Tap at Binnenhaven. Hazy amber with no head. Caramel, rum, huge chilli, orange zest, soft herbal, mint, toffee. Solid sweet and lighter bitter. This is quite hot, I love it but it’s probably not for everyone.

Imperial red ale spiced with Carolina Reaper, one of the world's hottest chili peppers; one from last year's Foreign Legion series, thanks Craftmember for sharing the can! Egg-white, moussy, cobweb-lacing, slowly opening and eventually dissipating head on a warm orange-glowing reddish amber beer, showing a suspension of dotty proteins in the end. Aroma of dried orange peel, dried chili peppers, smoked paprika powder, peanuts, candied peach, 'meloenjenever' somewhere, biscuit, paprika-flavoured crisps, crackers, brandy. Sweetish onset but very sleek and clean, hints of candied peach and vague pineapple, softish carb, very oily, slick but full mouthfeel; biscuity and cracker-like malt core, caramelly as well and with that lovely pure malt sweetness, evolving into very mild toasty bitterishness further on. Citrusy New World hoppiness the old school way (pink grapefruit, orange pith) goes hand in hand with a belated, but eventually very effective, pungent chili heat - the citrusiness accentuating the fruitiness of the chilies and vice versa. Some warming alcohol but generally well-hidden, further lifting up the flavours - and indeed the Carolina Reaper gets the last word, with a lasting capsaicin burn heating the throat. Not for the faint-hearted, this one: many chili beers have been made so far in postmodern times, but they are usually thick stouts in which the heat is embedded in thick dark maltiness; incorporating the world's hottest pepper in a red ale is at least a daring concept, but Kompaan pulled it off. Delightful like the rest of this series - a real treat to the chili heads among us (and those are remarkably numerous in craft beer circles), but be warned...