Tasting at Matt's
Hazy golden color. Aroma of barrels, parmesan, cheese, plastic. Soft and carbonated mouthfeel, banana esters, candies, fudge, and burning alcohol.
This is the example of wrong American attempts at Belgian beers.

Hazy, light tan. Strong and sweet, with floral notes, honeyish. Lots of barrel. Fruity, like berries and black currants. Big sweet and sticky. Actually not that bad.

22 oz. bottle, pours a cloudy golden orange with a small white head. Aroma is loaded with cocktail fruits, liqueur, and Belgian yeast. Flavour is loaded with cocktails, sweet liqueur, and miscellaneous fruits. Lots of cocktail residual notes. Not really sure what to make of this. Interesting, but not overly good.

Bottle shared. Cellared about 14 months. Hazy pale golden color, very thin weak head and lacing. Aroma shows juicy oranges, Mild Belgian yeast, and a hint of whiskey.

Flavor has a lasting vermouth that gives a mild sweetness. The whiskey helps break up the sweetness just enough and gives some balance. The yeast is also lightly noticeable in the aftertaste. Body is about medium, proper carbonation. This is a very interesting brew and gets a few points for the creative use of the vermouth barrel.