Haha, we do. It's probably not as intense as your method since we just chop it in to small chunks instead of grate. We end up with a very ginger forward beer still, but not so intense as to pucker your face or anything.

I imagine lemon zest would do the trick. About how much do you use, and how intense of a flavor do you get from it?

I've been working on this recipe for a Ginger White IPA. Brewed twice so far to pretty good reception. https://www.brewersfriend.com/homebrew/recipe/view/459335/i-am-root I am interested in general feedback on the recipe, but I am also looking for advice on getting a bit of lemon flavor into...