The beer will be restored to its original home in Bruges in when a new brewery opens there. He is the author of more than 20 books on the subject, including Beers to Try Before You Die, one of the biggest-selling books on the subject. If you choose, you always lose. So my advice is to try as many styles and beers as possible.
But anyway, I have to stick to the rules. My kind of beers. Zinnebir has a cloudy orange colour and a great nose of honey, pollen, and lemon zest, and light exotic fruits.
The taste is malty, with a fine bitterness and a long aftertaste. Top beer. He sees it as his mission to give Belgian beers the recognition they deserve. Chosen by Sofie Vanrafelghem. The beer is the masterpiece of Rosa Merckx, the first female brewmaster of Belgium.
After the second world war she started as a secretary at the Liefmans brewery and worked herself up to the position of brewer. Now ninety years old, she still lives next to the brewery, where she checks the beer at least once a week.
The wort is brewed at Duvel-Moortgat but ferments in open tanks at their historical brew site in Oudenaarde. There, the lactic acid bacteria form the typical sour taste and character during a long maturation of up to 8 months. In the flavour you also get hints of raisins and red apples. Sour meets sweet at a sublime level. Classic Belgian beers are very balanced and complex, and Westmalle Tripel is a perfect example of this.
In aroma it is fruity overripe banana with a fine hop bitterness and soft maltiness fighting for attention. The flavour is just as complex: the beer has a creamy mouthfeel and delicate sweetness without being sticky as well as being fruity, bitter and orangey with a long, dry and pleasantly bitter aftertaste.
Westmalle Tripel is the mother of all tripels — a world classic! Chosen by Derek Walsh. Oak is subdued and the yeasts it contains provide flavours reminiscent of grapefruit, nectarines and pineapple. Chosen by Marc Mertens. This beer is either loved or hated. Marc Mertens has since been a member of the Objectieve BierProevers, now Zythos, and he is the current national editor-in-chief for De Zytholoog.
Photo by Adams K. It is a simple, honest beer, brewed by the monks themselves and made better by the surroundings. It smells and tastes lightly fruity at the outset, the hops providing an earthy, sometimes grassy character, leading to a firm, bitter, dry finish. It seems like a beer that Saint Benedict, who advocated that monks should live by the work of their own hands, would have appreciated.
It is a bit cloudy with a lovely head, mostly hoppy on the nose but when swirled in the glass, it releases a hint of ripe fruit. The taste is more intense, more bitter than malty. Dry, fresh and mature, with a bone dry and very lengthy finish. And when a glass of Orval is lifted to the lips, I find it difficult not to be profane as I take my first sip, such is the magnificence of this beer. This is a beer I could contemplate for all time.
Adrian Tierney-Jones is a journalist and writer specialising in beer, pubs, food and travel and how they all collaborate with each other in making the world a more pleasing place. Chosen by Jay Brooks. The beer is grace itself, soft and subtle with delicate flavors. A silken mouthfeel and tropical fruit aromas with a touch of sourness balanced beautifully with spicy hop character.
I had the pleasure of meeting her, too, last year during a press junket and her entire range of beers is great, but the tripel remains a divine favorite. Chosen by Espen Smith. It smells of citrus, exotic fruits and wet grains with dry hopped undertones. Due to its more moderate sweetness compared with other Belgian blondes and a kind of infection from wild yeasts, this blonde associates more with lambics and sour beers. This is not such a strange occurrence, given that the brewmaster at Slaghmuylder is Mr.
Karel Goddeau, the same guy brewing at De Cam Lambic. Espen Smith is a Norwegian beer critic, well known in Norway from television, talk radio, newspapers and magazines where he gives his open opinions on the newest trends in food, beer and liquor.
Chosen by Matthew Curtis. The resulting beer is a riot of grapefruit and redcurrant flavours underpinned by bready malt and a pinch of white pepper in its dry finish. Matthew Curtis is a beer writer and speaker based in London and author of beer blog Total Ales.
Chosen by Tim Hampson. And so they crafted their own beer. Made with three grains — barley, wheat and oats — the golden 7. The stories of the evolution of all these famous Belgian breweries is closely entwined in the history of the whole country, and often goes back many centuries. Find out the fascinating tales behind each one, the personalities behind the breweries and how to visit them, as well as tasting notes and food pairings for their glorious beers ….
Continue reading. Shop Read. Shopping cart Close. Contact Us Newsletter. About Beer. Barrel ageing is an up-and-coming trend in the production of strong beers. Large and small Belgian breweries alike are maturing their beers A Abbey Beer Fruity, strong Belgian ale that is modelled on the beers made by monks from Trappist abbeys, but Belgium equals beer and beer equals Belgium.
Boon-Mariage Parfait Frank Boon golden 6. Pierre Brabrux golden 4. Piedboeuf brown 0. Boon Frank Boon red 6. Cochon Vapeur 8. Benedict De Kluis dark red 6.
Feuillien Brasserie du Bocq brown 6. Feuillien brown Friart brown 6.
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