Powerful yeast tang in the smell as well as some underlying ash odors. It's very dry and shows a lot of strong yeast funkyness to the taste. It also has a strong, almost burnt, roastiness.

This is pretty much exactly what it says - a Belgian (think dubbel) crossed with a coffee porter. You can tell that both components are basically strong, quality-wise, but I don't think the combination is particularly harmonious. I think basically that the yeast asserts its idiosyncracies to detrimental effect as the flavor winds down.