The article says they are making whiskey from SA Boston Lager and Cinder Bock. I'm guessing that the Boston Larger is the same, but the Cinder Bock is a new recipe that is lightly hopped or not hopped at all.
It is my experience that whiskey made from hopped beer has a funky flavor to it. Components of the hops flavors definely carry over in the ethanol vapor. Not necessarily bad flavors , but not really desirable flavors either - IMHO. I don't know that you would pick the flavors out as being hops. Just kinda funky...