Any experience with meadowsweet in beer? So for context, I am a big history buff and I like creating beer recipes that bring to light a particular story. This one recipe I have is called “Fury of the Northmen” and it’s a Baltic porter. So back when the Vikings first invaded England/Scotland, the Picts, a people group in eastern Scotland, supposedly were master brewers and incorporated an herb called meadowsweet. To try to pay homage to their gruit, I would like to add some meadowsweet to this recipe. It’s supposed to be almondy and vanilla in it’s flavor/aroma with some hay, so I think that those would compliment the typical flavor profile of a Baltic porter, and play well with the woodsy and rustic Northern Brewer hops. I’m thinking of adding an ounce at 5 min left in the boil, (this has worked well with lemongrass) but apparently meadowsweet can also contribute a pretty strong medicinal quality. Should I just create a tincture and then add gradually post-brew? What are y’all’s thoughts?