Anyone know what specialty malt gives a licorice (or anise)
flavor to some dark beers? It's really nasty and I want
to avoid it. I tasted it in SA Imperial Stout, according to their
web site they use
Two-row Harrington, Metcalfe and Copeland pale malts,
Caramel 60, Munich, Special B, Smoked Malted Barley,
Roasted Unmalted Barley, and Malted Wheat.
I would guess it's the special B.