Destihl Wild Sour Series: Flanders Red

Brewed By: Destihl Restaurant and Brew Works in Normal/Bloomington, Illinois 
Purchased: 12oz CAN from a 4-pack bought at Binny's in Chicago, IL; 2014

Style/ABV: Flanders Red, 6.1%
Reported IBUs: 15

More Destihl Sours woo. About Destihl: 

Destihl is a brewery (Bloomington) and brewpub (Normal, IL & Champaign, IL) based out of the Midwest. Specifically, the middle of Illinois in the middle of the United States. Daaaa midwest. The brewery was founded by CEO & Brewmaster, Matt Potts, in 2007. Like many brewery founders, Potts started out as a homebrewer, and would eventually trade his law school education and law practice for those sweet barley suds. Destihl currently brews a myriad of regular and barrel-aged beers, including an increasing portfolio of tasty sour brews. For more info, check out their website. 

The Flanders Red is is an "acidic, sour ale with an initial impression of tart cherries and sour candy." 

This pours into a hazy, murky, dark ruby red/auburn body, kicking up two fingers of brown-tinged head. It looks like cherry juice, or your typical Flanders Red. There is good lacing on this one, and solid head retention.

Destihl Wild Sour Series: Flanders Red

On the aroma: a surprising amount of malty goodness. I'm getting cherry, brown bread, bready notes, and some coffee? What? There is definitely a Brown Ale aroma thing going on with the nose, with some hints of dusty cocoa as well. There is some faint berries and vinegar sourness in the back of this, but the aroma is mildly sour. 

This is straightforward, and does taste much like an American Brown Ale base that has been given the 12-step Flanders Red treatment. I'm getting big cherries, light vinegar tartness, lots of acid, and some nuttiness, toast, bread, and hints of dusty cocoa and coffee ala an American Brown. It's intriguing, albeit without any crazy Brett funk or oak character. Actually, I don't even know if this is aged on wood. It tastes slightly oaky, but that could just be my mind playing tricks on me + the acid and sourness messing with my head. The sourness in this beer comes in spurts, and isn't bad at all. 

This is medium-light bodied with above-average complexity. Palate depth is good, and I'm finding this to be pretty enjoyable. There is a nice balance between the ABV, body, carbonation, and sourness. I'm kind of digging how the base beer here is an American Brown Ale...it's like a new twist on this classic style. Up front: sour cherries, red cider vinegar, some burgeoning malts; the mids roll into the malts, with that Brown Ale base; the back end features lingering malts, dusty cacao, bread, faint coffee, sour cherries; and the finish is surprisingly dry. Good acidity, okay sourness.

Rating: Above-Average (4.0/5.0 Untappd) 

I'm feeling a Light Above-Average here. Solid shit, I would buy this again in the can. It would be nice to see this just sitting around on shelves. Food pairings here include grilled meats and poutine. 

Random Thought: These Destihl 4-packs are like $10? Pretty solid deal, IMO.

Lost Abbey Red Poppy Ale

Brewed By: Port Brewing/The Lost Abbey in San Marcos, California 

Purchased: Single 12.7oz bottle (375ml) bought at Friar Tucks in Urbana, IL; 2014 

Style/ABV: Flanders Red Ale, 5.0%
Reported IBUs: ?

This beer hurt my wallet. Hopefully it will also hurt my enamel. About the The Lost Abbey: 

The Lost Abbey is part of the Port Brewing Company, and is located in Stone Brewing's old brewery location. The Port Brewing Company/Lost Abbey emerged from Pizza Port in 2006, and now operates independently. There is a lengthy history page on The Lost Abbey's website. The main story goes: back in the day, Vince Marsaglia (owner and co-founder of Pizza Port) was interested in brewing American-made Abbey style beer. In 1997, Vince joined forces with brewer Tomme Arther who worked to brew some awesome Belgian beer at Pizza Port. In 2005, when Stone Brewing moved from their San Marcos location, Vince, Tomme, Vince's sister Gina, and Jim Comstock founded the Port Brewing Company. Port Brewing opened in May of 2006, and the rest is history.

Today's beer, the Red Poppy Ale, is a "celebration of sour cherries." This beer is brewed from a brown ale base, and is aged in oak barrels for over 6 months. This American-Style Flanders Red is released in limited amounts, and costs an arm and a kidney.

Lost Abbey Red Poppy Ale

On the pour: a rich and hazy, dark brown, red-tinged body. This one kicks up two fingers of deeply brown-tinted, reddish head. The head has good retention, with a pinky's worth hanging around. This beer is also appropriately carbonated. It looks like it has had that barrel clinic, and this would fit right in among a lineup of Flemish Reds. 

There is great scratch and sniff action here, with deep layers of oak, sour cherries, and wood barrel on the nose. There are deep malts in here, with caramel sugars, cola, and cherry sweetness. The deep malts play off Brett funk, weird band-aid funk, and acidic pop. I'm getting red apple cider vinegar, acidic wood, and tart cherries. There are cherry tannins in here, with cherry skin, and some light jammy fruit notes. This aroma is actually quite complex, and surpasses some recent sours I've had, including the Love Child No. 4.

Hmmm...this is, all things considered, kind of a restrained beer. I'm getting nice lactic sourness, with some apple cider vinegar, sour cherries, and granny smith apples. There are some nice oak and Brett notes that round things out, with good wood in the mix. The back end is actually quite soft and malty, with more wood, Brett funk, oak, cherries, cola, and even some caramel sugars. At this point, this isn't the enamel-ripping monster I expected to get it. It's kind of balanced and constrained with the fruit maybe adding some sour notes and sweetness to the overall mix.

All things considered...this is light and drinkable for the style, with a medium-light mouthfeel. At 5.0% this is basically non-intrusive and non-alcoholic. Palate depth is okay and complexity is pretty high. This isn't overtly sour or aggressive...it's kind of balanced and constrained. Up front: tart cherries, sour cherries, lactic acid, sour wood, apple cider vinegar and sour apples; the mids roll into sour cherries, jammy fruits, growing malt sweetness; the back end drops oak, band-aid funk, wood, sweet caramel, and a nice dry finish that leans on the malts. Nice.  

Rating: Above-Average (4.0/5.0 Untappd) 

I'm feeling a Light Above-Average here. This is really good and has nice complexity...I just wish it was a little more assertive. It could even benefit from more overt fruit notes. I think in that respect, this beer falls short compared to something like...Goose Island's Madame Rose. Or even their Juliet or Gillian. If you are going to go with the cherries...really embrace the fruit. This beer's maltier leanings mean it will pair well with grilled meats, duck, and maybe even a slice of cherry pie to really bring that cherry flavor home.

Random Thought: As a Bears fan, I am concerned right now. That is all.

New Belgium Lips of Faith - Le Terroir

Brewed By: New Belgium Brewing Company in Fort Collins, Colorado

Purchased: 22oz bomber bought at Binny's in IL; 2013

Style/ABV: American Sour/Wild Ale, 7.5%

Reported IBUs: ???

After a month-long stretch of cold and snow we are having a warm spell. The temps are in the high 30s and low 40s, there is rain, and the snow is melting. It feels like Spring, and even though this warm up is fleeting, it's the perfect weather for tonight's beer. About New Belgium:

New Belgium is based out of Fort Collins, and opened in 1991 when founder Jeff Lebesch took his home-brewing into the commercial world. At this point in time, New Belgium has mainstream fame from their Fat Tire, and craft beer credit for their sour beers. New Belgium is the thrid-largest craft brewery in the United States. You can read more about New Belgium if you check out their company page, and definitely cruise their website.

The Le Terroir (which doesn't actually translate into "the terror" but rather "the soil") is an American Sour Ale aged in wooden foeders for up to three years, and then dry hopped with Amarillo and Citra hops to add fruity, citrus notes. Described as having aromas of ripe passion fruit, citrus, overripe peaches, and wine cellar, and earthy funk, this moderately large sour (7.5% ABV) is brewed with wild yeast/bacteria and Lager yeast, features Citra, Amarillo, and Target hops, and a malt base of Pale, Wheat, C-80, Carapils, and Oats. 

New Belgium Lips of Faith - Le Terroir

This one pours into a hazy orange body, and kicks up two fingers of off-white head. The head is soaking up those amber-orange vibes, like a Florida orange or an Oompa-Loompa. As the head drops off, it leaves some clingy, spiderweb lacing that connects the residual stuff on the side of the glass to the stuff floating on top of the beer. In bright light the beer is a juicy orange color...like cloudy Gatorade.

A hoppy Wild Ale/Sour you say? How can you not think about Orval. Though Orval features Brett funk and hops as the main character, and isn't sour. It's funky, brah. This beer smells amazing, with Brett funk, hay, peaches, apricots, faint wood and lactic lemon, passion fruit, tropical fruit and citrus, grass/peach, and grassy dry hops. There's some musty hay-leather funk on the nose, courtesy of the Brett, and tons of floral dry hops. It reminds me of Orval, the Rayon Vert, and the fantastic Bam Bière. There's a bready malt character on the nose as well.

Oh wow...so this tastes nothing like the three beers I just mentioned. Unlike the nose which mostly dials up the Brett funk, the taste delivers a big, bready, sour punch. I'm getting tart lemon, lactic funk/sour, and some nice candy sweetness balanced by nice citrus/tropical hop character. There's a lot going on here. You do get big hay/grass/Brett funk/tropical fruits up front. The Brett character in this is pleasant, and plays off the hops. I'm getting pineapple, grass, tropical fruit, orange/tangerine/mango/peach...it's good shit. There is some woody, lactic tartness in the mix, and you get some more sour character. The whole thing builds to a slightly bready, malty, candy-sweet finish. Real nice stuff.

This is really good stuff...refreshing, funky, drinkable, and still somewhat dense with good depth and complexity. You don't get any of the 7.5%. The mouthfeel is light-bodied and supported by lots of carbonation, grassy/citrus hops, and tart funk. Palate depth is good...complexity is also good. It's a world class blend, but I feel like New Belgium is missing out here. This beer would be a lot of fun to age if it had some active Brett in the bottle. You get big pineapple/passion fruit/citrus/tropical fruits/grass and Brett funk up front; that rolls into vibrant peaches, pineapple, grassy hops, and lemon-lactic tart, with some woody barrel character coming along for the ride; the back end trails off with lingering funk and tart, and dials up some malts and sugars. The beer finishes dry. 

Rating: Divine Brew (4.5/5.0 Untappd)

I'm feeling a Light Divine Brew on this one. Yeah, it's a hell of a blend...and it has things I love! Like intense tropical fruits and citrus, and bold Brett notes. I just can't help but wonder how fun it would be to age a few bottle of this if the Brett was active and kicking...maybe someday. Oh well, until then I suggest you scoop a bottle of this up. And do it soon! This one tastes great fresh, and I imagine as the hops fade out this beer is going to be much less impressive. Food pairings here would include fruit salad, slaw, pulled pork sandwiches, creamy cheeses, and maybe some poutine? I think I paid less than $10 for this bottle, making this beer a certified bargain. I'm really impressed with New Belgium's wild ale program, I hope they keep it up.

Random Thought: I wasn't kidding about the fleeting thing. This winter blows. It's supposed to be snowing tomorrow, and then we are supposed to have blowing snow. Yay.

Petrus Oud Bruin

Brewed By: Bavik-De Brabandere in Harelbeke, Belgium

Purchased: 750ml bottle bought at West Lakeview Liquors in Chicago, IL; 2013

Style/ABV: Oud Bruin, 5.5%

Reported IBUs: ?

Continuing with Sunday Funday....About Petrus: 

The Brewery Bavik (Brouwerij Bavik) was founded in 1894 by Adolphe De Brabandere. One of his sons, Joseph De Brabandere, brewed his first beer the same year the brewery was founded. Before 1950 the brewery's beer was sold primarily to cafes and individuals, but post-1950 the beer has been sold to merchants. The Bavik Brewery is a family run business, and is one of the largest independent breweries in Belgium. For more info, check out Bavik's history page.

The Petrus Oud Bruin/Old Brown/Old Dark is an Oud Bruin aged for 24 months in oak barrels. Punching in at 5.5%, this beer is both readily available and relatively cheap.

Petrus Oud Bruin

The cork came out cleanly, and the beer pours into a nice dark, ruby red body, with three fingers of khaki/tan head. The head is soapy and foamy. When you shine a bright light onto this beer, you can see that the body is swampy brown, hazy, and murky. It looks like chocolate milk. The lacing is good, and head retention is also good.

The aroma features tons of vanilla, cherry coke, cherry, oak, and wood. I'm also getting apples, pears, apple slaw salad, grape and apple juice, and a hint of spice.

Unfortunately, the taste doesn't follow through with the aroma...I'm mostly getting wheat and apples, one-dimensional apple/raisin/wheat sweetness, some hints of cola, and very little tartness if any. A touch of wood no real oak.

There's some oxidation here...with the wheat-apple punch being the dominant and only force driving this cola-esque beer. This is super disappointing for a Belgian Ale. It's very drinkable at 5.5%, but where is the flavor? The light to medium-light body is driven by lively carbonation, with one-dimensional palate depth and complexity. You get carbonated wheat/apples up front; apples, wheat and raisins in the middle; apples and wheat in the back with a hint of wood and some faded oak and oxidation. Very little sour, very little tart, very little flavor or character. Booo.

Rating: Below-Average (2.0/5.0 Untappd)

This is a Strong Below-Average. This beer is below average for the style. Unlike the Petrus Aged Pale Ale which featured delicious and gripping tartness, this beer just falls flat in delivering that cherry-cola-oak goodness. The oxidation contributes some paper/cardboard, which doesn't work against the flavorless backdrop. I would not pick this up again, even at the price of 10 dollars a 750ml. There are much better Oud Bruins out there. I bought this to pair with leftover pulled pork sandwiches, but I'll probably butt chug the rest and switch to a more flavorful beer.

Random Thought: The Bears ain't got no run defense. 

Petrus Aged Pale

Brewed By: Bavik-De Brabandere in Harelbeke, Belgium

Purchased: 750ml bottle bought at Binny's in Chicago, IL; 2013 (2012 bottle?)

Style/ABV: Sour/Wild Ale/Flanders Red or Oud Bruin, 7.3%

Reported IBUs: ?

I've been meaning to get to this beer for a while, so here we go. About Petrus: 

The Brewery Bavik (Brouwerij Bavik) was founded in 1894 by Adolphe De Brabandere. One of his sons, Joseph De Brabandere, brewed his first beer the same year the brewery was founded. Before 1950 the brewery's beer was sold primarily to cafes and individuals, but post-1950 the beer has been sold to merchants. The Bavik Brewery is a family run business, and is one of the largest independent breweries in Belgium. For more info, check out Bavik's history page.

The Petrus Aged Pale is a "dry hopped, oak aged, sour ale." Aged in one of the fifteen 25,000L oak vessels in the Petrus Aging Cellar, this beer is brewed and then aged in the aforementioned vessels for between 20 to 30 months. This beer was originally used as a base beer for other blends, but apparently, the late Michael Jackson (beer writer) visited the brewery and suggested they sell this commercially. The rest is beer history. 

Petrus Aged Pale

The beer pours a hazy orange color, with two fingers of lightly off-white head. In bright light the beer looks less hazy, and takes on a vibrant gold/orange vibe that glows like radioactive water. There's some lazy carbonation, and a centimeter of sustaining, funky white head. You get lacing and all that.

Like the body, the aroma is kind of average. There's some musty oak funk, old attic, woody tannins and assertive vinegar, red wine vinegar, subtle white wine, and ghostly notes of chocolate/grape/apples that are vague and hard to place.

You get a lot of malt body in this, and this is surprisingly smooth. This isn't overly sour, with mild tartness. On the other hand, this beer isn't very sweet either. I appreciate that, a lot. It seems like this style veers towards overly sour or overly sweet. You get a lot of oaky tannin and subtle malt kisses up front, which eventually turns into that red apple cider vinegar punch. There's some hops in the mix as well, and the back end lays big citrus and apples on you. The finish is slightly bitter of all things, with lingering malt and a hint of...grain? The sourness comes in two waves: up front with the oak and tannin, and towards the mid to back palate with some citrus.

This hides the 7.3% very well, and is drinkable. It's not too sour, or too sweet, and is smoothed out by nice carbonation. I'd call it light-to-medium bodied. Palate depth is good, complexity is low. This is a very standard Flanders Red-esque beer, and doesn't really run away with anything. Tart, warhead sour up front, with big oak tannin, cherries, apple cider vinegar, and malt kisses; that roles into some hops, apples, pineapple, citrus, orange, more vinegar and sour; the back end is lingering sour, lingering malt, hint of bitter/grain. I can feel this one crushing my teeth.

Rating: Above-Average (3.5/5.0 Untappd)

This is a Light Above-Average...practically average, if not for the restrained levels of sweetness. This has an incredible balance, with pronounced oak, wood tannin, malt presence, sour kick, and sugars that are held in check. This has a some subtle nuances as well, and seems to hold up to short-term aging. I can easily recommend this, especially as an entry-level sour. This beer is cheap, it's available, and it's pretty damn tasty. You owe it to yourself to pair this beer with strong cheeses, grilled meats, fondue, or anything along those lines. This beer is much better than the standard Petrus offerings.  

Random Thought: My goal this week is to decompress a bit...we'll see how that goes. 

Rodenbach Grand Cru

Brewed By: Brouwerij Rodenbach (Palm) in Roeselare, Belgium   

Purchased: 750ml bottle bought at Binny's in IL; 2012? 

Style/ABV: Flanders Red Ale, 6.0%

Reported IBUs: ?

I'm finally getting around to review Rodenbach's Grand Cru. About Rodenbach: 

Rodenbach is a brewery based out of Roeselare, Belgium, founded by the four Rodenbach brothers (Pedro, Alexander, Ferdinand, and Constantijn) in 1821. You can read about the brothers and family on Palm's website, or get the tl;dr version on Wikipedia. After 15 years, Pedro and his wife, Regina Wauters, bought the brewery. In 1864, their son Edward took over, until his son, Eugene, took over in 1878. Eugene was the owner that traveled to England and saw how they aged beers in oak barrels and blended old and young beers. This method of brewing is what Rodenbach has become famous for. In 1998, Palm took over the brewery. To read more, definitely check out the Palm or Rodenbach website.

Tonight's beer, the Grand Cru, is a Flanders Red Ale that is a blend of 33% young beer, and 67% old beer that is aged in oak vats for 2 years. This is classic stuff, and there's no point in me reviewing this beer except to circlejerk about it, so let's do that.

DAE shitty lighting? This one is deceptively dark in low light, bordering on dark brown or black. In reality, this is a ruby red, semi-transparent, moderately carbonated beer. I kicked up a thin pinky's worth of soda-brown head that quickly dissolved. I would have fears that this is flaccid, but it won't be.

Rodenbach Grand Cru

I want to say my bottle is a 2012, but I'm not sure. Either way, this has a nice developed tartness, with noticeable vinegar, red apple cider vinegar, cherries, and apples. There's also big woody oak on the nose, aggressive fruit skins, and malt sweetness. There's a hint of cherry cola-vanilla sweetness. When you look at this like a wine, it definitely has a vinous, red wine-like character, with hints of grapes. It is reminiscent of a red wine with big tannins.

The taste is initially sour, with big sweet tart candies, cherry skins, and sour granny smith-esque apples. There's some plums and grapes as well. There's big vinegar in this, with apple cider vinegar, and pickled fruits/vegetables. There's also an underlying oak/wood/vanilla profile, with some hints of cherry cola sweetness. This is more sour than the Duchesse De Bourgogne, but not as sour as the Cuvee des Jacobins Rouge. It's also a million times better than the very average Bourgogne des Flandres. 

This is tart, with just enough pucker to make things interesting. This is light-bodied, refreshing, and drinkable. There's some big acidity in this, but it doesn't deter drinkability. The carbonation is soft, but moves things along. Palate depth is good, complexity is okay. You get candy sweetness, grapes/plums, and then tart cherry/granny smith apple up front; that rolls into some sweeter malts, vanilla/oak/wood, light cherry cola; back end is acidic, maybe flirts with raspberry, and finishes with some sour/dry. Nice stuff.

Rating: Above-Average (4.0/5 Untappd)

This is a Strong Above-Average. This is a lovely beer in just about every respect. One unique thing about this beer is that much of the funk is subdued. There's a hint of earthy Brett in this, but you get much more oak/wood, and vinegar tartness. The funk really plays off the sour. This beer is a classic, is available at many stores, and ages well. It's also reasonably priced. So stock up on a few bottles of these. This beer pairs well with steaks, grilled red meats, grilled meats in general, aggressive cheeses, fruity desserts, maybe even dry chocolate desserts...anything that goes well with a tart, fruity, acidic character.

Random Thought: I'm a big fan of Lou Malnati's, but tonight I had one of their vegetarian deep dish pizzas. It was made with two cheeses, had big tomatoes on top, and had too much garlic or seasoning. It just wasn't that great, for whatever reason. Also, the tomatoes were a bit watery, which detracted from the richness of the cheese. Then again, the other pizza we ordered (thin crust) was fantastic. So there's that. 

Bockor Cuvee des Jacobins Rouge

Brewed By: Brouwerij Bockor N.V. in Bellegem, Belgium, Belgium

Purchased: 11.2oz bottle from Binny's in Chicago, IL; 2013 

Style/ABV: Flanders Red Ale, 5.5% 

Reported IBUs: ?

I love theme posts, and tonight I'm knocking out two beers. Ladies, gentleman, bimbos and hicks, I present: Two Sours, One Cup. Awww yeah that's some classy shit. (dis be part II).

Cuvee des Jacobins Rouge hails from the brewery/brouwerij Bockor N.V. Brouwerij Bockor N.V. was founded back in May 1892, in Bellegem, West Flanders, Belgium, near the French border. The brewery is family run, and pays homage with various beers including the Jacobins Gueuze, the Jacobins Kriek, and the Jacobins Framboise. The brewery is known for its use of natural ingredients and old school brewing techniques. 

The Cuvee des Jacobins Rouge is a Flanders Red/red Felmish Sour Ale, with big malt sweetness and acidic sharpness. This beer is made from a blend of spontaneously fermented and barrel-aged beer that is at least 18 months in age. This one ages in large oak foudres, and clocks in at 5.5%. Let's see how she stacks up.

Bockor Cuvee des Jacobins Rouge

This one pours a ruby red color that looks deceptively darker in low light, and I kicked up about a finger's worth of lightly tan head. The head on this one is not as pillowy as the Duchesse. In fact, the head on this quicky fades into a Saison-y, infected looking, cauldron effect. When held to a bright light, this beer takes on a vibrant ruby red color. This has some sediment floating around in it, and lazy mid-sized carbonation. As with the Duchesse, there's some nice lacing.

The aroma on this beer is awesome, with bright sour/tart fruitiness, raspberry, strawberry, and various berries, granny smith apples, acidic vinegar, leather, and some nice oak/wood. You get hints of cherry cola and vanilla on the aroma, but it's balanced out nicely by the fruit and sourness.

Wowza. My impression upon the first sip is that this beer is about twice as sour as the Duchesse De Bourgogne, but a tad behind the 2013 La Folie. I'm picking up Sour Patch Kids, sour watermelon, sour raspberry, and sour black cherry. This definitely has that fruity Warhead thing going on, and it's fucking awesome. There's some cherry and apple fruit skin in the taste, along with some woody/oak tannins, and a hint of of oak/cherry cola to kind of round out the huge sour fruits.

This is an incredibly playful beer, with vibrant, teeth-crushing sourness. Really, this bring the Warheads and Sour Patch kids...and if that's your bag, you're going to feel right at home with this. There's also deep underlying complexity...but more on that in a second. This one has lively carbonation, and a medium-light mouthfeel. This starts out sour, rolls into more sour, and finishes sour and dry. There's no alcohol in this, and aside from the crushing sourness, it drinks incredibly well. Palate depth is great, complexity is great. Lemme expand: Up front is sour fruits, oak, hints of malt sugars, fruit skins; this rolls into more sour fruits, oak, cherry cola, wood; the back end is lignering sour, wood, hints of sweetness...and fade to dry. The dry finish BEGS you to take another sip, which starts a cycle of sour punch, dry finish, sour punch, dry finish....I feel like a 5th grader trading Warheads again.

Rating: Divine Brew (5/5 Untappd)

Yo, I'm feeling a Strong Divine Brew on this. This beer is the tits. I stumbled upon this beer when it was on tap at one of my local watering holes. I enjoyed it to the point that I sought it out...it turns out it's just as great in the bottle. There's so much going on with this beer: intense sourness, fruit skins, sour fruits, candy sugars, oak tannins, wood, vanilla...and it's all cobbled together in a winning way, like tiger blood or something. Really though, huge sour watermelon, black cherry, Warhead, and Sour Patch Kids. Oh, and my teeth. Owe. Food pairings: same as the Duchesse, really. Strong cheeses, raunchy burgers and BBQ, maybe even a Muffaletta...mmm. 

Random Thought: Tomorrow I am going to a Bulls game. With them luck. 

Duchesse De Bourgogne

Brewed By: Brouwerij Verhaeghe in Vichte, West-Vlaanderen, Belgium

Purchased: 11.2oz bottle at Binny's in IL; 2013 

Style/ABV: Flanders Red/Brown, 6.2% 

Reported IBUs: ?

I love theme posts, and tonight's theme is that I'm knocking out two beers. Ladies, gentleman, bimbos and hicks, I present: Two Sours, One Cup. Awww yeah that's some classy shit. (dis be part I). 

The Duchesse hails from the brewery/brouwerij Verhaeghe. Brouwerij Verhaeghe was founded in 1885 by Paul Verhaeghe in Vichte, West Flanders, Belgium. The brewery would ship beer from Vichte to Brussels, and established a reputation for brewing their Flemish Red/Brown ale, Duchesse De Bourgogne. You can check out more at the brewery's website. 

The Duchesse de Bourgogne is described as a "West-Flemish red brown ale." This sweet-fruity ale is brewed with roasted malts, very few hops, and is matured in oak casks for many months. This one clocks in at 6.2%. Let's see what we got.

Duchesse De Bourgogne

The Duchesse pours a hazy, reddish-brown color, with 3 finger's worth of soapy, thick, tan-colored head. There's a little sediment floating around in this one, but this is mostly a semi-murky ruby red color in bright light. There's a lot of active, visible carbonation, and the head is leaving nice lacing and sustaining nicely. 

The nose is pretty Brett and oak-forward. I'm getting some worn leather, and definitely a fair amount of apple cider vinegar. It actually smells like the dye-soaked vinegar solution that was always leftover after dying eggs for Easter. Fruit skins make an appearance here, notably apple and cherries....and there's some woody oak. 

This is incredibly blissful on the palate, with light sourness, light funk, and tons of oak, wood, cherry cola, and some hidden gems deep in the beer, like raspberry puree, apple skins, and cherries. There's an oaky vanilla thing in here that's really subtle and balanced, and works well. The oak adds just a touch of buttery mouthfeel. 

This beer has an absolutely phenomenal mouthfeel. It's probably not something you want in every situation with respect to sour/wild beers, but for the style, it's incredibly pillowy, rich, smooth, and even slightly buttery (in a good way). It veers towards a Kriek, and there's a lot of rich oak, vanilla, cherry, and cherry cola in this beer. The mouthfeel is medium-full, drinkability is amazing with no alcohol present at 6.2%, and palate depth is great. Complexity is high as well...but you feel like this has some untapped potential. You get lots of cherries and hints of sour/vinegar up front; this rolls into huge oak, wood, cherry cola, light Brett funk/leather; the back end trails off with lingering cola, subtle fruit skins and puree, and cherry sweetness. The finish is fat rather than overly dry and/or attenuated.

Rating: Above-Average (4/5 Untappd)

I'm feeling a Strong Above-Average on this beer. This is a great beer, and the fact that it doesn't get too aggressive with the sour or Brett funk means you can probably serve this to your unsuspecting friends and get good results. I'm not dogging this beer at all...I love it, and I buy it regularly when I get the chance...I just feel like the stakes are high with this style. Certainly worth re-reviewing down the road, but don't take my thoughts as a knock. In fact, scores themselves are largely meaningless compared to the words in the review. What you should take from this review is that the Duchesse is an incredibly refined, balanced, and fairly easy-going Flemish Brown/Red ale. It's also available, priced well, and comes in various formats (4-pack and bomber). You could pair this beer with strong cheeses, Poutine, a cheese and meat plate, fondue, a raunchy burger or barbecue sandwich, and even a plate of pickled things. I like this beer a lot, and would put this on a "100 beers to try" list.

Random Thought: I bet this beer would even be great with a scoop of vanilla ice cream. Or chocolate ice cream. In a cup. Because who doesn't love smearing chocolate ice cream in a cup all over someone's face and licking it off. Yum. Part II...coming up...

New Belgium La Folie (Lips of Faith - 2013)

Brewed By: New Belgium Brewing Company in Fort Collins, Colorado

Purchased: 22oz bomber from Binny's in Illinois; 2013

Style/ABV: American Sour Ale/Flanders Red, 6.0%

Reported IBUs: 18

Tonight's beer has been reviewed many times over, and it's a straight up Divine Brew with the exception of its price. But I feel compelled to jot down my thoughts on the 2013 version of La Folie anyway. Hate the playa, I guess.

I haven't really talked much about Flanders Red Ales, though I have talked about the Flanders Brown Ale/Oud Bruin. The most known Flanders Red is probably Rodenbach's Grand Cru, which is straight up sex (and on my to-review list). I've had it before, I'll have it again...it's good.

Rather than waxing on about Flanders Reds, I'm going to link to this solid article: Flanders Red and Brown. In short, the Flanders Red Ale originated has roots in Belgium and England, where old and young beer were blended together to compensate for any sourness/acidity in aged beer. The sourness/acidity came from aging beer in wooden casks, where the beer picked up tannins and flavor from the wood, and was also liable to wild organisms (Brettanomyces, Acetobacter, etc.). 

Nowadays, fermentation is a bit more controlled, as breweries like Rodenbach intentionally introduce organisms and control the stages/duration of fermentation. This style of beer is often aged for anywhere from 18 months to 3 years, and is often blended with part old and part young beer. These beers feature complex aromas, and have intense fruit, sour, and acidic characters. With that said, I digress. About New Belgium:

New Belgium is based out of Fort Collins, and opened in 1991 when founder Jeff Lebesch took his home-brewing into the commercial world. For reference, New Belgium is the thrid-largest craft brewery in the United States. You can read more about New Belgium if you check out their website.

As I mentioned, La Folie is kind of a big deal. This beer dates back to 2004, and was conceived with Peter Bouckaert from the Rodenbach brewery. The La Folie is wood-conditioned, aged in French Oak barrels, and is then blended to perfection. At one point in time, La Folie was corked with live bugs and all (I think 2009 was the last year). As it currently stands, the beer is now pasteurized, bottle-conditioned with house yeast, and capped on a bottling line. A lot of people have complained about this, but Lauren Salazar does a great Q&A explaining why this was done HERE. The long story short is that pasteurizing the beer "locks in" the ideal blend, and capping the beer has allowed New Belgium to increase production for this beer. The La Folie clocks in at 6.0%, packs 18 IBUs, and is brewed with Target hops, and Pale, Munich, Carpils, C-80, and Chocolate malts. Let's glass this up and see how the 2013 La Folie stacks up.

La Folie 2013

This one pours a hazy, cola-brown color, with a finger's worth of rapidly dissolving brown head. When held to bright light, the beer takes on an amazing reddish-brown/auburn color, with a ring of head clinging to the side of the glass. There is visible carbonation in this, and it looks quite effervescent.

Let's talk about the aroma on this. There's a lot of stuff going on here, and it's all fantastic. Up front I'm getting big malty cherries, cherry cola, wood, and vanilla. Behind the soda shop goodness is some serious watermelon, red apple vinegar, apples, fruit skin, and some citrus. There's some must as well, with elusive chocolate and spice. Finally, the soda shop goodness you get up front, mixed with the must, kicks your nose: I'm getting Brett funk, horse blanket, band-aid, and butcher shop. It all comes and goes, and you could just smell this all day.

I'm starting off a bit cooler, and will see how this fares as it warms. Even on the cool side, this is very sour up front, with sour watermelon, Black Cherry Warheads, apple cider vinegar, a hint of acetone, granny smith apples, and tons of citrus. There's wood on the back, and elusive chocolate/vanilla abound in the aftertaste. As I walked away from this, I was getting big raspberry and jam on the aftertaste. As this warms up, you get more apple vinegar, and more wood. I'm also picking up mild Brett funk.

This beer is as described: mouth puckering. I don't know if it's thirst quenching. This is dry as hell on the finish. You get nice acidity up front, immediately followed by sourness. The sourness maintains until the dry finish. The mouthfeel is medium-full, with light carbonation that is obviously hindered by the sour. Palate depth is great for the style...complexity is high, but you feel like it could go even higher. Sour-acid up front with citrus, lemon, watermelon, Black Cherry Warheads; mid-palate rolls into more sour citrus, apple, wood, vanilla, hints of malt; the back is fading sour, lingering citrus, wood, dry. 

Rating: Divine Brew 

I gotta go with a Light Divine Brew on this. As I feel this destroying my teeth, I can only help but think this is a winner. This is sour, bold, complex, and yada yada yada. You now have herpes. The only downside is a bomber of this is between 15-17 dollars, which is expensive. At least compared to Rodenbach's Grand Cru. This is maybe the best New Belgium beer, and certainly a shining example of mainstream American Sours. Food pairings: aggressive cheeses, meats, and chocolate. Or, just drink solo. This is worth checking out, especially if you're looking for a solid beer that kicks up the sour. The sour is strong, and the flavors follow close behind.

Random Thought: Evidently "La Folie" translates to this is madness or some shit. Cool story, 300.