21/VI/24 - 33cl bottle @ Kelderschatten Gentse Biervereniging at Baracuna (Gent), BB: III/2024, batch: 001-22 (2024-412) Thanks for sharing the bottle!

Clear orange blond beer, creamy irregular off-white head, unstable, non adhesive. Aroma: sweet, overripe banana, lots of bubble gum, a little malty, caramel touch, a little dirty, oxidized, cardboard. MF: soft carbon, medium body. Taste: malty start, sweet, banana, grains, some alcohol, a hint of whisky.

On tap @Bruges Beer Festival, April 9 & 10 2022. Color amarillo espuma blanca, aromas malta, notas whisky, sabor malta, cuerpo medio-

27 September 2021. At Cambrinus, Bruges. Cheers to Anke & my birthday!

Hazy orange, thinning, off-white head. Aroma of grain, biscuit, ripe plum, apricot jam, honey, banana peel, sweet whisky. Taste has sweet plum, apple & banana, estery profile but not exaggerated; biscuit-malty body with grainy edges, some bitter spices. Floral hoppy finish, phenolic, lots of ripe yellow fruits & warming whisky alcohol. Medium body, oily texture, average carbonation. Not a bad effort per se, but it's a bit too unsophisticatedly grainy.

Special edition of Stokhove's honey beer Triple Joe, infused with allegedly house-distilled 'raw' whisky... Bottle from Rotsaert. Off-white, medium thick, moussy, gradually opening head lacing with a few shards over a lightly misty, warm orange-hued apricot blonde with ochre-ish edges with a column of lively sparkles in the middle, turning misty peach with sediment. Aroma of indeed sweet whisky (or more bourbon-like actually), bubblegum, honey, canned peach, wet clay, raw pear juice, vanilla-ish oak wood (from the whisky I suppose), banana peel, plaster, old apple cake, petrichor. Sweet, spritzy, fruity onset, lots of lively carbonation, stinging and souring a bit, through banana, peach and pineapple esters introducing a slick, cereally and lightly caramelly malt sweetness, its sweetness heavily accentuated by a layer of honeyish residual sugars; spicy coriander note in the end, overwhelmed by the whisky, adding its typical spicy sweetness and hot booziness. Floral hops provide a finishing bitterness, but it too is secondary to the whisky, which in the end, after having accentuated the beer's inherent sweetness, becomes a bit wry and tiring, as is all too often the case in these liquor-infused tripels. Something clay- and soap-like lingers about in the end, even becoming a bit rubbery. I never had the basic beer but it clearly shines through here, its features only joined by this whisky effect but not structurally changed; it probably needs some improvement before being able to elegantly carry this whisky infusion and even then I think ageing it on an actual whisky barrel would be the right choice to make. Not my cup of tea: it remains a crude, sweet, boozy, mass-oriented tripel, all things considered.

Hazy amber colour, white foam. Nose of citrus, banana, peach, some whisky. Rather lively carbonation. Not much aroma, but when warming up a nice aroma of stone fruit, vanilla and whisky. Not very outspoken but a subtle and nice whisky BA tripel.