Viwanees
't Paenhuys in Nieuwkerken-Waas, East Flanders, Belgium 🇧🇪
Belgian Style - Tripel Regular|
Score
6.67
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tderoeck (22711) reviewed Viwanees from 't Paenhuys 9 years ago
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7.5
Imported from my RateBeer account as 't Paenhuys Viwanees (by 't Paenhuys):
Aroma: 7/10, Appearance: 4/5, Taste: 7/10, Palate: 3/5, Overall: 15/20, MyTotalScore: 3.6/5
28/I/17 - 33cl bottle @ nieuwjaarsreceptie Gentse Biervereniging - BB: n/a (2017-83) Thanks to Alengrin for sharing the bottle!
Cloudy whitish pale yellow beer, creamy irregular white head, pretty stable, bit adhesive. Aroma: fruity notes, yeast, bit sweet, some banana. MF: soft carbon, medium body. Taste: bitter start, banana, bit sourish, fruity, dry notes. Aftertaste: sour apples, some tannins, dry, fruity notes, bitter finish.
Alengrin (11609) reviewed Viwanees from 't Paenhuys 9 years ago
Appearance - 4 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 6
Commissioned variation on Paenhuys’ Schapenkop but to a somewhat different recipe, developed in 2009 for and with the assistance of the friendly couple behind Vintage Waasland, a club of vintage Volkswagen enthusiasts (the name "Viwanees" refers to VW, the abbreviation of the brand) based in Melsele near Beveren in the Waasland region. Available there (and only there) in 33 cl and 75 cl bottles. Medium thick, off-white, lightly lacing, quickly opening head, retaining well as a moussy rim around the glass, atop a misty peachy orange blonde beer with slight ochre hue, becoming fully cloudy and more deeply orangey halfway the bottle (so clearly the yeast sediment hasn’t settled down all too well). Aroma of apricot, banana (even slight bubblegum), potato mash, sweetclover, white bread dough, old apple cake, pond water, clove-like phenols, honey, fermenting grass, baker’s yeast, stewed pear, almond, moist white pepper, hints of wodka, jute, braised ’witloof’, powder sugar, ripe yellow plum, pumpkin soup, withering salad. Sweet onset, dominated by isoamylacetate (the classic banana ester) with side notes of pineapple, peach and red apple, some sourish gooseberry notes underneath providing some balance, medium carbonated as can be expected from the style; soft, full, bit ’fluffy’ body. Residual white candi sugar reinforces the banana ester in an ongoing, almost honeyish sweetness persisting in the middle, over a mildly cereally and bready malt sweetish core. Spicy but (fortunately) not medicinal phenols grow in intensity towards the end, hovering over an earthy, floral hop character, which establishes a bit of bitterness in the tail, trying to counter the overall honeyish and banana bread-like sweetness of the beer. They get help from a ’jenever’-like alcohol dosis which adds warmth and a tingling sensation on the root of the tongue, but still manages to avoid unpleasant astringency. The earthiness and the breadiness unsurprisingly increase after adding the sediment, but the honey- or better put: unfermented sugar-like sweetness keeps dominating very clearly. A tad boozy and overly sweet to my taste, seems sweeter and more alcoholic than Schapenkop, clearly one of those old-fashioned 20th century Belgian tripels in spite of being developed only in 2009; some bottles seem to be infected as well, adding explicit sourness to the mash. A reinforcement of old Belgian clichés for sure so not worth seeking out as such, but the people who commissioned it, are clearly very happy with the result - so in that sense serving its limited purpose.