Alefinder

24 Jul, 2011

What is a Lambic?

Posted by: Brad In: Uncategorized

Lambic is a very distinctive type of beer brewed only in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Geuze or Kriek.

Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, lambic beer is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.

The origins of lambic beer lie in the working classes of the region some 500 years ago who appreciated a weak, quenching drink that could be produced cheaply and easily on the farm.

 

Since then, the style has diversified to a wide range of styles, strengths, and social classes.

Today the beer is generally brewed from a grist containing approximately 70% barley malt and 30% unmalted wheat. When the wort has cooled, it is left exposed to the open air so that fermentation may occur spontaneously. While this exposure is a critical feature of the style, many of the key yeasts and bacteria are now understood to reside within the brewery and its (usually timber) fermenting vessels in numbers far greater than any delivered by the breeze. Up to 86 microorganisms have been identified in lambic beer, the most significant being Brettanomyces bruxellensis and B. lambicus. The process is generally only possible between October and May as in the summer months there are too many unfavourable organisms in the air that could spoil the beer.

Lambic beer is widely consumed in Brussels and environs, and frequently featured as an ingredient in Belgian cuisine.

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24 Jul, 2011

What is a Quadrupel

Posted by: Brad In: Uncategorized

Quadrupel is a type of strong ale, brewed in the Belgian style. Brands of quadrupels include La Trappe Quadrupel brewed by De Koningshoeven Brewery in the Netherlands, and Saint Louis Brewery's seasonal Schlafly Quadrupel Ale.

In other countries, particularly the United States, 'quadrupel' or 'quad' may refer to an especially strong style of dark ale, with a characteristic spicy, ripe fruit flavor.

A quadrupel is intended to be stronger than a Tripel, so the ABV strength will be 10 % or more. Beyond that, there is little agreement on the status of quadrupel as a style.

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24 Jul, 2011

What is a Saison?

Posted by: Brad In: Uncategorized

Saison is the name originally given to low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, for farm workers during harvest season. Modern-day saisons are also brewed in other countries, particularly the USA, and are generally bottle conditioned, with an average range of 5 to 8% abv, though saisons at the more traditional 3.5% strength can still be found.

Although saison has been described as an endangered style, there has been a rise in interest in this style in recent years, with Saison Dupont being named “the Best Beer in the World” by the magazine Men’s Journal in July 2005.

Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of refreshing summer ales. Each farm brewer would make his own distinctive version. Modern saisons brewed in the USA tend to copy the yeast used by Brasserie Dupont, which ferments better at blood warm temperatures (29 °C

 (84 °F) to 35 °C (95 °F)) than the standard 18 °C (64 °F) to 24 °C (75 °F) fermenting temperature used by other Belgian saison brewers.

"Saison" is French for season, because these ales were traditionally brewed in the autumn or winter for consumption during the late summer harvest for farm workers who were entitled to up to five litres throughout the workday during harvest season. Today they are brewed year round. As the saison style originated before the advent of refrigeration, Belgian brewers had to brew in autumn or winter to prevent the ale from spoiling during the storage period. After brewing, the ale was stored until the late summer harvest. Although now most commercial examples range from 5 to 8% abv, originally saisons were meant to be refreshing and thus had alcohol levels less than 3%. Because of the lack of potable water, saisons would give the farm hands the hydration they needed without the threat of illness.

The ale had to be strong to prevent spoilage during the long storage, but at the same time could not be so strong as to incapacitate the workers. Additionally, these beers were strongly hopped, as hops act as a preservative and have antiseptic properties. Saisons brewed in early Spring would often be blended with saisons brewed the previous Autumn, or even blended with lambic beers to increase the refreshing acidity of these beers. Blending also occurred to reduce the abv, and thus increase its refreshment value.

The type of malt determines the colour of the saison, and although most saisons are of a cloudy golden colour as result of the grist being mostly pale and/or pilsner malt, the use of darker malts results in some saisons being reddish-amber. Some recipes also use wheat. Spices such as orange zest, coriander, and ginger may be used. Some spice character may come through due to the production of esters during fermentation at warm temperatures.

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18 Jul, 2011

Evil Twin Pump

Posted by: Brad In: Uncategorized

Review to follow.
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18 Jul, 2011

Milleller Monks Elixir — Cask, Pimlico

Posted by: Brad In: Uncategorized

Now here’s a weird one. Brad says it tastes like lambic. It’s 10%. Very very sweet – and very overpowering cranberry flavours (at least the rash might clear up). Very interesting. Not sure how you’d rate it. So I won’t – especially as it isn’t really an ale – it’s a quadruple.
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18 Jul, 2011

Dark Star Festival — The Cask, Pimlico

Posted by: Brad In: Uncategorized

Refreshing as the first pint needs to be – especially after 20 minutes on the sweaty tube – I really prefer a darker richer pint, which this aims to be. This cask has just come on too and is more my kind of pint. It is full-bodied, smooth and very easy to drink. It doesn’t have the Wow of some
Ales but it is a fine pint nonetheless. [3/5].
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18 Jul, 2011

Saltare Brewery South Island Pale — The Cask, Pimlico

Posted by: Brad In: Uncategorized

Now here is a lovely pub. The sibling of the Craft Brew Co. in Clerkenwell this pub has a similar feel pub is a bit more lived in. This New Zealand ale is crisp and fruity as the pump suggests. It only came on yesterday and is in marvelous condition. Very easy to drink. Crisp and slightly sharp. A great start to the evening. [4/5].
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01 Jul, 2011

Craft Beer Co. Clerkenwell

Posted by: Brad In: Uncategorized

Do you need any other reason not to go in here?
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01 Jul, 2011

Dark Star Saison — Craft Beer Co. Clerkenwell

Posted by: Brad In: Uncategorized

A once only barrel of a very gingery ale. Most tasty. 4/5.
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01 Jul, 2011

Hitachino Nest

Posted by: Brad In: Uncategorized

Quite a lot of Hitachino in the Craft Beer Co. Clerkenwell.
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A work in progress containing: pub recommendations, ales and more importantly letting you know where to find the good stuff in the UK, along with bottled ale reviews.

Tony & Brad