I'm fermenting a lightly smoked porter with juniper berries and white pepper right now and I'd like to add birch syrup since the whole idea is to create a great apres ski beer. The only info I can find on using birch syrup in beer (vs making a birch beer) is that the DFH/SN collaboration added it at bottling, which I assume helps prevent all the birch flavor from fermenting out. My mom's going to send me some mid-run birch syrup from Alaska, but I have no idea how much to use for a 5 gallon batch. Has any one else ever used birch syrup? Maybe something similar added at bottling? Any help will be very appreciated!