In the area of Poperinge, which is a little town in the west of Belgium, harvesting hops is a main industry and art. In the local dialect hommel means hop and therefore we have used the dialect to give our product a name: Poperings hommelbier.I had to clean up their English a bit but you get the point. This is a fairly small operation paying respect to the local hop crop. The beer pours a merengue off-white head that collapses into the amber cloudy ale that reminds me (with its floaties) of that line on the Dogfish Head 60 Minute IPA 2-4 box: "New Chunky Style!" The aroma is lightly hopped but not hopped in either the English or German sense. A lighter version of what you would find hovering above a dubbel, say - antique lace comes to mind. Unlike Duval, there is much between you and the heat in this 7.5% brew. There is milky yeast, green grass and green apple notes and a slight bit of salt as well as a bright vegetative lemony salad greens aspect, too.
In order to brew this beer, we use a blend of 3 types of hops. In addition, the presence of hops in the beer are strong, enhancing its flavour and refreshing, slightly bitter taste. Hommelbier is a beer with secondary fermentation in the bottle. Therefore,a layer of ferment is still present at the bottom of the bottle. This beer has a unique distinction of being a completely natural beer.
The BAers are all pretty positive on this one. I am, too. This would go with a pot of steamed asparagus as well as sauvignon blanc and a fair bit better if they were steamed over as much of this as you could give up. Oysters and other shellfish, too. Good thing I know where to find this in Maine.