What says celebration like bubbles?  Well, aside from bubbles with chocolate and strawberries… nothing!

We are doing strawberries, chocolate and and bubbles this week, but with a twist!  We are tasting Früli Strawberry beer and Amber’s Brewing Kenmount Road Chocolate Stout.  So I guess you could call this “Beers-day”.  No matter what you have heard, us winos like a brewsky too!

Producer: Brouwerij Huyghe
Location: Ghent, Belgium
Tasting: Wednesday, January 4, 2012 - 4:00 - 7:00 p.m.

Früli is a Strawberry beer.  Yup.  You read it correctly.  If you have never tried this wonderful brew, hopefully this article will bring your attention to it and you will buy a bottle or ten.  Now, there are those who would say that this is a lady’s beer.  Mind you those people are missing a few of their front chompers these days!  What the heck does that mean, anyway… lady’s beer.   Richard and I were doing an Oktoberfest event a while back and we had this as one of the brews.  Well, it was a real hit.  Now there were some women who enjoyed it, but a good number of the imbibers were, in fact, gentlemen.

This scrumptious beer is Belgian in ancestry.  It is a Strawberry White (Wheat) Beer that has been fermented with 30% pure Strawberries.  Long before the discovery of hops, the Belgians were brewing their libations with fruit.  Früli is made with water, hops, malt, yeast and Strawberries.  The alcohol is very reasonable coming in at 4.1%.  There are no additives or preservatives either.

Here is the trick to enjoying this beer once you get it home from the store.  If you look at the bottom of the bottle, you will notice sediment.  It is the wonderful strawberry bits that you are seeing.  Hold the bottle in both of your hands and gently roll it around and back and forth so that the strawberry mixture is blended back into the brew.  Don’t shake it… or you will be left with a not so wonderful surprise when you open it.  Yes this would go great with desert, but we would be surprised if you didn’t enjoy it all on its own.

CSPC:                   714841
Winesday Price:

$3.15 (Includes Winesday 10% discount)

Regular Price:

$3.50

*Price correct at time of printing.  Price subject to change without notice

Kenmount Road Chocolate Stout

Producer: Amber’s Brewing
Location: Edmonton, Alberta, Canada
Tasting: Wednesday, January 4, 2011 - 4:00 - 7:00 p.m.

“Amber’s Brewing Company is about the creative use of natural flavours in our beers and craft coolers, while being socially and environmentally conscious.  Amber’s is about family, friends, locally made products and brewing the best beer and craft coolers possible.  Amber’s is about being unique and proud of it.  Amber’s is about a lot of things but mostly we are about brewing incredibly hand-crafted beverages.”[1]

Richard and I first met Jim Gibbon of Amber’s Brewing at SIP at Capital Ex a few or more years ago.  We were both taken with the passion that this gent has for what he does.  It just completely oozed out of him.  So many times we had planned to go to the brewery, which is located on the southside of Edmonton off 99^th Street.  Well this was the week to make the visit.  Richard was unfortunately not able to make this trip with me.  I had the opportunity of tasting some chocolate barley and I have to say it was mighty fine stuff.  You can positively get the chocolate taste from it as well as some coffee ground undertones.  It was pretty good to munch on, I must say.

Kenmount Road Chocolate Stout poured its first drops in the fall of 2008.  Before we go any further, I have to be honest here.  The name is what caught me on this Chocolate Stout.  Although the name is what drew me in, the taste is what made me want more.  Oh my… the chocolate.  It is true that I am a wee bit of a stout fan, but I am also from St. John’s Newfoundland and Labrador.  Kenmount Road is a main drag in St. John’s that leads to the outskirts of the city, mainly the communities of Paradise and Mount Pearl and beyond.  The first brew-master at Amber’s Brewing was also a Newfoundlander and he was from Mount Pearl.  I like the name.  It has a bit of a ring to it.

This is how Amber’s describes this beer:  “This luscious stout pours with a velvety chocolate colour and finishes with a medium density foamy brown head.  The complex brew begins with a sweet taste which gives way to a subtle bitterness as it dissolves into malty, molasses elements before finally fading into a lingering chocolate tones.”

CSPC:                   736230
Winesday Price: 

$12.59/6 pk
(Includes Winesday 10% discount)

Regular Price:

$13.99/6 pk

*Price correct at time of printing.  Price subject to change without notice

We are back enjoying wine again next week.  We hope you enjoyed our version of Strawberries and Chocolate!

Style: Gueuze
ABV: 5%
Presentation: Single 750 ml green bottle
Brewery: Brasserie Cantillon
Country: Belgium

KANPAI! w/ Jeff Werstiuk

Allow me to start off here by letting you all know how very, very, VERY lucky we are to have some Cantillon available here in Alberta. No, I’m not trying to flagrantly bump up my word count, but to emphasize that point. Of how absolutely lucky we are. Fortunate and privileged in fact.

The Cantillon ales are in a sense living fossils in a bottle. No, they’re not millions of years old, or even hundreds of years; however the nearly obsolete method to produce them is a throwback to how most beers were made on a regular basis hundreds and hundreds of years ago before technology and science offered more control over the finished product. That’s not to say the ales from Cantillon are made in a haphazard manner, there’s simply more artistic craft involved to nudge things along towards the desired results; it’s just that there’s a bit of an X factor involved.

That X factor is the unique and specific strain of wild yeast that is only found in the region around the Cantillon Brewery in the Anderlecht district of Brussels. This small family owned traditional brewery was founded in 1900 on the exact same spot it sits today, and also continues to make its unique beers the very same way as well. Of course the most important element stems from the spontaneous fermentation of the special yeast from the air in and around the brewery itself. In fact the Cantillon Brewery itself is considered by the city of Brussels as a functional museum dedicated to the production of Gueuze and Lambics.

It’s one of those special beers I’d like to share with you this time around: the Lou Pepe Gueuze. This one in particular because it made me a believer, a convert. I’ll be perfectly honest, I’m not a big fan of Gueuze in general, or most Lambics. All that extra acidity just doesn’t agree with my system in anything except very small doses. This is one of factors why I eventually immersed myself in the realm of beer, rather than wine. However once in a while something comes along that makes the effort of toughing it out well worth it. That something is Cantillon’s Lou Pepe Gueuze.

The Gueuze style tends to be a bit of a mystery, if not a wholly unknown style, to nearly all but the most ardent fan of it. It doesn’t tend to have a huge following, but those who enjoy it are passionately devoted. It’s an acquired taste, that’s for sure. The traditional Gueuze is a blend of 2 or more Lambics, usually a combination of young and old varieties. These aren’t Lambics that haven’t been infused with any fruit, and the final result tends to be the most sour and tart of modern known beer styles. A great crossover beer for those who adore puckering, acidic white wines.

With all that in the open I still consider this Lou Pepe Gueuze a true work of art—I would dare go as far as to refer to it as a masterpiece. The name Lou Pepe itself is considered a special term of endearment for Grandfather in the Bordeaux region of France, an area that also holds a soft spot for the Cantillon family. This particular Gueuze is a special blend of 3 separate two-year-old Lambics, and then allowed to completely referment in the bottle again.

What sold me about this normally intimidating beer style, well, this Lou Pepe Gueuze in particular, is the amazing depth to it, this is a layered thing of beauty. Let’s get down to checking it out.

Don’t even consider drinking this out of anything besides stemware. While worth every drop, this is a pricy bottle of artisanal ale, your trusty pint glass just won’t do this time around. Buy a proper glass for this one if you have to. That said, consider your top pick something with a wide rim, a Belgian chalice or an oversized red wine glass. A snifter of a tulip glass will do the job too. Consider allowing it to sit out and warm for at least half an hour, even an hour if you are serious about getting to the heart of it. Or if you’ve cellared a bottle of this, consider the opposite by allowing it to chill in the fridge for a half hour to an hour. Straight room temperature is also a viable option.

It’s show time now. While it may seem a bit underwhelming, this Gueuze will pour into your glass a cloudy pale honey wheat hue, topped by a thin splash of large bubbled white head. Oh, but it gets better. Acidity is present, although it has more of a rounded, tempered edge to it rather than a ripping sharpness. There is also a medley of citrus fruits that reveals itself in layers, personally I pick up lemon rind, lemongrass (okay, not a fruit but you get the point), tangerine, white grapefruit and pomelo. There are traces of light mild spice as well. A full description of the flavour fails me, there is something different mingling and intertwining with each sip. Intense citric tartness co-mingles with toasty, bready malt, while different combinations of citrus fruit, tropical fruit, apple and pears skins, nuts, and dry light spices reveal themselves in waves and layers. If you weren’t so busy enjoying this you’d be inclined to draw up a web chart to keep track of each sip. In contrast to the complex flavour the mouthfeel is light-bodied with low carbonation, some stickiness on the finish, and it starts to coat the palate after a while.

While this Lou Pepe Gueuze is complex, what you need to keep in mind is the intensity as well when choosing the proper food dishes to pair with it so they don’t get steam-rolled. For many the intensity of a Barleywine makes them ideal to pair with old and Bleu cheese, and that’s okay, but this Gueuze will totally own a platter of Stilton and Gorgonzola, while being able to match their inherent funk toe to toe. Another match made in beer heaven is the classic Belgian dish of steamed mussels, not only paired with this ale, but also steamed in it. Forget the lemon wedge and the hit of Tabasco sauce, all you need to dress a plate of freshly shucked oysters is a sip of this Gueuze to follow. Perfection can also be attained with a pairing of lox, capers and cream cheese on a toasted bagel. And for dessert? Believe it or not this ale will make your toes curl served alongside fresh baked apple pie, the more caramelized and spiced the better.

The next steps in the cooler:

From This Brewery:
Cantillon Lou Pepe Kriek
Cantillon Lou Pepe Framboise
Cantillon Iris
Cantillon Bio Lambic Gueuze
Cantillon Rose de Gambrinus
Cantillon Vigneronne
Cantillon Saint Lamvinus
Cantillon Cuvee Saint Gilloise

Lambics:Liefmans Cuvée-Brut
Boon Kriek
Boon Framboise
Lindemans Cassis
Lindemans Faro Lambic
Lindemans Cuvée Rene
Mort Subite Kriek

Lateral Steps:
Duchesse De Bourgogne
Verhaeghe Echte Kriek
Petrus Oud Bruin
Liefmans Goudenband

Style: Belgian Pale Ale
ABV: 6.2%
Presentation: Single 330 ml brown bottle
Brewery: Brasserie d’Orval S.A..
Country: Villers-devant-Orval, Belgium

KANPAI! w/ Jeff Werstiuk

Orval is undoubtedly the most unique of the Trappiste Ales traditionally being produced today, and I would dare say that title would encompass the secular Abbey Ales as well. From the unique bowling pin shaped bottle to the contents found inside, this is a Belgian Ale that sets its own precedent, and it is truly one of a kind.

Speaking of which, of all the producers of Trappiste Ales, Orval stands out by only producing one type of beer, and one beer only. It also carries the significance of being the oldest of the brewing monasteries, although the present modern brewery was set up in 1931.

Just as unique as the ale in the spotlight is the legendary story behind the creation of the monastery itself. As it goes an 11th century noblewoman and widow, the Duchess Mathilda of Tuscany, accidently dropped the wedding ring of her lost beloved down a well. Distraught at the loss and not knowing what else to do, she began to pray. To back up her sincerity she vowed to build a monastery on that site if only she could retrieve her lost treasured possession. At that moment a trout broke the surface of the water with the golden ring in its mouth and offered it back to the Duchess. She exclaimed, “Truly this place is a Val d’Or!” (which means Valley of Gold), and followed through with her divine promise of gratitude.

This is how Orval acquired not only its name, but also the logo of a fish with a ring in its mouth. The monastery itself has gone through its fair share of issues and adversity in its lengthy tenure spanning a millennium, however besides the production of beer this monastery carries a healthy reputation for producing artisanal cheese that is even exported to surrounding countries. In keeping with the practice of being a good member of the community, all the profits Orval makes from its beer sales are donated to charities or towards local community development projects.

For those who are into collecting glassware or gift packs, Orval has its own special chalice that is available from time to time. I strongly suggest serving this in some form of stemware, like a snifter or large red wine glass if you don’t own any Belgian chalices or tulip glasses. About 15 minutes is a magic number to allow it to warm before serving; a happy medium between retaining some chill and releasing the earthy and spicy notes.

A tall fluffy white meringue head will crown a cloudy light-amber body once you transfer this to a glass. While subtle and complex at the same time, some character you should be able to detect in the aroma will be a tart sharpness, some herbal and citrus notes, along with an earthy bit of funk. Extended focus will reveal even more hidden in there waiting to be discovered. The dry earthiness and sharp tartness also extend over into the flavour, along with spicy notes, finishing with a tangerine and lemon citrus character. Once again, this is just scratching the surface, but at least you know what you’re getting yourself into at this point. Things are round out by a light, dry, mildly carbonated mouthfeel.

Orval pairs very well with fish that has been prepared with some sort of citrus marinade or sauce. This is equally applied to salads tossed in a zesty vinaigrette. It also tends to have all the bases covered when served with the complex flavours found in Thai cuisine. Personally I would go along the lines of pan-seared scallops served over wild rice with a drizzle of lemon, or lobster ravioli garnished with parmesan. Aged sharp Cheddar will make a decent lone cheese pairing to nibble on.

The next steps in the cooler:

Other Trappiste Ales:
Chimay Blue
Chimay Red
Chimay White
Koningshoeven Tripel Ale
Koningshoeven Quad Ale
Westmalle Dubbel
Westmalle Tripel
Achel Blonde
Achel Bruin
Rochefort 6
Rochefort 8
Rochefort 10

In-Style:
Leffe Blonde
De Koninck
DDC Dernière Volonté

Lateral Steps:
Cantillon Iris
Lindemans Faro Lambic
Duchesse De Bourgogne
Mikkeller It’s Alive
Lagunitas A Little Sumpin’ Wild

For The Adventurous:
Thomas Hardy’s Ale
Mikkeller Beer Geek Brunch (Weasel)
Lagunitas Hop Stoopid

Style: Blended Fruit Lambic
ABV: 6%
Presentation: Single 375 ml green bottle, wrapped in red paper
Brewery: Brouwerij Liefmans
Country: Belgium

KANPAI! w/ Jeff Werstiuk

I’ve never really been blown away by a fruit based beer before until the first time I had the chance to try this blended masterpiece by Liefmans of Belgium. At first I simply thought it was going to be like any other fruit Lambic I’ve tried before, and I have no problem admitting that I was pleasantly wrong.

The Liefmans brewery in Oudenaarde was originally founded in 1679, and has been producing their beer pretty much the same way ever since then. What makes them stand out is the fact that all their beers are blended, an old skill that tends to be nearly obsolete these days rather than merely obscure. Before the invention of adequate refrigeration systems the blending of beer was developed in order to preserve beer that was brewed in the winter time to last for summer consumption.

What makes this Cuvée-Brut stand out is that it starts as an old brown ale that is macerated with whole fresh cherries and left to sit for a year in shallow horizontal aging tanks. At this point it is blended with both Oud Bruin and Liefmans’ outstanding Goudenband, each of different ages as well, and allowed to age more in the bottle.

Some sort of stemware is almost a must for this Belgian Fruit Ale, however almost anything will work. From a fluted glass to a wide-rimmed chalice, yet a large snifter would be my top pick. Chilled, yet not ice cold, is also a preferable temperature range to serve this at, if left out for 10-15 minutes before imbibing.

Not surprisingly this Cuvée-Brut pours out a deep translucent garnet hue, capped by a thin splash of loose creamy dusty rose coloured head that quickly dissipates. The aroma exhibits a tart balsamic cherry aroma and some earthy wood. The tip of the tongue picks out a fast burst of sweet sugary cherry, which then gets balanced by tart, acidic cherry notes, then a dry woody character in the middle, and a dry sherry-like finish. The most curious thing is that in the aftertaste the palate acquires the presence of spongy devil’s food cake and chocolate wafer that was completely non-existent before. Something completely foreign to the initial flavour of this ale. However that’s the blended presence of the Oud Bruins in the mix showing off and having the final spotlight. The mouthfeel is light and thin, as spritzy carbonation leaps out on the finish with gusto. It’s dry yet with some thin residual stickiness on the palate.

While I would tend to drink this as something of a digestif, it will also pair gorgeously with a rich chocolate dessert, the most decadent variation you can conceive of. Oddly enough I think this pairs incredibly well with Chinese take-out, tackling the variety of flavour options possible; while cutting through any rich sweet or fatty sauces, it will also cleanse the palate of heat and spice. In a completely different direction the brewery itself suggests pairing it with a hearty spicy meatloaf. Working in reverse, if you’d like to serve this as an aperitif with something to nibble on this Cuvée-Brut will complement soft and milky cheeses, and nicely balance out the more nutty and earthy varieties.

The next steps in the cooler:

From This Brewery:
Liefmans Fruitbier
Goudenband

Other Krieks:
Lindemans Lambic Kriek
Boon Kriek
Cantillon Kriek
Lou Pepe Kriek
Mort Subite Kriek
Floris Kriek

Other Lambics:
Cantillon Rosé De Gambrinus
Lindemans Pêche
Boon Framboise
Chapeau Apricot Lambic

Lateral Steps:
Verhaeghe Echte Kriek
Petrus Oud Bruin
Saison Dupont

Style: Dark Tripel
ABV: 10.5%
Presentation: Single 330 ml white enamel bottle
Brewery: Brouwerij Van Steenberge N.V.
Country: Ertvelde, Belgium

KANPAI! w/ Jeff Werstiuk

This is one of those beers that I kick myself over not trying it any sooner than I had. It’s one of those Belgian ales that ubiquitously sat on the shelves for years that I either overlooked or thought I’d already tried. If only I could go and turn back time…..

What makes Gulden Draak so unique is that this is a rare Dark Brown Belgian Tripel, or so the brewery itself describes it as that. It’d normally be recognized as a Belgian Strong Dark Ale, or even a Quadrupel now that it’s a style that’s gaining acceptance, but I won’t argue the matter. Really, this stuff is so good there’s no point in splitting hairs over moot labelling.

Don’t just take my word for it. In 1998 the American Tasting Institute hailed it as the best-tasting beer in the world at the time. That’s not a small feat by any means.

Not only is the rich complex flavour still approachable without being overwhelming, but this stuff hits the ring at a jaw dropping 10.5% in alcohol, although you’d almost never realize it carries such a punch.

Even more hardcore is the fascinating story behind the name. Gulden Draak draws its name and likeness on the label from the statue of a golden dragon that sits on top of the Belfry of Ghent, in the Flanders region of Belgium. This is a dragon that has seen some action over the years in its own right, and travelled the ends of Europe.

During the Crusade of 1111 A.D. the Norwegian King Sigrid Magnusson sent this statue of a gold dragon as a gift to the Emperor of Constantinople, Alexius I Comnenus. A century later the Emperor at the time, Fleming Baldwin IX admired the golden statue so much he had it shipped across Europe back to his hometown of Biervliet, a small village that currently resides across the Belgian border in modern day Netherlands. Curiously enough Biervliet translates as “Stream of Beer”. Over time the inhabitants of Bruges started to covet this golden statue, and took it by force after attacking the village under cover of night. Years later in 1382 the residents of the large city of Ghent went to war against Bruges, and in counter retaliation took the golden dragon back as part of the victory spoils. From then on it has adorned the Belfry of Ghent that nowadays overlooks the old city centre.

I would highly suggest using some form of stemware to serve this notable Belgian ale in, if only to make things easier for yourself. Between the hidden alcohol and complexity of flavour this will require some breathing room. Either a chalice or an oversized red wine glass will perform admirably, a large snifter or tulip glass are also decent options. 15 minutes at the least is the time you should allow it to warm before opening and serving, if only to help unlock the malty layers within.

It’s honestly not much to look at, settling into the glass as a cloudy opaque brown with s small frothy beige head. That can easily be disregarded when you hold the glass up to your nose and encounter characteristics of burnt toffee, raisins, plums, caramel, molasses and brown sugar. There’s even more to it than that if you wish to put the time in. The palate is then introduced to rich flavours of toffee, molasses, dark dried fruit, caramelized sugar, sweet plum and grape, with some espresso in the finish. An underlying alcohol warmth is present throughout, but never becomes sharp or biting. The mouthfeel can be deceptively thin for such an intense beer, coming across with a soft rounded texture, medium-light body, and very little carbonation. Except that makes it even easier to accidently drink more of it than you’re aware of you don’t pay attention. I don’t think anyone wants to end up getting bitten by this golden dragon.

Consider bold and full-flavoured foods when choosing to pair with the Gulden Draak. Game or mutton, braised beef, grilled meats, or even smoked fish. Rich Italian dishes that utilize strong herbs and sharp cheese can also provide a wonderful experience. Or for dessert pull out the most decadent chocolate creation you can fathom, and get lost in a blissful matching of indulgence.

The next steps in the cooler:

From This Brewery:
Augustijn Ale
Piraat Ale
Celis White
Witches’ Brew

Belgian Strong Dark Ale:
Chimay Blue
Trappistes Rochefort 8
Gouden Carolus Classic

Belgian Tripels:
Chimay White
St. Bernardus Tripel
Tripel Karmeliet

Belgian Quadrupels:
St. Bernardus Abt 12
Trappistes Rochefort 10
La Trappe Quadrupel

Style: Belgian Strong Pale Ale
ABV: 8%
Presentation: 750 ml caged and corked brown bottle
Brewery: Mikkeller at De Proef Brouwerij
Country: Belgium

KANPAI! w/ Jeff Werstiuk

At one time there were two people running and operating the Denmark based Mikkeller brewery. However in 2007 the latter half of the Mikkeller name, Kristian Klarup Keller, received an offer he couldn’t refuse in his other passion within the Journalism field, and suddenly this brewery was a one man show. That last man standing is Mikkel Borg Bjergsø. He’s taken on many unique approaches to his brewing, the most notable of acquiring the mantle of “Gypsy Brewer”. The term has been applied to him so frequently that it’s practically become a universally coined title.

Mikkel Borg Bjergsø doesn’t brew out of any one particular location anymore, doesn’t own a brewery set up, but produces his beers now out of different facilities. Not just other Danish breweries either (of which there is currently a large selection), rather the myriad options of traditional and craft breweries that encompass Europe, along with the trail-blazing and limit-pushing craft breweries of the U.S. who have carved out their own reputations. Pushing the limits is what Mikkel of Mikkeller has taken on as a personal mandate. Maintaining the highest degree of quality within his creations is his other principle.

Another distinct trait of Mikkeller is that he very rarely brews the same beer on a regular basis, constantly pursuing new and unusual interpretations of classic styles, testing the boundaries of brewing finesse, and then moving on to the next challenge or inspiration. While this throws some people off because it is so out of the norm, it has also attracted to him a loyal following of well-wishers and curiosity seekers who applaud his bravado and eagerly await his next palate expanding invention.

In the case of USAlive! We have something of a hybrid beer experiment. He had originally brewed a beer called It’s Alive at the very prolific De Proef Brouwerij facilities in Belgium, something of a personal homage to the traditional monk-brewed Trappist ale produced by Orval. The twist with USAlive! is taking this same Belgian style ale and adding a generous dose of American style hops. Amarillo, Cascade and Tomahawk hops to be exact, all of which comprise intense characteristics of citrus (especially grapefruit) and earthy pine. The result is a hybrid of Old World brewing tradition along with one of the major touchstones of the American Craft Brewing scene. Here’s a beer that bridges the pond, so to speak.

This is a fairly big beer, so as a rule of thumb consider glassware with a wide rim that will help expose all the volatile elements. My pick would be an oversized red wine glass or large brandy snifter, while a chalice or goblet is the way to go if you’re in possession of some Belgian beer glasses. As with many styles a pint glass or wide mug will do as a backup option. From experience I found that this ale tastes best while still somewhat chilled. Since it’s a large bottle I’d let it sit out for a good 15 minutes before uncorking.

Once poured, your glass will be filled by an intense copper hue that will exhibit a bit of a haze, but this is the result of the live yeast that was added during bottling. There is some mild caramel malt on the nose along with some brown sugar, however the main focus will highlight notes of grassy, citrusy, floral hops. Modest bready and caramel malts are present at first in the flavour, along with a slight earthy funk, then exhibiting aspects of spicy hops blended with leafy greens and sharp grapefruit on the finish. The mouthfeel is medium-bodied with a light carbonation and dry texture.

Since this isn’t a common beer style the choices for food pairing gets a little more esoteric as well. Artisanal cheese fans should rejoice for the fact that a bottle of this hybrid beer will easily compliment a platter of sharp, old and pungent varieties. Pheasant and duck are also good options. The dry earthiness will match the general flavour of the pheasant, while the citrus quality of the hops will cut through the fattiness of the duck. Best to keep other game meats in mind as well.

The next steps in the cooler:

From This Brewer:
It’s Alive
Monk’s Brew
Jackie Brown
Big Worst
Black Hole
Beer Geek’s Breakfast
Beer Geek’s Brunch Weasel
Frelser
Funky E Star
Black – Islay Edition
Barrel Aged 1000 IBU
Mikkel and Menno

In-Style:
Houblon Chouffe Dobbelen IPA Tripel

Lateral Steps:
Orval
Anchor Liberty Ale
DDC Corne du Diable

For The Adventurous:
Fuller’s Vintage Ale
Thomas Hardy’s Old Ale
Alley Kat Olde Deuteronomy

Style: Belgian Quadrupel
ABV: 10%
Presentation: 4 packs of 330 ml brown bottles
Brewery: Brouwerij St. Bernardus
Country: Watou, Belgium

KANPAI! w/ Jeff Werstiuk

Quadrupels are the strongest of the Trappist/Abbey style Belgian Ales, which tend to start off at least at 10% abv. and are always on the darker side both in appearance and in flavour. The Belgians and their monastic traditions have been producing strong, dark ales for centuries, however the actual usage of the term “Quadrupel” only came into use some time in the 1990’s already.

In a sense it became a way to order and discern these particular strong ales alongside the already recognized styles of Dubbel and Tripel; the latter two of which already have hazy accounts of their own initial rites of classification. It was De Koningshoeven Brewery in the Netherlands (the lone non-Belgian producer of Trappist ales) that seems to have used the term first with their La Trappe Quadrupel. Other producers of monastic style ales started to follow suit, including American craft brewers whose focus was on emulating Belgian styles.

There’s still a little controversy surrounding this somewhat newly coined beer style among brewers and beer geeks alike. To some it’s no different than a Strong Dark Belgian Ale, which encompasses practically any dark ale brewed with Belgian brewer’s yeast that ends up at 7% abv. or higher. For others they’re viewed as a double-strength Dubbel and nothing more. However I won’t bore you with the minutiae of split hairs which tends to comprise these disputes, I’ll leave the nit-picking for those with more than enough time on their hands to pursue such matters.

With the case of this version from St. Bernardus the Abt 12 in the name denotes that this is the strongest beer that is regularly produced by this particular brewing facility. The connotation is two-fold, with the 12 being the highest number so far attributed to one of their beers, along with the revelation that Abt is an abbreviation for Abbott, who is the individual with the highest rank and authority within the monastery. This was the former method of labelling this type of beer before Quadrupel became a more prevalent vernacular.

Now before we mire ourselves down with any more unnecessary trivial nomenclature, it’s time to check out what this wonderful Abbey ale has to offer. A rule of thumb with any Belgian style beers is to use stemware as your glass of choice. If you don’t own any of the custom Belgian glassware an oversized red wine glass will suit your needs, and if possible a large brandy snifter will work even better. There’s a lot of character stemming from the malt and the yeast so allowing the bottle to warm up a minimum of 15-20 minutes before pouring will pay off in the end.

The appearance of this Quad is a cloudy opaque dark brown, crowned by a tall creamy off-white head. Malty notes from the aroma include sweet, bready, toasted and toffee, and some independent carob nut. There is also a vinous fruitiness with dates, plums, green grapes and golden apples, along with some fresh currants. This all is part of the pay back for those who allowed it to warm up a fair bit. Several sips will reveal a bready, toasty, chewy toffee malt up front, which in turn lingers in the background while elements of raisins, prunes, green grapes and apples carry the flavour to a dry sherry-like finish. It’s a medium-full mouthfeel that carries all this flavour, a rich chewy texture at first that becomes oily and dry across the palate and on the swallow, accompanied by a moderate carbonation.

While this Belgian Quad is more than enough to stand on its own, due to its strength and character some thought should go into any food pairing considerations. An after dinner digestif would be a safe way to go. Braised or smoked dishes prepared with game meat will be bold enough in flavour to match these dark complex flavours. If you wish to keep things on the simpler end of things and with less preparation consider a light pairing with sharp or soft buttery cheese.

The next steps in the cooler:

From This Brewery:
St. Bernardus Witbier
St. Bernardus Tripel
St. Bernardus Christmas Ale

In-Style:
Trappistes Rochefort 10
Koningshoeven Quadrupel
Pannepot Old Fisherman’s Ale
Pannepot Grand Reserva
DDC Rigor Mortis ABT
Mikkeller Monk’s Brew

Lateral Steps:
Chimay Blue
Unibroue Trois Pistoles
Trappistes Rochefort 8
Gulden Draak

For The Adventurous:
Mikkeller Beer Geek Brunch
Rogue Old Crustacean
Lagunitas Hop Stoopid

Style: Belgian Golden Strong Ale
ABV: 8.7%
Presentation: Single 330 ml white enamel bottle, blue foil around the cap
Brewery: Brouwerij Huyghe
Country: Melle, Belgium

KANPAI! w/ Jeff Werstiuk

What’s more intense than a lone beer that is not only named after a morbid medical condition that it can induce through excessive consumption, but also has an official public fellowship?  Throw in some pink elephants to seal the deal and what you have is a force to be reckoned with.  A delicious force to reckon with, no doubt, but a bit of caution would be wisely in order.

Released upon the world on December 26^th, 1989 Delirium Tremens needed less than a decade to be nominated for “best beer in the world” in 1997, and lived up to that recognition the following year in Chicago by earning a gold medal at the World Beer Championships.  Perhaps some of this was drawn about with the assistance of the “Confrerie van de Roze Olifant” that was formed in 1992, in English known as The Brotherhood of the Pink Elephant.  Far from having sinister intentions, this group has taken up the charge of promoting Delirium Tremens and other local beers of Melle, Belgium, along with more altruistic pursuits within the community.  It is said that to become an honourary member of this order you have to swig back your first glass of Delirium Tremens in one shot.

Now as you know by now I’m not a doctor, but like to play one on television, and as a result would have to advise you to do such a thing at your own discretion.  This Belgian ale is a formidable 8.7% in alcohol content after all.

Speaking of overindulgence, delirium tremens is the Latin term for “trembling madness”.  This affliction of the mind and body is what may take hold of an individual who’s been overindulging with alcohol for a period and then suddenly stops, a sort of severe shock from withdrawal.  It may constitute uncontrollable shakes and seizures, and may even lead to fatality.  Based on that sort of prognosis consider yourself lucky if you merely get away with hallucinations of pink dancing elephants.

With all that out of the way we can get back to the beer.  Even without all the aforementioned brouhaha this fine golden ale speaks for itself and stands on its own.  Triple fermented with the aid of three separate yeast strains, it unravels itself as complex yet refined.  Ideally it is served in a tulip or burgundy glass, although a trusty large brandy snifter is just as good.  Trust me, it just won’t be the same in a pint glass or something similar.  Plus in order to release some of the complexity allow Delirium Tremens to warm up at least 15 minutes before opening and pouring.

Once in the glass you’ll discover a dense white meringue-like head resting upon a hazed yet bright golden body in appearance.  The nose will pick up grainy and light bready malt, with floral notes and a mild orange citrus.  A few sips will reveal a mellow crispness of malt up front, spicy pepper notes which immediately follow, with a graceful zip of citrus hops on the finish, which dries out very quickly within the aftertaste.  This is all accompanied by a dry, lightly carbonated mouthfeel.

If you are planning on becoming an honourary member of The Brotherhood of the Pink Elephant it would be a good idea to have a bite to eat with it at some point along the line.  It’ll accentuate a serving of steamed mussels if you’re looking for some light fare.  Either seared or grilled salmon and Ahi tuna are some other good seafood selections.  Baked poultry or braised beef are more heartier options.  For a more authentic pairing some Belgian cuisine highlighted by some sort of game meat and thickly sliced frites will offer a well-rounded experience.  However when you find yourself surrounded by dancing pink elephants, it’s a pretty good indication to call it a night already, especially to avoid the tremens.

The next step in the cooler:

From This Brewery:
Floris Kriek
Floris Ninkeberry
Fruli

In-Style:
Duvel
Piraat
Pranqster - North Coast
Affligem Blond

Lateral Steps:
Konig Ludwig Weiss
Augustijn
Gouden Carolus Tripel

For The Adventurous:
Lindemans Gueuze Cuvée René
Le Merle - North Coast
Petrus Oud Bruin

Style: Belgian Golden Strong Ale
ABV: 8.5%
Presentation: 330 ml brown Euro stubby bottle
Brewery: Brouwerij Duvel Moortgat
Country: Belgium

KANPAI! w/ Jeff Werstiuk

Duvel, pronounced doov’l or doovelle or doo’fl (depending on who you ask), means “devil” in a few Flemish dialects, and one thing is for sure, it is overwhelmingly deceptive at first.  Considered the first of the Belgian Golden Strong Ales ever brewed, it is light, sweet, almost a golden cloud in a glass, yet delivers an almost unnoticeable high alcohol percentage that is not for the faint of constitution, or to be mistaken as a session ale.  That’s something that would end in tears…..

Moving along to the brewery itself, in 1871 a brewery-farm was founded by the Flemish Moortgat family in the municipality of Puurs, Belgium, and has remained a family run operation to this day, already into its 3^rd generation of management.  Duvel was originally produced in 1923 as a way to commemorate the end of World War One, and as a tribute to the English and U.S. soldiers who helped fight the occupying German army.  Because of this it was initially intended to be called “Victory Ale”.  The now legendary story is told that upon initially tasting this potential Victory Ale an employee of the brewery exclaimed, “Da’s nen echten duvel!” which was a local slang saying that translates to, “Damn, that’s a devil of a beer!”  Supposedly the comment struck a chord and stuck in the minds of the brewery’s management involved at the time, leading to a last minute name change to what we now know as Duvel.

An ale that is viewed as something as an anomaly even to this day, there was nothing like Duvel at the time of its inception.  First off the higher alcohol content of 8.5% was a direct reflective response to a law passed in Belgium in 1919 banning the serving of spirits in cafes.  This only resulted in several breweries producing high alcohol beers as a loophole.  What started to make Duvel stand out from the rest however was the mashing of very pale malt, so pale it was steamed rather than traditionally kilned in order to produce as pale of a malt as possible.  To keep things remaining light, a fair amount of corn sugar was added to the brew tun instead of more malt.  Flowery, aromatic hops from both Bohemia and Slovenia were used, combined with well water drawn directly from wells sunk beneath the brewery site itself.  Perhaps the most unique ingredient was the use of a distinct strain of Scottish ale yeast from the McEwan’s brewery of Scotland.  Some say the Moortgat’s acquired it after intense negotiations with McEwan’s, others claim it was “appropriated” from the sediment at the bottom of a bottle of McEwan’s bottle-conditioned export Scotch Ale of the time.  Regardless, the alchemy that is Duvel is completed through a triple fermentation process, including a lengthy cold lagering after the initial fermentation to round out the flavours and lighten up the body, then more yeast and priming sugar are added to aid it in bottle-conditioning after it leaves the brewery.  The end result is magic, perhaps with a bit of divine contribution or, ahem, otherwise….  Thusly a new beer style was born!

Traditionally Duvel is served in a burgundy glass, however a large snifter or oversized wine glass will suffice, or better yet a Belgian tulip glass if you are into collecting proper beer glassware.  If you wish to go all the way and track one down Duvel offers their own specially tailored burgundy-style glass.  There is going to be an extraordinary amount of chunky, frothy white head with exceptional retention, so the extra room in the glass will be gratefully appreciated, trust me on this.  It’s stated by the brewery that the ideal serving temperature ranges between 5-10 degrees Celsius, so by the time you pull the bottle from the fridge and get it fully poured into your glass it should be in this range.  If you manage a pour without getting any yeast sediment into the glass expect bright a pale golden body that might be slightly hazed and bursting with active carbonation, yet can nearly be confused for a craft lager.  If the yeast sediment does get poured in, no worries, it’ll just look a bit cloudy but will not detract overall.  In the aroma you’ll encounter clean notes of citrus, faint spice, malt sweetness, and even some alcohol warmth.  The mouthfeel will be smooth, with some more warmth from the alcohol, finishing crisp and dry similar to champagne.  As we head into flavour country be prepared for a more subtle palate, mild sweetness from the malt, patches of fruit and spice from the yeast, with a lemon-rind and herbal green bitterness attributed to the hops, all rolling through your mouth in waves of intermittent harmony.  Citrus and spice lingers in the aftertaste.  Suddenly it’s all over and gone before you know it, like a golden cloud that briefly caught your attention in a mesmerizing moment of bliss, short and sweet, but who can decide whether it was more shorter or sweeter.  You want to reach for another one.  Perhaps that’s when the alcohol percentage may start to finally catch up with you.  May I point out once again the 8.5% alcohol content?  Deceptive indeed.  The devil’s always in the details, isn’t it?

When it comes to pairing with food, Duvel is as versatile as it is deceptive, able to handle being set up with flavour profiles that are sweet, spicy, herbal, salty, savoury, creamy or fruity.  It scrubs and cleanses the palate, and can act as either an aperitif or digestif.  In fact there’s not much it won’t go with fairly well with, and would be worthwhile experimenting on your own with whatever strikes your fancy.  But you didn’t think I’d just leave you hanging like that, did you?  Duvel is great to serve if you’re planning a Thai or Cajun themed dinner.  Salmon or chicken dishes would be a good place to start as well, especially if they have a prominent garlic presence to them.  Yet it’s mild enough to not overwhelm shellfish either.  For the cheese lovers in the crowd this beer is an ideal counterpart to strong cheeses, such as stilton or blue.  Think of Duvel as the classy multitool of beers, there’s not much it can’t handle, yet remains unique and enjoyable on its own.  The perfect place to start for people interested in checking out Belgian beers.

The next steps in the cooler:

In-Style:
Delerium Tremens
Brooklyn Brewery Local 1
Affligem Blond
Don De Dieu - Unibroue

Lateral Steps:
La Fin Du Monde - Unibroue
Chimay White
St. Bernardus Tripel
Corsendonk Agnus Pale Ale

For The Adventurous:
Mikkeller  US Alive
Le Merle
Houblon Chouffe Dobbelen IPA Tripel
Petrus Aged Pale Ale

Style: Belgian Strong Pale Ale
ABV: 8%
Presentation: 750ml green magnum & 330ml green bottle singles
Brewery: Brasserie d’Achouffe
Country: Belgium

KANPAI! w/ Jeff Werstiuk

This brewery is found in the Belgian region of Ardennes, a picturesque area of green mountains and fairy tale valleys, although to some known best unfortunately as the location where The Battle Of The Bulge took place during World War 2.  The labels from the Achouffe Brewery are also easily recognizable with their trademark gnomes cavorting and residing on them.  No small surprise about that little marketing tidbit when you discover that “Chouffe” means gnome in the local Walloon dialect.  What started as a hobby of two brothers-in-law, the Achouffe Brewery has been producing tasty and accessible beers since 1982, although it’s been owned by the Duvel Moortgat brewery group since 2006.

With La Chouffe we have their flagship beer, it’s a golden yet higher alcohol ale, unfiltered and bottle conditioned which helps add extra flavour to the overall experience, most notably some subtle fruit and spice from that extra yeast presence left in the bottle, not to mention gentle additions of coriander and hops.  What we have here is something that ends up as a big shiny gold happy face in your mouth, and chances are it’ll transfer externally and produce a smile on your own face too.  Really, I don’t even like gnomes, yet La Chouffe somehow cheers me up every time.  If you still need a bit more convincing from your own personal experience La Chouffe is now available in single 330 ml bottles, before you choose to upgrade with a 750 ml magnum of this gem.

It’s fine to imbibe La Chouffe at the temperature right out of the fridge, it’ll be clean with a bit of orange and faint grassy hops on the finish, however as it slowly warms far more character will present itself in the flavour.  Ideally this is best served in a Belgian tulip glass (in fact when they’re available the Achouffe gift packs come with their own gnome logo tulip glass!), however a large snifter or oversized wine glass will do just fine, stemware is preferred for this style.  Expect to possibly take 2 or 3 attempts to empty the bottle into the glassware, as you’ll be greeted by a billowing spongy white head that has exceptional retention, you might start wishing one of those gnomes on the label could lend you a pint-sized shovel to make your way through it.  However try to leave about the last quarter inch/one centimetre left in the bottom of the bottle, that’s the yeast sediment from the bottle conditioning, and although it’s not harmful in any way (in fact it’s bursting with B vitamins!), it may detract from the overall flavour.  Once it’s finally all in the glass, you’ll find a hazy golden ale, that still has quite a brilliant lustre for an ale that isn’t transparent.  Now the aroma is somewhat mild, however you might notice some lemon and tangerine zest, and perhaps some wet green grassy hops, and even some spice.  I’ll confess that the texture of La Chouffe is one of my favourite aspects, offering up a light and effervescent mouthfeel, nearly champagne-like with a dry quenching finish.  The flavour does not disappoint either, starting off with light wheat grains, followed by something of an orange sweetness, coriander building to a finish blended with mild grassy hops and some spiciness, then some spice lingering in the aftertaste joined by a well masked alcohol warmth.  Not too complex at first it seems but there’s enough goodness there to keep one coming back for more as this golden ale presents itself in several thin layers.  In the end greater than the sum of its parts.

The subtle complexities of La Chouffe also come out and shine in attempts to pair it with food.  It’s a definite winner to serve first with appetizers or hors d’oeuvres, and shines with cheeses, especially smoked, woody and hard cheeses.  Even alone before the meal as an aperitif.  Pairs well with white fish such as sole, tilapia, cod or monkfish, and will surprise you along with your next batch of fish ‘n chips (including the malt vinegar on the chips).  Holds its own with anything from duck to old world sausages, and has enough backbone to compliment Cajun and Thai dishes that aren’t too overtly spicy.  A fairly versatile strong golden Belgian ale, and the magnum bottle is a great option to bring along to dinner parties.

The next steps in the cooler:

From This Brewery:
McChouffe
N’Ice Chouffe
Houblon Chouffe Dobbelen IPA Tripel

In-Style:
Duvel
Don de Dieu - Unibroue
Delerium Tremens
Affligem Blond
Brooklyn Local 1 - Brooklyn Brewery

Lateral Steps:
Konig Ludwig Weiss
Erdinger Weissbier
Hacker-Pschorr Hefe Weisse

For The Adventurous:
Deus
Malheur Brut
La Fin Du Monde - Unibroue
Le Merle - North Coast Brewing