Röstiger, schokoladig-hopfiger Beginn. Milde Süße, weich, moderate Herbe, würzig. Dezent bitter, cremig bitterschokoladiger Abgang. 10/11/12/11/8/11

A very dark brown beer with a beige head. Aroma of coffee, roasted dark malt, some dark fruits. Taste of coffee beans, dark roasted malt, piney hops, long bitter finish.

Nice herbal floral beginning. Easy to drink, moderate bitter with a soft and dry bitter finish. Nice roasted grain, hints of dark espresso. Bitter finish, very dry.

Slightly hazy golden beer with a white head. Aroma of honey, herbal pale malt, straw. Taste of sweet strong pale malt, honey, straw, herbs, yeast.

Clear golden beer with a white head. Aroma of intense peated malt, pale malt. Taste of peated malt, some vanilla, pale malt, long bitter finish.

Heller torfiger Beginn, weiche Herbe, kernig. Deutlich torfig bleibend, geringe Süße, vollmundig, sehr süffig. Gefällt! 9/10/11/11/10/11

Whisky beer in the old-fashioned, 20th-century sense of the word, i.e. a Belgian ale brewed with - in this case peated - whisky malt; long forgotten things like Huyghe's McGregor spring to mind. Comes from one of those many 'hidden' new microbreweries and client brewers in and around Liège - someone really should take the effort to chart them all. Thick, moussy, dense, regular, softly crackling, egg-white head, misty peach blonde robe with orange hue and a steady column of lively sparkling rising up from the centre, turning darker orange and clouded in the end. Aroma of ripe peach, red apple, indeed clear peat but in a 'natural' way (not too heavily iodine-like - more actual, dry peat) but also peated whisky for sure, cooked pumpkin, moist cigarette tobacco, hardtack, clove, honey, dust, wet brown cardboard. Estery, sweetish onset, lots of ripe fruit from peach and apricot to red apple and pear, light sourish undertone, medium carbonation with soft, 'fluffy' mouthfeel; soft, sweet bready, bit caramelly and vaguely cake-like malts ensue, with a layer of honeyish residual sugars on top as well as spicy notes (clove, vague nutmeg) and continuing fruitiness, but around the middle, the peated factor comes in, with this retronasal effect again strongly reminiscent of peat and peated whisky without turning too sharply iodine-like. Sourishness seems to increase in the end, probably of a yeasty nature, with even something very faintly citrusy to it; fruitiness, sweetness and bready maltiness also persist while that peat in the nose slowly begins to fade. An earthy, eventually quite spicy hop bitter element brings balance, but still the final impression remains a bit too sweet for me - further fermentation really could have made a significant difference here. Some vague, in this case evidently Islay whisky-like alcohol gently warms, but does not otherwise interfere with the flavours. Spicy and yeasty Walloon 'ambrée' with a twist, one that can perhaps be used as an introduction to beers drenched more deeply in peat (by ageing on peated whisky barrels, for example), but a bit too sweet and a tad too yeasty to be truly great. Nevertheless an interesting and somewhat daring beer seen its context, I had much worse from beginning microbreweries, to be honest.