If you think that Magnum is just a Chimay Blue in a 150 cl (51 fl.oz.) bottle, you are forgetting one essential fact, for it is important to appreciate that a large volume of beer affects the development of taste in the second fermentation of the beer in the bottle and gives it a fuller and smoother character. A vintage like its little sisters of 33 (11.2 fl.oz.) and 75 cl (25.4 fl.oz.), Magnum Grande Réserve may be conserved in dark conditions for several years. This is how the beer acquires a light and pleasant taste of port. Convivial and festive, the Magnum is a must for the connoisseur who will not forget to serve his beverage at cellar temperature in "Gourmet" glasses (18 cl/6 fl.oz.).

Corsendonk Agnus is a Belgian abbey-style beer, probably falling into the 'tripel’ style, from the Corsendonk monastery. It has an incredibly tenacious, rocky head, which tastes of vanilla ice-cream. The nose is also rich in vanilla, with some spicy notes (coriander?) and some zest. In the mouth it is initially quite sweet, with zesty bitterness (limes) that becomes more pronounced towards the finish, along with a spirit-like kick - more vodka than brandy. The finish itself is reasonably short, though the light honey malt flavour lingers for a little longer, but leaving the palate clean. This is a superbly balanced, well-rounded beer. Corsendonk Pater is an abbey-style Belgian brune from the Corsendonk monastery. Nose is malty, as you might expect, woody and puddingy, with sour hints of lemon and brandy. On the palate it is still slightly sour, though smooth, with treacley, malt is very much in evidence along with an alcohol kick on the roof of the mouth. It is perhaps a little sweeter than other brunes, and is more cloying than, say, Leffe’s equivalent. Aftertaste is quite sour, with lingering treacley malt notes. This is quite strong and sweet for a brune, but makes an interesting drink, probably best as an aperitif.

The first thing to say about this Belgian BCA is that you should chill it a bit before opening - not because of any stylistic requirement for a lower temperature, but because it is extremely explosive. One reviewer here described it as a 'premature ejaculation beer' - it's all over your trousers before you've even got the top off. Aroma is complex, sour and amazingly spicy - cloves, cinnamon, coriander - with a touch of phenol and a fair portion of rich malt. On the palate it is sour like a porter, with lots of chocolatey malt and coffee flavours, plus even more spices and phenols - the whole effect is reminiscent of a mulled wine. There is a rich bitter-sweet nutty balance to the malt character, which lingers into a warming, chocolatey, spicy aftertaste. A fantastic Christmas ale that serves as the perfect complement to a mince pie.

This is a Belgian abbey-style beer, probably falling into the 'tripel’ style, from the Corsendonk monastery. It has an incredibly tenacious, rocky head, which tastes of vanilla ice-cream. The nose is also rich in vanilla, with some spicy notes (coriander?) and some zest. In the mouth it is initially quite sweet, with zesty bitterness (limes) that becomes more pronounced towards the finish, along with a spirit-like kick - more vodka than brandy. The finish itself is reasonably short, though the light honey malt flavour lingers for a little longer, but leaving the palate clean. This is a superbly balanced, well-rounded beer.