Saffron-flavoured Belgian strong dark ale, not something one sees all too often (even if this is not my first saffron beer), brewed by Stanium for Ons Hof, an organic saffron plantation in Merendree northwest of Ghent. Bought at the Open Tuindagen at the beautiful castle of Ooidonk in nearby Sint-Martens-Leerne. Strong pressure and a lot of ‘gunsmoke’, but with careful and very slow opening, gushing is avoidable (which is not always the case with this brewery). Pale greyish-beige, foamy head, initially filling the glass and very cauliflower-like on top, slowly receding after that whilst leaving cobweb-like lacing; misty deep and dark mahogany brown robe with purplish wine-red glow. Spicy, yeasty and malty aroma, brown bread crust, nutmeg, clove and indeed an earthy and herbal spiciness I suppose I have to ascribe to the saffron, toast, dried fig, Pumpernickel, hints of gin, caramel, roasted chicory, dry earth, tea and pumpkin pie, with a ‘rusty iron’-like effect hovering over it all, betraying some or other head stabilizing agent. Dried-fruity onset, not too sticky nor wildly estery, hinting at fig, some blue plum, raisin and green apple (acetaldehyde); fizzy carbonation, full brown-bready malt body with caramelly core, quickly developing a pronounced toasted-bitter aspect, accentuated by earthy, long-stretching, floral hoppiness and added spice bitterness from the saffron – though the latter element is a bit lost in pronounced phenolic spiciness (clove, nutmeg). Some warming gin-like alcohol in the end. Somewhat crude and overly spicy, but generally solid enough to Stanium standards, feeling like some oldskool spiced Belgian winter ale based on the old Scotch idiom (especially with that toasty bitterness to it). Not bad, I even slightly regret not having grabbed along the blonde version too.

Very good, fine & dense yellow-cream head over very dark brown beer. Dark candi sugar, wood, plywood, bit spicy. Nettles, dark chocolate, wet cardboard. Bitter-spicy (the saffron is not recognisable as such, but this spiciness is no doubt its due). Again bitter chocolate, wood and cardboard, chocolate malt, ovomaltine. At least medium bodied, good carbonation, quite slick, almost chewy. Pretty classic dark, the saffron not really making a huge difference. "Merendree wordt nog steeds als Meirntre uitgesproken in de volksmond" Serieus?? En hoe spreekt men 'Meirntre' dan wel uit? Ik denk dat de volksmond een beter zittend kunstgebit nodig heeft. Txs to L&Y for bringing!