Ginseng is an ancient plant, known for its energizing and revitalizing properties, its intense aroma goes perfectly with the taste of dark and strong beers such as Porter and Stout.
Use: chop the root and add it in the last 15 minutes of boiling; in hopped extract beers prepare a separate infusion in a little water and then mix in the must at the start of fermentation.
Dosages: from 20/25 gr. for 23 lt. at a max of 50gr. for a strong aroma of Ginseng.