Deliberately light-bodied summer blonde by Belgium's highest located brewery, flavoured with mandarin juice. Very thick and foamy, snow white, mousy, large-bubbled, cobweb-lacing head on a lightly hazy, very pale straw blonde beer with greenish tinge and lively sparkling, becoming fully hazed with the sediment added. Aroma of yellow kiwi, lime and indeed mandarin, crushed green gooseberries, wood sorrel, raw rhubard stems, soapstone, pear, halfripe pineapple, lemon zst, cucumber, plaster. Crisp, rather clean onset, sourish and sweetish with indeed a very 'actively' refreshing citric aspect, feeling genuine and fortunately not sugared - even effectuating sourness more than sweetness, so that the overall effect resembles lime more than mandarin. Impressions of green banana, hard pear and Granny Smith apple are a bit mitigated by very fizzy, minerally carbonation. Slender, but not watery body; cereally and thinly white-bready maltiness, but soapstone-like as well, ending with strong minerally (chalky) aspects still 'activated' by fizzy carbonation as well as bittered by mild, brief grassy hoppiness. This citric-zesty effect from the mandarin juice keeps things refreshing at this point, and does not become tiresome at all. Crisp, refreshing summer ale indeed, with a somewhat wheat ale- or even witbier-like profile even if it does not seem to contain any wheat... Delivers what it promises, in a fairly original, genuine way and - as usual with this brewery - focused and spotless in its technical execution.

Winter ale from the literally 'highest' located brewery, at the edge of the Hautes Fagnes region. Creamy, medium thick, greyish pale beige, shred-lacing, slowly opening head on a deep, hazy bronze beer with ruddy-rusty reddish hue. Aroma of cookie dough, crumbled biscuit, prunes, caramel, 'sirop de Liège', fig compote, brown bread, hints of cinnamon, dried blackberries, freshly cut red apples, ruby port, tea, some anise (which has apparently faded a lot meanwhile, considering the emphasis some of the below raters put on it) and a 'false note' of iron in the background. Sweet onset, ripe pear and red apple with a dim undertone of dried blackberry, sweetened by a strong dark sugary effect but nowhere cloying; softish carb, smooth, quite full body. Brown-bready maltiness with chestnutty and caramelly edges, leading to a gently spicy finish with ongoing sourish note underneath; the metallic effect, which I feared based on that faint orthonasal iron hint, appears to be as good as absent in the taste. Clove, cinnamon and nutmeg aspects in the end, late but important leafy hop bitterish note connecting with the dark malts and becoming a tad tea-ish, while dark fruit notes (indeed, 'sirop de Liège' again) linger, highlighted by a warming, port-like alcohol glow. Sweet and somewhat 'desserty' quadrupel, but quite distinct and feeling 'up to date' - almost as if an American or Scandinavian craft brewery would have a go at the old quadrupel style. Port- and pear syrup-like aspects combined with this sweet cookie aroma really set this one apart. Well done, like most of Peak's beers.

Small yellow-beige head over hazy amber-brown beer. Lightly sourish nose, bread, sourdough; caramel, syrup. Again light sourish flavour overlying sweet, caramelly, toasted malts. Sugarbread made with sourdough. Feels well-carbonated, medium bodied, slick; just a tad sticky backthroat. Not half bad, but I'm wondering if the result is 100% intentional.