NORTHERN BREWER: Flavorings

Oregon Fruit Purees

Oregon Fruit Purees can be used in any beer or wine recipe that calls for fruit. The purees contain no seeds and have been commercially sterilized. Because the seeds have been removed, purees are more slightly more concentrated than whole fruit. Use 25% less cherry puree than you would real cherries; with all other puree varieties, use 10-15% less.

These sterile fruit purees should be added directly to the primary or secondary fermenter. Never use them in a boil. Boiling will set pectins and cause haze.

#6261	Oregon Raspberry Puree	$15.99 EACH
#6262	Oregon Cherry Puree	$11.50 EACH
#6263	Oregon Blueberry Puree	$15.50 EACH
#6264	Oregon Blackberry Puree	$16.99 EACH
#6265	Oregon Peach Puree	$14.50 EACH
#6266	Oregon Apricot Puree	$16.50 EACH

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Natural Fruit Extracts

These natural fruit extracts are packed in an alcohol base and contain no fermentable sugars. They should be added to beer or wine at bottling. Because of this, it is possible to add flavoring to only a portion of a batch. If you make an authentic Bavarian Hefe-Weizen, for example, you have the flexibility of bottling half the batch, and flavoring the rest. Use up to 4 ounces per 5 gallons.

#9100	Cherry Natural Extract	$6.75 EACH
#9102	Raspberry Natural Extract	$6.75 EACH
#9104	Blueberry Natural Extract	$6.99 EACH
#9105	Apricot Natural Extract	$6.99 EACH
#9106	Peach Natural Extract	$5.50 EACH

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Spices and Flavorings

Bitter Orange Peel. Dried bitter orange peel gives a citrusy, herbal aroma and flavor to Belgian ales. Add at the end of the boil.

#9110	Bitter Orange Peel 1 oz.		$2.50 EACH
#9140	Bitter Orange Peel 1 lb.		$11.99 EACH

Cardamom Seed. Cardamom has a pleasant, spicy cola-like flavor; sometimes used in Belgian ales.

#9119

Cardamom Seed 1 oz.

$2.25
EACH

Cinnamon Sticks. A "warm-tasting" spice, used in ciders, holiday ales, and pumpkin beers.

#9131

Cinnamon Sticks, 1 oz.

$1.60
EACH

Coriander Seed. Coriander has a spicy, slightly lemony aroma and flavor. Finely crush the seeds and add at the end of the boil for spiced beer and Belgian ales (particularly Witbier).

#9117

Coriander Seed 1 oz.

$1.20
EACH

Dried Elderberries. Provide color and aroma to wine.

#9126

Dried Elderberries, 8 oz.

$9.50
EACH

Dried Elderflowers. Often added to wine to enhance flavor.

#9127

Dried Elderflowers, 2 oz.

$3.50
EACH

Juniper Berries. The principal flavoring in gin.

#9123

Juniper Berries, 1 oz.

$1.90
EACH

Heather Tips. Used to make historical spiced ales and meads, heather tips have a pleasant bitter flavor and mild aroma to beer.

#9133

Heather Tips, 2 oz.

$2.50
EACH

Licorice Root. Contributes a sweet flavor, not exactly like licorice candy. Improves head retention.

#9113

Licorice Root 1 oz.

$2.25
EACH

Licorice Stick. Added during the boil for stouts and other dark, strongly-flavored beers.

#9115

Licorice Stick

$1.60
EACH

Mugwort, Dried. Provides a clean bittering property to beers when added to the boil.

#9130

Dried Mugwort, 1 oz.

$2.25
EACH

Mulling Spices. Warm mulled wine is a great sipping drink on a cold winter day, and this custom blend of spices makes great mulled wine (or cider or mead!) Use 1 tablespoon per 750 ml of dry red wine and simmer in a covered pot over low heat for 20 minutes.

#9135

Mulling Spices 1 oz.

$2.99
EACH

Oak Chips. American oak chips should be sanitized by steaming or blanching, then added to the secondary for 1 to 2 weeks. Popular in IPAs, barleywines, lambic, and Belgian red ales.

#9018

Oak Chips 4 oz.

$1.25
EACH

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Paradise Seeds. Paradise Seeds have a peppery, citrusy, and piney aroma.

#9121

Paradise Seeds, 2 grams

$1.10
EACH

Rose Hips. A fruity-tasting herb used in both wine and beer.

#9122

Rose Hips, 3 oz.

$4.25
EACH

Sarsaparilla, Indian. This was orignally added to root beer to increase mouth feel and head retention. It is also said to cure mouth sores and rheumatism.

#9114

Sarsaparilla, Indian 2 oz

$3.50
EACH