33cl bottle from Bierwinkel De Hopduvel in Gent. F: big, white, good retention. C: deep gold, hazy. A: banana, apricot, coriander, floral, mellow fruity, honey, bit bready. T: full malty base, banana, coriander, red apples peels, honey, bit alcohol, bit spicy, curacao, medium carbonation, enjoyed yet nothing really special for the style.

Bottle from LDW. Hazy amber with yeast particles, white foam. Nose of sweet malts, citrus, some cooked vegetables. Taste is sweet, irony, grassy, harsh bitter. Unbalanced, not very nice.

The first commercialized recipe by these new Kasuta Craft Brewers, a tripel spiced with classic coriander seed, curaçao and - less classic - liquorish. Named after a Swiss chemist credited with inventing LSD (and, needless to say, having become an icon of hippie culture later on in the sixties). Mousy, sparsely lacing, thinnish, eggshell-white head quickly reduced to a thin but steady ring and flat tatters of foam in the middle; misty deep peach blonde robe with pale orangey hue and dots of dead yeast near the bottom. Aroma of indeed quite a lot of orange peel, bit zesty even, soapy coriander, fried sweet potato, apricot, banana, soggy paprika crisps, sweetbread, (fortunately very light) liquorish, rainwater, apple-flavoured chewing gum, rose petals. Sweetish onset, low sourish edge, fruity with banana, apple and peach notes, very refined and rather softish carb (a tad undercarbonated for this style even), smooth and bit resinous mouthfeel. Caramelly-edged, brioche-like malt body, soft and sweetish, with cereally core, soaked in spiciness: the soapiness of coriander and the dry zestiness of the orange peel are clear enough, but again, as in the nose, the liquorish lags behind and shows its presence only briefly - yet does contribute to a somewhat wry effect on the tongue's root, mostly established by gin-like alcohol and some of the orange peel spiciness, as well as to the soapy effect that dominates the end phase. Hop bitterness remains of an earthy, floral and mild nature, the spices clearly get more credits here - which I usually dislike. Drinkable, in all, but feels a tad amateurish and adding old-fashioned liquorish to the cliché combo of coriander and curaçao doesn't automatically make your old school Belgian tripel 'craft'. Neither does the LSD-inspired label, by the way... Expected much more, there is a lot of work afoot here.

27 January 2019. At Goeste Festival, Ghent. Shared with Anke! Tripel in commemoration of Albert Hofmann, the Swiss chemist who discovered LSD and literally made a bicycle 'trip' on his way home after ingesting a threshold dose on April 19, 1943 - now 'Bicycle Day'. Anyway. Pours clear yellow with a thinning, frothy, white head; little lacing. Aroma of banana, ripe apricot, wheat, apple peel, white sugar, white bread, straw, pepper, coriander, cooked cabbage (slight DMS). Taste is medium grassy bitter at first, a bit spicy with pepper & coriander, rendering it somewhat sourish & soapy too; light fruity sweet middle has very ripe banana, apricot, some honey, faint cabbage again (retronasally), supported by a bready malty base. Dry, grassy hoppy finish, lingering spices, white bread, and some warming jenever alcohol. Medium body, slick texture, lively carbonation. Hmm. Not as 'obstinate' as I would have liked it to be - why bother with coriander & orange peel then? Needs some polishing in any case too. LSD, that would have been something...