Well, I've always thought bottled Guinness tasted like ham. Never found a soul to agree.
I made a gluten-free beer once - just a 6-er's worth (anybody want the other five?) - and besides the blood taste from the millet (I think), there was an intriguing baby-spitup aroma I contributed to the buckwheat, based on how it smelled as I sprouted it, pre-malt.
It could very well be that some bacteria grew in the sprouting, though I did "all the things," but I'll say I'm done with that one.
Some toasted grains in the mash, maybe. When the pain has subsided.
PS, before you all start PM-ing me to send you a bottle, I actually threw them out. Sorry. After supressing my vomit reflex on the first bottle, I did what any brewer does with bad beer: let it age. About two months later, I found that the complexities of the sour-milk-barf had organized themselves into a much cleaner profile, allowing some insight into what the baby's mother was eating while producing the milk - a bit of hamburger with grilled onions, I believe, and a strawberry milkshake. McD's likely. The blood finish was still quite prominent, unmoving as the Washington Monument, teasing the tongue with memories of schoolyard bullies, and evoking desires to lick my cat's butt for relief.
Oh, and carbonation was excellent.
I can pm the Rx to any interested parties.