One of the two new Préaris Grand Cru variants of 2020 (the other one being a brandy version), aged on jenever barrels. Pale greyish off-white, creamy, quickly thinning and opening head leaving flat grey veils in the middle of a hazy deep chestnut brown beer with ochre-ish edges. Aroma of hard caramel, chestnut, indeed 'old' jenever, sugared tea, soggy brown bread, medlar, black pepper, stewed plum, cooked apple, pear syrup, autumn leaves, dry madera, dry earth, clove, nutmeg, bayleaf but also strong solventy aspects of nail polish remover and wood glue. Sweet-fruity onset, cooked apple and plum, softish carb, rounded mouthfeel; smooth caramelly malt core, brown-bready, bit thinned by alcohol, accompanied by woodiness (though quite subtly so in this case), clove-like phenols, returning solvent effects, a herbal hop bitter note (even juniper berry- and nutmeg-like) and, of course, a sharp, heating 'oude jenever' effect - a drink I hate, by the way - which makes for a rather wry finish, even if the residual brown-sugary sweetness of the base beer manages to mitigate some of this. Jenever will never be my cup of tea, I guess - and of the handful of jenever barrel aged beers that are in existence now, only Minne's My Chipie managed to convince me. This one, alas, is solventy and wry, rather unpleasant effects which adversely affect an otherwise great quad. I reckon the brandy version is a lot better...