Very good, dense, stable yellowish head over finely carbonated copper-orange beer. I recognise the typical aromas from the Au Baron yeast, mixed with the dry summer aroma of freshly treshed grain, graindust, green leaves. Dry, just-not-bitter flavour, with malt and dry grains underneath, dry wood. Finish is sweeter, strengthening warming up. Slick, well-carbonated, medium bodied. I got a déjà-vu, reminiscences from the long-ago Cuvée des Jonquilles, once of my favourites. Vive Au Baron! The grainy dryness makes the difference. NB "Uytzet" historically means 'dowry'. Txs to Stef!

Bottle from Geers.
A: hazy amber, small, foamy, off-white head.
A: rusk, old biscuit, rye, apple, orange peel.
T: sweetish apple, biscuit & rusk, sourish citrus.
F: bitter earthy hops, orange peel, herbs & spicy rye.
P: medium body, slick texture, soft carbonation.
Although not my style, technically well-made..

Collab of Dok in Ghent and Au Baron in northern France, bottled in 75 cl bottles; this is the second time Dok takes on the historical ‘uitzet’ beer (the first time was with de la Senne), a beer style invented in 1730 south of Ghent and becoming very popular in the larger Ghent area in the 18th and 19th centuries. Different stories circulate concerning the origin of the name – the verb ‘uitzetten’ means both ‘to expand’ and ‘to switch off’ in Dutch, and I have heard explanations for both meanings. Apart from regular uitzet, a ‘dubbel uitzet’ also existed, as a stronger version – and this stronger version is what both breweries intended to recreate with this one. Very thick and foamy, egg-white, membrane-lacing, stable head, towering over an initially clear orangey apricot blonde beer, turning deeper orangey and misty with sediment. Aroma of apple peel, Conference pear, rusk, white bread crust, clove, chamomile, raw turnip, carrots, straw, sweetclover and other field flowers. Fruity onset in a dryish yet lively way, unripe apricot, green pear, apple peel; sharpish fizzy carbonation (but this seems to have been typical for this style originally as well), smooth and rounded body. Dryish bread-crusty, wholegrain cracker- and rusk-like malts, grainy edges but ‘full’ enough for a ‘dubbel’ uitzet, some soapiness and spicy notes (clove, coriander even if not actually used, thyme, nutmeg) followed by a very long-stretched, earthy, leafy and rooty hop bitterness, lingering for a long time and strongly drying the finish. I was not expecting this kind of ‘end bitterness’, to be honest, but I was not around in the 18th century to taste original dubbel uitzet, of course; I still think this hop dosage is influenced by present-day craft beer influences and by the enthusiasm of both the collaborating breweries (both known to be hop-loving). Other than that and strict historical accuracy aside, this is a characterful, ‘rustic’, very saison-like Belgian ale, which I certainly enjoyed.

Pours darker, unclear amber. Scent is mild amber malty, vegetal hops, distant chocolate. Scent is bitter, very bitter even. Herbal, bit vegetal. Creamy maltbase. Mild bisquit, coockie.

22/XI/22 - 75cl bottle @ HoReCa expo (Gent), BB: 5/IX/23 L:0136 (2022-1644) Thanks to Erwin, Peter and others for sharing today’s beers.

Clear orange blond beer, big creamy solid beige head, pretty stable, adhesive, leaving a nice lacing in the glass. Aroma: little fruity, yeasty, apples, pears, a bit floral. MF: ok carbon, medium body. Taste: nice, clean malt bill, floral touch, a little soapy, good bitterness, particular yeast profile, nice. Aftertaste: bitter, dry, hoppy, pleasant malt flavour, more fruity notes, rural character, lemon peel, some barnyard, dry finish.