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BELGIAN ALE

Van Steenberge Leute Bokbier

Submitted by klbeergeek on Tue, 05/22/2012 - 1:19pm
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Van Steenberge Leute
Brewed By: 
Van Steenberge
Self-Defined Style: 
Belgian dopplebock
Strength (ABV): 
7.5% ABV

Leute Bokbier was produced by brewery Van Steenberge for the first time in 1927. The billy goat and the hop tendril in the logo refer to the billies of the former brewery-farm and its bordering hop fields. Along with the termination of the farming activities, unfortunately, meant the end of brewing as well. Leute Bokbier disappeared until 1997. LEUTE BOKBIER unites all the good from the past with the knowledge of the present. LEUTE BOKBIER is a dark red heavy top-fermented beer with a second fermentation in the bottle or in the barrel.

Van Steenberge Gulden Draak 9000

Submitted by klbeergeek on Tue, 05/22/2012 - 11:43am
in
Van Steenberge Gulden Draak 9000
Brewed By: 
Van Steenberge
Self-Defined Style: 
Belgian Quadrupel
Strength (ABV): 
10.5% ABV

With addition of extra malt, the new recipe, based on 3 different kinds of malt added in a volume of 4 times the content of a table beer, provide the Gulden Draak 9000 Quadruple with a deep golden amber colour and a fruity aroma. Together the aroma and smooth, subtle and sweet taste ensures a wonderful drinking experience.

Just like the other specialty beers of Brewery Van Steenberge the Gulden Draak 9000 Quadruple is a beer of top fermentation with secondary fermentation. A wine yeast is used for the secondary fermentation, which also contributes to the grandiose taste.

Best With: 
bleu cheese, ripened cheeses (Brie, Camenbert, grilled/smoked meat

Brouwerij Sterkens Bokrijks Kruikenbier

Submitted by klbeergeek on Mon, 05/21/2012 - 4:35pm
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Sterkens Bokrijks Kruikenbier
Brewed By: 
Brouwerij Sterkens
Self-Defined Style: 
Belgian Golden Ale
Strength (ABV): 
7.2% ABV
Bitterness (IBU): 
24 IBU

Pours a hazy golden color with a dense, off-white head. The nose is fruity, slightly spicy with some sweetness.The taste has hints of apples and bready malts with a slightly sweet finish.

Best With: 
Steamed mussels, baked seafood, creamy soups, salads

Brouwerij Sterkens St. Sebastiaan Golden Ale

Submitted by klbeergeek on Mon, 05/21/2012 - 4:17pm
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Sterkens St. Sebastiaan Golden Ale
Brewed By: 
Brouwerij Sterkens
Self-Defined Style: 
Belgian Golden Ale
Strength (ABV): 
7.6% ABV

This golden ale pours with a creamy white head. It is unfiltered, malty and yeasty with hints of spice and a dry semi-bitter finish.

Best With: 
Sharp cheeses, bleu cheese,

Fisherman's Sunrise Saison

Submitted by klbeergeek on Thu, 05/03/2012 - 9:08am
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Fisherman's Sunrise Saison
Brewed By: 
Cape Ann / Fisherman's
Self-Defined Style: 
Saison brewed with rhubarb and strawberries
Strength (ABV): 
6.5% ABV
Bitterness (IBU): 
24 IBU

Saisons were pale ales originally brewed in the farmhouses of Wallonia, the French speaking region of Belgium. Giving it their own twist, the brewers at Cape Ann added fresh rhubarb and 250lbs whole strawberries to the brew. The result is a light pink hue and flavors that wonderfully compliment the natural tartness of the traditional saison.

Best With: 
Waldorf salad, fruit and cheese

St. Feuillien Green Flash Bière De L'Amitié

Submitted by Megan.Brazel on Mon, 04/30/2012 - 10:49pm
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st feuillien.jpg
Brewed By: 
St. Feuillien
Self-Defined Style: 
Belgian Stron Ale
Strength (ABV): 
9.5% ABV

St. Feuillen’s centuries old brewing traditions combine with Green Flash Brewing Company’s cutting edge brewing techniques to form our first collaborative brew: Bière De L’Amitié (Friendship Brew). A blond Belgian collaboration ale, brewed with St. Feuillen’s traditional yeast and spices. For a modern twist, we add rye malt, wheat malt, and American Amarillo hops. At the crossroads of collaboration, we dry-hopped the brew for more zest. It’s old-world Belgian Abbey-style meets new-world American craft brewing - and a friendship is formed.

De Koninck Triple d'Anvers

Submitted by jmcintyre on Thu, 04/19/2012 - 4:13pm
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Triple d'Anvers.jpg
Brewed By: 
De Koninck
Self-Defined Style: 
Triple
Strength (ABV): 
8.0% ABV

The Triple d’Anvers beer is the successor of the De Koninck Tripel. They both contain 8% alcohol volume, yet the Triple d’Anvers is a top-fermenting beer, unlike the previous triple.

This beer is lightly amber-colored and as mentioned, top-fermented. Whilst brewing, blonde and dark malts are used, without adding any herbs, because the harmonic mixture between malts and hops suffices to guarantee it’s desired flavour. When drinking it, you will first taste a sweet touch, followed by a combination of hop bitter, fruitiness, and a refreshing character, caused by the top-fermentation.

d'Achouffe Biere du Soleil

Submitted by jmcintyre on Thu, 04/19/2012 - 3:34pm
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Chouffe Biere du Soleil.jpg
Brewed By: 
d'Achouffe
Self-Defined Style: 
Saison
Strength (ABV): 
4.5% ABV

Amber-colored, fruity, hoppy, sparkling and is not pasteurized. Available from June 1st.

Epic Brewing Company Utah Sage Saison

Submitted by Megan.Brazel on Thu, 04/12/2012 - 1:16pm
in
epic brewing sage saison
Brewed By: 
Epic Brewing Company
Self-Defined Style: 
Belgian Style Saison
Strength (ABV): 
7.5% ABV

This seasonal Saison is brewed with fresh herbs. The first whiff is that of a festive array of rosemary, thyme with a dominating profile leaning towards sage. This beautifully crafted farmhouse style Belgian beer is warm with herbal notes and backed with earthy hops.

Cambridge Brewing Sgt Pepper

Submitted by klbeergeek on Thu, 04/12/2012 - 9:20am
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Cambridge Brewing Sgt Pepper
Brewed By: 
Cambridge Brewing Company
Self-Defined Style: 
Peppercorn saison
Strength (ABV): 
6.0% ABV

Sgt. Pepper has been brewed with Pilsner, CaraVienne, and Rye malts, plus Magnum and Spalter hops. The driving force behind this beer is the contribution from whole peppercorns. Black, Green, White, and Pink peppercorns were added to the brew kettle, and they provide a noticeable fresh, herbal spiciness to the nose and through the palate. Pink pepper provides a high, floral character mostly as an aromatic, and Green pepper offers an herbal freshness with slight heat. White pepper contributes a subtle earthiness, and Black pepper engages the palate in a lingering, tingling warmth.

Best With: 
Baked seafood, chowder, salads
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