Common component of dark spiced ales and used in conjunction with nutmeg, orange peel or allspice to provide the coziness associated with winter warmers and holiday ales. Cinnamon is also also found in recipes for ciders, sodas, coffees and teas.
For spicing beverages, usually 1 -2 sticks will be sufficient, depending on the style or type, to provide the required spiciness to a 5 – gallon batch.
Spices offer unique flavor possibilities in beer, mead, wine and cider. When working with a spice for the first time, a conservative approach decreases the chance of overdoing the spice. Drinking a beverage with too little is far more pleasant than drinking one with too much. Later generations of the same recipe can be spiced more intensely by adding a little more into each version until a satisfactory amount has been reached.
Spicing beverages can be alternatively achieved by creating a potion. Simply adding a small amount of the spice to a few ounces of Vodka, Scotch or Bourbon and allowing the liquor to absorb the flavor of the spice will provide a sanitary and tasty medium for introducing the spice into a beer, mead, wine or cider. Following 2-3 days of soaking the spice(s), add the potion into the secondary and allow the beer and potion a week to meld prior to packaging.