Going in the totally opposite direction, you could do, coffee.
Hess Brewing here in San Diego does a great Coffee Cream Ale that really puts a spin on the style.
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Hess! Are they still in that tiny place in the office park? I went years ago not long after they opened...
I think I have convinced myself to go with the mandarin and ginger. I am lazy so I think I am just going to puree the mandarins, strain the juice, and steep the grated ginger in the juice around 170F for 15 minutes or so then add the liquid to the secondary.
Does anyone have any feedback on that process and amount of ginger? I am thinking 1/4-1/2 oz. Don't want a big ginger character. Just enough to cut through the malt. I will be bottling this batch for what it is worth.