Bottle (2013 edition). Pours clear dark coffee brown with small offwhite head. Aroma is heavy malt, brunt sugar, caramel, overripe apples, hints of cinnamon. Taste is light sweet, light to medium bitter and light acidic. Body is medium oily with good carbonation. Finish is long and light bitter with notes of citrus, caramel, malt, wine and light spices (pepper, cinnamon, cloves). Nice and mild.

500 ml bottle. Reddish brown body with a tan head. Aroma of sweet malt, anis and fruity yeast. Flavor is sweet malt, slightly roasted, some caramel, anis and belgium spicy, fruity like apples and not much bitter. Quite sweet and feels a bit out of balance.

A deep-red beer with a beutiful orange-brown head. The aroma is sweet and sour with notes of chocolate and yeast. The flavor is sour with notes of licorice, wood, coriander, and citrus. The end is dry.

(Bottle 50 cl) Wonderful smell of licorice (from the added star aniseed) and fruit (from the Belgian ale yeast). Very dark - although not black - beer, unfiltered with a dense, brown head. Fullbodied, extremely spicy, but not too heavy. Loads of malts (six different), one of them pretty hard roasted. In spite of the sweet smell, the flavour is far from sweet. Very interesting and very unusual.

Very thick, creamy, nearly orange head, dwindling over ruby-brown beer. Vinous, phenolic nose - reeks of a homebrew with coriander. Smokey, acidy taste, sourish, phenolic, pedio... Some restsugars, which is strange in combination with the above. Strange light, empty MF with sticky end. I strongly suspect infection in this bottle. It’s not overobvious (why do microbrewers like spices that much?), but the beer leaves something "to be desired". So the bad beasties dwell in Scandinavia too.