[danmages]

I have a couple of wood aging honeycomb aging sticks downstairs I am trying to decide what to do with. The first is hickory, which will probably go into a rye pale ale or rye stock/strong ale. The other is sassafrass. I have no idea what to do with it. Any thoughts?

[morticaixavier]

A stout or maybe a belgian dubble or quad? does it smell rootbeery?

[Joe T]

I find sassafras to have a kind of Fruit Stripe gum aroma/flavor with it's own unique perfumey character. I once made a mead with it called Joe T's Bees and Trees by adding honey to sassafras root tea. It was nice and the people liked it. As for a beer style that might work with it, I'll second the Belgian suggestions. Maybe even a cider.

[jeffy]

I made a MaiBock once aged with sassafras.  Although it was many years ago, I remember enjoying it.

[danmages]

A stout or maybe a belgian dubble or quad? does it smell rootbeery?

Our maybe all at the time? I have a Russian imperial stout brewing this week that will fill my bourbon barrel. I can pull a second running from the mash, add some DME and maybe some candi sugar to bring it up to 10.045ish. Ferment it with a Belgian strain and age on sassafrass?