This has been fermented using yeast which originated in a Trappist monastery in Belgium. Dark Belgian candy sugar gives it more colour and a richer complexity of flavour, consistent with the Belgian style.
Medium-dark brown, with tan head. Sweet, malty aroma with a satisfying balance of hoppiness. Tremendously intriguing, complex flavours play upon the palate shifting from sweet to tangy to hoppy and so on.
Belgian yeast makes itself known immediately with a kick of spice, before giving way to raisin, banana bread and Toffee Crisp bars.