Changes

'''Sour Herb, Spice and Vegetable beerSafety warning''' is mixed fermentation, sour or brett : not all plants are safe to consume! Do your research first before incorporating plants into your beer with . 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 addition modern understanding of spices, herbs or vegetableshealth and medicine. These beers A major resource for this is the book, along with [[Soured Fruit http://cup.columbia.edu/book/the-botany-of-beer/9780231554176 "The Botany of Beer|Soured Fruit Beers" by Giuseppe Caruso]] would fall into . For commercial brewers in the US, any ingredient not on the [httphttps://www.bjcpttb.orggov/docsbeer/2015_Guidelines_Beerexempt-ingre.pdf 2015 BJCP styleshtml TTB exempt] lists needs to be approved by the TTB regardless of 28C - Wild Specialty Beerwhere the beer is sold. Here we will discuss When seeking approval, it is helpful to show previous use and scientific articles supporting the use safety of consumption of spicesthe ingredient being used. For example, herbs 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 vegetables in sour beers 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 give recommendations based off Milk The Funk maintain a list of those brewed ingredients that have been approved by MTFers and commercial brewersthe 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>

For spices, generally fresher is better. Whole spices maintain their freshness better than pre-crushed spices, and it is recommended to use the freshest spices you can get and to crush them fresh right before using them rather than to use pre-crushed spices. On a home scale , this can be easily accomplished with a mortar and pestle. Commercial producers may find that blenders or coffee grinders are better for larger spice quantities. Smell you spices before using them. If they seem stale or muted, it might be a good idea to look for fresher spices.

===When and how to addand Methods of Extraction===

* '''Decoction''' – A decoction is made a boiled tea of roots, leaves, and berries. simmer these tougher plant parts for 20-40 minutes or more in order to extract their constituentsthe spices/herbs/etc. This Using higher heat and a longer deration duration of a gentle boil, helps to extract bittering compounds. Experiment with the spices you want to use to determine the proper time and temperature combination. The benefits benefit of doing this as a tea extract vs compared to simply adding herbs/spices to the boil is that the tea approach gives the brewer added control of flavor balance and can help to prevent over bittering/ the extraction of too much bitterness or other overpowering flavors.

* '''Alcohol extraction''': Tincture – Pure Also called a tincture, this is an extraction of flavor compounds from the herbs and spices by cold soaking in pure or high-concentration alcohol best extracts . Chemical compounds are differentially soluble in alcohol compared to water and alcohol can better extract hydrophobic compounds such as some essential oils, resins, alkaloids, glycosides, and organic acids, chlorophyll, acrid and bitter constituents, and castor oil, but not minerals, gums, or mucilage. A tincture is an alcohol extract of a plant, Tinctures can be made using varying alcohol percentages. Some say which may lead to always use 50% alcohol (vodka) different results in order to get equal parts water and alcohol, and some say to always use 98% alcohol . Others tailor the alcohol percentage to the herb and its particular constituentsextraction. Tinctures are generally a very concentrated and convenient form to take an herb, for extracting and they have storing herbs. Tinctures also offer a long shelf life. Another benefit good level of a tincture is that you have a high control over the dosage. Normal dosages Brewers can experiment with the dosage of tinctures are between 10 and 90 by creating test blends of tincture (at the dropslevel) with samples of the beer that will eventually receive the tincture or a similar beer. 20% alcohol is the minimum requirement for shelf-stability.Tinctures may not viable if you are trying to measure or maintain a certain ABV as you will be adding alcohol along with the herbs/spices.

* not viable '''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 trying to measure this method is used after or maintain a certain ABV*near the end of fermentation so that volatile compounds are not lost during fermentation <ref>Von Seitz Theoreticales Brewery. theoreticales.com.</ref>.

    Barley wine or wine extraction – * '''Barrel Infusion''' - Tom Antidoot Jacobs reported using an [https://www.gwkent. Wine can also be used as a extraction tool using as a method of preserving herbscom/oak-chip-infusion-tube-for-barrel. White wines are more often used traditionally due to the high tannin content of red wine, which may interfere with alkaloid rich herbshtml oak chip infusion tube from GW Kent] for spice infusions in barrels. this also applies to adapting wine extraction to imperial or high gravity beer samples , Using such as using a barleywine to steep high volumes device makes filtering the spices out of herbs and then adding the barrel easier <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2372719982756202/ Tom Antidoot Jacobs. this back to Milk The Funk Facebook group thread on infusion spices in barrels. larger batches weeks later 11/17/2018.]</ref>. the blending of a small amount of white wine to wheat beers is also a great way to impart flavors in a traditional method*** again not recommended if you are needing to maintain a strict ABV        )

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====* See this [https://www.facebook.com/groups/MilkTheFunk/permalink/1810757472285792/ MTF thread on herbs that lend bittering (09/02/2017)].* See [https://docs.google.com/spreadsheets/d/1LwPcERdbgUi4sH9iCoNK4xdeydzeJayu92nHjFCuK7s/edit#gid=281642656 The Gruit Guild chart of herbs]. ====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). See also:* [https://www.masterbrewerspodcast.com/223 MBAA Podcast EP 223 "Brewing with Honey".] ====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.]

* Some suggestions on using hot peppers: The spice is in the seeds. Removing the seeds will shift the balance toward flavor and away from spice. Some suggest removing the seeds, and others say they like the qualities of the seeds but are careful to control contact time<ref name='MTF spice thread'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/ MTF spice thread]</ref>.*Beets: start with 64 fl oz per 5 gallons for light flavor, and consider adding more for more flavor impact. Robert Colianni formerly of 2nd Story Brewing intends on using up o 32 fl oz per gallon <ref name="beets1"></ref>.

Many vegetables, such as squashes/gourds and root vegetables contain starches which you may wish to convert to fermentable sugars by including the vegetables in the mash. If added to secondary (such as in the case of beet juice), allow adequate time for sugar/starch re-fermentation as appropriate for the microbes alive in the beer. ==Tree Sap==Some brewers have experimented with replacing water with tree sap during the brewing process. Using maple sap has been used frequently. According to some brewers, using maple tree sap (not maple syrup) does not give any character to a beer due to its light flavor profile and sugar content (1-5% sugar) before being turned into syrup, while others claim that there is a slight "earthy/woodsy" character imparted. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1582239671804241/ this MTF thread]. Palm sap has been used in palm wine fermentation in Benin, Africa. The pine sap is fermented spontaneously and often distilled into a palm distilled moonshine called Sodabe. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1462938307067712 this MTF thread] for details and pictures of this process reported by Ryan Deaver, as well as an [http://traffic.libsyn.com/basicbrewing/bbr02-02-17palmwine.mp3 interview with Ryan on BasicBrewing radio]. 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]. ==Antimicrobial Properties==* [https://www.frontiersin.org/articles/10.3389/fphar.2020.586548/full A Systematic Review of Plants With Antibacterial Activities: A Taxonomic and Phylogenetic Perspective.]* [[Kveik#Juniper_Antimicrobial_Effect|Juniper Antimicrobial Effect]]* [https://www.facebook.com/groups/MilkTheFunk/posts/7238630689498416/ MTF thread on antimicrobial properties.]

This table gives some suggestions based off of what has worked for MTFers and commercial breweries. It is not a completely exhaustive list, and you are encouraged to add your experiences and experiment outside of this list. Before using anything, be sure that it is safe to use and does not pose a health risk. Parts of some plants which that have other parts commonly used for spices as well as plants similar to those used as spices can be toxic (e.g. Rhubarb leaves, parts of elderberry plants, some varieties of juniper). Similarly, if foraging always be 100% sure of what you are picking. Take someone with you with experience if you do not have the appropriate experience and take pictures of what you pick. There is a saying "There are old mycologists and bold mycologists but there are no old & bold mycologists." First and foremost be careful when foraging anything. - 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.

| Basil || Fresh leaves || 1.5 g/l || Secondary || 1-2 weeks <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/?comment_id=1180085695352976&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Todd Stephens in the Milk the Funk Facebook Spice/Herb/Vegetable discussion]</ref> ||Lindemans Spontanbasil: 180 kg of fresh basil for 40 hectaliters of lambic; steeped in the beer for one day before packaging <ref>[http://www.belgiansmaak.com/lindemans-spontanbasil/?fref=gc&dti=592560317438853 "Turning Over A New Leaf | Lindemans Spontanbasil". Belgian Smaak blog. 12/31/2016. Retrieved 09/10/2017.]</ref>.

| 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" />.

| Coriander (Indian) || Whole, freshly crushed || || Boil, or during primary fermentation for hypothesized biotransformation <ref>[http://www.themadfermentationist.com/2017/02/gose-neipa-principles-for-coriander.html Michael Tonsmeire. "Gose: NEIPA Principles for Coriander". The Mad Fermentationist blog. Retrieved 07/27/2017. 2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1772146642813542/ Phillip Bouchard. Milk The Facebook group regarding adding coriander during primary fermentation for Gose. 07/27/2017.]</ref> || || Many examples of Gose

| Grains of Paradise || driedDried, crushed || || || || Rare Barrel Grainsta's Paradise

| Fenugreek || leaves Leaves || a bit less than 0.4 tbsp/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1234801133214765/ Adi Hastings discussion on the MTF facebook page]</ref> || || ||

| 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]

| Rhubarb || Fresh || || secondary Secondary || || Cantillon Zwanze 2012

| 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 || ||

| Vanilla || Whole pods || || || || Rare Barrel Home Sour Home|-| Wakame (Seaweed) || || ~70 grams for 20 liters <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1357100560984821/?comment_id=1357120514316159&reply_comment_id=1357121400982737&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Mattias Terpstra on MTF on using seaweed. 07/22/2016.]</ref> || secondary Secondary || ||