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Old 09-11-2007, 11:08 AM   #11
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+1 on Special B. You don't need a lot, maybe a quarter pound. VERY distinct raison flavors.

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Old 09-12-2007, 12:43 AM   #12
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Quote:
Originally Posted by landhoney
What was the holiday ale like?
Gross, tasted like fermented prune juice.
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Old 09-12-2007, 01:22 AM   #13
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yeah...i've definitely tasted belgian's that had a raisin flavor, but i highly doubt they used raisins. i wish i could remember an example...cuz one of them was good.

(maybe a little too good! )

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Old 09-13-2007, 02:09 AM   #14
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Put me down for an "and1" on the Special B. I use it in my Scottish to add a dark fruit raisin-like flavor. This summer I used Crystal 120 instead because it seemed like the entire country was out of Special B for a few week span. I really thought it would be very similar but it just wasn't quite the same.

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