FermenteaWhere food goes to change
1086 articles on substrates, cultures and additives.
Herbs139
Seed, bark and berry spices18
Dried chilli products10
Hops and brewing botanicals9
Fresh chillies8
Aromatic roots and rhizomes7
Peppercorns6
Gesho (Rhamnus prinoides) is used in Ethiopian cereal beers and honey wines for bitterness and flavour. Sources document regional cultivation and use but do not establish one origin, universal brewing measure, starter role or safety limit.
Warrior is a named American hop cultivar, YCR 5, used for measured bitterness in beer. Its current form and lot analysis determine how a brewer uses it.
A brewing-hop name associated with the Tettnang district and the Tettnanger landrace. Regional designation, cultivar and historically confused US trade names need to be distinguished when identifying a lot.
A traditional German aroma-hop land variety, associated with the Hallertau and described with herbal, spicy and floral notes. Cultivar identity, crop analysis and the growing place of a particular lot remain separate facts.
Saaz, or Žatecký poloraný červeňák, is a Czech fine-aroma hop cultivar used for herbal hop character and bitterness in beer. Its cultivar, product form, origin and lot analysis describe different parts of the ingredient.
Tea is the processed leaf of Camellia sinensis, an evergreen shrub from the borderlands of south-western China. Steeped and sweetened, it is the base of kombucha and jun.
Hallertauer Magnum is a high-alpha hop cultivar used chiefly for bitterness in beer. Its crop form and lot analysis matter more than a variety name alone.
Perle is a German-bred hop cultivar supplied as pellets for beer, with documented spicy aroma and both bittering and aromatic uses. Pellet grade and lot chemistry are unconfirmed.
An Oregon-bred Fuggle-related aroma hop whose cones and pellets contribute bitterness and aroma through the brewer's choice of crop and addition stage.
