“Belgian Specialty Ales our are our thing, and there’s nothing finer than a Christmas Ale. A richly flavoured Belgian beer spiced with nutmeg, cinnamon, star anise and ginger, let KRB bring Christmas to you, all year round.”

Glassware: Dimpled mug.

Appearance: Kinda burnished orange with deep golden hues. It only manages a wispy white overlay that rapidly retreats to the rim. Laced well though.

Aroma: Difficult to get anything notable off it immediately…it smells spicy i.e Christmas spices – nutmeg, cinnamon, star anise etc. Gingerbread, chai tea, apple strudel and Belgian yeast esters (clove, banana runts) starting to open up as it warms. It’s really starting to come together now as the malty bottom end provides a buttery caramel sweetness, melted brown sugar and some spicy vanilla. Man, didn’t this come alive!

Flavour: Complex and really well layered. Our first thoughts go straight to baked sweet potato with butter and cinnamon. Star anise, clove and nutmeg also get amongst it. Plenty of gingerbread, apple pie, buttery biscuits…pretty much every nostalgic Christmas treat you can think of. Minus the smoked ham and turkey! Finishes like a dark & stormy – warming, spicy and sweet with excellent length.

Mouthfeel: Ultra smooth, creamy, chewy. Medium-full body, low carbonation. The 10.5% ABV was extremely well concealed.

Overall: King River just keeps the party going. It doesn’t matter if it’s a classic Euro pils, an IPA or some whacky specialty ale like this, they always come through.

“Light and Refreshing aromatics from Golding and Hallertau Hops. This is a classic style of beer known as Belgian Strong Golden Ale, and is beyond tempting.”

Glassware: Teku.

Appearance: We gaze upon a radiant golden pour glistening in the winter sun. It struggles to produce much head which means zero lacing on the glass.

Aroma: We were stunned when we realised that we’d never reviewed this beer. Mind you, we had reviewed the barrel aged version but the OG was overlooked! That all changes now though. Smells mighty fine…. chock-full of fruity yeast esters, honey, strong floral perfumes, fresh coriander and chive, white pepper and an earthy/mineraly quality. Really well balanced as well. Top notch aroma.

Flavour: Uber neat and tidy. Buying tripels (or any Trappist style ale) from Aussie breweries is typically fraught with risk as about 80% of the time they’re brewed poorly, but this is one of the exceptions. Super yeasty on entry, supported by the semi-sweet honey malts, florals and fresh herbs. A subtle bitterness and some warmth from the booze into a rather crisp, fruity/yeasty and dry finish that endures.

Mouthfeel: Crisp, sparkling texture with lively Co2. Mild-medium body with the 8.5% ABV being well behaved.

Overall: We’ve always presumed this beer to be a tripel but we could be wrong. The lines are blurred a little but either way, it’s a very adept interpretation of a Belgian classic.

“St.Bernardus Christmas Ale is a dark, seasonal beer, full of wintery character and flavours that we brew every year ready for the festive season.”

Glassware: Trappist chalice.

Appearance: Kind of a muddy dark brown complexion and a fizzy three finger head perched on top. It takes ages to recede but leaves an absolute mess on the glass.

Aroma: So complex. There’s literally like a dozen or more scents swirling around the olfactory’s. We get a lot of dried fruit and spice, notable wafts of orange peel, milk chocolate, cherry, sarsaparilla, unique herbal/floral tones and all spice. We keep picking these Saison-esque traits of Angostura bitters and candied lemon as well. Very well layered.

Flavour: The progression on this is something else. It opens up almost musty and spicy with a delicate caramel sweetness tucked in behind. It’s completely different on the 2nd sip…now we get more of the orange peel, cherry and dried fruits that shift into a tangy/zesty mid that entertains a nutty and chocolatey note before setting up a toasty, spicy, slightly tart, dry and estery finish that lingers.

Mouthfeel: Incredibly light and gassy for its size (10% ABV). Lively Co2 with an effortless texture.

Overall: Tis the season to be cracking Christmas Ales early! An expectedly sleek and sophisticated brew from these Belgian maestro’s. We may have to get a few more of these for the cellar.

“Nobel, a Strong Ale which strikes the perfect balance between strength and sweetness with its golden colour, crisp fruity taste and well carbonated body.”

Glassware: Trappist tulip.

Appearance: Hazy light golden pour with three fingers of fluffy white head perched on top. Excellent retention and plenty of thick sudsy lace clinging to the glass as it ebbs.

Aroma: She’s nice and complex. Layers of semi-rich malt sweetness filled out by soft fruity and spicy yeast esters. Candied lemon, honey and guava mingle with the spicy accents of coriander, lemon pepper and curry leaf. There’s just the slightest hint of barnyard and orchard fruits creeping through as well. Very solid aroma.

Flavour: Again, quite a complex number with a higher carbonation and dryness than anticipated. Slightly tart lemon, estery spice and honey on entry then slowly approaching orchard fruits and earthy herbals through the mid. This little combo continues on and then lays down for a relatively dry and fruity finish with some spicy notes drawing out.

Mouthfeel: Creamy, effervescent and fluffy. Light-moderate body with a very well disguised 8.5% ABV.

Overall: It takes more than just passion and skill to brew only traditional Belgian beers in a market with a much higher demand for hoppy, hazy and sweeter styles. We’ve got a lot more respect for breweries like this who stick to their convictions and don’t give in to the hype. Keep em comin’.

“The harmonious taste of Dulcis 12 arises from the light sweetness of honey and a 12-month second fermentation process with Trappist yeast.”

Glassware: Half Stein.

Appearance: Kinda hazy golden amber pour with a wispy white overlay. The head disappears rather quickly and produces little lacing. Quite a fair bit of suspended sediment as well.

Aroma: It’s extremely sweet but as any good and well respected German brewery will do…they’ve balanced it impeccably. Rich notes of honey, lilac and boiled candy lift out of the glass. Following closely behind are distinctly yeasty notes of banana liqueur, clove and stewed apple/pear. Light caramel sweetness, overripe orange and black pepper add to and further fill out this impressive aroma.

Flavour: Oh wow! It’s like a lovechild between a Belgian Tripel and a Weizenbock. It’s jam-packed with spicy phenols and honey but then it’s layered with a tonne of other flavours like boiled candy, caramelised orchard fruits, honeysuckle, oriental spice and ripe orange citrus. The finish is pretty much an extension of the rest of the beer. With good length as well.

Mouthfeel: Unbelievably smooth for its size (11% ABV). Kinda sticky, chewy texture, perfectly carbed. Medium body.

Overall: A very interesting beer. Super sweet yet spicy and fruity. Belgian yet still somewhat German. All in all it’s a very respectable drop.

“Best Wishes is our strong golden Belgian style Christmas ale, taking inspiration from Brasserie Dupont’s famous Bons Voeux holiday beer. Doing away with the dark malts and spices that are commonly used in Christmas beers, we think Best Wishes is a great fit for an Aussie Christmas lunch on a hot summer’s day.”

Glassware: Tulip.

Appearance: Slightly hazy straw golden pour with a thumb of finely beaded off white foam resting on top. The head gradually reduced and and draws out a decent lace on the glass.

Aroma: Let’s be honest this is a pretty strange beer on face value. Christmas Ales traditionally are dark and chock-full of Christmas cake, sweet dark fruits and spice so it’s intriguing to see this pour so light. And that’s why we bagged one! Smells super spicy, a bit skunky, bubblegum, orange peel, banana runts, soft peaty notes, farmyard grains, earth and a little funk. A real mixes bag but it’s most captivating.

Flavour: Oh wow, how do we put this? Probably best described as the lovechild between a Tripel and a Saison with a very delicate touch of Hefeweizen. We get a tonne of yeasty spice, banana runts, wheat grains, hay/straw, honey, bubblegum, tangy orange citrus, buttery biscuits and the faintest touch of gingerbread. Excellent length on it too.

Mouthfeel: Fairly chewy but the lifted Co2 hands it a much lighter texture. Mild-medium body and a very well concealed ABV (9%).

Overall: Is Christmas in March a thing? Yes OK, we’re late to this party but this run of surprisingly nice weather in Sydney draws a parallel with the heat of an Aussie Xmas so that’s enough for us. Not half bad actually, would probably return to it.

“Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate. Tynt Meadow is brewed with English barley and hops, using an English strain of yeast. It is twice-fermented, with the first fermentation taking place in the tank, and the second in the bottle. It should be stored in a cool, dark, quiet place.”

Glassware: Trappist Chalice.

Appearance: Quite a deep and muddy chestnut brown with a short tan head which retains rather well. Gorgeous webbed lacing clings to the glass as we go.

Aroma: Oh my this smells amazing. It actually smells exactly how it presents – with a deep Belgian Trappist-style richness but wrapped in a cloak of conventional English hops and malt. Heaps of dark fruit sweetness i.e raisin, dates and booze-soaked figs. Port, tobacco, damp wood and black pepper to boot. Loving it thus far.

Flavour: Wow this is quite different. If we had to compare it with another of its ilk we’d have to go for the majestic Fuller’s Vintage Ale. The main difference being the more yeasty and rich Belgian angle this one comes at. Again, lots of dark fruit sweetness, subtle EKG and Fuggle spicy-ness, bready/toasty malt and a light roasted note to finish.

Mouthfeel: Super smooth, silky and creamy. Medium-full body. Low-ish Co2. The 7.4% ABV is very well concealed.

Overall: Well here it is…the 12th addition to the highly prestigious Trappist family of breweries. It may not have the unmistakable qualities of its Belgian and Dutch brethren (yet) but to be fair they don’t have centuries of experience on their side. With that in mind we must give credit where it’s due. A very impressive drop.

“Beginning with complex belgian esters on the nose, followed up with rich malt character layered with bourbon. It then finishes with notes of gingerbread, vanilla and spice from the Amazonian amburana wood.”

Glassware: Trappist tulip.

Appearance: Dark brown with a deep mahogany gradient on the edges. It whips up a finely beaded two finger head which holds its shape pretty well. Eventually it forms a collar with wavy lace clinging to the glass as we hook in.

Aroma: We’d heard about Amburana wood before so we’re intrigued to see how the flavours impart themselves in a beer. Not getting a whole lot off it initially… actually the Belgian yeasty/estery notes are the dominant scent. And it’s a pleasure to take in too! Smells a bit like banana split with a side of bubblegum, vanilla essence, cocoa and candi sugars. Creamy caramel and a touch of cigar box are thrown in for good measure.

Flavour: From what we remember Amburana offers a spicy woody quality and although it’s pretty subtle we can pick up a unique, almost rye-like spiciness that works in to the sweet and chocolatey Belgian characters nicely. It hits a dry, spicy and bourbon-esque quality midway then delivers a dry, complex and kinda toasty finish.

Mouthfeel: Pretty slick upfront then it dries up in the swallow. Mild-medium body and Co2. The 6.2% ABV is reasonably well buried.

Overall: Our first crack at this West Australian brewery. Pretty ambitious beer but we must admit they’ve pulled it off quite well. May have to keep a closer eye on these guys! Not bad at all.

“Solitude is a rich and malty ale with a dry finish. It showcases the complex dark fruit and spicy notes from the Belgian Abbey yeast. To achieve this complex yeast character, we took inspiration from the traditional methods employed by Belgium’s Trappist breweries and fermented the beer in open tanks, allowing the temperature to free rise during fermentation.”

Glassware: Trappist Goblet.

Appearance: Mahogany with chestnut hues. Two fingers of tightly packed tan head emerges and holds together well. An intricate webbed lace clings to the glass as it ebbs.

Aroma: Can literally smell the dark Candi sugars wafting out of the glass as it sits on the table. Bringing it up to the nostrils yields big phenols – clove, earthy malts, ash and glazed cherry. Really subtle hints of peat/smoke flows through as more estery notes of banana, wheat grains and bubblegum come to the fore. Just a touch of warming booze and or solvent in the background.

Flavour: Wow ok it’s a lot drier than what we were expecting. There’s a short cameo of dark candi sugars, fruity phenols and clove upfront then it quickly shifts into a really dry and yeasty quality reminiscent of dried up Christmas cake, pumpernickel crusts and ash. It develops a pronounced roasted character late in the piece then rounds off on a yeasty, spicy and toasty finish which draws out nicely.

Mouthfeel: Fairly heavy but not a whole lot of grip to it. Carbonation is delicate, medium-full body. The 9.4% ABV is very well behaved for its size.

Overall: We’re really digging the emergence of this brewery. Not many have the guts (and skills) to brew Trappist-style ales but these guys have made it their mission. They’re kicking goals in our eyes. Keep em coming!

“No. 6 in our “Artist Series” features an epic one-off piece by UK based artist Mr. Christa. And on the inside of the tin? A Belgian Dark Ale inspired by one of Adelaide’s finest homebrewers, Luke Beard. It’s brewed with Pale, Crystal and Biscuit Malts (plus a lick of chocolate rye) and hopped with Fuggles and Perle. Dark Candi Sugar and Molasses lend depth in the kettle, while Belgian Ale Yeast serves up an array of archetypal esters. Y’all know the ones…”

Glassware: Snifter.

Appearance: Dark brown with crimson highlights. It forms a short khaki head which maintains rather well leaving a nice cascading lace down the glass.

Aroma: Kind of a mish mash of aromas and unfortunately none of them are at all cohesive. We pick up the dark Candi sugars then the slightly syrupy malts, spice, earthy hops and slightly astringent booze. Once we scrape past the unpleasant surface the yeasty esters, caramel/toffee and mild roast is uncovered but again it just seems disjointed and acrid. Sheesh, not a good start at all.

Flavour: We were bracing ourselves for a sink pour but much to our surprise it wasn’t as bad as we were anticipating. Thankfully, everything is working together a bit better as opposed to the nose. Upfront it’s all malt driven with the Belgian yeast and the candi sugars putting their sweet, spicy and sugary stamp on it all. Fruitcake, prunes/raisin and molasses then deliver a rich and decadently sweet finish with good length.

Mouthfeel: Chewy, gelatinous, a little syrupy. Medium-full body, mild-moderate Co2. The 10% ABV is a little too perceptible at times.

Overall: From memory we’ve only had a couple of cracks at PL since they sold out and unfortunately both were horrendous. The upside, I guess, is that this one isn’t that bad. We think we’d be fair in saying this is average at best. Even with that in mind we’re officially done with PL. What a fall from grace.

“Smooth and complex with intense flavours and depth. Fermentation starts cool and reaches very high temperatures creating a fruity yeast aroma. Lots of hops are added late in the boils creating spicy aromatics. An alcohol content of 8% makes this beer very tempting yet devilish, and is well hidden with a crisp dry finish… once you’ve started there is no turning back. This beer has a high level of carbonation, a beautiful golden colour and luxuriant big white foamy head…The Ultimate Temptation.”

Glassware: Trappist Chalice.

Appearance: Slightly hazy golden pour with a thumb of finely beaded foam atop. It’s retained rather well and leaves a gorgeous lace on the glass as we imbibe.

Aroma: The Tripel-esque base is neatly done; slightly funky with fresh herbals, honey, spice and esters but it’s the added features that were loving the most. The Chardonnay barrels the beer rested in provides these light fruity notes and a hint of oak but it’s the addition of Gin that’s the most impressive…the floral and forest-like botanicals really shine and give the beer a really unique edge.

Flavour: The traditional Tripel base (which is extremely hard to perfect) displays its semi sweet malts, fresh herbs and fruity yeast esters while the Gin and the Chardonnay/barrels – albeit subtle – do their thing with delicate oak, white grapes, juniper and botanicals. We’re really digging how the base Tripel takes control and finishes nice and sharp with lingering esters on the back end.

Mouthfeel: Very unassuming. Kinda zippy but also a little creamy, mild-medium bodied. Just a slight sparkle from the Co2. The 9% ABV is ridiculously well hidden.

Overall: Wow what an absolute corker. Yes we’re big fans of Tripel as a style but not so big on Chardy or Gin so to make it all come together the way it has deserves respect. We’ve always held this brewery in high regard and this is exactly why.

“LeFort is a complex, dark beer of 9% ABV with a sweet and fruity touch. The pale and roasted, dark barley malts give the beer a perfect balance. The beer is lightly flavored with chocolate and caramel and the high fermentation gives a slight fruitiness. This results in a dark beer with a completely unique taste.”

Glassware: Trappist Goblet.

Appearance: Slightly dark rubescent red with shades of maroon and light mahogany. A short and fizzy tan head emerges and hangs around long enough to decorate the glass.

Aroma: Oh wow…initially it’s all about those malts – nutty and chocolatey at first then a little more toffee and fudge-driven as it settles in. Lots of yeasty banana bread, clove/mixed spice, a hint of bubblegum. Also picking up a lot of dark fruits like raisin, blood plum, toffee apple, cherry and red vinous berries. Belgian Candi sugars also creeping in late. Diggin it!

Flavour: Like the aroma there’s 1000 different flavours happening and trying to isolate them all is tough! A bit more spiciness upfront.. clove, nutmeg, all spice etc but it’s quickly enveloped by a wave of rich and sweet malt, dark fruits and endless yeasty goodness. Lots of toasty/doughy malt mid way, esters, Candi sugars and banana leading in to a dry, fruity, yeasty and warming finish.

Mouthfeel: Like thick beer soup! Dense and chewy yet foamy and highly carbonated. Medium-full body. The 9% ABV is incredibly well concealed.

Overall: It’s like nothing we’ve ever had before. It falls somewhere between a malty Brown Ale, a yeasty Dubbel and a hedonistic Quad. Bloody impressive though. Rich, luxurious, complex. Top drop.

“Inspired pretty much by Duvel and other strong golden ales of Belgium. It is medium-bodied, has a fruity/banana bouquet, and a dry, spicy finish.”

Glassware: Trappist Chalice.

Appearance: Light golden pour with a monstrous four finger head which takes an eternity to recede. As it does it leaves an absolute smattering on the glass.

Aroma: Now that the head has peeled off we can finally take in the classic Belgian yeast profile on offer – clove, banana, Angostura bitters etc. Big helpings of candied lemon, mixed herbs (lemongrass, coriander and parsley), peppercorn, Candi sugars/bubblegum and farmyard grains/straw and hay. Pear and apple also getting amongst it. Definitely has the Duvel character going on.

Flavour: As anticipated she’s yeast-forward and although the typical banana and clove are here they come later. Upfront it’s particularly malty sweet, doughy and offset by the earthy and spicy old world hops. A hint of candied lemon and Angostura bitters prelude the classic yeasty notes then it wraps up with an earthy finish of peppercorn and orchard fruits.

Mouthfeel: Dry and light on, mild-medium body. Medium-high Co2. 7.5% ABV…pretty much a carbon copy of Duvel.

Overall: Superb. As good as Duvel though? Not quite. It only just lacks the depth and complexity of its Belgian counterparts. Very enjoyable though, we expect no less from these masters.

“We brew Big Winter once a year to celebrate frosts, snow flurries and the smell of wood fires – a New England Winter! A strong Belgian Dark Ale, Big Winter has an aroma of dark fruit, burnt sugar and toffee, before taking you to a body of rich malts, chocolate and lingering candy sweetness. Wait for a cold evening and wear a beanie.”

Glassware: Trappist Chalice.

Appearance: Black with a sturdy two finger crown resting atop. Good retention and wavy lace work clinging to the glass on its way down.

Aroma: Lots of heady dark fruits like raisin, dates, fig and blackberry hitting the olfactory’s initially. Well supported by rich and earthy spices i.e clove, nutmeg and licorice then nicely filled out with a heavy sweet malt structure. Getting more yeast-driven esters as it warms…revealing shades of chocolate-coated banana, toffee apple and honeycomb. Superb aroma.

Flavour: There’s a big impression of rich sweet malts underlining the dark fruits and mild warming booze on entry. Lots of spice and yeast esters leading in to the chocolate-driven mid palate. Slight roasty note developing late…providing a good balance to the Belgian Candi sugars, toffee and spicy phenols in the long finish.

Mouthfeel: Slick but chewy with a really good viscosity. Held up by a lively co2 though. Medium-full body…not too muscly which is good.

Overall: One of the best ways to beat those winter blues is with a big dark beer like this. If you’re longing for a roaring wood fire like me then don’t fret…the beer jacket this bad boy provides will keep you nice and toasty. And at 8.6% AbV it’s no wonder why!

“All Funked Up- Wild Series. Belgian ale aged in red wine barrels finished with Brettanomyces.”

Glassware: Stemmed tulip.

Appearance: Pecan to mahogany kind of affair with a loosely held finger of light tan foam atop. Some spotty lace sticking to the glass as we go.

Aroma: Surprisingly mild chocolate is one of the first to hit the olfactory’s…mixed with a dark fruity tang to make it all the more interesting. Yeasty spice and vinous tannins with a hint of oak following close behind. Really strikes us as more of a funky, barrel aged dubbel at this point. There’s some sourness but it’s more of a sweaty/barnyard funk if anything.

Flavour: Light tart red fruits and oak tannins build to bitter sweet chocolate, dry red wine and a sweaty/manky sourness early in the mid. Some earthy hop dryness kicks up toffee apple, subtle orange peel and a certain mustiness which moves in to a slightly fruity finish with subtle yeast esters and dark fruit sweetness on the rear.

Mouthfeel: Light on. Mild-medium body with low co2. Not a lot happening other than the unbelievably well hidden AbV (9%).

Overall: Can’t say we’re impressed by this. If you’re expecting a sour beer then prepare to be surprised. Expect more of a slightly funked up dark Belgian ale with more pronounced yeast character than sourness.

“We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.”

Glassware: Tulip.

Appearance: Hazy orange pour with a finger of fizzy head over the top. It vanished within seconds with absolutely no lace left on the glass.

Aroma: Really pronounced canned peach and apricot lifting out. Lots of rockmelon, paw paw and guava, pretty much turning into a fruit salad once it settles in the glass. We get a little bit of cloying sweetness coming through which in a way exposes the lack of barrel character on offer. Quite underwhelming to be honest.

Flavour: It hits the palate with yeasty spice, tangy fruit, melon, peach and apricot…a bit of warmth from the booze in support. Not a lot else unfortunately, we detect a bit more oak as opposed to the aroma but it just seems to taper off in to a less than impressive finish with hints of stonefruit and earthy tang on the back end.

Mouthfeel: Fizzy but also a little thin and slippery. Mild- medium body. We will say this though the 10.8% AbV is rather well disguised.

Overall: We were contemplating a drain pour here but once we considered how much it cost and the rarity we pushed through. It’s just bland and very difficult to enjoy in our opinion. Average at best!

“The amazing Tsjeeses Christmas Ale, aged in port barrels. 2013 edition.”

Served in a stemmed tulip. We’re met with an attractive chestnut hue which dons a short tan cap. Steady reduction with a healthy lace pattern sticking to the glass as we imbibe.
Oh man these Reserva beers by Struise are absolutely mind-blowing! The 2013 ‘Kerstbier’ was phenomenal but this aroma is simply in a class of its own. Crammed full of toffee apple, plum jam, raisin, fig, caramelised pears, sourdough, banana runts, spice, port and even a subtle hint of vanilla. How do these guys not carry a Trappist certification? This is without a doubt on par with the likes of Westvleteren and Westmalle.
All of those brilliant aromas have transferred on to the palate quite nicely. Waves of toffee and caramel, fruity esters, port, raisin, mild oak, spice and slightly tart plums start strong and mellow in to a super sweet dark fruity middle. The warming booze kicks in to gear as syrupy notes of honey and raisin finish with hints of apple and pear on the back end.
The texture is full-ish, well carbonated and sticky. 10% ABV is well concealed. Slightly cloying at times but no where near enough to hinder the overall brilliance of the beer.
World class drop right here. The years aging in port barrels has had a delicate yet effective outcome, handing this already rich and intense ale an extra layer of complexity, not to mention the softening of the booze. Excellent offering.

“A dark, decadent and complex Belgian Ale displaying caramel, burnt toffee, plums and spice. A beer to savour.”

Served in a Trappist tulip. This seasonal release offers a light burgundy hue which is capped by a wispy overlay. The head quickly forms a ring but still manages to deposit a wavy lace down the sides of the glass.
Certainly isn’t trying to hide the booze here. Even with the glass resting on the table we can still pick up astringent notes of alcohol and hints of ethanol. Once it’s up close it’s a lot better (thank god!) those estery accents such as pear, rosewater, bubblegum, apple pie, clove and banana runts waft out. Very rich and sweet malt at the base, filling out with toffee, caramel and plum jam. It’s a basic Belgian make-up but quite nice all the same.
Flavour-wise we’d put it somewhere between a dubbel and a tripel. There’s some sweet dark fruit character here but also a somewhat dry and slightly sharp spicy/phenolic yeast note to it. The strong presence of booze carries in to the flavour profile while the finish is sweet, a little spicy and a little toasty.
The texture is dry, warming and well rounded. The 9.1% ABV is bold and quite strident. 30 IBU, medium bodied and mildly carbonated.
Can’t say we’re totally thrilled by it. While there are some good Belgian aspects we still feel that it’s a bit muddled and a bit underwhelming. Middle of the road representation of the style to be quite honest.

“Mooi & Meedogenloos combines both Belgian style Quadruple and Imperial Stout. Sweet and spicy like the first but roasted and full bodied like the second. Flavour indication: chocolate, plums, brown sugar.”

Served in a snifter. This monster offers a pitch black body with a wispy brown head forming on top. It collapsed quickly and settled to a ring which doesn’t offer a whole lot of lace.
Holy moly this is one complex little number. One would almost expect such complexities when the end result is a 50-50 split imperial stout/Belgian quadrupel. All those big and brawny imperial stout aromas come forth – camp fire, molasses, licorice, cocoa and dark chocolate. Enter the Belgian counterbalance….the quad kicks in with its sweet yeasty phenols, plum, raisin, spice and sourdough. Wow.
The flavour profile is just something else. If an imperial stout and a quadrupel were to get it on…this would be the lovechild. Neither style stands ahead of the other, they just line up and marry together in divine harmony. Roasted malts, licorice and dark chocolate fuse with the sweet plum jam, spice and prunes with pin point precision. Phenomenal stuff.
The mouth feel is dense and full bodied but incredibly smooth and silky. Slightly lifted co2 with traces of warming booze (10.2%). So palatable for a beer of its stature.
Man we love this brewery! Without a doubt one of the best dark beer brewers in the world. This, like almost all of the beers in their range, is just pitch perfect. Simply world class product right here.

 

“First brewed in collaboration with the Everleigh in 2015, this sexy rye based brew is back for its 2nd rendition. Enjoy our elixirs in the company of your annoying family, knowing that at least one of our family members was harmed in the creation of this brew.”

We popped the classy wax-dipped cap off and served in to a wide rimmed tulip. The crimson appearance is capped by a slowly receding khaki head that strews a few soapy patches of lace as it ebbs. The nose presents itself as strong, Belgian, spicy and a little funky. Definitely getting some oaky/woody notes coming through as well. Very malt-forward, revealing a subtle rye whiskey accent as the aroma gradually intensifies. Certainly detecting a stronger rye spiciness as the beer settles in the glass. Quite nice, a little complex and essentially a decent aroma. In to the mouth it’s warming with an assertive bitterness developing in the swallow. Slightly gassy in texture with a slight sting from the 9.7% ABV. Nice plump body. Drinks well. Upfront the palate welcomes a sharp, spicy, rye malt flavour with suggestions of whiskey and oak in support. Midway we get toffee and or caramel malts as a delicate residual sugary sweetness comes through in its delivery. A light funky bitterness then creeps in as a long, dry finish imparts plummy and spicy notes along with woody tannins on the back end. Quite a unique and unconventional brew this one. It’s actually difficult to categorize. At the core it’s a strong Belgian ale that’s been barrel aged and brewed with rye malts. There are also similarities to a Quadrupel. Abbey ale, BBA, Quad or Roggenbier? You decide, either way it’s a tasty drop that should be slowly sipped and would benefit from semi-firm, hearty cheeses like cheddar, gruyere and edam.