The aroma is distinctly Belgian and has a hint of fruit. As with most Belgian beers, the hops are primarily used for bitterness and provide little to no flavor or aroma. We kept the malt bill relatively simple to allow each malt to come through in its own way without getting all muddled together. The caramel and chocolate malts, in particular, work well together and you can taste each of them in the beer. We also added a large amount of Belgian Extra Dark Candi Syrup during fermentation, which darkened the color, imparted dark fruit-like flavors, and boosted the alcohol. Despite its high strength though, the alcohol only comes out as a warmth on the back end but is not over powering. The aftertaste is slightly sweet but also has a dryness that makes you want more.