Anybody used palm sugar?

Has anybody brewed with palm sugar? Does it lend any characteristic other than ABV? If so, I just had an idea for a Thai beer - a wheat brew with added palm sugar and fresh lemongrass and Kafir lime leaves, maybe a small dose of corriander. Sorta an Asian wit. The local Asian market had it (jars from Thailand) for less than $1/lb for the larger jars.

In Africa (Nigeria to be exact), they make "Palm Wine" - extracted from palm trees like rubber from rubber trees or syrup from maple trees. It ferments quickly and violently, and is often consumed only a few hours to a few days after collection. Never had it, but from the stories, it's like Russian roulette with booze - one day you can drink a gallon with no effect, the next day an ounce is enough to set your world a-spinning.

I'm not sure what this has to do with the topic at hand, but it seemed appropos.

Sound fun.

I'm not sure I'd want to brew more than a gallon or two for the first batch!