I recently made a batch of How Rye I Am
saison (25% rye). I tasted it several times (shortly after primary then a few months later) and it tasted smokey and phenolic. I assumed it was infected, until I remembered I made (and dumped) another rye beer that tasted exactly the same... the AHS Blonde Rye (12.5% rye). The saison was all grain, the Blond Rye was extract. I haven't had this flavor in any other beers.
Do I hate rye or have a on-again-off-again infection? I kind of like Great Divide's Hoss Rye Lager, so I'm not sure how to go about this.