Black with thin head. Aroma is primarily the sweet Palo Santo wood. Similarly sweet flavour. Background has hints of spice but fairly muted.
An elaboration on the already quite spectacular Nidhoggr theme, which Klaas (the brewer) explained as a further fermented version flavoured with ‘speculoos’ (a kind of spiced cookies typical for the Low Countries), in order to create what is effectively an Omnipollo-esque pastry stout. Sampled at Maldegems Bierfestival. No head apart from some small, mocha-coloured bubbles around the edge which quickly dissolve; very dark chocolate brown with mahogany hue, as good as black in the glass. As expected from a stout this strong – and with the basic version in mind – very intense and desserty, but also complex nose: chocolate liqueur, walnut, caramel sauce, bourbon, lots of speculoos indeed, Tia Maria, kahlua, almond, rosewood, sweet sherry, liquorish, crumble, strong glue-like solvents. Very intense flavour too, sweet and condensed in the onset, very intense ‘chocolateyness’ from the start with some dried fig and yellow raisin notes, very soft and very ‘refined’ carb; long, excessively thick yet still remarkably smooth and ‘drinkable’ toffeeish and chocolatey malt body, with lots of heating liqueurish and whisky-like alcohol in the end – that somehow does not interfere with either the drinkability or the thick layer of spicy-sweet cookie flavour established by the speculoos. In addition, a lovely roasty coffee bitter touch as well as a rosewood-like aromatic complexity make for quite a spectacular finish. Very intense, perfumey pastry stout, a further sweetening of the basic beer, but perhaps just a tad too sweet for me personally; I do prefer the basic version of this mighty stout, but admittedly this is a very interesting experiment and a pleasure to have one – small tasting – glass of.
Draft @ BBP Beer X-mas Party. Noire, doré au verre, col fin café au lait, huileux au verre, qcq sédiments à la surface. Arôme offre un bouquet marqué par de belles effluves de malt dont un effet épicé de spéculoos et un bouquet laissant penser à de la noix de coco - apparemment le Palo Santo. Effet de biscuits concassés. Palais est épais, bière de dessert avec un excellent caractère biscuité, épicé, fine cannelle, douceur latente rappelant la noix de coco. Effervescence est assez plate mais correspond à l'effet attendu - slow sipper.
F: thin, tanned, not long lasting. C: black, opaque, some crumble floated in. A: a lot of chocolate, speculoos of course, very thick dark malty. T: pure chocolate and speculoos body, very thick yet very drinkable paradoxically, caramel, bit coffee, full body and lower carbonation, I don’t feel the ABV here at all, fully enjoyed, sample from tap @ RBBSG 10/2018.
06/10/2018 - sampled from bottle on RBBSG 2018 Dark brown, dark tanned head fading, some crumble still visible. Nose is dark malts, lots of speculaas with some spices. Taste is dark malts, bit chocolate, caramel, full speculaas, nice texture. Very easy drinking for the ABV but full of taste. Glad I didn't accept the offer to fill me a bottle or I wouldn't have made it home.
Tap @ late RBBSG. Opaque pitch black color, medium sized dark brown head. In fact the head is almost like a layer of speculoos. Insane. Aroma is massive speculoos. Taste malts, again massive speculoos, speculaas, sweet, herbs / spices, typical pastry stout. Solid, but not my thing. Have to say though, quite an astonishing brew. 6-4-6-4-12.
Thank you! Multiple glasses @ RBBSG 2018. Pure speculoos mixed crumble, Palo Santo, cinnamon, chocolate, sweet coffee, pure speculoos, mocha, caramel, chocolate chip cookies, massively thick, too drinkable for ABV, chocolate, candy, shear insanity, spectacular.