Bottle shared at Potje Bier. Black with no head. Cinnamon, sweet syrup malts, soft peppers, light smoke, aniseed, alcoholic, fennel seeds, hot booze. Quite sweet, medium bitter. Full bodied with chili and alcohol heat.

Bottle @Højbjerg Tasting. Black, thick with no head. Spicy aroma, cinnamon, chili, dark sugar. Spicy flavour, chili heat. Solid alc warmth too. Thick, oily mouthfeel. Sticky with lasting spice and alc warmth. Nice sipper.

Bottle @ Saxo tasting. Black without head. Aroma is sweet, roasted malt, chocolate and heavy tonga beans. Flavor is extremely sweet and rather bitter. Dry and rather bitter finish with lots of warming alcohol and a little chili heat. Extremely oily. 190419

Bottle. Black with tiny head. Aroma is roasted malt, chocolate, spices and caramel. Flavour is roasted malt, chocolate, coffee, spices, warming, alcohol, beans, sweet, chilli,

Creamy off-white good mostly diminishing head. Black colour. Heavy malty and moderate hoppy aroma. Light bitter nice mexican cake flavor. Average finish. Creamy palate.

17th February 2019
Level 6 bottleshare. Oily looking dark brown beer, small dark tan head. Smooth soft and slightly viscous palate, reasonable fine carbonation. Rich chocolate liqueur, spicy. Chocolate cake. Chocolate vodka and chocolate schnapps. Touch of fruity chocolate. Smooth spicy warming finish. Entertaining.

‘Eisbocked’ version of Smeerolie Mexicake, one of Moersleutel’s countless imperial stout variations, with chili peppers, vanilla, cinnamon and cocoa nibs; bottle with screw cap, shared at First Great Timternational Beer Geek Tasting. No head whatsoever, very dark chocolate brown robe with hazy mahogany edge, blackish in general looks. Intense aroma of coffee liqueur, hot chocolate sauce, soy sauce or indeed the spicy and light umami effect of dried chili peppers, kahlua, cognac, toffee, cinnamon buns, liquorish, crêpe Suzette, black peppercorns, rum-soaked raisins, vanilla still noticeable too. Very dense, sweet onset, candied dates and raisins, no carbonation at all, very viscous, oily toffee and chocolate maltiness further intensified and ‘thickened’ by the Eisbock treatment, sweetness turning a bit sticky even in the end, but countered by a lot of heat coming more from alcohol (in a deliciously liqueurish, Kahlua- and brown rum-like way) than from dried chilies, even if the latter are indeed still very present and add some capsaicin pepperiness to an otherwise big and sweet liquid dessert. Cinnamon and vanilla are also very clear and equally magnified, but all the flavours match very well with each other, condensed to one tight, thick and hot ‘ball’ of taste. I tend to dislike this ridiculous ultra-Eisbock thing many craft brewers do every now and then – usually the basic beer is reduced to an alcoholic mess – but this is precisely how it should be done, with all the aromas and flavours still matching each other perfectly in spite of being magnified by the freezing. A delicious and still remarkably ‘drinkable’ sipper, about the quality level of Struise’s Double Black I dare say, and making me curious of the basic beer, which I haven’t had so far.