Burnt raisin and liquorice all-sort. Aromatic. Effervescent.
Serve the beer slowly in a balloon glass (like one pictured) so as to create a rich foamy head. Leave some beer in the bottle so the glass can be topped up afterwards. Leave the yeast deposit in the bottom of the bottle and present the bottle with the glass.
This is the way I've been joying all my Belgians.
Bottle on the table cork on the floor...