If I wanted water, I would have asked for water.


Monday, April 07, 2008

Review: Cheers to Belgian Beers

What an odd scene: at noon, beeristas starting showing up at Roots for the much advertised (including here) noon start for the Cheers to Belgian Beers tasting. Early folks, like me, were sent packing: sorry, it doesn't start til noon. But within a short time, the brewery had shifted gears to accommodate the hordes. By three--the later start time--all the commemorative glassware was gone. No worries, the brewery scrounged up an assortment of wee snifters, asked for a $2 donation, and everyone was happy. This improvisational quality had a retro, 1988 feel, and so did the widespread good cheer with which everyone greeted it.

And then it was on to the beers.

How the Yeast Behaved
By the time I finally arrived (at six, after watching Memphis club UCLA), some of the beers were running out. In the end, I managed to try13 of the 16 pouring. The great value of an experiment like this is that you have a large enough sample size to begin to see the elements and range of the yeast. The Ardennes (La Chouffe) strain used this year didn't produce a particularly strong character to most beers, unlike many Belgian varieties. It's fairly clean and neutral. However, it leaves a lot of unfermentable sugars in the beer.

At least half the beers I tried were overly sweet--and the use of candi sugar by some breweries didn't help matters. My guess is that, given another opportunity, breweries would make adjustments to recipes or allow a longer period of fermentation. But so goes the process of experimentation, right? Another characteristic that cropped up in three or four of the beers was a vegetable quality--like squash or boiled vegetables. Normally one might suspect DMS, but I don't here--I think it's some kinda funky that the yeast kicks off under certain conditions.

Oh, and as a final note, I was surprised that none of the breweries tried a hop monster. Most everyone stuck to fairly traditional interpretations of strong ales and abbeys, and nothing was more than about 30 IBUs (which is to say not at all bitter in these sweet, 6-9% beers). Next time I hope to see breweries take the yeast and get crazy--with adjuncts, unpredictable style selection, and use of hopping rates. So many of the beers on offer were sweet, golden-hued ales that it was a little hard to distinguish them past a certain point.

The Beers
The cream of this particular crop were four beers: Laurelwood Saison de Arfuinna and Roots Farmouse Bruin were fine beers, and the Full Sail Dubbel and Widmer Golden were fantastic. I have heard rumors that the FS didn't actually use the Ardennes yeast, which is both confusing and weird (and, if it wins, will be all the weirder still). I voted for the FS Dubbel, so I'll start with it--but for the moment, let's put an asterisk beside it.

Full Sail Dubbel (7.3%) - a wonderful, rich aroma, the best in the bunch--redolent of freshly-cut wood. I generally think of dubbels as a throwaway style; a beer to drink in the daylight when the tripel is too big. But this was sumptuous--floral yet earthy, malty without being the least sweet (perhaps evidence a different yeast was used), chocolatey and even a bit smoky. It finishes cleanly and very dryly. It has neither the heaviness nor bite of a beer of this size--I would have guessed 5%. If this were available in the bottle, I'd buy it by the case. (It's available at the Pilsner Room)

Widmer Belgian Golden (6.1%) - A beautiful beer, clear and perfectly golden--like Duvel, if that calls anything to mind. A spicy Belgian nose. The palate was the most accutely "Belgian" of all the beers we tried--I doubt Jackson himself could have detected the Yankee inside. The Brothers managed to wring all the residual sugars out of the beer, revealing the capacity of the yeast, which produced a marvelously spicy palate. It was slightly phenolic, adding to the overal complexity. Not at all cloying or sweet in the aftertaste.

The next two were good beers; I tried them early and for a long time thought one would get my vote. Both are availiable at their respective breweries.

Roots Farmhouse Bruin (6.0%) - The lightest of the beers here. The title may suggest a Flanders Brown, but this is more like a rustic, uncategorized ale. The dark malts mellow the sweetness, and brewer Jason McAdam managed to pull a little funk from the strain--sherrylike more than sour.

Laurelwood Saison de Arduinna (6.4%) - I'll admit to some skeptisim of this beer, with its 15 IBUs. However, Chad Kennedy managed to balance the malts with orange and lemon additions (Peel? Which orange? Dunno.)--the result was a very creamy, almost breakfasty beer. Again, he managed keep the beer from cloying, despite adding candi sugar.

Other notes: BJ's Redrum (red ale) tasted more like a dubbel, and like the dubbels I recognize--adequate but without a lot of character. Van Havig experimented with spice for his amber Rock Bottom Floreal Deux, a beer that might eventually balance out but which is a bit strongly spiced at this point. Raccoon Lodge's C'est Dangue had a lot going on, including a funkiness, but also needed more time in the cask. Max's Fanno Creek's Reverend's Daughter was cloying, phenolic, and heavy. Alameda's Lucky Devil was also cloying, and like the R's daughter, had that squash note. Hopwork's El Diablo was a kick in the teeth--very, very strong and sharp. I think Christian Ettinger must have used a fair amount of candi sugar, for it was overly sweet. Could become a masterpiece with age. I had but a sip of Philedelphia's Flemish Brown, which was (intentionally, I'm pretty sure) sour and chocolatey. I'd like to have had more. The McMenamins' Gulden Tijger was more like a tripel than a strong golden, and was heavy and sweet. Finally, the Lucky Lab Malt Bomb seemed to hail from Glasgow rather than Ghent--it was a lovely malty beer that also had the squash character.

I didn't try the Lompoc beers (Mon Cheri and La Diablesse) because they had blown, nor the McMenamin's Blind Abbot, which was one beer more than I was willing to try.

I don't know who won the competition or what next year's yeast will be. As always, details when I receive them.

7 comments:

Corey Blodgett said...

Sorry you did not get to taste mine. You should come out to the Cornelius Pass Roadhouse and I will buy you a pint. The Blind Abbot was made with caramelized raisins, but still may be a bit too sweet.

Cheers,
Corey

Jeff Alworth said...

Corey, I may have to take you up on that. Yours didn't fall to the bottom of the list for any particular reason--I mainly went to the smallest lines as I made my way through the list. Perhaps this indicates yours was well-loved, since apparently it never had a small line!

Chad Kennedy said...

Laurelwood D'Arduinna used bitter orange peel and dried lemon peel. Glad you enjoyed it.

Chad

Dr. Wort said...

Candi Sugar shouldn't make the beer sweet.... The candi Sugar should add alcohol and some flavor components, but most sugary sweetness should ferment out. Table Sugar (refined Sucrose) tends to add a cidery flavor to beers; Turbinado Sugar will add a woodsy, molasses flavor. Other sugars add other flavors...But the sugar should be fermented out.


According to your description of SWEET beers. My guess would be they were not properly allowed to ferment out to completion.

According to Wyeast:

>>YEAST STRAIN: 3522 Belgian Ardennes™


One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.

Origin:
Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-85° F (18-29° C)
Alcohol Tolerance: approximately 12% ABV>>>

With an Alcohol tolerance of 12%, there shouldn't really have been any SWEET beers, unless under fermented or aged. The ATTENUATION is 72-76% which means there should/could be some residual sugars, but probably not cloying.

This yeast should add a spicy and slight fruitiness according to Wyeast and additional characters noted.

Sometimes patence is a brewing virtue... ;-}

Sorry, I missed the tasting...

DA Beers said...

along the same lines I found quite a few of the beers had a vegitable taste to them. I was trying to describe it to someone else as kind of a boiled artichoke flavor, they thought I was nuts. I was shocked to read that the malt bomb won, since I found this had the strongest vegi flavor.

Jeff Alworth said...

Dr Wort, are you going anywhere with this?

Da Beers--I'm totally with you.

Dr. Wort said...

I think I stated what I wanted to say...

1. Sweetness is coming from underfermented beers and not the Candi Sugar

2.Different sugars can add different flavors, but sweetness isn't one of them.

3.Wyeast's description of what 3522 yeast should bring to a beer, compared to the lack of these components described in the said tasted beers. Of course, maybe the description of the tasted beers was limited and not very descriptive.

4.With a yeast that has an alcohol tolerance of 12%, compared to the fact that none of these beers came close to 12%. Ergo, there shouldn't be any cloyingly sweet beers unless the fermentation was rushed.

5.It appears some of these beers were not conditioned correctly and were rushed to be served before they could be fully conditioned and matured

6.Maturation would have brought out more of the yeast characteristics.

I think that about states my intentions of my post.

Do you have anything to add to this or are you still scratching your head?

;-}

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