Such a delight to discover a widely used Mexican herb, hoja santa or Mexican pepperleaf, that has nearly the same taste as sassafras! It helps me bridge the cultural gap between Pennsylvania, where I brewed this, and Oaxaca, whose mole negro recipe inspired this twist on chocolate stout.
“Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice.” (Wikipedia) A traditional brewing spice still in common use, especially in holiday beers. Brewer’s Lair advises: “Use 2 to 5 whole cloves per 5 gallons. Add 10 to 15 minutes from the end of the boil.”