Tap, Café Morshuis Albergen. Hopbitter flavor. Stony, lke beer has been lagered over a heap of stones. Nice mouthfeel. Pleasant beer.

Peach and pear in the aroma. Very fruity witbier (especialliy pear) with just a hint of flowers. Hint of milk. Sweetish, onedimensional but a good thirst quencher.

Bottle. pale blonde, cloudy. Soft citrusaroma and flavor. Hints of floral hops. Sharp lemon in the mouth. More a witbier without coreander, as a weizen.

Bottle. Golden color, cloudy. Herbal yeasty aroma with a hint of banana. Thinnish. Soft herbal yeasty sweetish flavor with a hint of banana. Drinkable, but not very good.

Bottle. Golden color. Citrus, Peach and floral notes in the aroma. Floral, happy yeasty citric flavor with cellar notes. Sulphury finish. Lacks juicyness.

Bottle. Brown color. Bready caramelly aroma. Sweet flavor with caramel and plums. Sticky but drinkable.

Abbey beer-style dubbel from this old Dutch brewery, bottle bought at Achelse Kluis. Creamy, regularly shaped, pale yellowish beige, dense and mousy, fairly thick but slowly opening head on a cristal clear 'autumny' mahogany brown beer with deep orangey amber glow. Aroma of spice bread, cookie dough, hard dry caramel, chewing gum, fried apple with brown sugar, cloves, nutmeg, banana, dry autumn leaves, candi sugar, freshly ironed cloth (pasteurization). Sweetish, rather clean onset, bubblegummy banana ester effect, pear, medlar, quite sharp carbonation with minerally side effects, distracting a bit from the flavour; light brown sugariness goes on to sweeten a lightly walnutty, very caramelly maltiness but refrains from becoming too sticky anywhere. Slick, supple body, mild spicy notes in the finish, some soapy coriander, cloves, hint of nutmeg and even some cinnamon, light toasty malt bitterness matching with a somewhat leafy hop bitterness, lasting quite long, blending with ongoing caramel malt and sugar sweetishness, but countering it adequately. The sharp carbonation bothered me a little bit and so did the pasteurized 'cooked cloth' smell, but in terms of balance, this is quite exemplary, never becoming too sweet like most mass-marketed Belgian abbey dubbels often do. The toasty malt bitter edge feels pleasant enough, but the fact remains that this is a rather simplistic, pasteurized and filtered abbey beer; its clean, almost lager-like profile reminds a bit of (Dutch) bok as well. Decent, for a semi-industrial beer at least.

From tap @In de Wildeman, Amsterdam. Hazy medium golden colour, good frothy white hea, good retention and lacing. Aroma toasted malt, light caramel, light lemon, floral hops. Taste medium sweet and bitter, malty, light caramel, hint of lemon, grass. Mild malty sweetbitter aftertaste, medium body, oily texture, soft carbonation. Quite malty for a dry hooped ale but well-made, nice.