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Poppels: DIPA (Sweden: IIPA: 8% ABV)

Visual: Dark yellow with brown hints, a massive yellowed head upon that which leaves suds.

Nose: Thick, resinous, oily hops. Some bready bitterness. Malt chocolate and choc limes. Dried apricot and dried banana. Mocha.

Body: Vanilla toffee. Brown bread. Malt chocolate. Apples. Good bitterness. Milky coffee. Resinous hop oils. Orange. Slight peach. Kiwi. White grapes.

Finish: Choc lime. Good hops. Vanilla Toffee. Milky coffee. Good bitterness. Kiwi. Apples.

Conclusion: This is very malt led for an IIPA. I know IIPAs tend to be a bit more malty than their standard IPA cousins, and that the more malt led variants are a recognised thing, but when you get one with this much malt it can seem a tad odd to me. What makes it more odd is how the malt leads – it is surprisingly dark in its flavour choices. White there is a more traditional vanilla toffee character it matches a coffee character – admittedly a very milky coffee character, but still coffee – then even some malt chocolate notes. All stuff I would normally associate with darker beers.

Hop flavours are there, but, apart from the resinous character, they feel more like gentle rounding fruity notes. There’s dried apricot and kiwi that slowly build up over time but are always gentle, creamy flavours rather than body and assertive hops. What is odd about this is that the aroma is everything the body is not – the aroma is thick, oily, resinous and very assertive – which is why I was expecting something big and booming which I did not get.

Still, expecting is one thing – enjoying is another. The beer is still fairly resinous as I mentioned before, the actual hop character a bit more bready – it all results in a more sturdy, heavy beer than you would expect, but with less of the sticky muggy hops that would often come with that.

Together, those darker sweet malt notes, bready and kind of resinous hops, and soft fruity notes, come together in something that is not a standard IPA – even with all the variants in style these days – it is more soothing than brutal, more warming than wake up – but with good flavours. It is like a night cap IPA, which is an odd set of ideas together – but enjoyable in that.

Make of that what you will.

Background: This 80 IBU double IPA was the 2013 winner of best Swedish beer – so probably going to be good. Grabbed from Independent Spirit this was drunk while listening to some Jackamo Brown – another from the batch of music Speech Development records gave away free digital downloads of – nice relaxing stuff.

Kennet and Avon Brewing: Dundas Best Bitter (England: Bitter: 4.2% ABV)

Visual: Caramel brown. Very large caramel brown touched white mounded head that leaves suds.

Nose: Wheaty and peppery. Slight earthy touch. Light lime and greenery.

Body: Peppery. Lightly milky. Coriander. Solid bitterness. Brown paper. Light caramel. Light cream and orange backing ovaltine.

Finish: Coriander. Peppery. Slight sour tang. Wheaty and earthy. Moderate hop feel. Choco toffee malt drinks. Charred notes.

Conclusion: You know, on the first sip I had of this, I was ready to give it some shit. It comes in slightly light, dominated by a peppery chunk that made it seem rough edged. “Why?” I was about to whine. “Why is so hard to make a good best bitter?”

A few sips later I was instead nodding appreciatively – it is lightly earthy, and still definitely peppery, but the beer had balanced itself pretty quickly – there was now a gentle toffee sweetness backing it, but more importantly that slight sour, almost brown paper feeling backing character that makes for the more refreshing aspect of a well developed bitter. It has some grip now, where it felt light before, a slightly thicker texture that lets the hop character and moderate bitterness grab your attention without getting super intense.

So, now kind of answering my opening paragraph question, in a round about way – yes it is hard to make a good best bitter – and while this isn’t a showstopper it has a good mouthfeel, solid flavour and balances mild sweetness, good earthiness and a slight sour touch – all which combine to make it a solid beer for a session.

This, I think is what makes it so hard to do a good best bitter – here you have nothing super stand out, but everything in the right proportions. It manages to deliver a good beer and has had to do it without the crutch of being able to use high amounts of fruity hop, heavy amounts of malt, nor high bitterness. Instead it has had to use everything it can get out of restrained bitterness, malt and less showy earthy and spicy notes to give a complete experience.

It is hard because you are working with a comparatively limited selection of tools – if you push too much experimentation you lose a lot of what makes the style – and when done right it is unlike any other beer style – a very savoury experience in a lot of ways – a satisfying liquid meal of a drink. This isn’t the best of the best bitters, but it manages that and makes it a a good one.

Background: So, a quick google tells me this is gluten free. Huh, usually gluten free beers shout it more on the label, while this tucks it away on the back. Anyway …. the best bitter isn’t one that turns up very often in the new wave of beer scene, so when I saw this at Independent Spirit thought it would be cool to give it a go. Drunk while listening to more Warrenpeace – yep this was pretty much directly after doing one of the Jefferson Wood Experiment notes.


Banff: Rare Malts 21 Year Cask Strength 1982 (Scottish Speyside Single Malt Whisky: 21 Year: 57.1% ABV)

Visual: Clear gold.

Viscosity: Fast thick streaks.

Nose: Very oaken. Notable alcohol. Grapes and grappa. Water brings out musty grapes.

Body: Smooth and creamy. Sherry trifle. Rapidly becomes burning alcohol strength if held. Cherries. Vanilla toffee. Grapes. Water brings brandy cream. Cinnamon. Fudge. Rich red grapes.

Finish: Shortbread. Alcohol air. Quince rakija. White grapes. Oak. Slight tannins. Water brings brandy cream. White grapes and red grapes. Malt chocolate.

Conclusion: I tried this first a few days ago – It, erm, it wasn’t very good. It was insanely oaken, insanely tannins filled and the alcohol was very heavy. Of course that last one was a given considering the abv, but playing with water just seemed to bring out more tannins which didn’t help it.

Bad start eh? But now let me be fair – I now nearly always do my notes a few days after opening as I’ve found whisky can be a bit rough until it has had time to air. Also, I only had the local water to use – which, while ok for drinking, is very hard water, and doesn’t work well in whisky. So, now I return to it with a bit of time to open up, and with some much softer water to bring it down to a respectable abv – so I ask, is it still a disappointment? Or does it recover?

Well, even with the intense alcohol neat it does seem different – creamier for one, with sherry trifle and grape notes. It still goes to numbing levels of alcohol heat too quickly, and leans very heavily on tannins as a main flavour, so I’m going to go straight to adding water and see if that helps.

Water brings out all the goodness hidden beneath the alcohol – the sherry trifle becomes full force, mixed with sweet vanilla toffee and more evident grapes. The tannins still head out but now are balanced by brandy cream and cinnamon. It never changes too much from this point, even with more water – it just becomes creamier and more easy to drink, oh and maybe sweeter in the grapes. It really is led by those sweet cherries, cream and grapes.

So a) This is a very good whisky now – nearly as good as its very high reputation with the oak and tannins balanced against sherry trifle and red fruit. Creamy and very full bodied, with green fruit notes keeping it fresh. Also b) Yeah, this is very expensive, and especially now where it is significantly more costly then when I grabbed it.

If you are going to go for an expensive dead whisky – this is one where the quality is very high indeed – however – the, say, 21 year sherried Timorous Beastie blended malt gives similar notes at way, way less cost. As an experience, and to have been able to have had whisky from this distillery – I am glad I have this. However if you want a similar quality whisky, albeit without the room to experiment of the cask strength – I would say go for the Timorous Beastie.

Background: I’ve had this in the cupboard for a blooming long time now, I kept saving it for a special occasion, but nothing seemed special enough. So one day I just randomly broke it open. As mentioned in the main notes I gave a few days for it to air, as I have found this generally helps get the best experience rather than doing notes on the first pour. This is a dead distillery – I try and grab a (relatively) cheaper example of these when I can afford them, and drink them later, as frankly they ain’t going to get any cheaper if I wait to when I’m just about to drink them to buy them. To really get in the mood I put on my favourite of the past decade(ish) of Iron Maiden – A Matter Of Life and Death. Freaking fantastic album.

Jefferson’s Wood Experiment: 10 (USA Bourbon\Whiskey: 46% ABV)

(1 French/American hybrid wine barrel 225L. Traditional with #25 toast profile)

Visual: Deep bronzed colour.

Viscosity: Slow thick streaks.

Nose: Full. Treacle. Pencil shavings. White chocolate. Light wood smoke. Toasted teacakes. Water makes more toasted teacakes.

Body: Light front. Orange. Peppery. Slight alcohol weight. Tinned tropical fruit. Milky mocha coffee. Lightly nutty.

Finish Toasted teacakes. Milky coffee. Milky hot chocolate. Light nuts.

Conclusion: Even with the small amount I had of this, the split between two distinctly different sides was evident. So, yeah, take everything here as a small first impressions.

Up front in the aroma and on the first sip this seemed fairly booming, but not an unusual bourbon – peppery, slightly smokier than normal in a woody way, and as mentioned, quite booming. Sipping brought a familiarly bourbon orange note in kind of creamy style so, solidly big, but not unusual.

Then the finish comes around and this is where it changes to style two. Milky mocha coffee, gentle and soothing, comes out – plus it returns to some toasted teacake notes that were only hinted at in the aroma, but held off being full developed until the end.

This part is very nice, very easy going, very soothing while delivering well developed coffee flavour. Even better as my sample was coming to the end this part started backing up into the main body, indicating it was probably going to play a bigger part as the drink went on.

I can’t add much more to the notes than that as I added a drop of water to what was left and that returned it to the more standard bourbon that it seemed at the start. So, a mix of two tales, but that coffee part is lovely – hope it would have had more of that if I had spent longer with it.

Background: Kind of copy pasted with small alterations from my first experience with the wood experiments – This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a barrel constructed from two smaller barrels, then given extra charring. Again a practice that is not allowed for standard bourbon. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is one of the smaller ones, so I presume was one of their favourites – as of such its more a first impressions than a full tasting note. Hope that is ok with all of you – thought it was still worth sharing as it is a bit unusual. Drunk while listening to some Warrenpeace as he gave an album away free for digital download – pretty cool so far.


Tilquin : Oude Quetsche Tilquin a L’ancienne (Belgium: Fruit Lambic: 6.4% ABV)

Visual: Cloudy ruddy red to dried apricot. Small white bubbled rim for a head.

Nose: Black-cherry. Floral. Vanilla. Plums. Cherry blossoms. Dried apricot. Lightly tart apples. Horse blankets.

Body: Light mouthfeel. Brown bread. Tart apples. Moderate acidic character. Dried apricot. Strawberry. Sour plums. Dry Madeira. Light tayberry. Tannins. Lemon. Marzipan. Dry spice.

Finish: Tart apples. Dried apricot. Charred oak. Prunes. Lots of tannins. Dry sherry. Dried raisins. Plums. Acidic dryness. White wine. Raspberry. Strawberry.

Conclusion: I often find it odd how fruit lambics – while usually fruity as hell – often don’t taste massively of the fruit used to make them, instead emphasising what to seems to be a random other range of notes.

This, for example, is made with plums. It does have some plum notes, but more than that it gets interactions with the lambic to have it come across more as dry raisins and dry sherry like notes.

More normal is the base, with acidic apple and lemon notes working in a tart and moderately acidic base – not super mellow, not super sweet, dry or harsh. It feels very manageable, but still a distinctly tart lambic. It emphasises more a large amount of tannins, especially late on, giving a good amount of weight and grounded character to the body behind the freshness.

What is most unusual to encounter is the middle ground between the dark fruit and the fresh lambic – this is where the largest range of fruitiness comes out. They both merge to bring out very fresh raspberry to tayberry notes, some fresh strawberries and grounded dried apricot. This is what I tend to call the almost holographic flavours brought on by the mix of the base flavours and the acidity, and make up the front half of the beer; The initial impressions before the darker fruit of raisins and plums come in, which initially are in the latter half to the finish of the beer. Over time though the darker fruit rises, and come to take centre stage from sipping onwards as the flavours build up – closer to what you would expect from the chosen fruit.

I can see from this why plum isn’t the most commonly used fruit, not up there with cherry and raspberry, but it still does pretty darn well for itself. The base lambic is pretty darn good, and the plums take it to darker dry fruit notes in an unusual fashion – generally darker fruit I have seen used go in a sweeter direction. This feels closer to red wine sour influences, though you do get sweet almonds to marzipan late on to add a touch of sweetness to it.

This is almost a sherry lambic to my mind, with the dark fruit getting more notable the longer you spend with it. Definitely earns its spot as something different in the lambic league.

Background: This is the 2016/2017 batch of the beer – a lambic made with one and two year lambics, fresh plums and refermented in the bottle for three months. So, an unusual fruit choice which made me really want to try it. Grabbed from Independent Spirit, this was a big beer, so I put on some Frank Carter and the Rattlesnakes – heavy duty punk yo go with it.

Jefferson’s Wood Experiment: No 4 (USA Bourbon Whiskey: 46% ABV)

(Experiment – Whiskey Barrel 3. Standard whiskey barrel #3 char with High Mocha Cube Tube)

Visual: Deep copper gold.

Viscosity: Fast thick streaks.

Nose: Honey. Sherry trifle. Sour mash. Vanilla.

Body: Sherry trifle. Treacle. Warming. A tiny drop of water adds fudge and sour mash style.

Finish: Treacle. Honey. Vanilla and white chocolate. Brandy cream. Sour mash. Tropical fruit. Slight sour grapes.

Conclusion: Just a short first impression for this one, but from what I have tried it looks to be a good one. While it keeps a sour mash feeling style that is one of the more well known bourbon styles it is a lot sweeter than most of those I have encountered. The base feels slight Jack Daniels like in the sour mash style, with lots of the oak influence, but everything else feels much closer to a sherry touched Irish whiskey to me. It has a very sherry trifle sweetness matched with white chocolate and vanilla you would expect from American oak.

Between the two it gives a very sweet dessert interpretation over a solid rustic feeling base. A mix of solid grounded weight and sweet high notes makes for what feels like like a very varied whiskey and bourbon mix of an experience.

After I finished it, the sweet air sunk into what felt like a remnant of brandy cream air hovering in my mouth, and then as that slipped away into charring and sour mash again before finally vanishing.

Ok, I think that’s all I can write about my brief encounter – first impressions – this one I could definitely spend more time with. Think it will have a lot of depth to dig out.

Background: This is a bit interesting – Bourbon legally has to be aged in now oak casks that can only be used once. Yep, somewhere an oak producer has their fingerprints on that piece of legislation I’m sure. Anyway, this takes 4 year old bourbon, and finishes it in different environments- Best I can tell from the description above this one is put in a standard barrel, but has had heavily charred American oak placed within it to make for quicker ageing. Again a practice that is not allowed for standard bourbon. Anyway, I only have my hands on a small amount – Independent Spirit did a tasting on the set of 5, and let me have what was left over for doing notes on – Many thanks. This is one of the smaller ones, so I presume was one of their favourites – as of such its more a first impressions than a full tasting note. Hope that is ok with all of you – thought it was still worth sharing as it is a bit unusual. Drunk while listening to Jonathan Young’s Disney rock covers playlist. Because of course.

Deviant Dandy: Strange Brew Lawnmower Ale (England: Cream Ale: 5.4% ABV)

Visual: Hazy yellow. Some carbonation. Massive yellow white head.

Nose: Slight gritty bitterness. Wheat. Lime. Dried apricot.

Body: Moderate bitterness. Light gherkin. Lime. Peppery. Brown bread. Milky. Sour cream. Reasonably thick mouthfeel. Dried apricot.

Finish: Moderate hops and bitterness. Milky apricot. Gherkin. Kiwi. Lime. Sour cream and chives.

Conclusion: This has two main sides to it – a moderately thick, slightly yogurt like, milky ale. A gentle thing with moderate hop use. Actually feels like a beer to go with a curry , so to sooth its heat with its milky feel. Now I know the beer doesn’t have …casein … I think is the element in milk that allows it to dissolve the capsaicin that makes curry hot, so it won’t actually do that. It just feels that way – hope that gets across the feel of the beer.

Anyway, I digress – the other side of the beer is a slightly tart squeezed lime to sour gherkin set of notes – fresh and prickly. It feels like a rougher impression of the fresher tart flavours you get from NZ hops – just more thick, clingy and tingly. Around that unusual element you get some more standard apricot style hops, but delivered in a thicker, more cloying dried apricot in natural yogurt kind of way. In fact the whole yogurt imagery keeps coming back with this beer.

Strangely, while the notes are thick, it doesn’t make the beer heavy or intrusive as you would expect. The flavours are an odd mix of sweet, tart, savoury, and sour – yet together they feel fairly gentle and sippable. In fact going back to the early imagery, it feels like a mix of those sides you get at the start in an Indian restaurant – the heavier dip, the milky creamy soothing dip, the sour dip and the sweet mango chutney. All mixed together in one beer – and not as bad as that sounds.

Generally this is reasonable – odd but not really remarkable at the same time. Easy to drink, but also with some weight to it. The oddest thing is that for all its unsusual flavours, when you have swallowed it, the actual flavours vanish pretty quickly – you have to take another mouthful to keep it going. So a weak finish, but generally not bad.

An easy one to drink, enjoy while you are doing that, and then forget,.

Background: This one was a bit of a random pick. I liked the can design, the name Deviant Dandy, and I wanted something a bit more gentle than usual. So a cream ale seemed like a good pick – think I have only done notes on one cream ale before, and have barely drunk more than a a few anyway, so good to do something different. This was grabbed from Independent Spirit and drunk while listening to some of Extreme’s music on their youtube channel for a bit of glam rock fun.

Brewdog: Beatnik Brewing Collective: Blond Export Stout (Scotland: English Strong Ale: 7% ABV)

Visual: Clear gold. Small bubble carbonation. Large yellowed creamy white head.

Nose: Oatmeal. Cocoa and chocolate bourbon biscuits. Cloying cream. Bitter coffee. Roasted nuts. White chocolate. Milk. Orange zest. Chocolate dust. Light roasted bitterness and hop character.

Body: Cream. Bitter cocoa dust. Roasted nuts. White chocolate. Butter. Orange zest. Slight cloying cream.

Finish: White chocolate. Bitter cocoa. Dry roasted peanuts. Buttery. Lactose. Bitter roasted hops. Milky coffee. Oats. Light smoke – Applewood?

Conclusion: White Stouts, while not at New England IPA insane level popular, do seem to be popping up more often than they used to. Some try very hard to be exactly like a stout but blond – some have come close, but none have 100% succeeded. This goes with the approach I like better – working in a lot of the traditional stout notes, but emphasising elements you can only get with a blond ale.

There is definite bitter cocoa from a more traditional stout – delivered in a dusty, gripping, gritty kind of way, and it heads out with lots of milky coffee – there is no doubt it is in the stout area. However the main base is very blond ale influenced – kind of milky with a kind of traditional made butter thickness and white chocolate sweetness. It takes the thickness of a stout and uses it in its own way.

Also, while I have had a lot of oatmeal stouts, the actual oats used in making the beer seems much more evident than in those – the milky, creamy character really seems to give the oats a very definite muesli oaty kind of style. On the other hand the smoked malts used don’t seem to be as heavy influence. It comes out late on in what I think is an apple wood smoke kind of style, I think, my memory for different wood smoke is weak. It adds weight and, along with the roasted nut character, gives more notable dark stout depth.

It doesn’t all work – the cream can get a slight cloying note that doesn’t match here – but in general it is distinctly well done. I think we are still waiting for the classic blond stout to come out and define the style – but this is a good step in the right direction.

Background: Ah, “English Strong Ale” The style you use when you have no fucking clue what it comes under. I mean, is blond stout a recognised style yet? There seem to be enough of them these days. Anyway, I joke, but I had no idea either so just went with “English Strong Ale” like ratebeer and co. Anyway, this was voted for, brewed by and generally sold to Brewdog shareholders, which as you may guess means I am not an unbiased actor on this beer. This is a blond stout made with cocoa, coffee, vanilla, smoked malt and oats to try and give it that stout character but with a light colour. Grabbed directly from Brewdog’s online store. Drunk while listening to Propagandhi – Potempkin City Limits – it did lead to me wondering how the band would respond to Brewdog throwing their legal weight around recently about the word “Punk” in relation to beer. I would guess badly. Very badly.

8 Wired: Hippy Berliner (New Zealand: Berliner Weisse: 4% ABV)

Visual: Pale lager yellow to grain look. A small amount of small bubbled carbonation. Thin white head.

Nose: Quite thick. Passion-fruit. Oily resinous feel. Light bitterness and hop character. Slight apple. Oats. Slight fresh lemon.

Body: Fresh and acidic. Tart apples and tart white grapes. Dry mango. Slight cloying twist centre. Oats. Light kiwi. Light bitterness.

Finish: Tart white grapes. Elderflower. Vanilla. Light hop bitterness. Flour. Light salt.

Conclusion: This is very unlike most Berliner Weisses that I’ve had – in fact it feels like what Bonaparte wanted to be; It is a berliner that tries to match that freshness with extra flavour from a good use of hop character.

Things are distinctly different from the off – while it has fresh undertones, the aroma is quite resinous with this muggy passion-fruit character. It feels like a heavy resinous hop styled beer, not something I’d associate with most sour beers, but it doesn’t eclipse that aspect either.

The beer below that aroma is closer to expectations with fresh lemon and acidic apple; Smoother and lighter than most berliner weisses in harshness but still recognisable in the style. It actually feels kind of elderflower drink like as an additional unusual characteristic – the sour character mixes with the moderate fruit hops to give this refreshing characteristic about halfway between the two. Odd, but nice.

Overall it is refreshing – despite its unusual takes it ends up not feeling that revolutionary. The odder elements come together over time to balance pretty well, losing some of the odder edges, but making for a better beer.

It is not a must have, but does the job well – the hop usage feeling like a nice replacement for the adding of syrup that is traditionally common. Not bad at all.

Background: 8 Wired! I love these lot’s stuff, but they turn up comparatively rarely in the UK – so when I saw this one in Independent Spirit I grabbed it. With it being a brightly coloured, hip and happy bottle, I decided to put on Paradise Lost – Gothic as music. They just seemed to go so well together. This is a Berliner weisse, hopped with American and New Zealand hops – wasn’t sure how well that would work – oft hops get over used these days to wreck an originally not hop based style. Still when done well a pinch of hops can really rock a beer in new ways, so happy to give a go.

Lost and Grounded: Apophenia (England: Abbey Tripel: 8.8% ABV)

Visual: Hazy yellow to apricot. Thin white to off white head. Fast small bubble carbonation.

Nose: Buttery shortbread. Cane sugar. Light fluffy hop character. Toffee popcorn. Crushed orange hard sweets. Light crumbled brown bread.

Body: Sweet orange hard sweets. Palma violets. Custard. Crisp hops and moderate bitterness. Slight grape and kiwi. Slight sour green fruit tang and gherkin.

Finish: Orange hard sweets. Cane sugar. Moderate custard hops bitterness. Kiwi fruit. Slight gherkin. Buttery shortbread.

Conclusion: Ok, this works for me far more than the more highly reputed collaboration with Verdant and Cloudwater Belgian ale that they did. I think it is because this wears its Belgian roots far more openly.

While this is a tad smoother than your average Belgian tripel, it still has that raw cane sugar sweet edges and a great deal of sweet fruit esters. It differs in that it has a more defined hop character – the custard sweetness and light bitter hops mix in a way that actually calls to mind the excellent Saison Dupont, without losing the base tripel style. The hop use brings in more green fruit, but unlike most beers these days, it isn’t dominated by the hops so to hurt the benefits of the base style. Instead it just adds rounding notes that mix with the sweetness to give a real old fashioned sweet shop set of imagery.

Another twist is the buttery shortbread style it has, making for a thicker backing feel, yet also a subtle smoothness to the raw edges. Everything feels like it is respecting the style, but also expanding so not to be beholden to it.

Finally it adds a slightly more sour note – kind of in slight sour grapes to mild gherkin in expression, which brings a gentle twist to the middle and finish – its something that really offsets the sweetness, and is responsible for it never seeming sickly despite the cane sugar style. Since Tripels can be very high level sweetness this slight reining it gives it a lot of room to add more layers to it.

I’m genuinely impressed by this – new craft style hops being gently and not excessively used; A saison dupont influenced take on a tripel, and a bit more to boot. Just different enough, just respectful enough – a corker from Lost and Grounded.

Background: For some reason I always get the words Apophenia and Acedia mixed up – Well, I say for some reason – it’s because I first heard both those words because they were the names of History Of Gun’s albums. Which I used great self control and did not listed to while drinking these as a very obscure in joke to myself. Because I have self control. Instead I put on a bunch of different takes on the Mirrors Edge theme song – because I am still a massive geek. Anyway, grabbed this at Independent Spirit – they brought it to my attention as an example of L&G playing with Belgian yeast so thought I would give it a go.

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