lol, while eating some FLADFISK just now i theorized this masterpiece (in about 30 seconds):
malt grist:
90% 2row
5% crystal 80
5% roasted barley (RB for that twangy/smoky wildly roasted notes i get from my RB i use)
~200g molasses for the molasses notes i interpret in liquorice
food grade ammonium chloride E510 - (the candy suggests anywhere from 2 to 8% is commonly added by weight to the salty licorice) - lets say 5 grams per litre
OG 1.06 for a bit of strength
10IBU neutral hops
Did you do anything with this?
lol, no i just wanted to throw it out there.
if i ever had the intention, i would likely take a gallon of some stout and add molasses and ammonium chloride to it.
im enjoying eating fladfisk, im going to have some tonight while watching soccer likely
I worked with some Danish officers once who enjoyed watching people’s reactions when they shared their licorice fish.
I would add some anise or anise extract for the licorice flavor — or just add some pastis or Jaegermeister to the batch. 
okay, also i had some tyrkisk peber today, and the inside was some powder that was like a mix of black pepper, anise elements, some spicy pepper and then tasted more like sodium chloride. but yes i could see anise too. there are a lot of varieties.
RELATED: the scandinavian porters i am missing now frequently had licquorice in the ingredients. just like many stouts and porters in england had and a few did
definitely do 1 or two anise stars per 5 gallons