This Top 10 Herb and Spiced beer list showcases the creative use of herbs, spices, and botanicals (such as coriander, orange peel, juniper, cinnamon, ginger, nutmeg, chili peppers, or unique gruit blends), drawn from medal winners and highly regarded examples in major competitions like the Great American Beer Festival, World Beer Cup, U.S. Open Beer Championship, and other notable sources.
These beers incorporate herbs and spices—distinct from or in addition to hops and roasted malts—to deliver pronounced, balanced characters ranging from refreshing citrusy notes to warming holiday spices or earthy herbal depth. Moderate hopping allows the botanicals to shine without excessive bitterness, creating harmonious and complex profiles.
Top 10 American Herb and Spiced Beers of 2025
1) Allagash White from Allagash Brewing Company is a quintessential American interpretation of the classic Belgian witbier, expertly spiced with coriander and Curaçao orange peel for bright, refreshing citrus notes and a subtle floral spice that complements its hazy, wheat-driven body. This multi-award-winning beer, including numerous Great American Beer Festival medals, offers a crisp, effervescent finish perfect for warm days or pairing with light seafood dishes.
Address: 50 Industrial Way, Portland, ME 04103
Website: https://www.allagash.com/
2) Red Nose Holiday Wassail from Great Basin Brewing Company is a richly spiced holiday ale that captures the essence of traditional wassail with warming notes of cinnamon, nutmeg, and other festive botanicals blended into a malty backbone. This gold medal winner in the Herb and Spice Beer category at the 2025 Great American Beer Festival delivers comforting, seasonal flavors ideal for winter gatherings.
Address: 846 Victorian Ave, Sparks, NV 89431
Website: https://www.greatbasinbrewingco.com/
3) Chai Eye Captain from Third Eye Brewing Company is an innovative chai-spiced ale that infuses traditional Indian masala spices like cardamom, cinnamon, and clove into a smooth, balanced base, creating layers of warming aroma and flavor. A gold medalist in the Herb and Spice Beer category at the 2023 Great American Beer Festival, this beer stands out for its bold yet harmonious spice profile.
Address: 11276 Chester Rd, Sharonville, OH 45246
Website: https://thirdeyebrewingco.com/
4) Hecho En Szechuan from Pinthouse Brewing is a unique rice lager infused with Szechuan peppercorns, lime leaf, and zest, delivering a tingling, numbing spice alongside bright citrus and subtle floral notes for an intriguing, refreshing twist on the style. This silver medal winner in the Herb and Spice Beer category at the 2025 Great American Beer Festival showcases creative botanical experimentation.
Address: 2201 E Ben White Blvd, Austin, TX 78741
Website: https://pinthouse.com/
5) Two Wheeler from Far Field Beer Co. is a tart, effervescent Berliner Weisse delicately spiced with lavender, offering floral, herbal elegance that balances its light sourness and crisp finish. This gold medal winner in the Herb and Spice Beer category at the 2024 Great American Beer Festival highlights subtle botanical sophistication in a sessionable package.
Address: 4471 W Rosecrans Ave, Lawndale, CA 90250
Website: https://farfieldbeer.com/
6) Station 3 Habanero IPA from Lock 15 Brewing Co. is a bold West Coast IPA infused with fire-roasted habanero peppers, blending citrusy hop bitterness with a building heat and smoky spice for an adventurous, fiery drinking experience. A gold medalist in the Herb and Spice Beer category at the 2024 U.S. Open Beer Championship, it’s perfect for spice enthusiasts.
Address: 21 W North St, Akron, OH 44304
Website: https://www.lock15brewing.com/
7) The Great Pumpkin from Elysian Brewing Co. is an iconic imperial pumpkin ale brewed with real pumpkin and a blend of warming spices like cinnamon, nutmeg, and cloves, delivering rich, pie-like flavors with malty depth and a smooth finish. This legendary seasonal has earned multiple Great American Beer Festival medals in spiced categories and remains a fall favorite.
Address: 6010 Airport Way S, Seattle, WA 98108 (production facility)
Website: https://www.elysianbrewing.com/
8) Nutty Ale-Thundai from Omnium Brewing Company is a creative pale ale spiced with a thandai-inspired masala blend including fennel, almonds, pistachios, cardamom, and rose petals, plus lactose for subtle sweetness and nutty complexity. This gold medal winner in the Herb and Spice Beer category at the 2025 U.S. Open Beer Championship offers exotic, aromatic depth.
Address: 460 High St, Somersworth, NH 03878
Website: https://omniumbrewing.com/
9) Sah’tea from Dogfish Head Craft Brewery is a modern recreation of ancient Finnish sahti, spiced with juniper berries and black chai tea for earthy, piney notes alongside warming masala spices in a strong, malty ale. This innovative herb-forward beer embodies off-centered brewing tradition with its unique botanical fusion.
Address: 6 Cannery Village Center, Milton, DE 19968
Website: https://www.dogfish.com/
10) Celis White from Celis Brewery is a revived classic Belgian-style witbier spiced with coriander and orange peel, yielding a hazy, refreshing pour with bright citrus, subtle spice, and a smooth wheat character. Founded by the legendary Pierre Celis and reborn in Austin, this authentic witbier carries a rich heritage of botanical elegance.
Address: 10001 Metric Blvd, Austin, TX 78758
Website: https://www.celisbeers.com/
History of Herb and Spiced Beers
Ancient Origins
Beer is one of the oldest fermented beverages, dating back over 8,000 years. In ancient Mesopotamia (modern Iraq), Sumerians brewed thick, porridge-like beer from barley, often flavored with dates, honey, and herbs for taste and preservation. The Hymn to Ninkasi (c. 1800 BCE), a poem honoring the goddess of brewing, is the world’s oldest surviving beer recipe.
In ancient Egypt, beer (called henqet) was a daily staple, lighter and smoother than Mesopotamian versions. Brewers used emmer wheat or barley, adding herbs, fruits, spices like mandrake, or dates for flavor. It served as food, medicine, religious offering, and worker ration (e.g., for pyramid builders).
These early beers relied on local botanicals rather than hops, which were unknown in brewing at the time.
Medieval Europe: The Era of Gruit
Before hops dominated, European beers used gruit (or gruyt)—a variable mixture of herbs and spices for bittering, flavoring, and preservation. Common ingredients included:
Bog myrtle (sweet gale)
Yarrow
Wild rosemary (marsh rosemary)
Mugwort
Heather
Juniper berries
Ginger
Caraway
Anise
Nutmeg
Cinnamon
Gruit originated in regions like the Low Countries, Germany, and Flanders around the 10th century. The Catholic Church and local lords often monopolized gruit production, taxing it heavily for revenue. These beers were unhopped ales, sometimes with psychoactive or aphrodisiac effects from the herbs.
Traditional survivors include Finnish sahti, flavored primarily with juniper branches and berries, brewed rustic-style without boiling the wort.
Transition to Hops (11th–16th Centuries)
Hops emerged in brewing around the 9th–11th centuries in Central Europe, prized for superior preservation, consistent bitterness, and lower cost compared to taxed gruit. The shift was gradual:
Hops spread from Bavaria and Bohemia northward
Better stability allowed longer storage and trade
Key factors included the Protestant Reformation undermining Church gruit monopolies and the 1516 Reinheitsgebot (German purity law) mandating only water, barley, and hops (yeast added later). By the late 16th century, hopped beer dominated most of Europe, though gruit lingered in places like Westphalia into the 17th century.
Spiced Beers in the Hop Era
Even with hops standard, spices persisted in certain styles:
Belgian witbier → Uses coriander and orange peel
Christmas/winter warmers → Often feature cinnamon, nutmeg, clove, ginger, or spruce, evoking holiday pies and mulled drinks
In colonial America, scarce barley led to beers fermented with pumpkin or other local produce, sometimes spiced. Modern pumpkin ales (popularized in the 1980s by breweries like Buffalo Bill’s) add pumpkin pie spices (cinnamon, nutmeg, allspice, clove) for fall seasonal appeal, though actual pumpkin is often minimal.
Modern Revival
The 1990s craft beer boom revived herb and spiced beers. Brewers experiment with gruit-inspired unhopped ales, botanical additions, or hybrids (herbs + hops). Styles like “Herb and Spice Beer” encompass everything from juniper-lavender gruits to chili-chocolate stouts.
International Gruit Day (February 1) celebrates this heritage, and breweries worldwide release limited editions using ancient-inspired blends. Today, these beers offer diverse, complex flavors beyond hop bitterness—earthy, floral, spicy, or medicinal—connecting modern drinkers to millennia-old traditions.1.7s68 sources.
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