Cinnamon Sticks 50g

Cinnamon Sticks 50g

Adding cinnamon sticks to beer provides a warm, woody, and festive aroma, ideal for winter warmers, stouts, and holiday ales.

To avoid excessive tannin extraction or over-flavoring, add 2-4 whole, broken sticks to the secondary fermenter for 1–2 weeks, rather than boiling, to control flavor intensity.

Method

• Use whole sticks broken into smaller 2cm pieces to maximize surface area and flavor extraction.
• Secondary Addition: Add the cinnamon during secondary fermentation for a cleaner, more aromatic profile.
• Duration: Leave the sticks in for 1–2 weeks and taste regularly.
• Sanitization: Soak the sticks in hot water to create a "tea" or in vodka for 24+ hours to sanitize them and create a potent tincture before adding to the beer.

Dosage:  Start with 1 whole stick per 20 liters for a subtle flavor, up to 3-4 sticks for a stronger presence.

Beer Styles: Pairs best with dark, malty beers like stouts, porters, and strong ales.

Flavor Profiles: Pairs well with vanilla, orange peel, or ginger.

Alternative: Ground cinnamon is difficult to manage as it does not settle, often leading to a gritty texture.