French pastry stout with vanilla (the famous Bourbon variety), brewed in Occitania. Can from Dranken Geers. Thin and open, deep rusty-tinged mocha-beige ring, quickly dissipating into virtually nothing; black robe with waferthin mahogany edge, only visible under bright light. Strong bouquet of raisins soaked in whisky, hot chocolate sauce made with cognac, vanilla beans drenched in bourbon more than actual 'volatile' vanilla aroma, date syrup, walnut oil, moist Schwarzwälder Kirsch, chocolate pudding, thick caramel sauce, boiled down cream, underlying notes of brown bread crust, bayleaf, gin, subtle salmiak, blueberry compote. Dense, sweet onset; there is a slight salmiak-like salty accent at the edges, but date syrup, cooked prunes and fig compote sweetness dominates. Finely tingling fizz pierces through a very thick, viscous, syrupy body, built up from layers of toffeeish, cashew-nutty, deeply black-chocolatey and brown-bready malts, polished by a creamy lactose effect, depositing a hint of yoghurty sourishness too - but only very thinly so. Sweetness remains the main factor, but in a most noble, intense way, adorned with this Bourbon vanilla bean effect on top; at this strength, the booze comes across very strongly in the finish, not surprisingly, with a bourbon- and brandy-like, but nowhere harshly 'burning' effect, absorbed to a high degree by the layers of thick, dark malts and countered by a well-hidden but structurally vital spicy hop bitter touch. Intense, bold, 'baroque' and overwhelming, this is among the most impressive French beers I had to date, evoking associations with both the American legends and the heights of the Omnipollo pastry revolution of years ago. Very well done - the French are really catching up with craft beer, on more than one level...

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