The Official Beer Thread - Page 665
Think iodine, like in Islay scotch (though it is more notes than aggressive). Also it has moss in it, and peat is moss… Though the smoke comes from “birch-smoked sea salt”. Did I mention the yogert? Weird stuff in it but it tasted good if you like sour beer.
This one was nice as it warmed up, but I can't say I really tasted the chile peppers. It seemed more along the lines of a dubbel to me.
Keeping with the darker beers, we had a couple of porters last night. The Long Brewing was really nice. The pinot barrel really came through along with a bit of sour, and the flavors worked really well. The Santiam wasn't quite as impressive, with a generally thin taste that was largely propped up by the bourbon barrel flavor.