Bottle. Dark amber, champagne bubbles, off-white iron head. Peach aroma. Light bubbly mouthfeel. Some peach, a bit citrusgrass a hint honey. No revelation.

Fairly dark pour, with a well-retained, tan head - semi-dry, tart, nearly tannic aroma at first, with belgian yeast hints, a little bit of chocolate malt - medium bodied and creamy, with a light chocolate flavor - kind of thin flavored, with a lightly tart and acidic quality near the end - pretty easy to forget.

2006 bottles consumed on 10/14 and 10/27/06
Dark chocolate brown body has just a slight hint of ruby when held to the light. Clarity is medium to medium-high and a large, foamy, butter/beige-colored head is produced, toppling over the glass and requiring some time to settle out. Light lacing is left behind as well, and the head never falls below cover.
Sweet fudge and warm milk chocolate tones deftly mix with moderate roastiness. Plastery Belgian yeast lays about on the finish, smoothing things out. It takes a little while, but a definite lactic character emerges, oily/tart and combining with the chocolate/roast notes, it produces a vinous-like aroma that keeps the malt in check. Light vanilla-like sweetness is noted on the end as well. No sign of alcohol or fusels here, and a medium-high strength to the aroma overall. The contrast of the clean, smooth Belgian yeast and chocolate, and oily/vinous lactic notes is quite appropriate for a stout. Would have been interesting to see some type of hop notes as well, but that ain’t the Belgian way, it seems (with stouts).
Fudgey up front, with a lip smacking chocolatey sweetness that slowly melds in to a more dry vanilla-like note and then adds a bit of dry, crunchy roast. Backing the dry roast, hand-in-hand is the lactic vinousness, pooling piquant blackberry skins and concord grape notes for a tart and equally lip-smacking finish. The malt sugars and other sugar additions (seemingly) hang on somewhat in the finish, giving a light milk chocolate effect. Very clean yeast all around, adding just enough character as to define it as Belgian, but nothing musty or funky, by any means. Carbonation is a bit overdone. Sensing this immediately, I even let it breath for a long while (30 minutes or so) and it relaxed somewhat, but the beer still seemed too aerated and ending a touch loose. Oily texture with some light graininess/crunchiness added by the dark malts. Rather simple; roast, chocolate, lactic acid, but the Belgian yeast always is a fun change of pace and simple isn’t always a bad thing.

Bottle. Very dark brown color with large light brown head. Chocolate malty and yeasty aroma, little sweet and some alcoholic hints next to some caramel touches. Smouth body, little sweet, again some brown sugar, chocolate and fruit. Full body, nice bitter-sweer finish.

25 cL bottle. Pours with brown head which quickly disappears. Dark brown colour. Clear small of spice. ligourice and fruits (raisins, figs and blum). Carbonated, maltly smell and liqourice/malty taste and elements of cinnamon, caramel. Very complex brew that needs some adjustment but quite enjoyable!

This is very sweet and reminds of a something from Abbaye des Rocs. Loads of fermenting fruit and sweet malt in the flavor and aroma. Also very well carbonated, far more than more beers. It is simple and straightforward but good.

Bottled at Weekend der Belgische Bieren, Hasselt, Belgium
Deep black body with a slightly brown head. Aroma of strong malts (coffee, straw, molasses). Moderately bitter, lightly sweet flavour. Has some complexity, but can’t really intrigue me.

Very thick, heavyset dark yellow head over coal-black beer. Leafy, some roasted malts, ever so slightly lactic-sourish nose. Very burnt, even scorched taste. Despite this the finish is quite sweet, with maltsugars and simpler sugars. Medium bodied to well-bodied: alcohol is thinning. Slightly sticky aftertaste but also quite a bit of acidity in the throat, lingering on. Nice, but slightly lacking in character. 9% ougth to be more outspoken.

Bottled at Monk’s Café, Stockholm. Dark ruby, creamy head. Fruity aroma of pineapple and mashed apples. Really sweet up front with medium body, a light touch of roasty malt and notes of coffee. High carbonation contributes to a light, airy mouthfeel, soothened by gentle chewu malt character. Spun sugar dominates the finish along with caramel. Lacks a little bit in flavour intensity for such a sweet and big beer.

Bottled at Monk’s Café, Stockholm. Cloudy deep golden, creamy head. Fruity, almondy nose. Medium bodied with sparkling, syrupy mouthfeel. Notes of bread and pineapple. Standard tripel.