Spice Variation Recipe Cards | Tinsel & Tinctures

🎄 Classic Holiday

Traditional holiday warmth — cinnamon, nutmeg, and allspice

Tincture Ingredients

Cinnamon	1 stick, broken into pieces
Nutmeg	1/4 whole nutmeg, freshly grated
Allspice	3-4 whole berries, lightly crushed
Vodka	2-3 oz

Method: Combine spices with vodka in small jar. Steep 3-5 days, shaking daily. Strain before use. Start with 1/2 tsp per 12oz sample, adjust to taste.

Flavor profile: Warm, nostalgic, like grandma's kitchen during the holidays. The allspice ties everything together.

🍊 Citrus-Forward

Bright and zesty — orange, lemon, and coriander

Tincture Ingredients

Orange peel	Zest from 1 orange (no white pith)
Lemon peel	Zest from 1/2 lemon
Coriander	1/2 tsp seeds, lightly crushed
Vodka	2-3 oz

Method: Use vegetable peeler for thin zest strips. Combine with crushed coriander and vodka. Steep 3-5 days. Strain well - citrus oils can go bitter if left too long.

Flavor profile: Refreshing brightness that lifts the malt. Like a Belgian wit met a winter warmer. Great for those who find traditional spices too heavy.

🔥 Warming Winter

Spicy heat — ginger, clove, and cardamom

Tincture Ingredients

Fresh ginger	1" piece, sliced thin
Cloves	2-3 whole (careful - potent!)
Cardamom	2-3 green pods, cracked
Vodka	2-3 oz

Method: Slice ginger thin for better extraction. Crack cardamom pods. Steep 5-7 days for full ginger heat. Start with less - cloves are powerful. Taste tincture before adding.

Flavor profile: A kick of heat that warms from the inside out. Ginger provides zing, cardamom adds exotic depth, cloves bring intensity. Best for cold nights.

🇧🇪 Belgian-Inspired

Abbey-style elegance — candi sugar, orange, and coriander

Recipe Modification

Add to boil	2-4 oz dark Belgian candi sugar (last 15 min)
Yeast swap	Use Belgian yeast (T-58) instead of US-05

Tincture Ingredients

Orange peel	Zest from 1/2 orange
Coriander	1/2 tsp seeds, crushed
Vodka	2 oz

Method: Light tincture here - the Belgian yeast provides most of the spice character naturally. Orange and coriander just accent. Ferment warmer (68-72°F) for more yeast-derived spice.

Flavor profile: Complex, sophisticated, with candy-like dark fruit from the candi sugar. The yeast adds peppery, clove-like notes. Abbey ale meets holiday warmth.

🍫 Chocolate Stout Holiday

Decadent dessert — cocoa, vanilla, and cinnamon

Recipe Modification

Add to grain bill

4 oz Chocolate Malt

Tincture Ingredients

Cocoa nibs	1 oz, roasted
Vanilla bean	1/2 bean, split lengthwise
Cinnamon	1/2 stick
Vodka	3-4 oz

Method: Split vanilla bean and scrape seeds into jar. Add cocoa nibs and cinnamon. This one needs longer - steep 7-10 days. The cocoa nibs absorb liquid, so use a bit more vodka. Strain through cheesecloth.

Flavor profile: Like a Mexican hot chocolate in beer form. Rich, creamy chocolate with vanilla smoothness and cinnamon warmth. Dessert in a glass.