2023 FOBAB Thread

Maybe the eggs would be an exception, but I was thinking the maillard reactions from likely a longer boil formed some flavors akin to the caramelized crust of creme brulee. I got lots of burnt sugar, rich vanilla, creamy body, and the rich, sweet flavor. Maybe think of creme brulee's aroma and visualize how that would taste in beer form.

Maybe not one to one, but it's the first thing I thought of when tasting it