Adjunct
Juniper
Juniper branches and berries, both a flavouring and — in sahti — the physical filter the mash runs through.
In Nordic farmhouse brewing juniper is structural rather than decorative. A juniper infusion is used as brewing liquor and juniper branches line the lauter vessel, filtering the mash — the flavour arrives as a consequence of the equipment rather than as an addition to it.
The character is resinous and gin-adjacent but softer, and it sits underneath the beer rather than on top of it. Modern brewers adding juniper berries to a conventional process get something recognisably different, because the branch and the berry do not taste the same.
What it is for
Herb. Aromatic plant material, often a survival from brewing traditions that predate the general use of hops.
- Adds resinous, gin-like flavour
- Serves as the filter bed in Nordic farmhouse brewing
Whether it ferments
| Fermentable | No — brewing yeast cannot take it, so whatever goes in stays in. It contributes flavour, and where it is a sugar, sweetness and body that survive into the glass. |
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What it contributes
The contribution of the ingredient, not the profile of a finished beer. How much of it reaches the glass depends on quantity, timing and what else is in the recipe.
Styles it defines
Styles where this is characteristic rather than optional. Plenty of other beers use it — these are the ones that would not be themselves without it.