One of Alberta’s newest brewers is Fort Saskatchewan’s Two Sergeants Brewing who released their first beer in early 2015. I previously wrote a glowing review of the intensely bitter Bangalore Torpedo IPA and now upon the release of their second brew I hope to do the same for it. Passion d’Ale is a Belgian Wit named by pun after the Third Battle of Ypres, also known as Passchendaele. Passion d’Ale is brewed to 5.2% ABV with a splash of blood orange juice. In brewing this beer Two Sergeants worked in collaboration with Escarpment yeast to create a one of a kind wit.
Pours an insanely hazy, cloudy straw yellow in the body with a thick tower of puffy off white head. A light stream of carbonation in the body seems low for the cloudiness and the style. Some splotchy lacing marks are left on the glass as the head subsides slowly. The aroma is grainy, bready and floral with a heavy earthy and floral hop leaf aroma. A heavy coriander and black pepper spice coagulates with a wet cardboard and musty ester note. Overtly floral and earthy with a lingering cardboard malt note. Bitterness is moderate and comes mostly from the blood orange juice and citrus zest notes. The wheat malt falls a bit flat amidst the esters and wet cardboard note that pervades the flavour profile. This is a very unique and complex witbier that falls somewhat outside the confines of the style. Packed with spice, fruity esters and musty yeast notes that creates an interesting beer.
Well there is nothing more interesting to me than a new beer from Kansas City, Missouri’s Boulevard Brewing and a beer named after one the most legendary lines in music. The Grateful Dead was one of the most prolific bands in the history of modern music. On their 1970 album American Beauty the words “What a long strange trip its been..” were spoke in the song Truckin’ and so was born the ultimate hippy yearbook quote. Long Strange Tripel is a 9.2% Belgian Tripel by style and was the third beer brewed in Boulevard’s Smokestack series of limited and small release brews.
Pouring out a beautiful colour of bright honeyed orange with a steady carbonation stream and a thick off white head. The head isn’t exactly sticky but certainly persists. The aroma is boisterous and overly estery with tons of citrus and spice notes filling the profile. A big coriander and lemon zest note with mild toasted malts, a bit of caramel and honey sweetness to offput the spice. Overall the aroma is that of a tripel, yeast heavy with tons of ester and malt notes. Rich and full bodied on the taste with a bit of lemon pledge and orange rind making appearances before the mild coriander spice. Floral and almost perfume notes appear as the glass warms towards room temperature. The sweetness is there but isn’t cloying and is actually in good proportion. The finish is warm and the 9.2% ABV is certainly noticable but falls hand in hand with mild bitterness and lingering ester notes. Sometimes tripels fall flat for me in the world of Belgian style brews and Boulevards Long Strange Tripel is no different. Although this tripel is expertly made and offers a great profile of Belgian esters, light toasted malts, mild hops and good balance I find this a bit unimpressive. My bias is in no way a reflection of the quality of this beer I simply don’t enjoy tripels as much as their Belgian brethren.
Back in the year of 2007 I was a young university student drinking junky adjunct lagers and European beers like Pilsner Urquell. I happened upon Bottlescrew Bills a beer bar in my home town that was one of the only Canadian bars to gain the praise of Beer Hunter Michael Jackson. I ordered a Westmalle Dubbel not knowing how much one beer would change my entire life and take beer from a way to hang out to a passion and eventual career. Westmalle Dubbel is brewed by one of six Trappist breweries in Belgium where monks of the Strictest Cistercian Observance brew beers for charitable proceeds and consumption within the monastery. The brewing of beers by monks originally began to give monks sustenance during the fasting month of lent. This beer consumed by the monks is termed paterbier or monks beer. In 1856 the Westmalle monastery brewed a strong, dark ale that they termed double or dubbel. Today the dubbel is one of the Belgian Abbey styles and is generally characterised by a dark, fruity body and alcohol content up to 8%. I like to re assess this beer every year or two to see how my perception of beer has changed since going head first into the craft beer culture.
Less talk and more about the beer. Westmalle Dubbel pours a dark, murky burgundian brown with a massive beige head that fills the chalice. The aroma is rich and laced with dark fruity esters. Notes of prunes, raisins, cherries and light spice notes waft off the glass. The malt profile is composed mostly of rich toffee, light cocoa notes and a bit of a nutty flavour. Rich and smooth with a silky mouthfeel and strong carbonation that dances on the palate. Rich and well rounded profile adds a sense of class to the proceedings and allows the beer to make a lasting impression. Every time I have this beer I am taken back to that dimly lit bar taking my first sip of this rich malty treasure and thinking damn is this a great beer.
One of British Columbia’s newest and most exciting craft breweries has hit Alberta shelves this week. Burnaby’s Dageraad Brewing is influenced by Belgian’s great beers and takes its name from Antwerp’s Dageraadplaats which translates to Sunrise Square from Flemish. Brewer and founder Ben Coli has tried to take the experience of drinking Belgium’s great beers is Dageraadplaats and transporting it to Canada. As with great Belgian beers Dageraad’s beer are bottle conditioned and unfiltered with traditional Belgian yeasts. Dageraad Blonde is the brewery’s flagship beer and boasts a very Belgian 7.5% ABV.
At first glance the bottle and label are exquisite and fine with an appearance usually reserved for fine wines. The pour is a light golden amber colour with steady, almost effervescent carbonation and a puffy off white head that clings all over the glass. The aroma is accented with yeasts and ester notes including straw, lemon rind, orange peel, light coriander spice and a bit of a nutty malt. Light toasted wheat and caramel malts in the mid palate act as a balance to the heady yeast profile. Fruity, spicy and floral hop notes blend with esters and light spice. Lemon rind is tart and pairs well with the spicy notes. The finish is moderately dry and astringent with a bit of lingering bitterness. Full body, heavy carbonation and a smooth, crisp finish add to the flavour profile well. Overall Dageraad Blonde is a good example of an approachable and easy drinking Belgian Blonde. The depth of character is evident but not as unique as most great Belgian beers. Often that character is cultivated over time. Regardless Dageraad has certainly taken the Belgian beer culture and transplanted it to their Burnaby operation.
Alberta has finally received Kansas City, Missouri’s Boulevard Brewing. Known to many as being one of the dustbowl’s best maker of fine ales Boulevard hit shelves this past week. I had personally never tried anything from Boulevard’s vast catalog so what better place to start than with a saison. Tank 7 is a Belgian saison style brew with a heavy 8.5% ABV and is brewed with Magnum, Bravo and Amarillo hops. Unlike the traditional saison beers of Belgium which are brewed with home grown Saaz, Goldings and often Challenger hops Tank 7 should have a more American hop presence.
Tank 7 pours an effervescent golden straw colour with a thick puffed up white head. The head subsides slowly leaving tons of lacing blotches on the glass. The body appears to be extremely carbonated with a steady stream of bubbles cascading towards the surface. At first glance the nose is subtle but complex with layers of spicy hop and ester notes, citrus fruits, musty barnyard notes and light toasted wheat malts. Crisp and clean first sip with a nice effective coriander and spice blend on the finish. The mid palate is refined and fruity with notes of pear, lemon rind and grapefruit. Crisp toasted wheat and bready malts make up a malty backbone. The esters are really the star of the show with tons of fruity and spiced notes working well with the citrus hops. On the finish a moderate bitterness helps keep it true to style with a lingering spice and saison yeast aftertaste. A truly exquisite saison!
One of California’s most esteemed brewers is the aptly named Bruery located in Orange County. The Bruery is a self described boutique brewery specializing in barrel aged and experimental ales. The brewery was started by Patrick Rue an avid homebrewer in 2008 and is named with his surname as the moniker. Saison Rue is a nod to the family saison brewers common in Belgium who often name their saison style beers after their surname. Saison Rue is one of The Bruery’s few year round offerings and is billed as a bottled condition saison brewed with rye malt and brettanomyces.
Pouring out a rich, murky burgundian amber with a thick and lively yellowish head. There is a solid stream of bubbles reaching up to the soft pillowed head of foam. At first the aroma is of ripe fruit, old leather, earthen and woody notes and a bit of lemon pledge cleaner. Richly steeped with crisp and spicy rye malt that quickly contrasts the notable citrus and light pine hops. A bit of a musty, earthy aroma from the inclusion of brett presents itself in moderation. A nice crisp first sip with light caramel and toffee malts with hints of cracked pepper, floral and citrus hops and musty barnyard wood. A very complex yet approachable profile that is reserved where it should be and takes liberties elsewhere. Ripe fruit and rich leathery earth flavours combine with toffee and spicy rye towards the finish with a trademark saison finish. Dry and astringent with lingering yeast and ester flavours. Citrus hops linger on with a backbone of cracked pepper and floral notes. Saison Rue is a wonderfully exuberant and complex beer that shows a different story with every sip and for that reason it is consistently one of my favourite brews.
© Laurie P Smith
Oude Quetsche Tilquin à l’Ancienne known simply as Quetsche or Quetsche Tilquin is a rare plum lambic brewed by Gueuzerie Tilquin in Rebecq-Rognon, Belgium is one of the most uncommon lambic beers. Not only is it produced in low quantity but as a plum lambic it has a unique place in the Belgian beer spectrum. Old Quetsche Tilquin is made from the fermentation of a minimum of 250gr of plums by liter of lambic to an ABV of 6.4%. In addition Quetsche is unfiltered, unpasteurized and refermented in the bottle like all lambics should be. Quetsche is one of the rarest beers to be available to beer lovers in Alberta with only 10 cases being imported this past week. I picked my bottle up at Kensington Wine Market where there was a limit of 1 bottle per customer rule.
Quetsch has a light golden amber body with a hazy appearance. The head is off white and puffs up while and pouring into my glass although it later settles down a bit. The nose is very musty and barnyard-esque with notes of hay and sawdust. A mild fruit aroma on the nose accompanies a mild tart and sour funk. Taking the first sip I note a mild floral flavor with a tart plum and citrus taste. The flavour profile has considerable less must and dust notes that the aroma with a sweeter flavour than most lambic beers. So far I note that Quetsche is incredibly well balanced and although not the sourest or funkiest of lambics a great brew. The plums are not exactly the star of the show here but give enough sweet fruit notes to not blow the balance out of proportion. The only drawback to this beer is that I can’t get any more.
Brouwerij De Ranke in Dottignies, Belgium is a bit of a fairy tale story for many beer enthusiasts…started in 1994 by two best friends as a home-brewing fascination it quickly turned into more than a hobby. After a few short years they acquired weekend brew space at the historic Deca Brewery in West Flanders. After 11 years of sharing space and capacity with Deca, De Ranke built their own brewery in Dottignies, a town only a few minutes from the French border. De Ranke beers have been scarce both out of and in Belgium until their import to Alberta last year. Pere Noel is a Belgium Strong Ale (a category lacking boundaries besides being of Belgian origin)> brewed with brewers gold, hallertau hops and licorice. Unlike most Belgian Christmas beers that are rich, dark and fruity Pere Noel is spicy, sweet and bitter. At 7% ABV Pere Noel is about normal for Belgian style beers but rather low for a Christmas beer with most others hitting upwards of 9% ABV.
Pouring out a bright golden amber Pere Noel lacks the heavy effervescent head of other De Ranke beers and settles rather quickly. A thin line of lacing foam sticks easily to the glass as the head subsides slowly to a thin layer of bright white bubbles. The nose seems a bit out of place with the style as it is predominant with citric and grassy hops, toasted caramel and bready malts, mild spiced notes and a bit of alcohol warmth. A subtle yet pervasive funky aroma sticks to the nose throughout the tasting lending a bit of intrigue to this beer. The mid palate of taste is smooth and somewhat fruity with mild citrus hop notes as well as hints of apple and pear combining well with notes of toasted wheat, caramel, cereal grains and light licorice/anise spice flavors. The finish has a moderate bitterness that lingers unexpectedly into the aftertaste leaving mild resinous notes and sweet fruity flavors. Pere Noel has a great balance overall with bitterness, spices and malts blending well and leaving a crisp, clean but bitter Belgian flavor profile. Overall, a interesting and unique twist on a Belgian Christmas beer.
Price: $12.99 Grade: 90/100
Newport, Oregon’s Rogue Ales has been one of the big boys of West Coast craft beer for the past 25 years. Since 1989 John Maier has been the brewmaster and has implemented the brewing of non-pasteurized, all natural beers mostly made with the proprietary yeast strain known as Pacman. As an interesting and unique twist John decided to cultivate a yeast strain from his beard which he has had for the last 30 years. To a beer geek this is intriguing and also a bit offputting but as all beer geeks know, we are also up to try something new. I’ve drank beer with civetcat coffee, chipotle peppers, mint, rosemary, oysters, coconut, bacon, maple syrup and the list goes on. Using John’s beard yeast, Rogue decided to brew a 5.6% ABV Belgian ale.
Beard Beer pours out a bright hazy golden colour in the body with a thick heady off white foam atop. There is a nice small stream of bubbles cascading up in the middle of the glass. The nose is rather nice with a subtle estery yeast aroma as well as milder grassy and floral hop accent. Mild spiced aromas of coriander and a nice beautiful floral aroma blend well with a bready and crisp wheat malt. My first sip is crisp and estery with a mild mustiness and floral notes. A bit of caramel and honey with crisp clean wheat malt blends rather well with the mild floral hops. A nice balance and a exquisite drinkability for a rather sessionable Belgian style ale. Although this seems like a rather standard Belgian style ale the use of the beard use is an interesting and intriguing idea. And it is a rather beardy ale!
In a century old warehouse a few blocks from the bustling Zuid Station (South Station) in Brussels, Belgium lives a true gem of lambic brewing. The small family owned and operated lambic brewery in the Anderlecht area has been in operation since 1900. At current date the Cantillon is in the capable hands of a fourth generation descendent of founder Paul Cantillon. Known best for its Champagne of Brussels – the Gueuze style lambic Cantillon also brews several other lambic styles including kriek or cherry lambic. During a recent visit to Belgium I was privileged enough to tour the brewery and try out 4 styles of lambic beer for a cost far, far cheaper than bottles cost at home. The brewery was incredibly unique and eyeopening with highlights being the walls upon walls stuffed with barrels and bottles of liquid gold. In addition since lambic involves wild yeast and open vats during fermentation, spiders are revered and protected in the brewing area as a defense against insects and other such things. Cantillon Kriek is a 5% beer produced by blending lambic beer with lambic beer brewed with cherries grown in Belgium.
Unlike many other Belgian beers that are corked, Cantillon beers use a bottle cap instead of a wire cage to hold the cork in place. Opening a bottle of Cantillon not only takes more time and patience but also more reverence for the liquid inside as you are opening a $25 bottle. Popping th ecork out and pouring Cantillon Kriek you notice the cherries instantly with a bright pinkish red body colour and a huge foamy pink head that fizzes itself out quickly. The head caps off at a thin tightly held layer of pink bubbles. The nose seems overbalanced by tart cherries and a big acetic sourness commonplace in Cantillon lambic beers. A bit of a sweetness comes through as I take a few more sniffs although the sourness complicates with a mild sour funkyness entering the mix. The first sip is sweet and tart with juicy cherry nectar bud subsides to a hairy funk and sourness. The balance is lacking despite the heavy cherry presence because of that traditional strong Cantillon sourness. The finish is sour and acidic with a puckering tartness. Overall the cherries are a bit lost in the mix but this is a great lambic with a ton of awesome funky sour flavours and aroma.