Flavor Your Way
Spices & Variations
The tincture method gives you complete control over your holiday ale's flavor. No guessing, no ruined batches.
The tincture method gives you complete control over your holiday ale's flavor. No guessing, no ruined batches.
Here's the problem with adding spices during the boil: you're guessing. You can't taste the beer until it's fermented, and by then it's too late. Too much cinnamon? Your beer tastes like a Yankee Candle. Too little? Just regular beer.
The tincture method fixes this by separating the spicing from the brewing. You make a concentrated spice extract, then add it to taste after fermentation—when you can actually taste what you're doing.
A tincture is just spices soaked in alcohol. The high-proof spirit extracts the essential oils and flavors.
Start your tincture 3-7 days before you plan to bottle. It should be ready right when your beer finishes fermenting.
This is the fun part—you get to be a bartender for your beer.
Same base beer, different spice blends. Pick the one that matches your holiday mood.
The flavor most people imagine when they think "holiday ale." Warm, familiar, and crowd-pleasing. This is the default for a reason.
Think pumpkin pie spice, but more subtle. Cinnamon leads, nutmeg supports, allspice adds depth.
For 1 gallon: Start with about 1 teaspoon of strained tincture. This blend is forgiving—hard to overdo it.
Lighter and more refreshing than the traditional version. Great if you find classic holiday spices too heavy or want something that pairs better with seafood and lighter foods.
Orange dominates with lemon adding brightness. Coriander brings a subtle floral-citrus complexity.
Spicier and more assertive than the classic version. This one warms you from the inside out—perfect for the coldest nights. Approach with respect.
Ginger brings heat and brightness. Cloves add deep warmth. Cardamom is exotic and floral.
Cloves are potent. Too many and your beer will taste medicinal. Start with 2 cloves. You can always add more to your next tincture if you want more clove punch.
Takes inspiration from Belgian strong ales and Christmas beers. More complex and sophisticated than the others. Consider using Belgian yeast (instead of US-05) for the full experience.
Orange and coriander are classic Belgian combo. Star anise adds mysterious licorice note. Candi sugar brings dark fruit flavors.
Dessert in a glass. This variation uses a darker grain bill and adds chocolate and vanilla. Rich, decadent, and perfect for anyone who thinks "beer for dessert" is a great idea.
Deep chocolate from both the malt and cocoa nibs. Vanilla smooths everything out. Cinnamon ties it to the holidays.
Use raw, unsweetened cocoa nibs—not chocolate chips or cocoa powder. The nibs extract cleanly in vodka and don't add unwanted fats or sugars.
Get to know each spice before you start mixing.
Type: Ceylon (mild) or Cassia (stronger)
The backbone of most holiday spice blends. Provides warmth without heat. Very forgiving—hard to overdo. Always use sticks, never pre-ground powder.
Pairs with: Everything
Buy: Whole nutmegs, grate fresh
Warm, slightly sweet, and a little nutty. Adds depth and complexity. Pre-ground nutmeg loses its aroma fast—always buy whole and grate as needed.
Pairs with: Cinnamon, allspice, vanilla
Buy: Whole berries
Named because it tastes like a mix of cinnamon, cloves, and nutmeg. Adds complexity without committing to any single flavor. Crush lightly before using.
Pairs with: Cinnamon, ginger, citrus
Caution level: High
Extremely potent. A little goes a very long way. Can easily dominate a beer and make it taste like a dental office. Start with 2-3 whole cloves max.
Pairs with: Cinnamon, orange, allspice
Best form: Fresh root
Adds brightness, heat, and zing. Fresh ginger has more complexity than dried. Slice thin for tinctures. Pairs beautifully with citrus.
Pairs with: Cinnamon, lemon, cardamom
Buy: Green pods (not pre-ground)
Floral, citrusy, and slightly eucalyptus-like. Common in Scandinavian holiday baking. Crack pods open to release the seeds inside.
Pairs with: Ginger, cinnamon, citrus
Use: Zest only (no white pith)
Adds brightness and citrus aroma. Use a microplane or vegetable peeler to get just the orange part. Dried peel works too but is less aromatic.
Pairs with: Coriander, cinnamon, vanilla
Buy: Whole seeds, crack before use
Tastes nothing like cilantro leaves. Seeds have a lemony, floral, slightly spicy flavor. Classic in Belgian witbiers and holiday beers.
Pairs with: Orange, ginger, cardamom
Caution level: Medium-High
Intense licorice/anise flavor. Beautiful to look at and potent in use. One whole star is enough for a gallon. Can dominate if overused.
Pairs with: Cinnamon, orange, fennel
Best form: Whole beans (split)
Adds smoothness, sweetness, and a luxurious quality. Split beans lengthwise to expose the seeds. Extract works but beans are better.
Pairs with: Chocolate, cinnamon, coffee
Buy: Raw, unsweetened
Pure chocolate flavor without sugar or fat. Extracts beautifully in alcohol. Use roasted nibs for deeper chocolate flavor, raw for brighter notes.
Pairs with: Vanilla, coffee, cinnamon
Use: Zest only (no white pith)
Brighter and sharper than orange. Adds lift and cuts through sweet or heavy flavors. Use sparingly—it can overpower.
Pairs with: Ginger, coriander, honey
Use our interactive spice builder to design your custom tincture recipe.
Open Spice Builder Tool