Organic blonde beer commissioned by a company that does only that apparently (“Houblonde SPRL”), made with flower extract and ‘dynamized’ water which I assume is the bio-compatible (non-chemically treated) water invented in the nineties by Belgian professor Joseph Országh. Steinie bottle from a Smatch supermarket in Ghent. Medium thick, irregularly lacing, snow white, slowly dissolving head, eventually almost gone, over a lightly hazy, orange-tinged peach blonde beer with strong visible sparkling. Aroma of spice bread and spice cookies, peach, sweetclover, gingerbread, ‘brésilienne’ nuts and ‘real’ caramel sauce from a bottle, bubblegum touch, ketchup, red apple, iron, cold carrot soup. Fruity, sweet onset, banana mush, ripe red apple and peach, thin sugariness, lively carbonation but very refined so not stinging too much, rounded and weirdly glueish mouthfeel – no doubt the flower extract is responsible for that latter aspect. Sweet caramelly malts with honeyish sugariness on top but thinly so and not too sticky, metallic edges as well in the middle, leading to a spice-bready effect with lots of sweet dried flowers and honey notes due to that flower extract. Soft spiciness and sweetness linger, hardly countered by an only very weak herbal hop bitter tone; the metallic aspect has an echo at the back as well. Sweet and spicy, in that sense typically Belgian beer, too metallic and too much of the flower thing – not my cup of tea, and I got bored with it after less than half a glass. The rest went down the drain. Typical Brunehaut ‘biobier’, none of which managed to positively impress me so far.

F: huge, bit tan, good retention. C: deep amber, light hazy. A: malty, bready, toast, caramel, fruity. T: malty, iron, bready, caramel, light fruity, there are some disturbing metallic tones, nothing very special, medium body and bit higher carbonation, 0,33l bottle from Färm shop Chaussée de Wavre, Brussels.