Tap at brewfest. Dirty pour. Nose is light fruit and medicinal. Tastes pineapple, medicine, herbs, grassy. Thinner palate.

Intentionally 'Belgian' style imperial stout from a craft brewery in Florida I hadn't heard of before, shared by Bart Van Poucke at the Halloween tasting in Bruges. Thick, moussy, lacing, pale yellowish beige head, jet black robe. Aroma of chestnuts, Wiener Sachertorte, chocolate-coated hazelnuts, wet leather, peanut butter, vanilla beans, coffee cream, milk chocolate, coffee liqueur, parsley, brown rum. Sweet onset, candied banana, dried fig, some candied peach even, sourish touch, medium to softish carbo, thick and syrupy, oily mouthfeel. Deeply and thickly nutty malt body, chocolatey with bittering toasted edges, coffeeish roasted bitterness even in the end, developed strongly (above average for an 'impy' these days - reminiscent of how most of them were originally), sweet treacle-like aspects persisting through this roasted bitterness though; vanilla-ish accents, cognac-like warming alcohol in the end - very much so, to the point of becoming overly wry and tiresome; parsley- or raw spinach-like iron effects on the edges too. A bit too boozy for me personally, perhaps a tad too metallic as well, but otherwise very rich and enjoyable as a slow sipper. I have, however, no idea as to which aspect about this beer should be called 'Belgian' as mentioned in the commercial description above...

On tap. Tan head and mahogany color. A-dark fruit, anise/chocolate, some acetone. T-follws.

On tap. Light tan head and amber/red color. A-toast, some medium fruit. T-earthy, some slightly sweet medium malt.

On tap. Thin white head and slight hazed gold color. A-banana, fruity. T- clove first which gives way to sweet banana, some wheat/light malt.

On tap. Off white head and slighly hazy amber color. A-citrus/pine, slight pine. T-bitter orange citrus zest, light malt.