Obsquur (Ruimtegist's quad) aged on French (!) whisky barrels for seven months; 75 cl crown-capped bottle shared with Bart, Daniel and Martijn on Proevertjesdag. Slight gusher, but nothing to really worry about. Pale greyish-beige, thinnish, opening head on a hazy bronze-brown robe with mahogany hue. Aroma of caramel candy, convincing oaky vanillin, 'kramiek', brown bread, whisky indeed with even a very vague smoky whiff of peat, strawberry jam, barbecue sauce, toffee, prunes, tea, faint note of chocolate somewhere. Sweet onset but nowhere annoyingly sticky, candi sugar touch on notes of fig, pear and dried apple, medium carbonated with smooth body, not entirely 'full' like many other quads perhaps; brown-bready, caramelly, toffeeish core undergoing the tannic wood treatment but fairly softly so, herbal hops piercing through while adding their earthy bitterness (enhanced by a thin toasty side of the malts), all warmed in the end by indeed whisky-flavoured, glowing alcohol, but nothing here becomes very outspoken. I guess this explains the relatively lukewarm response to this beer, which is doomed to be compared with more 'explicit' and idiosyncratic examples of B.A. quads (like the La Trappe Quadrupel Oak Aged series or the Chimay Barriques series), but I personally found this one to be well-crafted and very well balanced, with certain Scotch-like traits and a discreet, yet effective integration of that French whisky into a technically well-executed quad. Quite lovely indeed, for me at least - a slender but entirely correct and entertaining version of a B.A. quad.

On tap at Brugge BF. Hazy gold colour lasting white head. Floral blond beer. Some light perfume. Some citrus some meadows. Nice enough blond

13 September 2025. At 17de Brugs Bierfestival. Cheers to the whole crew!

Dusty old furniture, raisin, fig, wood, tobacco. Sweetish fig, bitter wood. Herbal hops, dry wood and warming whisky alcohol. Bit too subtle for my taste, but might try again.

13 September 2025. At 17de Brugs Bierfestival. Cheers to the whole crew!

Apple peel, unripe pear, yeast, clove. Bittersweet apple peel, yeast, dry bread. Grassy hops, yeast, unripe yellow fruit. Inoffensive but remains very much understated.

Bottle from Fountainhall Wines, Aberdeen. It pours clear deep reddish - brown with a small, frothy off - white head. The aroma is toasty malts, malt loaf, dried fruits, raisin, sultana, fruit cake, dull fruity sourness, touch of jam, liquorice allsorts, touch of nuttiness and coffee beans. The taste is dryish upfront, slightly sour/tart initially, raisin, sultana, dried figs, cherry, toasted fruit cake, malt loaf, cacao nibs, coffee beans, walnut, earthy, warming spice, kick of booze and some dried orange. Finish is warming, dry and toasty. Fulsome body and moderate carbonation. Quite a unique character to this. Nice dept of flavour. Interesting.

Bottle from Fountainhall wines, Aberdeen. It pours hazy golden - orange with a thick fluffy white head. The aroma is sweet, spicy, cereal, nuttiness, farmhouse style white bread, sponge cake, biscuits, candi sugar, pear, melon and apricot. The taste is dry and prickly upfront, nip of booze, warming, spicy, clove, stone fruits, apricot, also estery vibes, pear, honeydew melon, damp grass, herbal accents, sponge cake, biscuit and cereal with a firmly dry finish with a nip of booze. Medium body and moderate to high foamy carbonation. Decent Tripel all in all.