Lompoc's Cedar Experiment

One of my pet interests is the effect of locality on beer. Historically, beer was defined solely by what brewers had available locally. So the Finns lautered their beer through juniper branches and in Yorkshire they fermented on slate. Nearly four years ago, I wondered what could possibly be used that would contribute local flavor to Oregon beer and hit on cedar:
On of our most famous native variety is the Western red cedar (thuja plicata) which is, in fact, a false cypress, not a true cedar. This is the tree that produces the resinous, water-repelling wood that's used for shake shingles. It has been used for centuries by native people to make everything from homes and canoes to art. Its greatest claim to fame is its aromatics, which derive from thujaplicin, and contributes the classic cedar scent.
I've always wondered about it; though, in comments to the post someone noted that cedar is a pretty serious allergen, so I abandoned the idea. Lompoc, however, has not.
Also pouring in Sidebar on Friday is Cedar Proof Ale, our Living Proof Belgian Dubbel aged on cedar planks for five days. Made with malted barley, corn, molasses and Cluster hops, there are hints of licorice and tobacco with a malty body and a dry finish.
That description is actually just the text for Living Proof--one of two beers Lompoc brewed for Cheers to Belgian Beers. One hopes those planks added something more to Cedar Proof. Unfortunately, it's yet another beer I'm going to miss this weekend--the only time the Sidebar is open. Holler if you have a chance to try the beer in my stead.