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Beer: Widely used in Belgian styles (e.g., coriander in Witbier), English ales (e.g., ginger, licorice, elderflower), and seasonal/holiday beers (e.g., cinnamon, star anise).
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Mead: Often spiced with herbs like chamomile, rosemary, or thyme; some commercial meads use spice blends similar to historical gruit.
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Cider: Less common, but some home and commercial ciders incorporate herbs like mint, rosemary, or citrus peel for aroma and flavor.
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Wine: Traditionally not spiced, but some modern winemakers add herbs or spices for unique profiles
