When I first proposed the idea of a dry stout with ginger, folks were...skeptical. But really, it's similar flavours as in gingerbread, so I call that fairly safe. The idea was brought about as something to let me use the yeast cake from the ginger cider.
In designing the recipe, I wanted something fairly standard for an English stout, but on the low end of the roastiness, allowing the more chocolate and coffeelike flavours from the grains to dominate those flavours.
