For use in Porters, Stouts and dark ales
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.