Brasserie Fantôme - Dark Spiritus Winter Project

The Dark Spiritus Winter Project, a dark winter ale brewed with various dark malts, spices, and roots foraged by the brewer Dany Prignon. The pour displays a reddish-brown hue, complemented by a creamy, large and frothy light tan head. The aromas are a delightfully harmonious blend of malt sweetness, yeasty dark bread, gentle farmhouse funk, and fruity-floral notes reminiscent of a barnyard surrounded by orchards of plums and citrus fruits. The aromas intensify with every swirl of the glass as hints of cocoa, honey, and dark raisins come forward, layered with notes of sweet roots, clove, caramel, toffee, and hay. There are even notes of floral and piney hops popping in and out of the frame, adding to the aroma’s complexity.

On the palate the Dark Spiritus Winter Project builds on the aromas, confirming them as rustic flavors, with a perceived sweetness at first, then balanced by finely layered farmhouse elements, and elevated by just the right amount of bitterness. An added bonus is the emergence of candied orange peel, plump dates, and chewy figs. These flavors broaden the foundation laid by dark malts, toasty grains, and dashes of earthy pepper. The Dark Spiritus Winter Project manages to be highly drinkable and notably rich simultaneously. As a typical offering from Brasserie Fantôme, it defies easy description and categorization, and really is more than the sum of its parts.

The Dark Spiritus Winter Project is medium to full bodied, with a smooth effervescent mousse, and round mouthfeel. The finish possesses a slightly rustic quality, with malt accents and subtle funky notes, contributing to its length and perceived dryness.

Because Fantôme beers can show batch variation and develop interestingly in bottle, Dark Spiritus should age reasonably well over the short term, especially if you enjoy mellowed spice and integrated yeast character. For pairings, roast pork, duck, sausages, mushroom dishes, aged gouda, and gingerbread- or spice-driven desserts should all work especially well with its dark malt, peppery yeast, and dry herbal finish.

Nestled about an hour south of Liège, within the enchanting Ardennes Forest, lies the quaint village of Soy, home to some of Belgium's most fascinating beers. This picturesque locale is the proud residence of Brasserie Fantôme, led by the passionate Dany Prignon. While Fantôme’s brews enjoy a devoted following in both the U.S. and Europe, they remain a hidden gem within Belgium itself. At Brasserie Fantôme, brewing is an art of innovation, highlighted by their adventurous use of spices, herbs, fruits, vegetables, and flowers to craft their unique Saisons. These unexpected combinations give Fantôme beers their signature character and flavor. The brewery is committed to sourcing ingredients locally, and their recipes evolve constantly, ensuring each year delivers something new and delightful for even the most discerning beer enthusiasts.

Founded in 1988 by Dany Prignon, Fantôme is a testament to the boundless creativity that defines Belgian brewing. The brewery’s “ghost” logo is inspired by a local legend from the nearby town of La Roche-en-Ardenne, where the haunting tale of Countess Berthe de la Roche, said to wander the castle ruins, has been passed down for generations.

A visit to Fantôme’s small but efficient 6.5-barrel brewing system, largely built from equipment originally used at Brasserie d’Achouffe, leaves a lasting impression. Dany and his dedicated team hand-bottle each brew using a somewhat old-school apparatus, with every beer housed in 750ml bottles sealed with both cork and cap, or in draft kegs ready to be tapped. The brewery’s production schedule is determined by the inspiration of its master brewer, with batches brewed once or twice a week when the creative spark strikes.

Fantôme is also known for its limited-edition and special brews, created based on Dany’s inventive ideas and the availability of seasonal ingredients. To learn more about the brewery, brush up on your French and visit www.fantome.be.