Continuing in the style of Four Belgian Blondes and Four Wittes, I am going to try to work through the Belgians I have squirrelled away over the last few months style by style. I also want to avoid one problem that arises doing a side-by-side, especially when you are looking at triples and strong ales. Four of those at 8 to 11%, especially when one or two only come in a quart, can frankly blow the top off yer heed. So, to ensure some benefit of the colour and head comparison, while at the same time avoiding a public display of the ever famous liquid lobotomy, I have decided upon a handy-dandy chart format for these posts. As I open each brew within the set, I will add it to the table with a photo of its label and one of the pour along with some notes. Click on the photos for a bigger view.
The trouble with this first set, however, is that they are not a style all. They are just a grab bag of styles all of which fall under the word "brown" more or less. The Petrus is a tangy Oud Bruin, while the Leffe Brown is something more familiar, a rich brown. The Kasteel is more of a barleywine while Rodenbach Grand Cru is a sour beer gone mad - the best malt vinegar you will ever find. All, however, are forms of browns from Belgium.
|Belgian Browns||Bottle and Pour||Notes|
|Petrus Oud Bruin|
|Lambic-like, sour cherry aroma, refreshing but also, at its core woodsy. Tart orange and spicy but in a good Christmas cake way. The body is not heavy. Slight carbonation - very light for a Belgian. 5.5% in a 250 ml bottle. BAs speak.|
Quadruple or Barleywine
|This is a dandy big beer - brown sugar plumy or red grape malty goodness at 11%. Without a trace of orange peel or spice so no hint of a dubble. No sour at all so nothing oud about it. This is surprisingly fresh for its bulk...like me. Rummy. Very subdued hops, only enough to keep the sweetness from being cloying. Here is the brewery's take on it. A juicy swallow ending in a hot port finish. 330 ml bottle. Advocates comment.|
cherry wood patina
|I said that this was the best malt vinegar you will ever taste and I am not kidding. This is pure soured, oak aged Belgian brew. Michael Jackson is kinder speaking of a vanilla-like oakiness, passion-fruit flavours, a clean sharp acidity like sour cream. That is all there but you have to appreciate that the acidity is that of a sub-puckeringly sharp wine. Vineous does not cover how sharp. Tart but only in the sense of King Tart of the Tartonians. Within the tart the is some reflection of spice and certainly a gooseberry-rhubarb custard trifle would go well with this. That acid lingers the palate with the yeast with some deference to richness. It is nice. Try it but prepare to wish for a nice light double IPA as a cleansing light chaser. 6% in a 330 ml bottle.Beertonians blown away.|
Belgian Dark Ale
|Hard label this one. It has some rich round brown like the Kesteel and also some tang like the Flemish Browns. Another calls it an almost double and another a dark ale. But labels have a limit. A lively head which leaves a rich foam ring. Medium to strong body. Cream and chocolate with a strong hop edge cutting the sweet. 6.5% in a 330 ml. Great on tap. Beersters consider.|