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- 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 fiberous 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].