Licorice root is most often added during the wort boiling of darker style beers such as porters, stouts and dark ales. Whole pieces of Licorice root are often crushed or shredded before being added to the wort at the beginning of the boiling process. Dark, strong flavored beer usually call for one to two ounces (28-56 grams) of Licorice root per five gallon (3.8 Liters) batch of beer. In lighter beers, such as a pilsner, add about 1/2 ounce in the same size batch of beer. Keep in mind when adding licorice root to your brew that the shredded root will give you more of its flavor faster than whole or crushed pieces. Licorice root is most often added to beers made with black, chocolate, or brown malts, and combined with other strong flavorings such as juniper berries and mugwort. Licorice Sticks: Licorice root should not be confused with brewer’s licorice sticks, which are a concentrated version of licorice root. Licorice root is subtler and sweeter than the stick.