Imported from my RateBeer account as Petre Devos Auguste - Bourgogne Barrel Aged (by Petre Devos Audenaerde bvba):
Aroma: 8/10, Appearance: 3/5, Taste: 8/10, Palate: 4/5, Overall: 16/20, MyTotalScore: 3.9/5

28/IV/19 - sample @ Zythos Bierfestival 2019 (Leuven), BB: n/a - (2019-601) Thanks to Nathanvc, 77ships & Anke for sharing today's beers!
Clear orange beer, small creamy yellowish head, non adhesive. Aroma: better than the regular bifidus, funky, brett, lots of brett, that's better than vinegar, floral notes, bit spicy. MF: ok carbon, medium body. Taste: pretty fruity, lots of lemon, some dried orange peel, fruity touch, other citrus notes, slightly oxidized. Aftertaste: bitter, some tannins, fruity notes, oranges, brett, wood notes.

Imported from my RateBeer account as Petre Devos Auguste (by Petre Devos Audenaerde bvba):
Aroma: 7/10, Appearance: 4/5, Taste: 6/10, Palate: 4/5, Overall: 11/20, MyTotalScore: 3.2/5

28/IV/19 - sample @ Zythos Bierfestival 2019 (Leuven), BB: n/a - (2019-600) Thanks to Nathanvc, 77ships & Anke for sharing today's beers!
Clear orange beer, creamy white head, stable, bit adhesive, leaving some lacing in the glass. Aroma: oh boy, that's not good. Lots of vinegar hitting my nose from the start, very funky, acidic, sharp. MF: ok carbon, medium body. Taste: very sourish, quite some vinegar, sharp acidity. Aftertaste: very sour, more vinegar, too one dimensional and sharp.

Bottle @ home. Almost clear orange golden color, huge sized rough white head. Smell and taste malts, somewhat hoppy, somewhat bitter, but also slight sweetish hints. Decent body and carbonation. Meh as an APA. Ok in general.

Bottle from LDW, Eke. Dark brown colour, beige foam. Nose of caramel, plums, raisins, spices, light bitter. Taste is rather sweet with light roastiness and bitter finish. Nice dubbel..

Bottle from Sandersput, Ninove. Pours hazy dark golden with a lasting, foamy, off-white head; some lacing. The aroma contains yeast, apple, apricot, pepper, grass, dank cheese, bread, ripe banana - all in all with an off-note, hard to place. It tastes light sweet with hints of bread & ripe fruit, and medium spicy bitter, a bit yeasty. Dry, yeasty, bready, grassy hop finish. Medium body, creamy texture, soft carbonation. Not bad, not exciting either, something's off too. APA, come again?

Sampled @ Zythos Bier Festival 2018. A slightly hazy amber beer with a mid sized good lasting white head. Aroma of mild sweet grainy malt and some yeast. Taste of grainy malt, pale malt, straw, mild bitterness.

26/04/2018 @home - 33cl bottle from Prik & Tik Edelare. Dark brown with amber sides, fading light tanned head. Just small rim leaving. Nose is malts, bit metallic, caramel. Taste is malts, forest fruits, bit metallic, some hops. Not bad. Not that sweet and just a bit more than the average dubbel.

In the classic yet unwritten, 20th-century Belgian beer style law, every blonde needs a 'bruin' and this is the one in the Petre Devos brand; obviously a tripel should be next, and rumour has it that is exactly what these guys are going to do next - in fact, a tripel should have been on the market since late 2017, but apparently has been subjected to some delay. Spiced dubbel claiming to have been popular throughout the different social layers of society (see the label text), this comes from a classic 33 cl Belgian trappist bottle, bought at Geers near Ghent. Regulary shaped, thickly moussy, pale yellowish beige, lightly lacing, quite dense and stable head over an initially cristal clear, deep mahogany brown beer with bright ruby red hue, cloudy and a bit deeper brown with sediment. Classic Belgian dubbel aroma of caramel candy, dried banana, very pronounced coriander seed, raisin, damp earth, raw red cabbage, soaking wet peanuts, industrially made white bread, burnt brown sugar, ginger powder, liquorice candy, some fresh fig, hints of wet dog, pond water, carrot juice, damp towels, cloves, overcooked salsify (DMS hint, in other words), old coffee grounds, iron. Sweetish onset with a sourish undercurrent, hinting at ripe pear, red apple and light banana, estery but in a rather restrained kind of way, with some residual brown sugary sweetness sticking to the teeth a bit - yet refraining from becoming overly cloying; minerally, spritzy carbonation, lean and somewhat resinous mouthfeel, tad soapy, feeling a bit lighter than 6% ABV. Classic caramelly, walnutty and toasted bread-like maltiness, hard caramel candy at first but adding more toasted bitterishness towards the finish, with soapy edges from the über-Belgian coriander treatment, releasing dusty old coriander seed aromas retronasally. Some dried fruity aspects linger but again in a cleanish kind of way, lots of coriander remains and toasty sides to an otherwise caramelly sweetish maltiness dominate the finish, softly bittered by a late, herbal and somewhat earthy hop bitterness accentuating the toastiness rather than overpowering it. Minerally and even lightly iron-tinged aspects linger while the caramel - bitter toast combo remains the basic profile, quite heavily drenched in soapy coriander. I doubt whether dubbels were made like this already in the thirties, but other than that, this is an extremely traditional Belgian dubbel or 'brune', of a type I have encountered a few times too many in this country. This beer, though correctly made, does not distinguish itself from any other 'artisanal' brown 'streekbier' in this country, even boldly includes the coriander seed aspect, and is therefore at least redundant. One for the traditional, 20th-century-minded Belgian chauvinist beer drinker (of which there are many) so an easy hit commercially speaking, but not very interesting to the more discerning beer geek. At least it doesn't suffer as much from DMS, like the original blonde one did (though admittedly this issue may have been remedied meanwhile). Even if it doesn't seem to exist yet, I'm willing to offer a bet that the exact same thing can be said of the tripel when it finally avails. Maybe after completing the obligatory blond-bruin-tripel triangle, the guys behind this project will be forced to come up with something more challenging, though I can already feel a spiced winter quadrupel approaching at the end of this year - mark my words...