Smokey and Oaky

I’ve tapped the keg of Red Oak, and though it hasn’t yet carbonated, it’s a rather intestesting beer. First of all, it really kept the bourbon flavor, probably owing to the accidental introduction of bourbon that the oak chips were soaking in. Second, I used too many smoked chips, i think, for a milder beer like an amber. Third, despite the first two, it’s not bad. I think I may try it again using un-toasted chips in the future, but its not bad.