On tap. Pours amber with light head. Aromas of soft Belgian yeast, a little oak and light toasty malts. Flavors of citrus, a bit of pineapple, oak, grapes and sharp toasty malts.

Troebel geel bier met schuim. Smaak is licht bitter hoppig en fruitig met iets van sinaasappel, abrikoos en een licht zoet bijsmaak die dan waarschijnlijk van het lijnzaad komt. Eigenlijk een heel goed drinkbaar bier.

Bottle shared by Johan S, thanks.
No head.
Light apples aroma.
Mild malty taste and low bitterness.

Draught at Artut, Östersund. Bizzare concept and i can see what they were aiming for, and it worked in terms of tasting if rhum! Otherwise I don't see why you'd want this.

10/05/2025 Sample at Palace Hall, Malmö May tasting - notes of white grape, grass and straw, yeasty linger, light citrusy accents, sweet with a medium body, bitter hoppy and sweet fruity finish.

Bright, golden yeast. Doesn't taste as strong as it is. Average little beer cafe in the Belgian quarter.

30/III/25 - 75cl bottle from Geers (Oostakker), shared @ Mattie’s birthday breakfast, BB: 5/II/26 (2025-312)

Clear gold blond beer, small creamy white head, a little stable, non adhesive. Aroma: banana, yeasty, a bit spicy, coriander, a little malty. MF: ok carbon, medium to full body. Taste: malty touch, bitter, very spicy, sweet touch, some banana, a bit of bubble gum, solvents, alcohol, a hint of almonds. Aftertaste: spicy, banana peel, coriander, soapy touch, lots of alcohol, esters and fusel alcohols, spicy bitter finish.

Special variant on Vicaris Tripel, one of Dilewyns’ first ever beers, ‘embellished’ with rum-soaked oak chips and bottled in 75 cl bottles with cork and muselet. Huge, inches thick, foamy, snow white, cobweb-lacing head, hazy peach blonde robe with ochre tinge. Aroma of banana, canned peach, indeed white rum (a bit coconutty), cooked sweet potato, chewing gum, rusty iron, green pear, ‘oude jenever’, coriander seed, some vague vanilla (from the oak chips I guess?), raw cane sugar, honey, raw celeriac, dried orange peel, industrial apricot jam. Sweet onset, fruity esters with banana ester being most prominent, impressions of (canned) peach and sweet red apple too, sharp carbonation stinging through a rounded, softly bready pale malt core. A layer of honeyish residual sugars travels along on this ‘conveyor belt’ of malts and esters, so that the banana still lingers in the end. Meanwhile, a whiff of mild spiciness (coriander, clove) passes by and gets overwhelmed by the rum, adding this typical sweet-tropical coconut-ish aroma retronasally along with warming booziness. Some vanilla from the oak chips pops up, but tannic flavours are hardly there, if at all; floral hops do constitute a lingering finishing bitterishness. The alcohol, however, becomes rather wry and unpleasant in the end – as is all too often the case with these ‘pimped’ tripels trying to cash in on the barrel ageing hype without actually being barrel aged (because infusions are of course a quick and cheap shortcut for that). Crude, sweet and boozy tripel, a bit as expected really. I have seen this brand kick off back in the day, regularly met the man who started it in person back then, and appreciate the long journey Vicaris has since undertaken, with the takeover by the creator’s children and the high-tech state-of-the-art brewery they set up, but they have clearly chosen the path of the greatest common divisor in Belgian taste for commercial reasons and none of their beers have charmed me as much as the very first originals two decades ago. If anything, this one should have undergone some prolonged actual rum barrel ageing like the more U.S.-oriented craft brewers do: who knows what a beauty may have arisen then…