The first beer from this new brewery in my own Waasland region, spiced with native European spices (in the style of gale, yarrow and the like). Thick, stable, lacing, off-white head over a hazy amber coloured beer with ochre hue - not a true ’brown’ beer as such, but the name refers not to the colour, but to the brewer’s own name (Bruno). Aroma of peach, pineapple, dried tomato, chicken broth, gin, a lot of field flowers (chamomille, yarrow), raw celery, honey and a very faint presence of DMS, but subtle enough not to bother me too much. Fruity, peachy onset, sweetish, some banana, softish carbo, supple caramelly and bit bready malt body with a light toasted bitter accent, light gin-like alcohol warmth in the finish with, expectedly, soft, floral and honeyish, ethereal spice sweetishness fitting well into the basic structure. Spice beers are a sensitive subject as far as I’m concerned, I guess I had too many of them which were exaggeratedly spiced and though they are clearly undeniable in this one and their other beers, I do find them well integrated here. Cheers Bruno!

Spice beer from a brand new micro brewery in Beveren, which happens to have been set up by a man I have known personally for twelve years or so... Tasted at his home. Thick, lacing, egg-white, well-retaining head, peach blonde colour, lightly hazy. Aroma of green banana, apricot, straw, pineapple and a mixture of spices which is difficult to pinpoint, but mostly reminded me of gale (think Gageleer and the like), well integrated without overpowering; some unfortunate DMS (cooked white cabbage) as well. Fruity, sweetish onset, hints of banana and peach with a light basic sourishness, medium carbo, somewhat resinous mouthfeel, pleasantly soft caramelly malt sweetness with a honeyish edge, and of course the spices hovering above all this, again mostly reminiscent of gale retronasally and pairing well with both the fruitiness and a restrained, earthy hop bitterish touch in the end. The inspiration for this brewery’s beers comes from Viking culture and indeed only spices native to northern and western Europe are being used, some of which are not often seen in beer. Interesting idea and apart from the DMS, which I am admittedly very sensitive to, this is decently made.