Bottle with ABV of 7.5% (rather than the 8% mentioned here), with best before date December 2016, so I assume my rating belongs here. Snow white, moussy head, medium thick, leaving an intricate web of ?papery? lacing around the glass; pale straw blonde colour with ?old gold? hue and a suspension of pale yeast dots throughout. Aroma is heavily impaired by H2S, manifesting itself as sewer water or even rotting egg, covering up friendlier hints of peach, banana, soggy white bread, orange peel, cooked potato, pineapple, white pepper, damp earth, wodka, rhubarb; in the end, some DMTS (burnt rubber) seems to push through as well - in all, everything but inviting. Fruity onset, a tad estery but fairly ?clean?, with hints of banana, gooseberry, pear and vague pineapple, medium carbo (a bit below average for the style), minerally accents, slick and smooth mouthfeel. Pale malt sweetishness in the middle, a bit bready and even very lightly caramelly, bit honeyish (residual white candi sugar) as well, with the banana ester floating on top. Ends with ongoing banana and malt sweetness, incompletely balanced by an earthy, floral hop bitterness; the H2S does not interfere too much anymore, though it remains noticeable, and to make things worse, a glueish solvent flavour shows up in the very end as well. Some faint warming, wodka-like alcohol assists the hops in drying the tail, but it is the banana ester and the residual sugary sweetness that remain the longest. Purely flavour-wise, i.e. within the mouth cavity, this beer behaves quite well, but obviously the H2S stench in the nose does not make for a very pleasant experience - H2S is probably the worst off-flavour one can get in a beer. I had several DijkWaert beers at a beer festival when they first appeared on the market and did not like any of them; this was years ago, and apparently these friendly people still have no clue what good beer is about. They should taste their beers much more carefully and be a lot more critical towards their own products. This, for one, is a shame purely because of the H2S, and I find it hard to accept that the brewer did not smell this himself before he had this thing bottled, though it is always possible that this ?rotting sulfur? odour appeared afterwards, since apparently no one before me mentions it here. I have another DijkWaert in my cellar right now but I am definitely not looking forward to opening it - and you can rest assured it will be the last bottle I ever buy from this amateuristic brewery.

Mild herber Beginn, etwas künstlich metallern. Trocken herber Mittelteil, laff, wenig intensiv, langweilig. 9/7/7//7/7