Chunks of ginger root coated with sugar.
These tender baby ginger roots are harvested when they're the most flavorful, but not harsh. They're then coated in sugar, for preservation. They add a substantial spicy, gingery flavor and aroma. They can be added at the end of a boil, or to secondary. Use 1-2 oz. per 5 gallons. Soak them in enough vodka or similar neutral spirit to cover for 24 hours if adding to secondary.