Saturday, December 1:
Curieux (bourbon-barrel aged tripel) (11%) – Allagash
To make the Curieux (French for "curious"), Allagash ages their Tripel
Ale in Jim Beam barrels for 8 weeks. During the aging process in bourbon
barrels, the beer is totally transformed, and many new flavors and aromas develop. Most
notably, the beer picks up soft coconut and vanilla characteristics...and also
a hint of bourbon flavor!
Cuvee D’Achouffe 2006 (7%) – Brooklyn Brewery
Brooklyn Cuvée D’Achouffe is the second collaboration between
brewmaster, Garrett Oliver, and the famed Brasserie d’Achouffe of
Belgium. Brewed with Belgian dark candy sugar syrup and a dash of
organic Spanish thyme. The beer has a full honey color, a spicy nose
from the Chouffe yeast, and an herbal note from the thyme. The palate
is dry, with raisiny dried fruit character in the center, leading to a
crisp, mildly herbal finish.
Gouden Carolus Noel 2003 (10.5%) - Brouwerij Het Anker
Gouden Carolus Christmas is a strong dark ruby-red beer. It is brewed
at the end of August. Then it rests for several months to obtain
an optimal balance in taste and flavors. Herbs are added in the different
stages of the brewing process. Three different kinds of hops, and
6 different kinds of herbs and spices make this Christmas beer a ‘special
Guido (8%) – Brouwerij De Regenboog
A rich, bouncy, juicy, Burgundian brew (to quote the Ommegang guys). A
trifle sour, a little tangy, but so rich, thick and delicious.
The Gnome (9%) – Smuttynose Brewing
The Gnome was brewed in homage to the recent arrivals of hoppy Belgian
beers that we're starting to see here in the US. The brewer was
shooting for that beautifully soft hopping that's found in the Houblon
Chouffe, however, the Gnome has developed its own unique characteristics
and flavor profile.
Goliath (9%) – Brasserie Des Geants
This beer is brewed solely from 4 top quality raw materials: water,
malt, hops and yeast. Very Hoppy for a Belgian
beer. Golden in color, its smooth body and its subtle aromas will
charm your tastebuds.
Ichor Quad (10%) – Sly Fox Brewing
An Abbot style Quadruple brewed with German Pils and Roast malts and Belgian
Candi Sugar, hopped with German Tradition hops. Luscious and seductive.
Maredsous 8 (8%) – Brouwerij Duvel
Brewed in the dubbel style by the brewers of Duvel, the Maredsous 8 is
sure to please. It's clear, dark ruby brown body offsets a full,
creamy head of ivory foam that seems intent on holding until the last. It
is crisp across the palate with a very fine effervescence and medium
Monk’s Flemish Sour Red (5.5%) -
Brouwerij Van Steenberge
Tastes slightly of cherries. Well-carbonated tingle turns quickly
to a sour bite on the tongue. Appropriately light-bodied and rather
mild (but tasty) for the style, this is an easy drinker. It isn't
as sour as other classic examples.
Nostradamus 2003 (9.5%) – Brasserie Caracole
The body is light/medium with an exceptionally fine but limited carbonation
that's very soft and smooth in the mouth. The flavor starts malty
and stays malty, displaying a lightly woody character with some fruitiness,
including ripe berries and gentle cherry notes.
Ommegeddon (8%) – Brewery Ommegang
Stronger than your typical farmhouse beer yet not as funky. Earthy
must and herbal smells in the beginning, followed by sweet ginger and citrus. Further
whiffs reveal smells of honey and grainy crackers. A light pepper
spiciness and hints of dry grass.
Poperings Hommel Bier (7.5%) – Brouwerij
Poperings is more hoppy bitter and less malty sweet than most of its co-stylists. There's
a nice interplay between the barely toasted pale malt and the herbal, teasingly
Spicy yeast is still a large part of the nose, but it isn't the 800 lb.
gorilla that it can be in some beer of this style.
St. Bernardus Prior 8 (8%) – Brouwerij
This is a noble and delicious beer with a high level of fermentation, a
ruby purple color and a full malty and fruity taste. This beer
has a beautiful round froth due to secondary fermentation.
Triple Imperial (10%) – Brasserie de
l’Abbaye des Rocs
Soft and silky smooth toffee malts mix with dark complex fruits, raisins, figs
and prunes. This is one smooth beer, even at 10% alcohol. It is
malty to the core with just enough spice and fruitiness the round out the taste.
White Gold (8%) – Ithaca
Pours a hazy gold color with a thick frothy white head that slowly
fades to lacing. The aroma is great. It has a light pale and
wheat malt scent along with a fruity zest and slight coriander aroma. It
has a dry earthy flavor that goes down easy and finishes fruity with
a wheat malt edge.
Brett & I – Smuttynose Brewing
Belgian strong ale fermented w/ Brett and dry-hopped with Saphyre hops; a Smuttynose
Grand Crue (12.4%) – Sixpoint Craft
A dark brown beer with a thick off white head and nice lacing. Malt
and alcohol in the nose, then some sherry, fig, prunes. The taste
hits you with some warm, but not harsh alcohol, malt sweetness, and finishes
with flavors of figs and raisins.
IPAbbey (9%) – Ithaca Beer Company
A light, short-lived taste of caramel offers almost no sweetness and quickly
dissolves into flavors of apricot, grapefruit, and resinous pine with
an assertive bitterness and hints of Belgian yeast. Taste is complex
yet soft and almost even understated until a delayed floral and leafy
hop bitterness set in from the IPA side of this creation.
Maredsous 10 (10%) – Brouwerij Duvel
Pours a dark gold color with a thick frothy white head that fades to lacing. It
has a refreshingly light, yet malty scent that boasts primarily of pale
malts and Belgian ale yeast. Dry and warm, this beer hides the 10%
abv. It has a dry, pale malt flavor that goes down easy but slightly
tart and earthy.
McChouffe (8.0%) – Brasserie d’Acouffe
ale. Strong, spicy, and lightly hoppy, with an evolving taste. Natural
Beer, bottle refermented, unfiltered, not pasteurised and without any additives.
Merry Monks’ Ale (9.3%) – Weyerbacher
When you try this beer you're in for a unique treat. The special
effervescence and creaminess are immediately apparent when pouring. The
Pilsner malts combined with the Belgian yeast strains yield a remarkable
and complex flavor - perhaps you'll note subtle hints of fruit or spice.
Oud Beersel Oude Lambic (5.7%) – Brouwerij
Oude Lambis is a blend of lambics from different years. The one year
old Lambic is still readily fermentable. The two year old and three
year old lambic’s main contribution is to the taste. The brewer
influences the process by selecting the lambics, on the basis of their
taste in the barrel, and then in the manner of their blending.
Radar Ambree (10.5%) - Brasserie de l’Abbaye
It has a tasty sweet malt and sugar front followed by a zesty citrusy flavor
that introduces and is then replaced by a warm candy finish. The
combination of carbonation, hops, and alcohols cleans the palate leaving
a fresh mouth-feel that eagerly seeks the next sip.
Three Philosophers (9.8%) – Brewery
Cynics can't believe it, Epicures hail it a sensation, and Pythagoreans
just can't add up what makes this luscious blend of rich malty ale and
cherry lambic so delightful. It might be the flavor of dark chocolate
and cherry cordials; it could be the way it acquires wisdom and grace
in the cellar.
‘t Smisje Dubbel (9.0%) – Brouwerij
A thin tan head surmounts a dark rich cherry-red/brown body. Sweet
caramel and chocolate at the forefront of the aroma, but there are also
undertones of bitter orange flavors that dominate the aftertaste.
Urthel Samaranth (12%) – De Leyerth
Urthel Samaranth Quadrium Ale is a Belgian Quadrupel with a lot of character. Sweetly
malty and full-bodied, this strong beer hides its strength behind complex
flavors of dried fruit, marzipan and nuts.
Witkap Pater Single (6%) – Brouwerij
Clear amber color with a stocky white head. The nose is alive with
citrus, spice, and sugar. Notes of peach and apricot come in at the
finish. Smooth, clean palate, with a citric hop bite afterwards. Light
body, some graininess in texture, and very, very yeasty.
XX Bitter (6.2%) – Brouwerij De Ranke
XX Bitter is a very weighty beer, aggressively brewed to be the hoppiest
in Belgium. Some more delicate palates are put off right away. Those
warriors who accept the challenge, and take time to sort through the
barrage of sensory impressions, usually end up loving it.