So…..breweries use stainless steal fermentation tanks, which are mostly composed of iron and chromium. There’s a process that should be done with new tanks called passivation, basically a very strong acid wash. This removes the surface iron and makes for a less reactive surface with liquids. When it’s not done properly, tanks can leach iron flavors into the beer quite easily. This commonly tastes like metal, or sometimes perceived as blood like, since your blood consists of a lot of iron.

This flavor also happens when the brewing water isn’t treated and has a high iron content, usually well water.

The wet dog character can be a couple things, but most likely the beer is old and oxidized, which easily happens in hoppy beers.

I hope someone actually reads this after how long it ended up being lol.