Fles gekocht tijdens een weekendje Ardennen, thuis geprobeerd met Roelzie. Het is een troebel geel bier met een medium witte schuimkraag. Het heeft een aroma van mout en gist. De smaak is moutig, kruidig en gist achtig.

--Bottled at Grotte de Han, Han-sur-Lesse.-- Hazy golden, mid sized head. Aroma of marmelade and coriander. Mid dry with light body and rounded mouthfeel. White bread and marmelade. Low bitterness.

@home poured into a tumbler, Hazy pale golden colour, huge frothy white head, good retention, thin layer remains till the end. Aroma wheat, lemon, lemon grass, coriander. Taste medium sweet, light bitter and sourish touch, wheat, lemon, yeast, coriander. Light body, watery texture, average carbonation, bit more sourishness in the mild sweetbitter aftertaste, grainy and yeasty notes, bit dusty, lingering cardboard is a minus, despite that refreshing and overall a decent wit.

F: huge, white, extremely long lasting. C: yellowish, hazy. A: malt, wheat, coriander, rain water, orange peels, a bit yeasty. T: wheat, light fruity sourness, coriander, light soapy mouthfeel, orange peels, yeasty, spicy, light body, medium to high carbonation, standard witbier, nothing more, 33cl bottle from färm.tongres organic shop in Brussels.

Pours a bit hazy blonde, small white head fades fast. Smell is full, very white-beer-yeast forward. Taste is rather bitter, very much coriander-spicyness. Way to much carbonation once again. Ok body.

Witbier from a new Wallonian microbrewery with frothy, egg-white, moussy head captured after slight gushing, sitting on top of an initially almost clear, pure golden coloured beer with strong fizz. Aroma of freshly cut spring nettles, dry cloth, green apple peel, bubblegum, soapy wheat, the ’unmissable’ coriander seed, white grape, dried citrus peel, rotting hay, rotting Camembert and a lot of H2S (sewer water) - not too inviting, actually... Belgian yeast in the mouth, estery with hints of gooseberry, passion fruit and green apple, quite strong carbo for the style, sourish and minerally; sourishness increases with the wheat but there is something lactic (sour cream) going on here as well, probably the result of an onsetting bacterial infection. Soapy wheat and bready barley in the middle, some slight coriander in the end lending it a bittersweetish, lightly resinous effect; ’deep’, earthy, leafy hops make for some vague bitterness but the sour-sweetness continues almost as in a Berliner Weisse, but way less refreshing. This effect, though, is certainly not intended and is nothing more than a lucky snapshot: a combination of circumstances made this a sourish wheat beer, and in terms of European tradition, Berliner Weisse was the first thing to spring to mind. However: it is certain that if I had allowed this to rest for a few more weeks in the cellar, the infection would have gotten out of hand and this beer would have become ’unquaffable’. In this form: still more or less acceptable and crisp, but on the other hand seriously off-putting due to the ghastly H2S stench. Unrefined and, fairly, stinking, but the taste as such and the intention are okay, just needs a lot more work.

Ins Glas ergießt sich ein trübes goldgelbes Bier mit ordentlichem Schaum. Geruch leicht hefig, leicht fruchtig, Gewürze. Geschmack hefig würzig, leicht fruchtig.