Cinnamon, 25 g
Cinnamon, with its warm and enticing aroma, is a cornerstone spice in brewing, adding depth and complexity to your craft beer creations. Its whole form ensures a fresher, richer flavour, making it a versatile addition for brewers looking to elevate their recipes.
- Flavour Profile: Cinnamon offers a sweet, woody warmth with subtle spicy undertones, creating a well-rounded and comforting taste.
- Beer Styles: Cinnamon pairs beautifully with stouts, porters, spiced ales, and winter warmers. It also complements farmhouse ales and experimental brews with seasonal twists.
- How to Use Cinnamon: Add whole cinnamon sticks during the boil for a robust infusion, or during fermentation for a gentler, aromatic touch. Adjust quantity based on desired intensity, starting small and building up to your taste preference.
Description
What is Cinnamon?
Cinnamon is derived from the inner bark of trees in the Cinnamomum genus. In its whole form, the spice is rolled into sticks, preserving its aromatic oils and ensuring a fresh, potent flavour. This whole form allows brewers to control its release during the brewing process, making it a popular choice for a wide range of beer styles.
Benefits of Cinnamon Sticks
- Sweet and spicy flavour: Cinnamon sticks add a warm and sweet character that enhances the malt’s natural sweetness and balances the bitterness of hops.
- Aromatic profile: The intense aroma of cinnamon makes your beer more inviting and complex.
- Versatile use: Cinnamon sticks can be incorporated into a wide variety of beer styles, making them an exciting ingredient for any brewery.
Using Cinnamon Sticks in Brewing
Cinnamon sticks are ideal for a range of beer styles, including:
- Christmas ales: In this festive classic, cinnamon brings a warm and spicy flavour, perfect for the holiday season.
- Porters: Cinnamon enhances the deep and rich malt profile, adding complexity and balance.
- Belgian Dubbel: Adding cinnamon to Belgian ales introduces an extra dimension that complements fruity and spicy notes.
How to Use Cinnamon Sticks?
For the best results when brewing with cinnamon sticks, follow these guidelines:
- Addition: Add cinnamon sticks during the last 5–10 minutes of the boil to extract their flavour and aroma without overpowering the beer.
- Quantity: A general rule is to use 1–2 cinnamon sticks per 20 litres of wort, depending on the desired flavour intensity.
- Monitoring: Keep an eye on flavour development during fermentation, as cinnamon can significantly impact the final taste.
History:
Cinnamon has been prized since ancient times, once considered a gift fit for royalty and a spice of great trade value. Originating from regions like Sri Lanka and Southeast Asia, it was historically used for its medicinal properties and culinary versatility. Today, cinnamon continues to enchant with its distinctive flavour, finding its place in modern brewing traditions around the world.
Key Features:
Origin: Sri Lanka, Southeast Asia
FLAVOUR PROFILE:
- Sweet
- Spicy
- Warm
- Woody
- Earthy
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