I had a Westvleteren a year ago directly from the monastery (rated as one of the top beers of the World), and I noticed a peculiar, very bready, cinnamony, raisiny, vanilla taste amongst its other characteristics - sometimes, but rarely noticed by others. I had another Westvleteren several months later (exported to North America), and peculiarly, did not notice these flavours again. Perhaps each of their batches come out a little different, or there may be differences in the resident beers and beers (rarely) shipped abroad.
The original bready, cinnamony, raisony, vanilla taste reminded me strongly of a bread pudding my late Grandmother used to make that I really enjoyed.
So, I was wondering why I wouldn't be able to make a beer that championed these memorable flavours.
Does anyone have any suggestions for any grains and specialty grains that may have a really "bready" and/or cinnamon/vanilla/raisin taste to them (not "toasty")?
Also are there any beer yeasts that are close to the common yeasts used to make bread?
Are there any other suggestions as to how I may be able to create a beer with these flavours?