Magus, räpane, tsitrus, belgia pärm, kuiv. Okish.

Belgian yeast, alcohol, straw, dry, parfume.

Medium off-white head over hazy orange beer. Bit solvent/glue, fruitacids, citrus, some sugar, faintly herbal (thyme?), rubber, mint. Cakebottom, citrus, speculoosherbs; rubber is there retronasal. After some time, mushrooms, brown champignons. Quite slick. Aftertaste has again glue. Good carbonation. Rather unbalanced, yet somehow better than the sum of its parts. Most remarkable is that it changes odours/flavours all the time, almost never settling. Must be the dreambeer for Alengrin.

Imported from untappd on 02-05-2020

02/02/2018 - small tasting glass @Brouwers in 't Bos, Ename. Golden colour, white head. Nose is malts, ripe fruits, bit cake. Taste is sweet malts, ripe fruits, bitter touch,

F: thin, white, quick gone. C: blonde to pale gold, hazy. A: malty, sweet orange, almost bit tangerine, floral, mellow fruity, yeast. T: malty, tangerine, spicy, fruity esters, orange, bit floral, quite sweet with some dry orange/spicy bitterness, ok beer but not very special tripel, full body, medium carbonation, enjoyed, sample @ Winters Bier Festival 2017 in Waregem.

At Winter Beer Fest 2017, Waregem. Shared with Anke!
Hazy pale golden with a lasting, small, white head. Aroma of lots of spices, ginger, hint of mint, yeast, banana and, weirdly enough, parmezan cheese (but that might just be me). It tastes medium to heavy spicy bitter and light fruity sweet. Dry, yeasty and spicy finish. Medium body, slick texture, lively carbonation. Spices galore, but quite well-made.

The tripel in this first series, dedicated to Belgian brewing traditions and created by Hans Dusselier, who intends to experiment with wild fermentations for the next series - so let’s get this one over with and look forward to what follows next... Thick, egg-white, tightly ’papery’ lacing head, dense moussy edge but opening quickly in the middle, over a warm, pure golden blonde beer, lightly hazy with visible strings of sparkling, turning misty and a tad more peachy with sediment. Clearly very spiced nose, lots of dominant white cardamom, ginger and a vague reminiscence of aniseed (though only two spices have been used - I’m therefore guessing cardamom and ginger), lying heavily on top of a classic tripel profile involving apple peel, white bread, banana, pineapple, pear juice, gin, wild summer flowers, grass, chewing gum. Sweet onset, bubblegummy banana ester mixed with hints of pineapple, pear and apricot, light underlying sourishness providing some balance but still the residual ’white’ sugariness runs through the whole beer, adding something honeyish on top of a smooth, rounded, bit creamy, lightly bready and cereally pale malt sweetish base. Mouthfeel is full and slick, carbonation is on the sharp side even for this style, with lots of minerally effects - but actually not bothersome to me. The spices - I could be wrong but I’m still betting on cardamom and ginger - are apparent early on and add a quite intense, sweet-and-ethereal effect to the finish, while the malt sweetness below is softly bittered by a dash of floral, mildly spicy hops. A heating but not wry, long wodka-like alcohol glow ensues after this but the ethereal sweet spiciness lingers in the nose. I personally do not like overly spiced beers, I guess I just had too many of them having grown up in Belgium, but I understand that in this case, they have been applied to differentiate this tripel a bit from the vast pool of more ’classically’ spiced (coriander) tripels. Spiciness is strong here, but I must admit that they have been applied in a bright, even refreshing way, adding a lot of aroma but not too much wryness in the mouth. Not my personal cup of tea, but well made and interesting nonetheless. In any case I am hugely looking forward to Hans’ next series, if my intuition doesn’t fail me, I am confident that very interesting things will come out of that.

Bottle from Geers. Hazy yellow colour, white foam. Nose of banana, spices. Taste is refreshing, light sweet, bitter. Well balanced. Nice tripel.