A light to medium bodied sour beer with notes of grapefruit, oranges, gooseberries and grapes. Delicate bitterness that blends perfectly with the tartness.
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Appearance –Pours hazy medium gold; slightly clouded, highly effervescent body, generating more than two fingers of puffy, pillowy white head comprised of big, soapy bubbles. It falls apart slowly.
Aroma – Smell like a Heft with notes of ripe bananas ,bready malts, clover , pepper and coriander.
Taste – Citrusy hints of orange peel and lemon zest rise to the occasion by mid-sip, leading into a spicy, yeasty tail end that includes suggestions of clove, pepper and coriander; clove spice and wheat grain sweetness wrap up the sip before a dry aftertaste.
Overall it is Medium in body, with assertive, prickly carbonation at first, though it does settle down quite a bit throughout the course of the glass, becoming more smooth and soft. While not a factor within the flavour itself, the alcohol does warm the throat/chest just a tad as you sip your way into this one. A solid Belgian Saison.
Saison is French for “season”. These beers originated in the French-speaking region of Belgium known as Wallonia. This light to medium-bodied style was brewed in the winter and was intended to be a refreshing drink for the farm workers.
I was told by the beer saleswoman to place this beer in the freezer for 30 minutes prior to drinking it. It turns out that there is a bit of a history with this brew and the reason for freezing it. The story goes: “There was some partial freezing of the bottles due to lack of temperature control in the vehicles that transported this beer in Germany during the 1930s and this led to some desirable effects on the beer.”
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Aventine Eisbock pours dark brown with a nice head of tan foam which subsides to a thick ring and thin layer with subtle lacing. Nose of rich raisins, prunes, dark breadedmalts and dark sugars. The flavors expand on the nose with a dark raisin and dark sweet cherry note awash in brown sugars and rich breaded malts
with plum and prune elements as well as, a touch of candied dates that show up with warmth, along a bed of smooth warming booze. Excellent mouth feel, medium body, medium light carbonation that is fluffy and smooth, and a warming lightly dry & sweet malt finish. World class Eisbock that balances a rich complex maltiness with the yeast character of a weizen and a well restrained alcohol warmth for a beer of this strength.
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Chimay Première was the beer that introduced me to the world of Trappist beers and further opened my eyes to the realm of craft breweries.
This beer presents a “story” from the moment of uncorking the bottle to the end of the final sip. The story opens with a pour of a very thick and creamy 3 finger head that leaves a creamy lacing which lasts until the glass is empty. Strong aroma of Belgian spices make their presence known as soon as the beer warms up and the taste invites you to a world of wonders. It lives up to the expectations of the nose with very creamy, caramel-y, almost chocolate like barley malt backbone. It is rich and luxurious but soft enough not dominate the palate. Rich notes of figs, plums, cherries, licorice and even tamarind follow suit. Yeasty notes of clove, coriander, orange peel and white pepper linger throughout the tasting experience. The story ends with a very silky, caramel-y mouthfeel and a strong yeast aftertaste. The happily ever after for me, was the start of my quest for Trappist and craft beers after drinking this generous gift from the Trappist monks.
Monasteries have one of the longest continuing histories associated with brewing. The beer and other products made within these walls gained a reputation of high quality and some secular sources (mostly breweries) have tried to take advantage of this fact by embowing their products with monastery implied labeling.
In order to protect their name the Trappist, The Order of Cistercians of the Strict Observance took legal action in 1962. Then in 1997 the six Belgian Trappists, one Dutch Trappist, and one German Trappist monastery came together and formed the “International Trappist Association” (ITA). There are only eleven recognized Trappist breweries that can use the ITA label; seven in Belgium (including Chimay), two in the Netherlands, one in Austria, and one in the United States.
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The name Salvator comes from “Sankt Vaterbier” (Saint father) and therefore roughly translates to ” Holy father beer “. The beer has been brewed using the same recipe dating back to 1634 from the Paulaner monks. Salvator is considered as the industry standard for a Doppel Bock and often considered as one of the best 50 beers in the world. This bottom fermented and unfiltered brew pours a deep amber/honey with 3 finger dense white head and a good retention. Very strong aroma of malts, ripe fruits and notes of molasses that lives up to the great taste of heavy breadiness, prunes, grapes, brown sugar and bits of chocolate. Salvator deserves all the recognition it has gained and should be tasted by every beer drinker.
One of the iconic stouts from Founders, CBS pours rich coal black with a strong nose of coffee, milk chocolate, bourbon and of course, maple syrup. Flavours show a bit of a balance for a strong 11.7 ABV brew. Vanilla, cocoa, brulee and bourbon are heavy on the initial sips and followed by notes of maple syrup, roasted malts, chocolate milk and finishes off with a warmth of the alcohol on the back end. A good brew for a high ABV stout.
Bend in the River is a master piece from one of the titans of post colonial literature. It is a narrative of realities in a fictional town in an African country that has recently gained its independence. The main character, Salim is a man of ethnic Indian descent that relocates to inner country town and sets up a shop. He observes the political tensions, tribal warfare, clashes between modern and traditional ways of living among the natives and his place in a foreign land .https://www.aaravive.com/home/2019/2/4/canadian-breakfast-stout-by-fouders-brewery-and-bend-in-the-river-by-vs-naipau
Aarathannan Vivekananthan 