Listening to "the Splendid Table" yesterday and heard a pretty interesting idea - infused sugars. Basically you take something, such as jasmine, and ad it to the sugar and the sugar takes on the flavor of the jasmine. Was thinking this could be a pretty interesting way to add both fermentables and aromas/flavors to the beer. Basically approach it like a secondary feeding of sugar (ie: add sugar once fermentation is basically finished).
Or, maybe it would just be easier to add the jasmine, et al. Still, neat trick methinks. I'm thinking about trying it on a saison I have in the fermenter right now. Orange peel and jasmine.