Lemongrass has been used in southeast Asian cuisine for centuries. It is known for its pleasing lemon and lime flavor and aroma that is soft and delicious. It has recently made its way into beermaking, and works well in Belgian witbiers and wheat beers, as well as to add a subtle citrus character to lighter beers. Usually added at the end of the boil, you may try dry-hopping with lemongrass to give a fresh character to light beers.