OT: Belgian Beer
Comments
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No tA Doctor wrote:I love the Flanders reds. The Duchesse was my introduction many years ago to sour beers in general.
I'd quite happily never drink another IPA again. They've become ubiquitous, to the extent that it's hard to find a beer that isn't an IPA or close relation in the bars now. And it's reached the point where I'm half expecting to have to strain the hops out before drinking...These aren't Deuchars. IMO the IPAs and stouts have exploded on the craft beer scene because they're far easier to knock out than beers that require a proper balance between malt and hops. It's easy to pass off the fact they're so one dimensional with some bombast about having loads of flavour.
Challenge to craft/micro-brewers: Drink a pint of Deuchars and come back when you can brew an IPA that has that sort of balance.
But not bottled Deuchars, cos thats pish.
We did a roller race yesterday. Then I drank 3 Pius X. Then I danced. Then I drank more. Then I cycled 15km home at 0300hrs."In many ways, my story was that of a raging, Christ-like figure who hauled himself off the cross, looked up at the Romans with blood in his eyes and said 'My turn, sock cookers'"
@gietvangent0 -
Deuchars IPA tastes of piss 90%+ of the times I've had it whether bottled or draft. To be fair, I think a lot of the reason for that is a lot of the bars that stock it round here are a bit rubbish and have it as their only "real ale" and don't keep it properly.
Those types of IPAs (inc. others e.g., Greene King) aren't even really IPAs anyway, they've only existed since the World Wars when proper beer was watered down to stop the troops (and munitions workers) being sloshed all the time.
There are plenty of balanced/nice IPAs around from craft brewers, but of course plenty that aren't. Hopefully all the rubbish ones will go out of business
. This is why I actually like a few of the red ales because they tend to have a bit more malt to go with the hops. And a lot of the so-called "imperial IPAs" too (because to get that ABV you need to use a buttload of malt). Also plenty of good stouts that aren't just roast and coffee flavours (I really like a nice oatmeal stout).
I like most beers to be fair, so long as they are well made and kept.0 -
disgruntledgoat wrote:No tA Doctor wrote:I love the Flanders reds. The Duchesse was my introduction many years ago to sour beers in general.
I'd quite happily never drink another IPA again. They've become ubiquitous, to the extent that it's hard to find a beer that isn't an IPA or close relation in the bars now. And it's reached the point where I'm half expecting to have to strain the hops out before drinking...These aren't Deuchars. IMO the IPAs and stouts have exploded on the craft beer scene because they're far easier to knock out than beers that require a proper balance between malt and hops. It's easy to pass off the fact they're so one dimensional with some bombast about having loads of flavour.
Challenge to craft/micro-brewers: Drink a pint of Deuchars and come back when you can brew an IPA that has that sort of balance.
But not bottled Deuchars, cos thats pish.
We did a roller race yesterday. Then I drank 3 Pius X. Then I danced. Then I drank more. Then I cycled 15km home at 0300hrs.
A mighty victory for RoboCyclo wasnt it??We're in danger of confusing passion with incompetence
- @ddraver0 -
4th I'm afraid. But we won a coupon for the chippy so all good. We tried to hire Gijs van Hoecke as a ringer but he was busy."In many ways, my story was that of a raging, Christ-like figure who hauled himself off the cross, looked up at the Romans with blood in his eyes and said 'My turn, sock cookers'"
@gietvangent0 -
bobmcstuff wrote:Deuchars IPA tastes of wee-wee 90%+ of the times I've had it whether bottled or draft. To be fair, I think a lot of the reason for that is a lot of the bars that stock it round here are a bit rubbish and have it as their only "real ale" and don't keep it properly.
Those types of IPAs (inc. others e.g., Greene King) aren't even really IPAs anyway, they've only existed since the World Wars when proper beer was watered down to stop the troops (and munitions workers) being sloshed all the time.
There are plenty of balanced/nice IPAs around from craft brewers, but of course plenty that aren't. Hopefully all the rubbish ones will go out of business . This is why I actually like a few of the red ales because they tend to have a bit more malt to go with the hops. And a lot of the so-called "imperial IPAs" too (because to get that ABV you need to use a buttload of malt). Also plenty of good stouts that aren't just roast and coffee flavours (I really like a nice oatmeal stout).
I like most beers to be fair, so long as they are well made and kept.
I'll admit, I was getting my Deuchars quite a lot closer to source than Aberdeen, but that's nearly 10 years ago now. The Pentland IPA wasn't bad either, for another local. And while there are a few decent brewers North of the border, McEwans dominance wasn't helpful... Caledonian, Harviestoun, Orkney, all have some great beers.
If you want to get properly historical though, Pale Ales should be a deep red-brown, in contrast to the prevailing porters and milds of the time. The IPAs were hoppier, but not significantly stronger than other ales of the era.
Personally, my beer education at university was with the session bitters of NW England, with a few premium ales thrown in (anything over about 4.2%). Rare to see much under 5% being sold now in the craft beer sector, and I miss beers I could just neck all night.Warning No formatter is installed for the format0 -
Couple of places in Aberdeen do Landlord or London Pride and they manage to reliably serve up a decent pint though, the distance shouldn't necessarily ruin it. I think it's dirty lines myself - people who only have one hand pull and don't sell much of it don't clean them properly, either they don't know how or can't be bothered (with keg you just connect up a keg of cleaner and let it run through, but with hand pull it's a lot more effort).
There seems to be a trend for "session ales" these days at 4 or 5%. Although lot of Americans seem to think that 5-5.5% constitutes a session beer. I am kind of used to the 6-7% standard now so long as you stick to the 2/3 pints... If you're in a place that does full pints it's not only very expensive but you also end up on the floor pretty quick. It's not so different to the strength of a lot of Belgian beers either.
My beer education was from my dad who likes proper bitters... According to him I'm named after Greene King (although my mum says that's not the case). He likes things like Bath Ales Gem at the moment.0 -
Yes, the lack of bar keeping skills is a killer, which is where McEwans has to shoulder part of the blame in Scotland. But it was easy for them to nearly eradicate real ale, given all those places that just couldn't get through a cask before it turned to vinegar, what with the entire pub clientele being two blokes and a sheepdog.Warning No formatter is installed for the format0
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That's why cask breathers or aspirators would be really good (replaces the head space in the cask with CO2 instead of letting air in), it would mean that low turnover pubs could still have cask beer - but CAMRA don't like it.0
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bobmcstuff wrote:That's why cask breathers or aspirators would be really good (replaces the head space in the cask with CO2 instead of letting air in), it would mean that low turnover pubs could still have cask beer - but CAMRA don't like it.
low turnover pubs can still have cask beer, they can use key kegs now, they could use poly pins, theres no reason to use cask breathers/aspirators, it gets you what at most another day or two.
a well managed setup in a pub should have no problem clearing a full sized cask, but you see far too often pubs where theyll tap a new cask at 10pm-11pm on a Saturday night, even when they could be closed on the Monday, and then wonder why the beer isnt at its best by the Tuesday and not selling.
anyway thats veering way off topic for a Belgian Beer discussion
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Time for a beer I think...Half man, Half bike0
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Tried to buy a car on an obscure Japanese website...might have cc'd Pro Race in by mistake.Half man, Half bike0
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Where's all the spam gone?0
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Rick Chasey wrote:
I resemble that implication.
Incidentally, just been on a little shopping trip to my local stockist. Came back with:
Duchesse de Bourgogne
Rodenbach Grand Cru
Cantillon Gueuze
Lindemans Gueuze Cuvée René
DuvelWarning No formatter is installed for the format0 -
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No tA Doctor wrote:Incidentally, just been on a little shopping trip to my local stockist. Came back with:
Duchesse de Bourgogne
Rodenbach Grand Cru
Cantillon Gueuze
Lindemans Gueuze Cuvée René
Duvel
Duchesse de Bourgogne and Rodenbach are both great - I don't get on so well with gueuzes though...
Had a To Øl Sur Amarillo yesterday, which although Danish not Belgian is a really fantastic sour.0 -
bobmcstuff wrote:No tA Doctor wrote:Incidentally, just been on a little shopping trip to my local stockist. Came back with:
Duchesse de Bourgogne
Rodenbach Grand Cru
Cantillon Gueuze
Lindemans Gueuze Cuvée René
Duvel
Duchesse de Bourgogne and Rodenbach are both great - I don't get on so well with gueuzes though...
Had a To Øl Sur Amarillo yesterday, which although Danish not Belgian is a really fantastic sour.
Just had one of each :-)
The To Øl Sur Amarillo is only Danish by name, it's commissioned from a Belgian commercial brewery. Not tried it yet.Rick Chasey wrote:TBH, wrong thread for it, but I much prefer German beer to Belgian!
Yep, wrong thread. Which is why I didn't mention the Maisels Weisse I also picked up :-)Warning No formatter is installed for the format0 -
No tA Doctor wrote:
The To Øl Sur Amarillo is only Danish by name, it's commissioned from a Belgian commercial brewery. Not tried it yet.
Yeah, I know they (and Mikkeller) are so-called "gypsy"/collaboration breweries but my lazy 30 seconds on Google didn't find out who the actual brewery was... Good to know it is a Belgian one though because now it is relevant to this thread
Anyway I really rated it. Cool can too.0 -
Is Lindemanns made by Bert-Jan the former Belkin starlet?0
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I took a group of guys over to Flanders last October. They took a shine to Westmalle Tripel, quite understandably. I'm popping over for a booze run in March and bringing back a case for a post club-run Paris Roubaix p!ss up.
We got remarkably lucky with the weather when we were over there. Sunny, no wind and 18-20 degrees Celsius all weekend. We got less lucky when we pulled up to the café at Abdij Sint Sixtus - home of the famous Westvleteren Abbey beers - and the damn thing was closed for maintenance. Still, the sunshine and rampant boozing left rose-tinted memories and the lads all want to go again this year but you can bet it'll be rain, 5 degrees C and 30 mph headwinds all round. Still, there's always the beer...
PS Oude Kwaremont followed by the Paterberg and the Koppenberg, all on a merciless hangover is a BAD idea. You have been warned!0 -
EKIMIKE wrote:I took a group of guys over to Flanders last October. They took a shine to Westmalle Tripel, quite understandably. I'm popping over for a booze run in March and bringing back a case for a post club-run Paris Roubaix p!ss up.
We got remarkably lucky with the weather when we were over there. Sunny, no wind and 18-20 degrees Celsius all weekend. We got less lucky when we pulled up to the café at Abdij Sint Sixtus - home of the famous Westvleteren Abbey beers - and the damn thing was closed for maintenance. Still, the sunshine and rampant boozing left rose-tinted memories and the lads all want to go again this year but you can bet it'll be rain, 5 degrees C and 30 mph headwinds all round. Still, there's always the beer...
PS Oude Kwaremont followed by the Paterberg and the Koppenberg, all on a merciless hangover is a BAD idea. You have been warned!
This. Or as I like to call it "Sunday"
We had a really mild autumn last year and winter has been above 10 for most of it. But there's a nationwide Orval shortage. Swings and roundabouts."In many ways, my story was that of a raging, Christ-like figure who hauled himself off the cross, looked up at the Romans with blood in his eyes and said 'My turn, sock cookers'"
@gietvangent0 -
EKIMIKE wrote:PS Oude Kwaremont followed by the Paterberg and the Koppenberg, all on a merciless hangover is a BAD idea. You have been warned!
It sucks so much that when DG tried to drag me over some my crank arm snapped in protest...We're in danger of confusing passion with incompetence
- @ddraver0 -
bobmcstuff wrote:No tA Doctor wrote:
The To Øl Sur Amarillo is only Danish by name, it's commissioned from a Belgian commercial brewery. Not tried it yet.
Yeah, I know they (and Mikkeller) are so-called "gypsy"/collaboration breweries but my lazy 30 seconds on Google didn't find out who the actual brewery was... Good to know it is a Belgian one though because now it is relevant to this thread
Anyway I really rated it. Cool can too.
De Proefbrouwerij do a lot of it for To Øl and Mikkeller but lots of other brands too (oooh 'brands', controversial).
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disgruntledgoat wrote:This. Or as I like to call it "Sunday"
We had a really mild autumn last year and winter has been above 10 for most of it. But there's a nationwide Orval shortage. Swings and roundabouts.
Balls, I was hoping to pick up some Orval. We'll see...0 -
EKIMIKE wrote:disgruntledgoat wrote:This. Or as I like to call it "Sunday"
We had a really mild autumn last year and winter has been above 10 for most of it. But there's a nationwide Orval shortage. Swings and roundabouts.
Balls, I was hoping to pick up some Orval. We'll see...
It's the bars that are suffering more than the shops, in my experience. It's the export demand that's killing them, 80% of Orval goes to the US now!"In many ways, my story was that of a raging, Christ-like figure who hauled himself off the cross, looked up at the Romans with blood in his eyes and said 'My turn, sock cookers'"
@gietvangent0 -
Pesky Yankees.
With a plethora of their own great beer, they snaffle ours. By "ours" I mean mine by Euro birthright. I will not be able to top up my cellar this way. Annoyed.
In the meantime, Sint Bernardus 12 is ace. Is this the world's best beer? I don't mean to be provocative, it's a simple question.Ecrasez l’infame0 -
BelgianBeerGeek wrote:In the meantime, Sint Bernardus 12 is ace. Is this the world's best beer? I don't mean to be provocative, it's a simple question.
That question has obvious pitfalls, as you allude to. But I love the stuff. It tastes delicious from the glass. It's lovely in a Flemish stew. And, if you buy it in Belgium it's incredibly good value for money, plus widely available.
I've found it fairly over-priced in the UK, so I don't seem to ever buy it over here. Then again I pop over to Belgium at least once a year so I usually have some around at home.
I really rate the St Bernardus Tripel too. The most balanced of all the Tripels I've had (which of course is not all of them). I find most Tripels lean either towards booziness or sweetness which brings an 'in the moment' factor that can be the difference between LOVING something one day and pleasantly enjoying it the next.0 -
Could have sworn I had tried the St Bernadus 12 but it's not on my Untappd so clearly not. Will have to resolve this ASAP. Potentially Saturday if I can find it.0
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I have to admit I struggle with the darker Belgians now. I love the blonde ales, Duvel, Westmalle Tripel and I love the Gueuze and Oude Bruins, but beers like Westmalle Dubbel, Chimay Red & Blue.... I used to love them, but just can't drink them any more.
So I think I'll have to skip the St. Bernadus 12 :-(Warning No formatter is installed for the format0
