Creamy medium white head. Chestnut brown body with strong carbonation. Powerful wooden aroma with light cloves, cinnamon, and acidic touches. Reminiscent of a lambik, but without the metallic severity. Deep, sweetish wooden acidic cloves and cinnamon taste with metallic, nutty, fruity notes. Dry wooden, spicy aftertaste. Very powerful spiciness to this one; really enjoyed that. (0.5l bottle.)

Good, dense cream-coloured and long lasting head, lace included, over quite carbonated red-foxy beer with some UFO’s. Vegetable, garden herbs, sourish to nearly astringent nose. Further spices, the only identifyable being clove. Berries (currants,quetches, mirabelles,...) too. Fruity and very spicey flavours. The clove is too powerful, too imposing, and not natural as a Weizenyeast would yield. Certain soapy flavour as well, seems amalgamated by the fruit and spices. Dry finish indeed, nearly tart. A bit oily texture, medium to well-bodied, some astringency all the same. I don’t know about this Mary, but my marie, sorry, Lut, nearly spat it out. Can’t say I’m over the moon either.

Bottle Conditioned pours a slightly hazy reddish amber with a dense white head; spicy aroma, I can pick out the cloves and ginger, but I’m less sure about the coriander; thick and rish in the mouth, dry and spicy at first, then fuller and sweet, but leaving a very dry and spicy aftertaste of nutmeg and cloves. Not something I’d go looking for again, but worth the experience

500 ml brown bottle, courtesy of Cardinal pub, Stavanger. "Hand brewed" by RCH Brewery, but bottle conditioned by Branded Drinks. ABV is 6.0%. Contains coriander seed oil. Deep amber colour, just a slight haziness, low head. Enticing and very special aroma - coriander, cloves and ginger, rum-drenched raisins, fortified sweet wines and herbal shampoo. Flavour is very spicy - one of the spiciest beers I’ve had so far, initially sweet and vinous, but with a ferocious attack of coriander, dry ginger and bittering hops in the finish. Dry aftertaste. I’d say they could with advantage have gone a little easier on the spices here, and we’d have a softer and more drinkable beer. The ale "base" seems decent enough. As it is, this is an INTERESTING beer, to say the least. Not for people who hate coriander and ginger.

Pour is a very hazy brown with a average white head. Aroma is nice. Lots of stong spice with a nice dose of hops. Flavor is also pretty decent. Very tart and citrus with some nutmeg and clove. A super spice ale and one to look for.

Cloudy brown-amber color. Malt and fruits in the aroma, candies. Quite robust body, with a good maltiness, light roasted note, stronger caramel at the end, and a quite long bitterness. Regular Bitter, very similar to a bitter Dubbel.

Bottled. Copper coloured with rich, firm head. Intense spicy aroma, nutmeg, cinnamon and ginger plus fruit and berries. Sweet and boldly malty with punch of rhum and a salty bitter finish. Solid.

Contaminated bottle? I poured less than 1 inch into an 8 inch tall glass, and the whole glass filled with thick foam - even a heavy dollop of creamy foam remained to the end. Sour in a funky Belgian way, almost like a gueuze - even with an almost horsehide aroma. Is it trying to be Belgiany or was it unintentional bacteria? I think the latter, from a beer that otherwise won a CAMRA gold medal - which leads me to believe it would normally have a more British taste. Sour as it was, it wasn’t bad - mildly refreshing, not cloying and easily finishable for a full Imperial pint bottle (of course, I’d just driven 9 hours, after a week of racking up almost 2000 miles...I would have drunk nearly anything). Re-rate: Tastes like classic Britsh ale! Caramel and pumpkin pie on the nose with floral hops, perhaps orange blossoms. Slick palate, very sweet, could use more hops. Burnt orange color, very low carbonation, thin but lasting head.