many products marketed by the Austrian monks.
It looks typical enough on pouring: an opaque red brown with just a soft downy skim of ivory foam for a head. However, don't expect any of the dark sweet fruit found in most dark trappist beers, this is very much doing its own thing. The malt base is dry and roasty with more than a hint of high-cocoa dark chocolate and biscuit. Then it's complicated by a bittersweet herbal note which I'm guessing comes from the honey.
Between the dryness, the herbs and the alcoholic weight it's not easy drinking, but I really enjoyed it. The mix of dry and sweet and bitter offers a fascinating all-round taste experience. I don't know if Engelszell have anything else planned now that they've got their stripes, but I'd be very interested to try it if they do.