Was at the Dry Dock Brewery's seventh anniversary yesterday when someone planted a very insidious bug in my brain: Spicing my doppelbock. Now I don't want to waste all five gallons of my rather good beer on this experiment but the idea will not leave me alone. I'm thinking my wife's Pfeffernuesse spices added to a gallon of beer while it goes through its last couple weeks of lagering: 1/2 Tsp Cinnamon 1/8 Tsp Cloves 1/8 Tsp Nutmeg Dash of black pepper Doing this as a spice tea. Thoughts? I'll let you know how it comes out.