The only thread I could find on this was over a year old, and no one gave an answer, really, so I thought I'd try again for my own purposes. I'm planning on brewing an American stout (roughly 1.070 OG, ~65 IBU, with a bit of chocolate malt and roasted barley for the dark grains). As a way of adding some complexity and a bit of unique flavor to this brew, I'm planning on adding all or part of a brewer's licorice stick. Not the root, not star anise, not fennel seeds, not any other flavoring instead, but the hard stick the HBS's sell. It's roughly 5" long and weighs in a .7 oz. So the questions, then, are these: Has anyone used these sticks? At what point did you add them to the boil to get them to melt completely? Do they add much in the way of aroma? How's the flavor? Is it sweet like licorice root, or more of the black licorice flavor of anise? How much did you use in a 5 gallon batch? My current plan is to use about half the stick with about 15 minutes left in the boil, giving it hopefully just enough time to melt. I want a noticeable licorice flavor, but I don't want it tasting like a black jellybean. Any advice and/or experience you're willing to share would be appreciated. Thanks!