Juniper Berries · 50 g

The berry behind gin and genever, straight into your boil. A handful at the end of the boil gives beer a distinctly spicy note.

Juniperus communis · Berries, crushed or whole · A handful at the end of the boil · Spicy note · 50 g

What it does in your beer

Juniper berries are best known from genever and gin, and they're turning up in more and more craft and home brewers' kettles. A handful, crushed or whole, added at the end of the boil gives the beer a spicy note.

It's a small addition with a clear signature, so let the first batch be your calibration run.

At a glance

How to use

• Add a handful at the end of the boil.
• Crush the berries first or drop them in whole — both are used.
• A spice bag keeps them together and makes removal easy.
• Keep notes: 'a handful' is the only guidance in our source data, so weigh what you use and adjust next time.

Pairs well with

Brewing a farmhouse ale? Try it with Lallemand Voss kveik, made for Norwegian farmhouse styles.

Fancy a gin-inspired spiced beer? Combine it with our coriander seeds.

Storage & shelf life

• Store sealed in a cool, dry and dark place.
• Close the pack again after use.

Food information

• Name: Juniper berries
• Ingredients: juniper berries (Juniperus communis L.)
• Allergens: juniper is not one of the 14 allergens listed in EU Regulation 1169/2011, Annex II
• Net quantity: 50 g
• Storage: cool, dry and dark

Good to know

• 50 g of juniper berries.
• It goes in at the end of the boil — no changes to your mash needed.
• Your ingredients come from our partner warehouse in the Czech Republic and travel in a separate parcel.

FAQ

When do I add juniper berries?
At the end of the boil.

How much juniper do I need?
The guidance is a handful per batch, crushed or whole. Weigh what you use so you can fine-tune the next brew.

Is it the same juniper used for gin?
It's Juniperus communis, the berry traditionally used for genever and gin.