Little hazy amber to orange beer, creamy irregular solid yellow head, adhesive, leaving a nice lacing in the glass. Aroma is malt, caramel, ripe citrus, orange, candied fruits, dried stone fruits, fruity hops, touch of pine, mild syrupy. Flavour is sweet and moderate to medium bitter. Body is medium. Good balance between fruity hops, dried stone fruits and sweet malty caramel. Bit syrupy, orange, candied. Very nice.
St. Paul White is the white beer of high fermentation of Brouwerij Sterkens. It has a beautiful, light colour with a perfect, white head. With a spicy aroma of wheat, thanks to the technique of dryhopping, and striking notes of coriander and orange, the St. Paul White is an incredible thirst quencher. This sparkling wheat beer is a light and refreshing beer with a subtle, but very pleasant aftertaste.
The St. Paul White won the bronze medal in the category ‘White Beer’ at the Brussels Beer Challenge 2015.
St Paul White 4.5°
Underground’ immediately raises the image of the miner with a low dust around the face, hard work in the vast underground corridors. The roasted malt largely determines the color, aroma and taste of this beer. The beer is black as a coal in the glass and has a cream-colored foam collar. Kompel Ondergronds referments in the bottle, which makes the beer better protected and develops a more complex character.
Clear red brown beer, creamy irregular beige head, unstable, non adhesive. Aroma: sweet, dried fruits, banana, sugary, caramel. MF: ok carbon, medium body. Taste: fruity start, raisins, some red fruits, bit sweet, red liquorice, overripe fruits, somewhat bitter. Aftertaste: smoky touch, little roasted, hoppy touch, bit cheesy, sweet, yeast, some caramel.
Kompel Ondergronds 6°
Hazy yellow colour with a small to medium sized white head. Aroma: fruity, some peaches, citrus, grapefruit, ripe summer fruits, grains and malts. MF: soft carbon, medium to full body. Taste is white sugar, weed, bitter and grass. The complexity of this beer is in the mouthfeel and the balance between sweet and bitter. Sweetness gives a round full mouthfeel like a tripel. The bittering touch gives a nice lingering aftertaste. Well made.
Hedonis Ouwen Duiker 7°
Beer aged in oak bourbon barrels – The captivating taste evolution is due to two important factors. The oak barrel, charred on the inside, delivers smoky and vanilla flavours. The wood is infused with the original bourbon, which delivers sensational flavour development with caramel notes. – 6 months barrel aged – Barrel material American oak. Four Roses and Buffalo Trace barrels.
Huge, dense, light-yellow head, resistant, over bright orange-caramel coloured beer. Bourbon, alcohol, intense vanilla, cedarwood; sweet nose, enhanced by the alcohol. Sharpish caramel flavour, with lots of vanilla especially retronasal, cypress, ripe pears. Classical Duvel-flavour in the background, pretty dry still. Backthroat serious alcoholheat; good carbonation, certainly seen the barrel aging. Very slick to oily MF, at least medium bodied.
Duvel Barrel Aged 2017 (Bourbon) 11,5°
This ruby-red beer with a warming alcoholic content has a seductive aroma, with tastes of licorice and a touch of caramel. On the tongue, lush malting accents and soft fruits blend fruit, rounded by a spicy spice.
This delicious tasting beer will appeal to many beer lovers.
Aroma of raisins, pear, liquorice, spices, apple and a bit malty. Taste is very sweet with a medium bitter to it. Finish is spicy, bitter and metallic. Notes of fruits, spices, candied sugar, coriander. Texture is oily with lively carbonation.
Wilderen Cuvée Clarisse 9.2°
On the eye, the beer boasts a deep brown robe with a bright glint. Its extremely fine and smooth foam also possesses a slight shade of cream. On the nose, notes of black tea, jasmine and wood are equally predominant. On the palate, the woodiness cloaks the bread crust, roasting, mocha and Cognac aromas as well as the empyreumatical notes. This edition boasts an excellent blend of the characters of Chimay Bleue and Cognac. For this second batch, a mixture of barrels has been used. 38% of French oak – second utilization 22% of American oak – second utilization 22% of new cognac barrels 18% of new chestnut.