Tap at Luppolo Station in Rome-Italy. Black color with amber highlights and and irregular and low ivory foam. Nose: prunes/dates, balsamic, vanilla. Mouth: thin body, evident oxidation, a bit confusing and even unpleasant with its rough bitterness. Bummer because the nose was promising.

Bottle, 5.4%. Great aroma of citric berries, blackcurrant, grapes, vanilla. Very dark brown colour, seems unclear. Small frothy light brown head. Watery mouthfeel. The flavour has a good lactic note, some berries, tobacco. Smells great and tastes all right.

Sour rye stout aged on Ardbeg barrels, one of Nevel's less accessible brews I reckon, tasted from tap at Bar Beenhouwer in Ghent during Nevel's tap takeover event there. Thin and open, off-white, bubbly, quickly dissolving ring of a head on a blackish beer with hazy mahogany edges of about one inch deep. Aroma of moldy acorn shells gathered from a damp forest floor, garden mould, dry red wine, black tea and indeed dry peat more than actual Ardbeg whisky, redcurrant, varnish, dried blackberries, walnut vinegar, tree leaves, soggy brown bread underneath. Tart, estery onset, lots of sour blackberries, redcurrant and unripe plums, medium carb, strong lactic sourness with drying effect but also 'thinning' a bit, dry nut shell-, hard caramel- and brown bread crust-like maltiness, toasty-bitter in the end, the bitterness blending with ongoing tartness and a pronounced earthiness, as well as equally pronounced drying woody tannins; some funky Brett and a solventy note as well (shoe polish). Very earthy, dry and perhaps just a bit too sour, feeling somewhat thin as a result; needs more balance between sourness and maltiness.

Bottle. Nevel Ven. Bottled 27 apr 2016. Color: Almost black, no head. Taste: Starting lightly sour and red fruit, soon turning into a more stout-like and ardbeg whisky flavor of roasted malt, smoke, peat, leather and bitter hints. Pretty long finish, mix of slightly sour, red fruit, peat and leather. Medium body. Pretty complex and somewhat confusing. A barrel aged beer in between sour/wild ale and stout... Pretty unique. But the brewer succesfully succeeded to mix this styles in my opinion. I quite like it.

Bottle at home, black beer, small head. Aroma is whiksy, peated, tart, bret and some malt. Taste is the same, not bad

Draft. Hazy brown color, tan head. Aroma of lightly sour coffee. Taste has tannins, sour port. Interesting.

Sampled from tap in front of ’De Bierkoning’ during Carnivale Brettanomyces 2016. Slightly hazy, dark reddish brown. Sweetish, roasty and peaty aroma of dark chocolate, coffee, tar and iodine. Sweetish-malty, roasty and peaty taste of dark chocolate, coffee, tar and some iodine, followed by a medium long, slightly roasty-bitter and peaty finish. Medium body, slightly effervescent mouthfeel, soft carbonation. Nice!

Tap, in front of the Bierkoning at Carnivale Brettanomyces 2016, with Bierkoning, Travlr, Zlotta, Maakun, Markoijelena, MarkodL, and more. Black color. Creamy beige head. Aroma’s: mild iodine, light funk, wood. Additionally some sourness retronasal. Flavor is sour, roasty. Light bodied. finishes with roast, ash. Usually not crazy about sour stouts, but this one’s nice.

Draft at brett fest. Black pour. Aroma of brett, peated malt, mild smoke and bandaid. Nice smooth taste of brett, roasted malt, peat, red fruit, smoke and subtle booze. This is how a sour stout should be done.