33 cl bottle. Pours cloudy dark brown, small brown head. Aroma is fruity, roasted malty. Breadish and phenolic. Toffee, spiced and toasted malt. Bitter and roasted dark malty. Lingering phenolic and toasted malt.

Thanks for sharing! Sampled 330 ml. bottle @ Kerstbierfestival 2017. Brown amber, tanned head. Nose is very thick cloying Christmas spices, cloves, cardamom, leaves, sugar spice,… Heavy soap, caramel, cloying Christmas spice sludge, malt syrup, hard to drink.

Pours dark brown. Creamy, mildly off white head, very nice stability. Decent lacing. Smell is spiced, not realy syrupy tho. Some cloves, but not phenolic-like. Tad complex. Taste is sharp, bit sticky , diacetyl ? Not sure but it does get sticky sweet. Might be the malts though. Spiced intensely. The aftertaste has dark aromatic malty features which are really enjoyable.

The dubbel in this series, commissioned by a Belgian guy living in Sweden and brewed by Verzet. Bottle from Van Eetvelde in Lokeren. Fairly thick, densely moussy, lightly and irregularly lacing, pale yellowish beige, creamy, slowly breaking head over an initially clear, deep burgundy brown beer with ruby hue, misty with sediment. Aroma of dry hazelnuts, coriander seed, butterscotch candy, dried plums, candi sugar, pear syrup, a lot of candied fig, soggy brown bread, baked banana, dried orange peel, wodka, medlar, white pepper, brown artisanal honey, treacle, meringue, hints of old cinnamon, ginger, young dry sherry, wet dog, thyme, nutmeg, raisins, almond, vague coffee filter. Sweet onset with sourish edges accentuated by initially quite sharp, minerally carbonation, a tad much so even for a Belgian dubbel, hints of dried banana and dried plum, candied fig, old raisins, pear, continuing alongside a treacle-like brown sugary sweetishness over a rounded, old 'speculoos'- and brown bread-like malt body with lightly toasty accents at its sides. Spicy phenols develop towards the end, cloves as usual but something thyme-like as well, blending with a coriander seed soapiness which in turn blends with a slick, wheaty soapy aspect. Ends 'coriandered' and a bit yeasty (after adding the sediment at least), bready and fairly sweet with honeyish traits yet softly shifting to a delicately toasty-bitterish profile, but also well-hopped, with this earthy, rooty and bit floral bitterness to it, balancing the sweetness only in the very end; this bitterness is, however, reinforced by a quite astringent, gin-like afterglow of warming alcohol, the wry effect of which becomes a bit much to bear on the root of the tongue at least if you are sensitive to it like I am. Ends quite boozy, on the brink of astringent, 'down-to-earth' hop bitter but still malt and residual sugar sweet as well; a vaguely coffee filter-like remnant of the malty toastiness lingers too. Pleasant enough in the nose, very much a textbook dubbel I'd say - albeit on the sweet side, because, like tripels, basically invented at the same brewery (Westmalle), dubbels too have a sickly sweet side to them; this is enjoyable enough, a tad too sweet for its own good perhaps, and certainly a bit too boozy, with this wodka-like flavour (and heat) lingering around after swallowing - drenched in coriander seed as well. Overcoriandered to my personal liking, but I get the idea of combining a lot of residual 'brown' sugariness with coriander to achieve the classic Belgian dubbel experience. In all: quite expressive and well-made, but too boozy in its execution and, worse, way too stereotypical in its concept, cramming all the clichés of the style into one package. Which was probably the intention, as I had the exact same feeling with De Vos Tripel. Not bad, in all, and I do appreciate the fact that the commissioner tries to introduce the Swedish palate to classic 20th-century Belgian style flavour profiles as is apparently the intention - but how does this fit in a country that gave us first Nils Oscar and later Närke, Stigbergets, Beerbliotek, Poppels, the ever-amusing 'pastry-cook' antics of Omnipollo and so on? I have no idea.

Bottle at Velootje - the owner of which is named De Vos, hence the link I suppose. I met a few people there several months ago who are apparently acquaintances of this brewer, who is a Belgian seemingly operating from Sweden and commissions this beer from Verzet... Thick and frothy, lacing, egg-white, stable head, hazy peach blonde colour with orange tinge. Aroma of peach, coriander seed, banana, wet white bread, white pepper, dried apricot, gin, vague DMS (cooked white cabbage) - as cliché as it gets for a traditional Belgian tripel. Same for the taste: fruity with some banana ester, peach and pineapple, fizzy carbo but still supple mouthfeel; bready malt body with a light caramelly sweetish touch to it, coriander soapy accent in the finish along with lingering banana and peach esters, a floral and vaguely herbal hop bitter note and warming, ’jenever’-like alcohol. Decent from a technical point of view but very stereotypical, I expected more when seeing the name Verzet on the label. It’s hard to imagine that the Swedish, with all their experimental breweries of sometimes stunningly high quality level, would still be into a beer like this nowadays...

Draught at Ölrepubliken on May 24, 2017.Hazy to cloudy golden/amber color, nice off-white head with lacing. Banana, fruity, alcohol taste. Banana, spicy aftertaste. Medum big fairly smooth mouthfeel, low bitterness. Sweet, fruity, alcohol scent.

Draught at En ÖL och Whiskeymässa cons 2017-03-25/26 Göteborg AR: cloves, cinnamon and other Xmas spices AP: dark amber, wee thin head F: cloves, sweet caramel, Xmas spices, ginger Asked the brewer to make it a Belgian Xmas beer instead!

How: Bottle.
Where: Shared by rlgk.
Appearance: Hazy brown colour with a tan head.
Aroma: Roasted malt, dried fruit, caramel, yeast.
Body: Medium body and carbonation.
Flavour: Caramel, roasted malt, dried fruit.

How: Bottle.
Where: Shared by rlgk.
Appearance: Hazy golden colour with a white head.
Aroma: Fruit, malt, bread, yeast.
Body: Medium body and carbonation.
Flavour: Fruit, yeast, spices, some malt.

Bottled at 3 små rum, Göteborg, on December 23, 2016.Very dark brown color, smallish tan head. Estery, phenolic, spicy, sweet scent and taste. Banana, clove, various Christmas spices, alcohol as well. Nice but a bit much for my taste, even though I tend to like strong spiced dark beers. It might be the yeast character with the spiced that muddles it up a bit for me. Medium mouthfeel, medium bitterness.