Beer style of the week; Belgian Strong Dark Ale

Week 36 (Today is my son, Liam and future daughter-in-law’s wedding day! And niece, Jennifer’s Birthday! Cheers to all!)

Different than an English or American Strong Dark Ale, The Belgian Strong Dark Ale marches to the beat of a different brewer. Tannish to deep mahogany in color, big and bold maltiness, yet subtle in the hop and phenols department. Flavors of chocolate, toffee, coffee, dark ripe fruit are common. These are tricky beers. The alcoholic strength can be well-disguised, lurking quietly within the malty sweetness. Don’t be deceived, the Belgian Strong Dark Ale can provide a potent kick.

This is one of the styles brewed as a liquid “food” by Trappist monks to provide them with nourishment during periods of fasting. Drinking a few growlers of Belgian Strong Dark Ale on an empty stomach may bring you much closer to a God in many unusual ways.

From the land of origin

Chimay Grande Reserve (Blue) – Bieres de Chimay – Baileux, Belgium – 9% ABV

This unusual Trappist pours a deep mahogany with a frothy, foamy beige head and loads of clingy lace. The aroma is yeast, malty, hoppy with citrus and fruity notes. The body is heavy and a bit sweet and a little sour. Cloves, hops, over-ripe bananas and alcohol are in your face. A bit of spicy tastes lingers. This brew is really strong in most every way. Well made, but harmony and balance isn’t one of its strong points.

Abbaye Des Rocs Grand Cru Belgian Special Brown – Honnelles, Belgium – 9.5% ABV

This rare beauty pours an orange-tinted amber with a firm rocky beige head, and tons of sticky lace. The aroma is complex mix of crushed berries, damp earth, apples, sweet malt and light alcohol esters. A candy sweet flavor melds with fresh bread, caramel apples, mild lime-like bitterness, light pine, a hint of chocolate, and an ever so faint astringent camphor taste. A warming alcohol works its way through the crowded flavor field. The mouthfeel is buttery and smooth just after an initial fizzy effervescence. This should be a "must try" beer.

Canada

Trois Pistoles – Unibroue – Chambly Quebec, Canada -

This Dark Ale is a deep brown color with ruby highlights and tan head. The complex aroma includes roasted barley, spicy hops, fruit, cloves and fumes of alcohol. The deep rich malt houses flavors of caramel, toffee and a hint of banana. Highly hopped with spicy and lemony citrusy bitterness along with ripe mixed fruit. A powerful, well-made brew!

New England

Allagash Black – Allagash Brewing – Portland, Maine – 7.5% ABV

Served in an Allagash goblet.

Pours a blackened cola color with medium-sized khaki head and plenty of sticky lacing.

Smells of burnt roasted malts with notes of chocolate, coffee and toffee and some peppery spices.

Tastes like it smells with deeply roasted malt and mingling flavors of chocolate, resiny hop, spices and a slightly astringent yeasty background, followed a taste of dark rum.

A spritzy effervescence fades quickly and a fuller body is revealed. A bit more of the malty sweetness is noticed as it warms.

Others well worth a try

Raison d’etre – Dogfish Head (Rum-soaked prunes come to mind)

Mad Elf – Troegs Brewery (Fruity berries and extremely potent)

Local 2 – Brooklyn Brewery (Sugary and spicy and everything nicey)

Cheers and Salut!

Quote: “Life is too short to drink cheap beer” – Larry Hallahan, ‘Beer Styles’

Beer style of the week; Belgian Dubbel (Double Ale)

Originating in the Trappist Abbey of Westmalle in 1856, here is a style that effectively bridges the Belgian Strong Dark Ale and Belgian Tripel. The Dubbel should be fairly malty, lightly spicy, slightly astringent with a somewhat (but not over-powering) alcoholic backing. Dubbles may display some plum or prune-like fruitiness, maybe even a little pear-like tastes and aromas. A bit of molasses or candi sugar sweetness is to be expected. The body should be fairly full, yet not thick or syrupy.

Dubbles are the perfect ale to make Beef Carbonade (the national dish of Belgium) with.

Pair with rich stews, a variety of cheese, salamis or creamy desserts.

From the land of origin

Trappist Westvleteren 8 – Brouwerji Westveteren, Belgium – 8% ABV

Served at about 55F in a Westy silver-rimmed glass. It pours a deep and dark mahogany with a substantial beige head and some trailing, sliding and sticky lace. Sweet malt, fruit soaked in rum, hops, yeast and a mild pine scent make up the complex aroma. The lightly herbal malt features caramel and candy sugar sweetness in a rich velvety, nearly oily body. Beautiful symphonies of flavors mingle and harmonize. Ripe banana, plums, vanilla, fruitcake, coriander and cloves vie for attention within the dark rum-like warming alcohol background. Piney esters and an ever so slightly camphor astringency provide more interesting tastes. This wonderful brew pairs nicely with Molanari salami and Cabot Vintage Cheddar, and as can be imagined, any gourmet offering. Pure bliss!

Trappist Achel 8° Bruin - Brouwerij der St. Benedictusabdij - Achelse, Belgium – 8% ABV

11.2 dark brown bottle. Freshness date etched on back label (07/12) Served in a Piraat Goblet

It pours a deep, dark orange-hued amber.

A whiff of fresh honeycomb rises immediately from the bottle to glass. A yeasty smell is noticed throughout the glass. A faded horse stable aroma lingers in the background. A sweet malty smell comes and goes. A whiff of citrus is steady, if light.

Sweet caramel malty flavors dominate early, and then give way to citrusy grapefruit and orange-zest bitterness. A mild taste of cloves and peppery spices add, rather than detract from the overall malt to hop ratio.

A taste of sweet honey and hint of bourbon gives this Trappist its unique edge. Nice Brew!

Corsendonk Pater Abbey Brown Ale – Brouwerji Corsendonk – Oud-Turnhout, Belgium – 7.5% ABV

One of the nicest colors in a beer...fun to examine. Sort of a cloudy root beer/plum/teak with a nice off-white head which fades, but remains as a thin cover then reveals a runny lace. Fun to examine! The aroma is complex with a yeasty clove dominating and citrus, herbal malt and alcoholic fragrances coming into play. Medium bodied with a slightly oily feel and citrus bitterness is noticeable. Wood-pressed apple cider comes to mind.

New England

Allagash Dubbel – Allagash Brewing Co. – Portland, Maine – 7% ABV

12 oz. bottle. Freshness date not noticed.

It pours clear ruby-hued mahogany color with a two finger dark beige head and loads of lacings.

Big aromas of raisin, prune juice, caramel, molasses, and cherry brandy.

Tastes of raisins, ripe plums, caramel, toasted malt, toffee, and slight yeasty spiciness mingle and balance. A bit of apple brandy is noticed in the finish.

This highly drinkable Dubbel is medium bodied with a moderate effervescence. It becomes slight oily and slick as it warms. Very nice representation of the style!

Saint Boltoph’s Town – Pretty Things Beer and Ale Project – Massachusetts – 5.9%

Ok, it’s really listed as a Brown Ale, but I think it fits very nicely into the Dubbel style.

22oz brown bottle. Bottled on date stamped on cap top label. (Batch 10)

Served in a standard pint glass.

Pours a dark brownish amber mahogany color with a solid 2" beige head and lots of webby lacing.

Smells of roasted barley, barn, and resinous and citrusy hops blend nicely together. A whiff mixed fruit soaked in mellow rum floats in the background.

Brown Malty backbone with a touch of toffee. Evenly matched hoppy balance. A light taste of prunes with a hint of tobacco.

This is an amped up Brown Ale. It can easily slide into an Autumn or Fall Ale, or even Dubbel style profile. There's more malt, hops and alcoholic punch to this wonderfully crafted ale, than you find in your standard English Brown Ale.

Just a lovely ale for a cool evening! Very nice!

Next week; Whiskey and other boozy barrel-aged beers.

Salut!

Quote: “Belgian beer has mystique: Some of it’s made by monks. Some of it tastes really, really weird. Some of its labels show elves and devils. People who know beer are sometimes unable to resist blowing huge chunks of cash on it. It is the Disneyland of beer.” – The late Michael Jackson, Beer Writer

Beer Style of Week – Tripels (Triples) Week 9

Besides the fact that the term Tripel in regards to ale comes from the region known as the lowlands between Netherlands and Belgium and that it is a Strong Pale Ale, there remains some confusion about origins of the Tripel designation. One theory is that in the past, brewers from the Lowlands marked three XXX’s on a cask of their ale to indicate its strong ale (around 9% ABV). Another plausible theory (and correct for today’s definition) is that the Tripel is brewed with three times the amount of malt and /or three different malts. It’s probably safe to assume that all these theories are true. Original Tripels were dark Strong Ales. Today’s version is quite pale, like a thick, golden, oily Pilsner in Color, with thick and creamy white heads. They are a little tricky in that they may appear mild because of their light color, but in reality they range from around 7.9% - 11% ABV. Anything below or above those marks should be considered fringe Tripels at best. Hey, there needs to be some parameters set for the consumer, right?

Although Tripels are malty by design, they are usually fairly hoppy with a fair amount of sweetness, which in turn makes them balanced. Some Tripels blend spices such as coriander into the mix.

Tripel Summary: Pale golden oily color. Foamy white head. Spicy and citrusy hop nose, with sweet caramel, bready and yeast aroma, with a hint of banana. Big sweet malty taste. Assertive spicy and citrusy hop flavors. Solid alcohol punch. A good beer to settle down with and slowly enjoy on a chilly evening. Pairs well with a variety of cheeses and cured meats. It also, goes well with rich, creamy desserts, or well-made dark chocolates.

From the Lowlands

Trippel Karmeliet - Brouwerji Bosteels – Buggenhout, Belgium – 8.4% ABV

This is one of your typical full malted, abundantly sweet, nicely hopped, fragrant, alcohol warmed, richly decadent beers.

Poured into a large wine goblet at Public House.

A deep hazy orange-hued amber color settles beneath a full lush white head. Fragrant floral hops, sweet malt, spices and a warm breath of alcohol billow forward. Full sweet caramel and candy sugar are quite noticeable. Clove, coriander and orange zest mingle in the background. A light lemony bitterness offers some ballast to offset the almost oily rich sweetness. Mild warming alcohol is present throughout. This is a very nice dessert, or sitting by the fire beer. Very rich!

Westmalle Trappist Tripel – Malle, Belgium – 9.5% ABV

A strong brew, this authentic Trappist Tripel. Deep leathery orange with fine fizzy head and lasting lace. Yeast, sweet malt, hops, alcohol and earthy aromas. The deep rich malt invites heavy gulping (though beware!). High in complex hops. Lightly sweet and heavy bodied. A yeasty flavor is lingering behind the bitter and peppery tastes. A hint of banana is detected late in the smell and taste profile. Strong brew! Whew!

New England Tripels

Allagash Triple Ale – Portland, Maine – 9% ABV

12oz stubby brown bottle. Served in an Allagash Goblet.

Define the Tripel style and this brew will sit smack dab in the middle of the definition.

Slick golden-hued amber with a snow-white on top and gobs of sticky and trailing lacing.

Smells like a Tripel! Sweet malt, citrusy and resinous hops, light clove and banana bread aromas. Just a light whiff of rummy alcohol is noticed.

The flavors of caramel, banana bread, orange and grapefruit bitterness, and a nice light rum alcoholic kick going down.

The body is a tad thin for the style, but holds up well throughout.

Allagash really does a remarkable job of capturing the essence of the Belgian style, and this Triple is no different.

Featured Tripel

Pretty Things – Fluffy White Rabbits

22oz brown bottle. Freshness date stamped on cap cover.

Served in a Chimay goblet.

It looks like a dull caramel candy drop with a snow-white head on top. Not much in the way lacing.

The aroma is Tripel all the way. Caramel candy, woody, resinous, citrusy lemon zest, yeasty and bready at once. A slightly medicinal bandage smell (in a comforting way) is in the background. Lovely!

It is hoppy for a Tripel, but it says so on the label, so be ready for a resinous, citrusy blast. A taste of white rum and sweet caramel are steadying influences, but really can't, or don't care to compete. A light taste of banana bread slides in and stays till the end. The candy sugar inches forward as it warms.

The body is fairly substantial and slightly oily. It's meant to be quaffed, not gulped, but it's hard not to take huge slugs now and then for the fuller effects.

Somehow I suspect that Brewer, Dann Paquette understands this phenomena when he brews certain styles in his own off-the-path way and just smiles a knowing smile realizing the consumer will somehow “get it”. I’ll get some more!

There are plenty of cool and rainy nights on the calendar, so be sure to keep some Tripels handy!

Salut!

Quote: “At first he wished to drink sherry, but I begged him to do no such thing…The landlord allowed himself to be dissuaded, and after a glass or two of ale, confessed that sherry was a sickly, disagreeable drink…” – George Borrow – 1803-1881

Grotten Pierre Celis Signature Series

25.9 oz brown bottle. No freshness date listed. Poured into an Orval goblet.
It pours an auburn, leathery tan color with a fast-fading beige head. Not much lacing to make a big deal about.
A very complex range of aromas from horse barn, leather, tobacco, malt, fig, fresh flowers (at a distance) resinous hop and a whiff of dark rum meld well together.
A velvety slightly sweet malty body carries tastes of caramel, plum, bran flakes, brown sugar, lemon zest, orange peel, herbs and light rum (in that order). There's a slightly off-putting astringent edginess to the mouthfeel, though not entirely a bad thing.
I would LOVE to see this "Signature Selection" come back for another go-round. I would cellar many and drink more.

Konings Hoeven - Tripel

Trappist Ale from Tilburg, Netherlands 8%abv
25.9oz brown bottle. 09:26 stamped on back label.
Poured into a Kapittel goblet.
This Trappist Ale from the Netherlands compares well (though differently) to the more popular Belgian Trappist.
The color is a rich copper-hued amber with a dense, but fast-fading off-white head. Some trailing lace clings desperately.
A yeasty aroma reminiscent of a Belgian Trippel pops out at first pour. Husky malty aromas follow. A blend of hop smells vie for attention. The citrusy one wins! A faint whiff of light rum is revealed as it warms.
A very balanced yet meaty malt body carries a wide range of flavors beginning with a big taste of caramel malt, candied sugar, citrusy and resiny hops. Earthy tastes of dried figs and tobacco linger in the background. A light fumy rummy kick is there throughout. All in all a very nice drinkable big-bodied ale. Nice!

St. Bernardus Abt 12 60th Anniversary Special Edition

Belgian Quadrupel - 11% abv
Watou, Belgium

25.4oz dark brown bottle. Best before 03/05/11.

Pours a lovely ruby-hued mahogany with a big fluffy, slow-fading beige head and lots of sticky and patchy lacing.

The first smell out of the gate is cow barn-like (not in a bad way) with a nice dark rum background. Smells of hay, cloves, pepper, orange zest and hops all vie for attention.

The deep malt body is home to a wide range of tastes. Sweet caramel, rye toast, honey and brown bread are upfront.

The big maltiness is balanced nicely with a tart lemon zest bitterness and a faint metallic tang. Tastes of bitter oranges, spicy cloves, rum-soaked raisins and candi sugars are all quite active. A dose of white rum provides some alcohol kick and fuminess.

This is a well-made brew. I look forward to reviewing it in a year.