Block 15âs Bon Voyage should be served Eliot Ness style: the barrel split with a broad ax, the foul brew inside left leaking into the sewer. Thatâs easy for me to say, of course. I invested only $3 in a 4-ounce pour at Beer Mongers. I knew I was in for a bad trip when I felt the heat of this barrel-aged Baltic Porter on my eyeballs. I sipped anyway, getting rotten cherries, rancid milk and moldy wood. The Corvallis brewery dumped toasted coconut flakes into the beer, but thereâs no covering up the stink of whatever bad bugs were lurking in its rum barrels. Why does a well-respected brewery release something like this? Brewmaster Nick Arzner tells me this âchallenging beerâ is what he was looking for. Thatâs good, I guess, because thereâs a lot on the line. Itâs impossible to know whatâs going to come out of a microflora-laden liquor barrel, and even harder for a small business to cut bait on expensive cooperage, an imperial-strength base and nine months of storage. The beer has its fans, Arzner tells me, but Iâd call it untouchable. Not recommended.