33cl bottle from FÄRM.HANKAR bio shop in Brussels. F: medium, egg-white, average retention. C: deep gold, hazy. A: sweet malty, mellow fruity, bit herbal, ginger, rainwater, spicy. T: medium malty base, fruity, bit ginger, mineral, dry on the palate, herbal, red apples, medium carbonation, ok partially enjoyed as superfood beer.

33cl bottle from FÄRM.HANKAR bio shop in Brussels. F: big, white, good retention. C: pale gold, milky hazy. A: malty, orange peels, spicy, peach, fruity, floral, bit wheat. T: medium malty/wheat base, bit soapy mouthfeel, orange peels, spicy, dry on the palate, medium carbonation, bio and superfood so drinkable at least.

Bouteille 33cl, merci Willy. BB 11/09/2021.
Dorée, col blanc;
Arôme au nez fin malté, cara pils, fruité moyen sur des effluves d'agrumes;
Palais est léger malté, pâle, cara pils, agrumes avec un caractère yuzu plaisant virant un peu moins sur le côté acidulé, le profile général reste assez orienté sur une base belge.

One of several 'Superfood' beers to which apparently healing or stimulating qualities are attributed - this one spiced with five ingredients that in traditional Asian or South American (in the case of the guarana) 'medicine' are indeed regarded as such. Thanks to Lars of Les Bières Belges! Slow gusher, but manageable. Medium to rather thinnish, slowly opening, off-white, mousy, lightly lacing head, immediately cloudy - even 'murky' - peach blonde robe with beige-ochre tinge. Aroma heavily spiced, very strong (old) ginger, ginseng and galanga indeed, sharp tea- and apple-like aspects of the guaraná piercing through, ginkgo goes by completely unnoticed; underneath this thick curtain of spiciness, hints of sweetbread, banana, freshly cut apple, pineapple, dough, rainwater and cut flowers are to be found. Fizzy, fruity onset, pear, pineapple, red apple and banana all perturbed by strong, champagne-ish carbonation, leaving behind a trail of minerally, aerated water-like effects; spiciness is obvious early on, over a soft, fluffy, bready, very lightly caramelly malt body. In descending order of dominance, ginger and galanga soapiness, ginseng herbalness and guaranà fruitiness (even with a citric touch) all come through, so that the whole beer remains dominated by spices, followed by a 'dirty', very earthy yeast effect and a leafy hop bitter touch. Residual sugariness lingers too. One that confirms my general dislike for overly spiced ales - the overload of aromatic, ethereal, soapy spiciness cannot hide the fact that the base beer is a bit clumsily made, adding insult to injury. Not my cup of tea, but let's hope at least these alleged stimulating and energizing effects come true...