Can from Stacks.
A: hazy black, small, frothy, beige head.
A: cinnamon, clove, chai latte, nutmeg, flavoured cappuccino, vanilla, black pepper.
T: sweet biscuit, caramel, milk sugar, cookie spices, bitter mocha.
F: herbal & peppery hops, chai spices, coffee, hint of coffee liqueur-like alcohol.
P: medium to full body, oily texture, soft carbonation.
Very expressive, nice to try for once.

33cl can (brewed by Eutropius Ouroboros) from Stacks store in Sint-Kruis (Brugge).
F: medium, tanned, not long lasting.
C: black, opaque.
A: a lot of spicy, masala, chai, nutmeg, cardamon, dark fruits, complex.
T: full malty base, light oily mouthfeel, chai, masala, clove, cardamon, whisky, vanilla, slightly more on the sweet side yet very nice, soft carbonation, crazy combo yet I like it, fully enjoyed.

Dark cream head, disappearing over black beer. Chai masala a mile out upon pouring. Chai masala with mint, somewhat lemony. More liquorice and mint in the flavour, with the chai masala, of course. The other flavours probably due to the temperature, chai masala ment fo hot tea with milk and sugar. Very thick mouthfeel, full bodied, chewy, alcoholheat. I'd stick with the cuppa tea for this kind of idea... Txs to Stef!

Galea never seems to get tired of concocting variations on the flavoured strong stout theme - so here is one of the more far-fetched ones, a new pastry stout of sorts with the obvious lactose and the far less obvious chai spice mix, something rarely seen in beer (though I have encountered it a few times before) and typically consisting of green cardamom, clove, ginger, nutmeg and black pepper. Can shared with Goedele. Thin yet fairly stable, membrane-lacing, open, pale greyish head, black robe with hazy burgundy edges (under bright light). Aroma of indeed chai spicing and lots of it, ginger, cardamom and clove upfront but black pepper and nutmeg too, espresso, black chocolate bars, incense or paraffin, pipe tobacco, whisky, retsina or indeed actual Aleppo pine resin, walnut, cinnamon, pear syrup, glühwein, whisky, dark candi sugar. Sweet onset with umami accent (black olive) and a vague blackberry-ish sourish undertone, medium carbonation with very full, oily body; thick toffeeish, dark-chocolatey and toasted-pecan-ish malts with biscuity core under a heavy load of chai spices, very black tea- and Indian cuisine-like, with strong clove, ginger and cardamom again, but also cinnamon- and fenugreek-like impressions. Roasted bitterness stays round and soft, hops add a further herbal note to this overwhelming chai spiciness and herbalness, while warming whisky-like alcohol goes on to accentuate this spiciness. I have nothing against Asian cuisine, on the contrary, but I am still not sure whether I want to encounter it in my beer or not - this one is certainly over the top for me, with the spices dominating everything, but admittedly it is also an original addition to Galea's range of strong specialty stouts.

Can at home. Pours black, nose is ginger, mint, cardamom, chocolate, taste is similar, sweet, chewy.