“The subtle sweetness of licorice root isn’t just nostalgic—it’s transformative, whether in your glass or your gut.”
When most brewers think about ingredients, hops and malt take the spotlight. But dig a little deeper into the world of botanical brewing, and you’ll uncover some truly underrated powerhouses—licorice root is one of them. Known for its complex flavor and remarkable sweetness, this root has played roles in both brewing and medicine for thousands of years.
From ancient remedies to bold modern recipes in craft beer, licorice root is more versatile than it gets credit for. It contributes rich flavor to everything from Draught Beer to herbal tinctures, while also offering real-world benefits for the body. If you’ve ever sipped a dark porter and tasted something deep, sweet, and mysteriously earthy—it might just be licorice root doing the heavy lifting.
Let’s break down exactly how it’s used, what it adds to your brew, and what to consider if you’re thinking about working it into your next batch or wellness regimen.
What Is Licorice Root?
Licorice root comes from the plant Glycyrrhiza glabra, a hardy perennial native to parts of Europe and Asia. Its name literally translates to “sweet root,” and for good reason—licorice root contains glycyrrhizin, a compound estimated to be 50 times sweeter than sugar. That natural sweetness is what gives licorice its distinct flavor and its versatility in both brewing and herbal medicine.
Licorice has long been used to soothe sore throats, ease digestive discomfort, and even combat respiratory issues. It acts as a demulcent and expectorant, meaning it coats and soothes tissues while helping the body expel phlegm. Not bad for a root that also makes your beer taste incredible.
How Licorice Root Is Used in Brewing
Crafting Flavor in Darker Beers
In brewing, licorice root is most commonly used in styles like porters, stouts, and strong ales. That’s not to say it’s out of place in lighter brews. In fact, some experimental breweries in Cape Town have successfully paired it with pilsners to add contrast and depth.
The flavor? Sweet, earthy, and slightly spiced—without being overpowering. It complements other bold ingredients like treacle sugar, cocoa nibs, and roasted malts beautifully. Most brewers use around ½ to 1 ounce of shredded root per 5 gallons of wort, typically added in the last 5–10 minutes of the boil to extract just enough flavor without overwhelming the palate.
If you’re after even more control, you can cold-soak the root in spirits—vodka, bourbon, or scotch—for a few days and dose the infusion post-boil. It’s like a botanical tincture for your brew.
Functional Benefits in the Glass
More Than Just Flavor
Aside from flavor, licorice root plays a subtle but valuable role in beer texture. Many brewers appreciate its ability to improve head retention, giving your beer a thick, creamy foam that lasts longer and looks more appealing in the glass. In Draught Beer especially, that can be the difference between good and great.
It also pairs well with strong seasonal additions—juniper berries, mugwort, cinnamon—especially in winter warmers and holiday beers. These combinations result in truly memorable batches that offer more than just buzz—they deliver character.
Licorice Root in Wellness and Herbal Medicine
Beyond brewing, licorice root is an active ingredient in herbal treatments for everything from peptic ulcers to sore throats and indigestion. DGL (deglycyrrhizinated licorice) is often used in supplement form to avoid side effects linked to glycyrrhizin, which in high doses can affect blood pressure and hormone levels.
Studies have shown potential benefits for weight management, menopausal symptoms, and even topical relief for eczema. But as with all herbs, dosage matters. Use licorice root in moderation, and consult a professional if you’re combining it with medications or planning long-term use.
Licorice Root vs. Brewer’s Licorice
It’s important to clarify the distinction between licorice root and brewer’s licorice sticks. While both are used to flavor beer, brewer’s sticks are a concentrated extract, typically less subtle and much more intense. Root is earthy, naturally sweet, and far more forgiving in a recipe. The stick, meanwhile, can quickly take over if not used sparingly.
For those brewing a traditional craft beer and looking for depth—not just sugar and spice—licorice root offers a more refined tool.
Safety, Side Effects, and Interactions
Licorice root is powerful, and with that comes a few important caveats. Consuming it in large amounts, especially with glycyrrhizin intact, can raise blood pressure, lower potassium levels, and interfere with heart function. People with heart disease, kidney issues, or hormone-sensitive cancers should avoid it. And yes—pregnant or breastfeeding women should stay away.
It can also interact with medications like diuretics, ACE inhibitors, corticosteroids, and warfarin. So if you’re brewing for others or formulating a wellness product, always label it properly and err on the side of caution.
A Root Worth Exploring
Whether you’re crafting your next imperial stout or exploring natural ways to support your health, licorice root offers incredible versatility. In brewing, it brings depth, complexity, and enhanced mouthfeel. In wellness, it offers sweet relief—literally and figuratively.
At Drifter Brewing Systems, we believe brewing is equal parts science and creativity. Whether you’re building a new recipe or installing a new system, ingredients like sodium metabisulfite, licorice root, and treacle sugar remind us that even the smallest additions can have a big impact.
Curious about working licorice root into your brew setup or beer design? Get in touch. We’re here to help you create something bold, balanced, and unmistakably yours.