For centuries, British brewers have been experimenting with herbs, spices, and fruit to create uniquely flavoured beers. More than just a fizzy pint, herbal and fruit beers offer a complex medley of tastes, at once familiar yet exotic. Read on as we explore the rich tradition and craft behind brewing with botanicals in the UK.
Getting Creative with Ingredients
Whilst the classic quartet of water, malt, hops and yeast form the foundation of most beers, adding an extra splash of nature’s bounty can utterly transform the final product. Popular ingredients used by artisan brewers include:
Elderflower – The delicate, perfumed note of elderflower is a taste of an English summer. Beloved in cordials, it lends a light sweetness.
Citrus Fruits – Orange, lemon or grapefruit zests pack a sharp, tangy acidity. They contrast wonderfully with the malty backbone.
Mixed Berries – From raspberries to blackberries, a berry medley introduces vivid fruitiness and a stunning fuchsia hue.
Herbs – Gentle herbs like chamomile or lavender introduce herbal nuances, whilst bolder rosemary and sage notes are more like a walk in the countryside.
Spices – Familiar baking spices like cinnamon, nutmeg or ginger introduce warmth and complexity.
As master brewer Fergus Pitt-Dodwell always says, “Be daring, be bold! Botanicals open up new dimensions.”
Perfect Pairings
Herbal and fruit beers lend themselves wonderfully to pairing with foods. Their intensity of flavour calls for equally intense dishes. We recommend matching with:
- Elderflower beer & salty hard cheeses. The contrast is sublime.
- Citrus beers & spicy Asian foods. Cut through the heat with zingy lemon notes.
- Mixed berry beers & red meats. The sweet fruitiness enhances the savoury juiciness of meats.
- Herbal beers & roasted vegetables. The earthy notes complement caramelised veg.
- Spiced beers & curries or Mexican foods. Warming ginger or cinnamon accentuates the heat.
Tips for Serving
- Chill lightly before serving. Ice cold dulls the delicate botanical notes.
- Open-fermented or bottle-conditioned beers will have live yeast. Carefully pour leaving the sediment behind.
- Use a stemmed tulip glass to appreciate the aromas.
- Herbal and fruit beers do not age well. Drink within 3 months of production. The fresher the better!
Whilst often dismissed as novelty brews, herbal and fruit beers represent brewing at its most creative. Each batch is utterly unique – a fleeting capture of nature’s essence in liquid form. So next time you spy an elderflower or mixed berry beer on the taps, be adventurous!