The Grand Season

◎ Aussehen

Deep mahogany brown, almost opaque, with a dense and persistent head that clings to the glass with excellent retention. The body is full and viscous, suggesting the substantial alcohol and malt backbone. Carbonation is gentle, allowing the rich color to dominate.

◌ Aroma

The nose opens with caramel and toffee, followed by dark fruit esters of raisin and plum from the Special B and dark wheat malts. Spice layers emerge distinctly—warm Ceylon cinnamon and fresh ginger notes rise alongside a subtle bright orange peel accent. A light roasted note lingers beneath, grounded by the house yeast character.

◐ Geschmack

Entry is rich and malty, with caramel and toffee establishing the foundation, followed by plum and raisin complexity from the dark malts. Mid-palate brings warm spice—cinnamon and ginger assert themselves clearly—while orange peel provides a bright counterpoint. The bitterness is restrained (25 IBU), allowing the malt sweetness and spice to remain in focus; alcohol warmth builds gently without harshness.

◑ Abgang

The finish is moderately long, with lingering caramel, cinnamon, and ginger fading into a dry, warming aftertaste. Alcohol presence is evident but balanced, leaving a gentle heat that complements the spiced character.

Wärmer als die meisten — 12–14°C. Die fruchtigen Ester, Gewürze und der wärmende Alkohol brauchen Raum zur Entfaltung.

Das breite Mundstück und der schwere Fuß fördern die Schaumbildung und leiten reiche Aromatik zur Nase. Traditionell für belgische Starkbiere.