Cardamom is used to flavor stouts and other strong flavored beers
because of this spice's strong flavor. It is also used in Belgium beers
in combination with orange peel, coriander, and sometimes cumin. Just
remember a little of cardamom's strong flavor goes a long way. A general
rule of thumb is to add about two crushed green pods or about 2 grams of
cardamom seed per gallon of wort added in the last five minutes of boil.
The cardamom will give the finished beer a light citrusy aroma
that is almost floral like. Some brewer use terms like spicy fresh
ginger, white pepper, lemon and cola to describe the flavors and aroma
cardamom can add to beers. Cardamom is often combined with other
complimentary flavors such as
coriander, sweet or bitter
orange peel, or vanilla.
cardamom is also sometimes used in beer brew, but the two spices have
very different flavors and should not be substituted for one another.
Black cardamom also has floral like favors and aromas, but that are
different from true cardamom's and also has a nature smoky flavor. The
flavor black cardamom lends to beer has been described as medicine like.