Geprobeerd met LiekevdV, Inoven en fam op Brew@TheZoo. Het is een troebel robijnrood bier met een volle beige schuim. Het heeft een aroma van krieken. De smaak is vol fruitig, kersen en snoep (wijnbal) achtig

Geprobeerd met LiekevdV, Inoven en fam op Brew@TheZoo. Het is een troebel oranje geel bier met een volle witte schuimkraag. Het heeft een aroma van mout en gist. De smaak is moutig, kruidig en gist achtig.

Proefglas tijdens het 23ste Bierpassieweekend in Antwerpen gedeeld. Vineus, blauwe bes, licht kruidig, zuren, zoeten, chocoladetonen, kers, hout. (22-6-2024).

Proefglas tijdens het 23ste Bierpassieweekend in Antwerpen gedeeld. Fruitig, citrus, sinaasappel, steenfruit, abrikoos, yeasty. (22-6-2024).

Bottle at B'artiest. Deep cherry. This was incredibly sweet but somewhat offset by the large booziness to it. Syrupy. Bit of a mess but it works enough..

In der handlichen 0,74er Pulle - optisch klares Gold, ordentlich Perlung, Schaum passt. In der Nase hefig, leichte Frucht, im Trunk wieder schöne Hefe, angenehm warme Fruchtnoten, dazu Getreide, farmig, würzig, lecker.

Bottle from Asao. Rich, fruity nose. Raisin, prunes, cherry, apple, caramel, spicy yeast. Dark brown with a red tint and a low, thick, tan head. Sweet and fruity. Orange, apple, grape. More fresh fruit than dried. Quite tasty, but tart and quite unlike most typical dubbels. Doesn’t seem so aged either. Quite a surprise.

Somehow I don't think I ever had this before. Ingredients don't list sugar but it definitely seems like it was bottle conditioned with sugar like many Belgian beers.

Among my many cherished beer memories is an evening with the great and always entertaining Tim Webb at the Kulminator in Antwerp, where he treated a friend and me to a 75 cl bottle of Het Kapittel Prior, aged in Kulminator's 'catacombs' for about a decade; the beer had softened, maderised and matured wonderfully, as Mr. Webb also suggests in his Pocket Beer Book (co-authored with Stephen Beaumont). When I came across this deliberately aged beer - matured in kegs for 30 months - this precious memory immediately came back to me, and I wondered whether the brewery may have taken note of Mr. Webb's suggestion... Time to find out if a similar effect has been achieved here. Thick and creamy, dense, regularly shaped, yellowish beige, fluffy head sitting firmly on a clear, very dark maroon brown beer with copper red glow and whirlwinds of fine-bubbled, very active sparkling. Aroma of ruby port, panettone, blue plums, raisins and 'kramiek', sirop de Liège, dates, black cherries, dry old chocolate cake, red wine, artisanal cola, dust, blood, jute. Very sweet onset, black cherries again along with ripe blue plum and sweet pear, over a thin sourish but 'cheerful' and fruity undertone of ripe blackberries, adding a certain 'fraîcheur' and balancing out the candied fruit-like sweetness; fine-bubbled, lightly minerally carbonation through a sweet, rounded, caramelly, Christmas cake- and date-nut bread-like dark maltiness in which the sourish fruity flavours of cherries and blackberries persist. A layer of dark candi sugar keeps things firmly in the sweet department, but the ageing has indeed worked well, with notably port-like effects in the finish, hardly (if at all) mitigated by hop bitterness. Some soft spicy notes pop up (clove, very vague cinnamon) but port, cooked dark fruits, raisins and candi sugar remain the final impressions, with still that refined sourishness running underneath. Very sweet and 'candied' even for a dubbel, as if actual sweet cherry beer was added (which is indeed plausible), but it cannot be denied that creating a dark ale and age it for thirty months before bottling has worked out well; this is elegant, layered, port- and dark fruit-like sweetness, rather than the crude and monotonous sweetness one finds in more macro-oriented dubbels. Quite lovely - and I maintain that we may have Tim Webb to thank for this beer at least partially...