Pours unclear, warm blonde. Medium white head. Smell is dry, hay, tad phenolic. Taste is full, dry, bitter, phenolic, hay, intense. Rather high carbo. Medium body, very decent saison !

Pours clear blonde, Medium white head. Smell is more mellow than the patience ( we had side by side ) . Less phenolic, tad more fruity by the dry hop. Taste is dry, bitter, very mild fruityness. Medium body and carbo. nice

Labelvariant of 'Patience for Eylenbosch' Huge, rather dense off-white head over hazy yellow beer. Diary and white candi sugar initially, then growing peppery, spicy character. Rather bitter flavour, bittering hops, vegetable bitterness; some not very sweet malts underneath, and again herbal/spicy/peppery. Bit wry, nearly astringent. Good carbonation, little aftertaste, light to medium bodied. Pity the bitterness isn't more refined, but all in all not a bad beer.

Now here’s a new source of excitement: the legendary old Eylenbosch lambic brewery in Schepdaal, taken over by De Keersmaeker (Mort Subite) under (then partially) Alken-Maes, may be deceased and now apparently being turned into a modern shopping and apartment complex, but its name has lived on among lambic lovers for all those years – with vintage bottles still popping up here and there. Now one of the De Keersmaekers, brewer Erik De Keersmaeker, possibly regretful of the demise of the brewery once owned by his family, has taken it upon himself – aided by two other aficionados – to bring back this famed lambic brand from the dead, and in preparation lambic (following Eylenbosch’s old family recipe) is already being brewed at De Troch. A cherry lambic is expected to hit the market next year and a geuze the year after that, but meanwhile a lot of crowdfunding still has to be done – partially involving this saison beer, brewed especially as a means to fund the installation of the ‘new’ Eylenbosch lambic brewery, comparable with the Bersalis brand Oud Beersel has used to fund its own lambic brewing intentions, with obvious success. I stumbled upon this beer in a nice new place in Ghent, the small restaurant Bassin in Gentbrugge, where the brewer of this ‘Patience’ has apparently delivered a number of bottles himself. Pours with a thick, foamy, egg-white, frothy head and hazy peach-golden robe with vivid sparkling. Aroma of dried field flowers, straw, bread crumbs, egg yolk, minerals, green apple, unripe apricot, some very light but unmistakable DMS (overcooked white cabbage) when warming up. Very crisp onset, very sharply carbonated with very minerally, but also numbing effect; fruity notes of banana peel, apricot, unripe peach and some apple, but remaining restrained in sweetness, with a light sourish undertone amplified by the carbonation. Bread crumb-like and slightly grainy malt body, some light spicy phenols here and there as well as a dry, medium long, hop bitter finish, floral and leafy with even quinine-like aspects in the end; bready-yeasty accents lingering too. Classically styled Belgian saison – not to be confused with all those wild ‘farmhouse ales’ from Anglo-Saxon and Scandinavian countries claiming to be based on Belgian saison – with a ‘taut’, focused and relatively streamlined character, bitter and quenching and ticking all the boxes for traditional Walloon saison. Too bad for that DMS accent, something I am hypersensitive to, but it was subtle enough not to disturb me all the way through, fortunately. This beer aside, I will certainly follow the developments surrounding this resurrected Eylenbosch brand as closely as I can…

8/XI/19 - 33cl bottle @ Bassin (Gentbrugge), BB: 30/VIII/21 - (2019-1818)

Pretty cloudy orange beer, big creamy irregular off-white head, stable, bit adhesive. Aroma: malty, spicy, bit fruity, pears, grains. MF: ok carbon, medium body. Taste: bit spicy, yeasty, herbal notes, nice bitterness, pretty fruity, lots of apples and pears. Aftertaste: very dry and bitter finish, bit grassy, herbal notes, decent beer!