Special B at high temps. Hmmm. Interesting.
I never get reactions to stouts. That's the strange thing. I can drink my own homebrew stouts with no problem and I can drink Guinness no problem. So black malts don't stimulate the reaction. Could it have something to do with enzymes not being in black malts?
However, a friend once shared his homebrew stout and I got the reaction. I don't know what his recipe was, though. Maybe he had used some Special B. That's the only stout that I've experienced it with.