I think you've pretty much hit the sorghum flavor, or at least what we all consider to be the typical sorghum flavor is. We're all finding or attempting to find ways to either blend it.for good use, ir to find ways to eliminate it by omitting sorghum or using altering ingredients, or malting our own.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.