We used spicebush leaves, twigs and dried berries from Integration Acres,
local honey from Cantrell, and some locally organic grown Willamette hops from our friend Steve Patterson. The base style is a golden ale that will showcase the lemon/ pine characters from the spicebush leaves and twigs. The dried berries add a bit of an allspice aroma and flavor. I chose to use honey because in many of the colonial spicebush tea recipes I
referenced honey was used. Round it out with some local hops and we have a sustainable beverage to keep everyone happy.
Herb and Spice Beer
Jackie O's Pub and Brewery
Athens, Ohio