Only (briefly) after having marketed a few flavoured 'impies', De Zwarte Bron in Sint-Pauwels (a village in between Sint-Niklaas and Stekene in East Flanders) offers this 'plain' imperial stout without any additions or barrel ageing - seemingly reversing the natural order of things, but all the more interesting if you are familiar with this brewery's house style. Medium thick, pale greyish beige, regularly shaped head breaking quickly in the middle but retaining well around the edge and in flat 'islands' in the middle; black robe with wafer thin burgundy edge. Quite powerful bouquet of dark chocolate and chocolate liqueur, dry caramel, walnut oil, nougat, candied figs, burnt currants, whisky, cold cappuccino, brandy-filled Belgian chocolates, almond, wet leather, hints of powder sugar, blackberry jam, black tea, liquorice, shoe polish. Dense onset, dark fruitiness hinting at dried fig, dried blackberries and plum jam, sweet but nowhere too much so, with a slight sourish undertone; quite lively carbonation for the style, with certain minerally effects, but not disturbingly so. Full, oily body, layers of dark-chocolatey, caramelly and pecan-nutty malts filling the mouth cavity, sweet at first with more emphasis on the chocolatey part, but drying a bit further on - though not developing full-fledged roasted bitterness, even though a coffeeish, 'warm' bitterness is certainly present, reinforced by a leafy hop bitter element. Slight spicy aspects retronasally (black peppercorns and a dash of liquorice), blending well with the dark fruitiness and full 'black' maltiness, while everything is warmed - and in that sense amplified - by brandy-like alcohol, unsurprisingly of course at this strength. Toffeeish and chocolatey sweetness lingers, but an elegant coffee note does too, not from added coffee this time but from malts alone. Not the oldskool roasty and dry 'English style' imperial stout I was prepared for, but a sweet, creamy, warming, chocolatey imperial stout the American way, and in that sense very 'in sync' with what the present-day craft beer consumer expects from the genre. I will not try to hide that the brewer has been a personal friend of mine for decades but in trying to remain as unbiased as possible, I think this beer's very quality simply speaks for itself, and I can safely state that it even exceeds my expectations, biased or not. This is full-blown postmodern craft brewing, totally detached from Belgian traditions (in contrast with many other Belgian attempts at strong stouts which often still show a 'Belgian' spiciness or fruitiness) and doubtlessly appealing to a more seasoned craft beer audience, even without all the frills and barrel ageing trends. I am very sincerely impressed - cheers Jan, this is liquid gold, or 'moonlight', indeed.

The newest Zwarte Bron beer to date, thanks Jan (the brewer) for sharing at the Nieuwjaarsreceptie of the Gentse Biervereniging. Intended as an English style barleywine, this beer was nevertheless atypically fermented with kveik yeast and infused with bourbon (Four Roses to be precise), after which it was lagered for four months; like the Corbi-Art Fort Brûlée, it comes from a 50 cl bottle for more cellaring potential – the kind of bottle indeed typically used for classic English barleywines (and other traditional English style ales). Off-white, moussy and frothy but slowly opening, yet edge-retaining head over a clouded, pale brownish-tinged peach blonde beer. Aroma of red apple, hard caramel candy, dried blueberries, clear bourbon indeed, soggy biscuit, baked banana slices, ripe pear, cream cheese. Sweet-fruity onset, ripe pear, fig and slight banana, soft carbonation with soft, fluffy mouthfeel – feeling remarkably light for its ABV (and for barleywine); soft brioche-bready, bit caramelly and very faintly biscuity malt sweet middle paired with a dash of mild floral hops adding only subtle bitterness, and obvious, warming, bittersweet bourbon. Some of that sweet ‘yellow’ fruitiness lingers at the back but in a clean way. Oddly light-bodied for such a strong beer – could do with more vinosity and a more malt-forward character I think, and it would also be interesting to see what this would be like with a yeast strain more traditionally fit for barleywine than a kveik strain. If I had not known and had to taste this blind, I would have guessed its ABV at 7% at most so this in itself is a technical ‘tour de force’, but I think the ‘barleywine’ moniker automatically creates expectations of something more malty and ‘full’. Other than that, a very pleasant and well-made ale without any doubt – and like Corbi-Art Fort Brûlée, one with a remarkably and dangerously high level of drinkability for its category.

The latest variation on Zwarte Bron’s Corbi-Art theme so far, differing from the previous versions in containing added roasted malts and vanilla, as well as an ‘infusion’ of Irish whiskey, which was soaked in oak chips before use. Comes from a 50 cc bottle – not something you often see on the Belgian market, but very suitable for more prolonged cellaring. Thanks to Jan, the brewer, for sharing! Pale greyish-tinged beige, moussy, somewhat irregular and open, but edge-retaining head on a hazy, deep and dark caramel-brown beer with ruddy edges – not much darker than the regular (i.e. ‘Vintage’) Corbi-Art, in fact. Aroma of caramel, pecan nut purée, dried prunes, raisin bread, touch of toast (a bit more explicitly so than in Corbi-Art Vintage indeed), sirop de Liège, candied dates, noticeable but subtle whiskey, vanilla only faintly in the background, brown rum, toffee, hazelnut, touch beef broth tucked away in the background. Sweet and fruity, bit candi-sugary onset (even if candi sugar was not used – so this is very likely the pear syrup speaking), ripe pear, medlar, blue plum, candied date, light banana; soft carbonation and soft, fluffy, full mouthfeel. Caramelly and toffeeish malt core with hazelnutty edges and eventually a mild toasty bitter accent (the ‘brûlée’ aspect), ending in a pleasant bittersweetness, the bitter part also supported by soft floral hops. Traces of vanilla are noticeable but seem to be connected more to the oak chips than to the actual added vanilla; tannic effects remain very soft. Lingering, evidently whiskey-flavoured alcohol warmth graces the ending – with the whiskey being identifiable as Irish because of its soft, almost sweet character. Thoroughly solid Belgian dark strong ale, still largely a quadrupel for me even if the brewer insists it was not meant as such – but admittedly a quadrupel with extra, less traditional features, which fit into the whole very well. Manages to combine power with gentleness and softness: nothing sharply sticks out here, everything remains rounded and mild, which makes this an accessible beer – but also a very dangerous one at this ABV. I would love to see what this one evolves into with, say, a year or more of cellaring on it.

4/II/23 - 50cl bottle @ Nieuwjaarsreceptie Gentse Biervereniging, BB: 31/XII/24 (2023-124) Thanks to Alengrin for sharing the bottle! (I think)

Clear orange to amber beer, small creamy off-white head, unstable, non adhesive. Aroma: malty, yeast, lots of banana, a bit funky, yeast, caramel notes. MF: soft carbon, medium to full body. Taste: caramel, yeasty, a bit sweet, malty, slightly sourish, some dried fruits. Not bad at all! Would probably profit from some ageing. Didn’t taste the bourbon though?

4/II/23 - 50cl bottle @ Nieuwjaarsreceptie Gentse Biervereniging, BB: 31/XII/24 (2023-124) Thanks to Alengrin for sharing the bottle! (I think)

Little cloudy red brown beer, small to no head. Aroma: very yeasty, a bit oxidized, banana, some bubble gum, caramel touch, sugary impression, more yeast. MF: ok carbon, medium body. Taste: sweet start, all alcohol, caramel, gentle roast, malty, grains, more alcohol. Aftertaste: a little bitter, malty, lots of yeast, alcohol, ripe banana.