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.

Chai Lager

Chai Lager

Cardamom, ginger, vanilla, star anise, and grains of paradise—plus some actual black tea, because why not.

Alcoholic root beer, Prohibition-style

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 Spicebush Stout

Mugwort and Indian sarsaparilla are an excellent combination; that’s why I brew with them so often.

Mugwort Chamomile Oatmeal Stout

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 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.”