“The Grottenbier was created by one of the greatest Belgian brewers, Pierre Celis. The aim of Grottenbier is to see what the influence of a constant low temperature, such as in a cave, does to the evolution of a beer taste. In 2002, Pierre sold the beer (name and recipe) to Brouwerij St. Bernardus, where it has been commercialised for the last ten years. When De Kazematten became a possibility, St. Bernardus immediately saw a new home for the Grottenbier. The dream of Pierre became reality. The cooperation with the marl caves of Valkenburg and Kanne will continue in the future as well. In these marl caves you can experience what the low temperature do with the maturisation process of the Grotten Santé. Like the Grottenbier has matured there for the past 10 years, we will do the same with the Grotten Santé.”

Glassware: Chalice.

Appearance: Brown with chestnut hues. It builds a big but loosely held three finger head which collapsed. Little lacing as we go.

Aroma: We knew we were in for something a little unconventional but this is truly unique. It smells almost a little sour with oodles of funk/farmyard qualities – esters, banana split, raisin and toffee apple. Picking up strong wafts of cola and aniseed, tobacco, flat apple cider, plum, caramel/toffee, cinnamon and wheat grains. Holy moly, a real mixed bag…but bloody impressive!

Flavour: The best way to describe it is if a Hefeweizen and a brown ale had a lovechild then this would be it. Banana, spice, esters and candi sugars on one hand and on the other are nutty malts, caramel, toast and mild herbal hops. Then throw in the wheat grains, cola, dark fruits and plum and you’ve got a seriously edgy beer in your hands.

Mouthfeel: Fairly light, mildly bodied. Close to being watery but there’s just enough Co2 and booze to offer some grip.

Overall: Certainly not short on character (with the whole fermenting in caves caper). The novelty factor is also a strong point but one bottle is more than enough…gets a little hairy by the end. Not a bad drop but.