you select the appropriate particle sizes and plant cuts using Our line of natural ingredients for professionals.
Are you getting ready to brew your next batch? Contact our team of experts To get dosage recommendations, request samples, or receive our bulk pricing catalog.
