Hibiscus chopped 25g

Hibiscus, chopped 25 g – floral character and red colour in beer

Dried and chopped hibiscus flower. Hibiscus gives beer a floral note of berries and fruit, and a distinct red colour. It is popular in light and tart beer styles such as gose, Berliner weisse and witbier, and also works in cider and other fermented drinks where you want colour and freshness.

How to use hibiscus

• At the end of the boil: Add hibiscus in the last minutes of the boil so flavour and colour are extracted into the wort.
• During fermentation: Add hibiscus in the last 2–3 days of fermentation for a fresher, more floral character.

Start carefully and adjust the amount to taste in your next batch. Hibiscus gives a lot of colour even in small amounts.

Facts

• Contents: 25 g
• Form: dried, chopped flower

Frequently asked questions about hibiscus in beer

What flavour does hibiscus give?

Hibiscus gives a floral note with hints of berries and fruit, and a fresh, slightly tart character.

When should hibiscus be added?

At the end of the boil, or in the last 2–3 days of fermentation.

Does hibiscus colour the beer?

Yes, hibiscus gives the beer a distinct red colour.

Related

• Sugar and flavourings
• Ginger, dried and chopped 25 g
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