Our Story

Store-bought vanilla extract is mostly water, alcohol, and a dash of something that smells vaguely vanilla-adjacent. Making your own takes 5 minutes and 8 weeks — and the result is incomparably better.

Homebrew Vanilla exists because we got tired of paying $12 for a 2oz bottle of something we could make ourselves for pennies. We started testing vodkas, sourcing beans, and tracking results — and then we just kept going.

What we actually do here

We make vanilla extract at home and write honestly about what we learn. We test beans from different origins, compare extraction methods, and review the products worth buying. When something doesn't work, we say so.

We also cover everything adjacent — vanilla bean paste, vanilla powder, vanilla sugar, baking with real vanilla, and the occasional deep dive into the science of why vanilla tastes the way it does.

What we believe

• Homemade is almost always better than store-bought — if you use quality ingredients.
• Grade B beans are the right choice for extract. Grade A is for scraping. This matters.
• Madagascar, Tahitian, and Mexican vanilla are genuinely different flavors. Use the right one for the job.
• The waiting is the hardest part. Eight weeks minimum. Don't rush it.
• Honest reviews beat affiliate-optimized rankings. We'll always tell you when something isn't worth it.

A note on affiliate links

We use Amazon affiliate links. If you buy through our links, we earn a small commission at no extra cost to you — it's how we keep the lights on. We only recommend products we'd actually buy ourselves.