La Fin Du Monde by Unibroue

Posted by Keith Wallace on Feb 21, 2013 in Beer Reviews | 0 comments

The more I taste beers from Canada’s rising micro brews  the greater my respect. They embrace the quality of North American grains and hops, and at the same time executing old school brewing styles. It’s a winning combination they share with some New England brewers, but few others.  La Fin Du Monde -the end of the world- is a great place to start.

A tone-perfect Trapist Tripel, is rich in ester scents, ranging from Bartlett pear to nectarine. Fermentation flavors of clove and spicy ginger are prominent, along with a refreshing top note of grapefruit  oil and fresh baked bread.

Duvel Tripel Hop

Posted by M.L. Wolfsohn on Oct 6, 2012 in Beer Reviews | 0 comments

Duvel has been both the template and the high water mark  for Belgian Strong Pale Ale since the 1920′s.  The company has expanded  greatly since then, acquiring other breweries in Belgian and the United States. The core remains the Duvel brand.

The brew hews very close to the traditional Duvel profile. A head like a fluffy Lhasa Apso, with a beautiful crisp golden body.  The pale malt, the granny smith apple, the lemon oil, and the clove, these are all elements of the class Duvel.

The difference is very much in the Citra hops in this bottling. Grapefruit and grassy notes, along with some fresh pine notes brings this a layer of complexity. Is it better than the original? No. Is it a fun variation of a classic? Sure is.

Dogfish Head Saison du BUFF

Posted by Keith Wallace on Jul 14, 2012 in Beer Reviews | 0 comments

Dogfish Head. Victory. Stone. When discussing our country’s best breweries, those three must, at the very least, be in the conversation. So when they collaborate on the same beer, well, while there is no such thing as a guarantee of quality, this is about as close as it gets.

How did this beer come about? Dogfish Head’s website describes it like so:

“The idea for this beer germinated way back in 2003 when the three guys (Sam from Dogfish, Greg from Stone and Bill from Victory) formed the BUFF alliance (Brewers United for Freedom of Flavor) – a noble endeavor with the goal to highlight the passion and camaraderie of the American craft brew movement.”

Despite being (loosely) organized in’ 03, BUFF didn’t really do much until 2010, when they finally collaborated on the first Saison du BUFF. It was originally brewed at Stone, but then the other two brewers replicated the recipe at their own facilities. As such, there are actually three versions of this beer – one from each brewery.

The result – at least from the DfH version that I tried – is a lovely saison. Ample biscuity sweetness balances nicely with the dry (but not overly dry) finish. Another interesting aspect is the parsley, sage, rosemary and thyme used; the herbs are quite subtle, but do add some complexity to the lingering coda. Though this is on the heavier side (6.8% abv), it’s a delicious patio sipper for the warmer months.

The Lost Abbey Veritas 010

Posted by Keith Wallace on May 21, 2012 in Beer Reviews | 0 comments

I am glad to see the Flemish Sour style is gaining traction at breweries in the states.  It’s a dangerous and complicated style, one that very few beer lovers embrace. However, those of us who straddle between the beer and wine worlds tend to fall head over heals in love.

Aged in oak barrels and blended with peaches, this is a well executed beer,  balancing the sweet and the sour with precision. The lactic and vanilla tones play off each other, as does just an edge of vinegary acetobacter and mushroomy  brettanomyces.  It’s a complicated and delicious brew.

In a few bottles, there was a clear sign of sulfur, which is not uncommon when using these types of bacteria and yeast in brewing. Let the beer breath for five minutes before drinking.

Dogfish Head Noble Rot

Posted by Keith Wallace on Apr 14, 2012 in Beer Reviews | 1 comment

Dogfish Head is known for it’s complex and over-the-top brews. It’s love of the exotic and elaborate has earned the brewery equal degrees of  love and contempt over the years.

With that pedigree, the brilliance of this brew is in its simplicity.  Fresh and earthy with pretty notes of citrus and flowers, this beer offers a thread between two seemingly polar opposite styles of fermented beverages.

“Noble Rot” marries the earthy-sweetness of grapes infected with noble rot –in the style of a Sauternes wine– and the bottle-fermented tang of a Belgian Saison.  The flavors integrate beautifully, creating a very delicate brew that emphasises the sweet funkiness of both beverages without ever becoming nasty or cloying. If you ever wanted to pair sweetbreads with a beer, this is the perfect choice.