what's the difference between these two types of licorice?

Ingredients
1

do both these products do the same thing?  i’m looking to get a licorice taste into my RIS.

thanks in advance.

2

The Licorice Stick is what a former Bell’s brewer told me was used in their Kalamazoo Stout.  Works great.  No knowledge of the root.

Fred

3

thanks.  i’ll use the stick then!

4

I’ve used licorice stick in all grain belgian pale ales and saisons and in extract porters - definitely licorice flavor.

Chopped licorice root I’ve used in all grain old style porters with brown malt. More of a residual sweetness and a more subdued licorice flavor.

5

[quote=“hampshirebrewer, post:4, topic:405, username:hampshirebrewer”]

I’ve used licorice stick in all grain belgian pale ales and saisons and in extract porters - definitely licorice flavor.

I’ve been dying to use licorice in my beers.  How do you think it complimented your belgian pale’s and saisons?  I’d only be brave enough to put it in a porter.

6

I’ve used an inch of licorice stick in belgian pales and saisons. Light licorice / anise flavor. I believe the sticks are derived from anise. I’ve used more stick in a few variations of Tumultuous Porter. I could see using an inch or two of stick in a dark witbier. And there is an ancient (70s) recipe for a stout by Dave Line that calls for an entire stick. I’ve never brewed that one though.

And I’ve used an inch or two of stick and a quarter ounce of root in an old porter recipe featuring brown malt.

I think the root is subtler and adds a sweetness that doesn’t ferment out. I may have to try it in an oatmeal stout.