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'''Safety warning''': not all plants are safe to consume! Do your research first before incorporating plants into your beer. Be 100% sure of the identification of the plant. Just because a particular plant was consumed historically before science had an understanding of what the effects were doesn't mean you should disregard the modern understanding of health and medicine. See [http://www.theoreticales.com/herbal-beer-resource---edible-plant-link-index.html Alex Seitz's resources and guide to edible/poisonous plants].
For commercial brewers in the US, any ingredient not on the [https://www.ttb.gov/beer/exempt-ingre.shtml TTB exempt] lists needs to be approved by the TTB regardless of where the beer is sold. When seeking approval, it is helpful to show previous use and scientific articles supporting the safety of consumption of the ingredient being used. For example, if the item is on the [https://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm FDA GRAS] list (or potentially FDA approved [https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?cat=FoodIngredientsPackaging&type=basic&search= Food Ingredient and Packaging Inventories]; see also advice from [https://www.facebook.com/groups/MilkTheFunk/posts/4889765437718298/?comment_id=4889893777705464&reply_comment_id=4889906237704218 Andrew Zinn]), then providing this information to the TTB or possibly having the FDA GRAS department work with the TTB for approval can help. See also [https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=bd3ebd8d0f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov].
<blockquote style="background-color: lightgrey; border: solid thin grey; padding:10px;">
Michael Thorpe and Milk The Funk maintain a list of ingredients that have been approved by the TTB for a specific brewery to use but are not on the TTB exempt list. Help us out by adding your TTB approved ingredient to the list, or use this list to help you get approval for an ingredient that your brewery uses.
[https://www.facebook.com/groups/MilkTheFunk/permalink/2249190315109170 '''TTB Formula Approvals Spreadsheet''']
</blockquote>
==Spices==
* '''Cold pressing'''- Cold pressing is similar to a French press in mechanics, but using cold water for extraction. Using sterile water, such as boiled and cooled water, is recommended. 2-24 hours maceration of solids is often needed for this method. Cold extraction allows for retention of volatile compounds that would be lost by extraction methods involving heat. This is especially true if this method is used after or near the end of fermentation so that volatile compounds are not lost during fermentation <ref>Von Seitz Theoreticales Brewery. theoreticales.com.</ref>.
* '''Barrel Infusion''' - Tom Antidoot Jacobs reported using an [https://www.gwkent.com/oak-chip-infusion-tube-for-barrel.html oak chip infusion tube from GW Kent] for spice infusions in barrels. Using such a device makes filtering the spices out of the barrel easier <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2372719982756202/ Tom Antidoot Jacobs. Milk The Funk Facebook group thread on infusion spices in barrels. 11/17/2018.]</ref>.
==Herbs==
See also:
* [https://phdinbeer.com/2014/08/18/recipe-20-dandelion-saison-batch-2014-10/ Matt Humbard's dandelion saison with ''Brettanomyces''.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2074223702605833/ Elixer Bier's MTF thread on dandelion flowers in a sour beer, as well as bog-myrtle (Myrica gale).]
====Elderflowers====
====Coffee====
Generally, cold brewed coffee is used or "dry beaning" is used where cold brewed coffee or whole coffee beans are added to the beer shortly before packaging. Cold brewed coffee can be added incrementally to taste. If "dry beaning", 12-48 hours are recommended to fully extract the coffee from the beans. There are many differing opinions on what types of varieties and roasts to use; the best advice is to test several coffees and choose the one that best fits the beer. The best drinking coffee may not be the best coffee to use in a sour beer, and different coffees might be better suited for different beers <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1400739256620951/?comment_id=1400890569939153&comment_tracking=%7B%22tn%22%3A%22R9%22%7D MTF discussion on using coffee in sour beer with Jason Pellett. 09/10/2016.]</ref>. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1400739256620951/ this MTF discussion]on using coffee in sour beer, and [https://www.facebook.com/groups/MilkTheFunk/permalink/2255857907775744/?comment_id=2256181994410002&comment_tracking=%7B%22tn%22%3A%22R%22%7D this MTF discussion] that summarizes the hypotheses on where the green pepper character of coffee comes from and how to avoid it.
====Bittering Agents====
====Honey====
Honey should be dissolved in warm water before being added to beer, especially to oak barrels. Honey has a high osmolarity, meaning that it has a high sugar concentration and doesn't readily dissolve in beer. When added to oak barrels it will sink to the bottom and begin seeping out of the barrel staves, resulting in a mess and wasted honey (this might be due to the honey actually drying out the oak staves from inside the barrel, even with beer present, perhaps due to the concentration gradient between wood and honey) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1924166434278228/?comment_id=1924493387578866&comment_tracking=%7B%22tn%22%3A%22R%22%7D Christophe Venot. Milk The Funk thread on adding honey to oak barrels. 12/19/2017.]</ref>. While honey is anti-microbial due to its lack of water content, it is not aseptic and can harbor a wide range of microorganisms (see [[Mold#Mold_Growth_in_Wild_Mead|the Mold page]] for more information). ====Mushrooms====See [https://www.facebook.com/groups/MilkTheFunk/permalink/2232900426738159/ this MTF thread]. ====Hemp====* [https://www.facebook.com/groups/MilkTheFunk/permalink/2366420496719484/ MTF thread on how to use hemp and the legality of using itin beer commercially.] ====Spruce Tips====* [https://www.facebook.com/groups/MilkTheFunk/permalink/2582063358488529/ MTF thread on methods and amounts for using spruce tips in beer.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2997853036909557/ MTF thread on sourcing spruce and methods of using it.] ====Rhubarb====* [https://www.facebook.com/groups/MilkTheFunk/permalink/3533164666711722/ MTF thread on roasting or boiling rhubarb, with comments by Averie Swanson.]
==Vegetables==
See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1625788987449309/ MTF post by James Thor that documents primitive brewing techniques with sap.]
==Hay/Straw==
* [http://www.horscategoriebrewing.com/2017/04/questions-on-role-of-hulls-hay-and-hops.html "Questions on the role of hulls, hay, and hops in the mash"; historical perspective on lambic mashing by Dave Janssen of Hors Catégorie Brewing blog.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1664639306897610/ MTF thread on experiences using hay/hulls/hops during mash.]
* [http://www.usaforage.org/products/straw-vs-hay/ A definition and explanation of the difference between straw and hay (www.usforage.org).] See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2513716535323212/?comment_id=2513958798632319&reply_comment_id=2517674478260751&comment_tracking=%7B%22tn%22%3A%22R%2335%22%7D this MTF thread with thoughts from Gail Ann Williams and Dave Janssen on straw vs hay in historical brewing].
==General Usage Suggestions==
- Use single spices until you know how they affect the beer and then blend accordingly for balance. Collect notes on your amounts, process and the full range of any ingredient to help for future beers.
- Look for balance when blending spices with teas and tinctures. For example, wood sorrel (''Oxalis acetosella'') is rather tangy -tart and blends well with nutmeg or star anise in darker ales, but maybe better with lemongrass or ginger in lighter beers.
- Fresh living herbs can taste and give off drastically different flavors and concentrations than dried or dried/crushed versions and can also be very different than powdered forms. This may be especially true of more delicate and tender herbs such as lavender, lemon balm , dandelion, wood sorrel and fresh basil, compared to herbs such as thyme, rosemary, fennel and other more fibrous herbs.
* Do you have some input from your experiences brewing sour herb/spice/vegetable beers? Please add your thoughts in [https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/ this MTF Facebook thread].
| Beats || Fresh and Funky || More is better || Anywhere hot side to aging and conditioning || More is better || [http://www.dockstreetbeer.com/news/2015/11/6/icymi-wu-tang-clan-infused-dock-street-beer-aint-nothing-to-funk-with-release Dock Street Ain't Nothing to Funk With]
|-
| Beets || Juice (Lakewood® brand) || 13-32 fl oz/gal (3.4-8.5 fl oz/l) <ref name="beets1">[https://www.facebook.com/groups/MilkTheFunk/permalink/1420147521346791/?comment_id=1420152644679612&reply_comment_id=1420176721343871&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Robert Colianni and Ed Coffey on MTF about beet juice. 09/28/2016.]</ref> || Secondary (can lose their color over time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2037980949563442/?comment_id=2038041642890706&reply_comment_id=2039002469461290&comment_tracking=%7B%22tn%22%3A%22R%22%7D Mattias Terpstra. Milk The Funk Facebook group thread on the color stability of beets. 03/27/2018.]</ref>) || 1-2 months (less for kettle sours) || [http://jesterkingbrewery.com/introducing-jester-king-2015-hibernal-dichotomous Jester King Hibernal Dichotomous 2015]|-| Carrots || Juiced || 2 pounds for 5 gal (weight of whole carrot) <ref name="carrots">[https://www.facebook.com/groups/MilkTheFunk/permalink/2053603938001143/?comment_id=2053847817976755&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Nolan Patrick Carpenter and DeWayne Schaaf. Milk The Funk Facebook group post about using carrots. 04/08/2018.]</ref> || End of boil || || Scratch Brewing recommends roasting them and adding to secondary <ref name="carrots" />.
|-
| Chocolate || || || || ||
|-
| Cilantro || Fresh leaves || >2.25g/l <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/?comment_id=1180131765348369&offset=0&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R%22%7D Jimmy Healy in the Milk the Funk Facebook Spice/Herb/Vegetable discussion]</ref> || || ||
|-
| Cinnamon || Stick or Ground || Varies greatly depending on form, variety, freshness, and desired intensity, see [https://www.facebook.com/groups/MilkTheFunk/permalink/3259413217420203/ this MTF thread]. || || || Home Sweet Home from The Rare Barrel.
|-
| Citrus zest || || || || ||
|-
| Elderflowers || Whole, fresh || || Secondary || || Cantillon Mamouche
|-
| Gentian root || whole, sliced, dry || 1-2 g/l (less for dried) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2179115485449987/?comment_id=2179271502101052&reply_comment_id=2179904808704388&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Tom Antidoot Jacobs. Milk The Funk Facebook group thread on gentian root. 07/15/2018.]</ref> || Flameout or after fermentation || ||
|-
| Ginger Root || Juiced || 20-80 mL/L (or add to taste) <ref name="MTF_ginger">[https://www.facebook.com/groups/MilkTheFunk/permalink/1924308890930649/ Various MTF members. Milk The Funk thread about ginger usage. 12/19/2017.]</ref> || Secondary || ||
|-
| Ginger Root || Fresh/sliced || 17.5-1.6 oz12 g/gal l <ref name="MTF_ginger" /> || Secondary || Minimal contact (2-3 days) ||
|-
| Ginger Root || Dried || ~3.5 g/l <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-29/ The Sour Hour on the Brewing Network, Episode 29. 02/19/2016.]</ref> (~52 minutes in) || Secondary || Minimal contact (TRB uses a Torpedo/hop rocket) || The Rare Barrel Sourtooth Tiger
| Hibiscus || Dried || 2-8 g/l (boil)/2-4 g/l (secondary) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1185966508098228/?comment_id=1185995418095337&reply_comment_id=1186177198077159&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Manny Jannes and James Sites on MTF regarding hibiscus usage. 11/29/2015.]</ref> || 5-15 mins in Boil (longer time in boil for more tartness) || || Bend Brewing Co. Ching Ching Berliner.
|-
| Honeysuckle || Fresh || 1 gallon volume per 5 gallons of beer <ref>[https://www.facebook.com/groups/MilkThe/FunkMilkTheFunk/permalink/1301359509892260/?comment_id=1301372826557595&comment_tracking=%7B%22tn%22%3A%22R%22%7D Ryan Steagall on MTF regarding honeysuckle. 05/08/2016.]</ref> || secondary || ||
|-
| Lavender || Dried leaves || 1-2 tablespoons per 5 gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1205384572823088/?comment_id=1813787928649413&reply_comment_id=1813889525305920&comment_tracking=%7B%22tn%22%3A%22R%22%7D Gareth Young. Using lavender on Milk The Funk. 09/07/2017.]</ref> || Secondary || 1-2 days ||
|-
| Lemon Balm || Fresh || 0.5 - 1 ounces at the end of the boil and 1 ounces after fermentation; or make a tea and add to taste to finished beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2662391247122406/ Multiple MTF members. Milk The Funk Facebook group thread on using lemon balm. 05/13/2019.]</ref> || Boil or Secondary || ||
|-
| Mushrooms (chanterelle) || Whole/Frozen || 0.25 lb/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1825935177434688/ Matt Viator. Milk The Funk Facebook group post on using chanterelle mushrooms. 09/19/2017.]</ref> || Secondary || ~3 weeks || Upright White Truffle Gose; [http://jesterkingbrewery.com/introducing-jester-king-snoerkel Jester King Snörkel]
|-
| Spruce Tips || Fresh || 10-12g/gallon<ref name='Gabriel G on MTF'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1353713737990170/ Gabriel G. on MTF]</ref> || Secondary (some people add during boiling or cooling/whirlpool, or make an extract with vodka and add at packaging <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1492985900729619/ Usage of Spurce Tips thread on MTF. 12/3/2016.]</ref>) || 3 days room temp, 3 days cold crash<ref name='Gabriel G on MTF'/>|| Grimm Artisan Ales - Super Spruce Gose.
|-
| Sumac || || || || || [https://www.facebook.com/groups/MilkTheFunk/permalink/4330020617026119 See this MTF thread].
|-
| Tea || Dried leaves || 50-100 grams in 1 L water cold brewed 24-36 hours <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1216745561686989/?comment_id=1216762185018660&reply_comment_id=1216765718351640&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Conversation with Nathaniel Senff on MTF. 01/19/2016.]</ref>See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1747213315306875/ this MTF thread]. || Secondary || ||
* [http://phenol-explorer.eu/foods Phenol Explorer website for various foods.]
* [http://foodsafety.wisc.edu/business_food/files/approximate_ph.pdf Approximate pH of some fruits and vegetables.]
* [http://scholar.google.com/scholar_url?url=http://www.academia.edu/download/55616927/Academia-The_Rise_and_Fall_of_Gruit.pdf&hl=en&sa=X&d=3163361726042789736&scisig=AAGBfm1GJ2cXL-kYOPzL49R8fvybrwlGDA&nossl=1&oi=scholaralrt&hist=CYJIrnMAAAAJ:10241589793194662084:AAGBfm17pAuQUDgk8QVeubsITC7flr3nZQ "The Rise and Fall of Gruit"] and [https://www.researchgate.net/publication/346930430_FROM_HERBAL_TO_HOPPED_BEER_THE_DISPLACEMENT_OF_REGIONAL_HERBAL_BEER_TRADITIONS_BY_COMMERCIAL_EXPORT_BREWING_IN_MEDIEVAL_EUROPE?fbclid=IwAR1gJql27KM0mEZee5ZCr0-xEgS_YfDQ2tnyjSfbQTeed3Y7IpoQTbazNm0 "From Herbal To Hopped Beer: The Displacement Of Regional Herbal Beer Traditions By Commercial Export Brewing In Medieval Europe"] by Susan Verberg.
* [https://spruceontap.com SpruceOnTap.com (vendor for spruce tips, juniper, and other herbs).]
* [https://fallingfruit.org Falling Fruit foraging map.]
* [https://www.ttb.gov/formulation/which-alcohol-beverages-require-formula-approval-beer-and-malt-beverages-mbev TTB Approval Formulation wizard.]
==References==