Eichhof Lager

20130529:
I wrote: "This Eichhoff Lager is uninteresting. It tastes more or less like the Stadtheller I had yesterday. 4.8% ABV. 33 cl."

[20130729]

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Eichhof Lager

Relevant Links:
Eichhof Lager (RateBeer.com)
Eichhof Lager (BeerAdvocate.com)
Brauerei Eichhof (de.Wikipedia.org)
Eichhof Lager (Eichhof Website) DE

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Website Information:

DAS LAGER.

Das Spritzige und Süffige.

Sein feines Malzaroma und seine Milde machen unser Lager zum Klassiker. Es ist goldgelb und fein im Geschmack.

Alkoholgehalt 4,8% Vol.
Stammwürze 11,4
Trinktemperatur 8–10°C

Translation:
THE LAGER.

Tangy and very drinkable.

Its fine malt flavor and its sweetness make our Lager a classic. It is golden yellow and fine in taste.

Alcohol content 4.8% by volume
Wort 11.4
Serve at 8-10°C

Peroni

20130525:
To drink here at Hostaria Al Gladiatore, I had a Peroni.

I wrote: "The Peroni is real crisp. It's better than I remember.* There is no bitterness. However, it is what it is and I wouldn't normally drink this sort of beer."

*I didn't realize it at the time, but apparently what I drank several years ago (20110820) was not a Peroni, but a Peroni Nastro Azzurro.

[20130724]

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Peroni

Relevant Links:
Birra Peroni Website (Italian) Day Month Year
Peroni Brewery (Wikipedia.org)
Birra Peroni (BeerAdvocate.com)
Peroni (RateBeer.com)

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Website Information:

Peroni
Peroni è la lager italiana prodotta con passione dal 1846 e pensata da Giovanni Peroni per offrire agli italiani una birra di alta qualità, dal gusto rotondo e bilanciato, con un equilibrio perfetto tra dolce ed amaro. Peroni viene prodotta infatti, oggi come allora, solo con ingredienti selezionati, come il malto 100% italiano, frutto di una speciale qualità di orzo cresciuto sotto il nostro sole e seguito con cura in tutte le fasi di crescita. La qualità è una passione tutta italiana, Peroni anche.

Scheda Technica
Gradazione alcolica: 4,7% vol.
Fermentazione: bassa
Tipo Birra: Lager
Temperatura di servizio: 4-6
Colore: Giallo Paglierino
Provenienza: Italia
Gusto: moderatamente amaro, equilibrato di luppolo e malto

Translation:
Peroni
Peroni Italian lager is brewed with passion since 1846 and designed by Giovanni Peroni to offer Italians a high quality beer, the taste round and balanced, with a perfect balance between sweet and bitter. Peroni is produced in fact, now as then, only with selected ingredients: 100% Italian malt, the result of a special quality of barley grown under our sun and followed carefully at all stages of growth. Quality is a passion for the whole of Itality, Peroni too.

Product Data Sheet
Alcohol content: 4.7% vol.
Fermentation: Low
Beer Type: Lager
Serving temperature: 4-6
Colour: Straw Yellow
Origin: Italy
Taste: slightly bitter, balanced hops and malt

Hirter Märzen

20130523:
Ordered a half-liter glass of Hirter Märzen and a half-liter glass Erdinger Urweisse here at Weinhaus Happ. Note that half a liter is approximately one pint.

Of the Hirter Märzen I wrote: "Hirter Märzen Classic groß. The Hirter is good, but leaves a slightly bitter coating in the mouth."

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Hirter Märzen

Hirter (left) and Erdinger (right)

Relevant Links:
Hirter Märzen (Hirter Website)
Hirter Märzen (BeerAdvocate.com)
Hirter Märzen (RateBeer.com)

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Website Information:

Hirter Märzen
Stammwürze 11,8°
Alkohol 5,0 vol %

Österreichs bestes Helles:
Ausgezeichnet mit SILBER beim
European Beer Star 2010
Das Hirter Märzen ist eine meisterhaft gebraute Spezialität der Privatbrauerei Hirt. Es präsentiert sich dem Biergenießer mild in der Kohlensäure, aber prägnant im Extrakt. Hirter Märzen ist gekennzeichnet durch einen leichten, aber vollmundigen Antrunk und einen ausgereiften runden, geschmeidigen Abgang. Wie alle Hirter Biere ist auch das Märzen durch lange Lagerzeit vollkommen natürlich gereift. Unser Hirter Märzen wird weder pasteurisiert, noch künstlich haltbar gemacht, und es wird auch nicht thermisch behandelt.

Translation:
Austria's Best Light:
Awarded the SILVER
European Beer Star 2010
The Hirter Märzen is a masterfully brewed specialty of the private brewery Hirt. It presents itself to the beer connoisseur mild in carbonation, but concise in the extract. Hirter Märzen is characterized by a light but full-bodied first sip and mature round, supple finish. Like all Hirt beers, Märzen is also perfectly ripened naturally through long storage time. Our Hirt Märzen is neither pasteurized nor made ​​artificially preserved, and it is also not thermally treated.

Erdinger Urweisse

20130523:
As a family, we ordered two beers to try at Weinhaus Happ.

I wrote: "Erdinger Urweisse groß. The Erdinger, unlike the Hirter, has a smell, but more or less indistinct. It also has a sweeter taste than the Hirter."

[20130722]

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Erdinger Urweisse

Hirter (left) and Erdinger (right)

Relevant Links:
Erdinger Urweisse (Erdinger Urweisse Website)
Erdinger Urweisse (RateBeer.com)
Urweisse (BeerAdvocate.com)

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Website Information:

ERDINGER Urweisse – in good old Bavarian tradition
A cause for celebration among weissbier fans!

A particularly strong, spicy aroma, a distinctive yeast flavor and an unmistakable top-fermenting beer profile - these are the characteristics of ERDINGER's new family member in good old Bavarian tradition. The recipe for Urweisse dates back to the brewery's founding days over 120 years ago. It owes its distinctive, traditional weissbier flavor to a special malt, a different hop variety and a special yeast.

And as appearance is just as important, Urweisse has been given its own special look - which will especially please all friends of the "good old Bavarian tradition". The label features the historic "Beautiful Tower" of Erding. The Euro bottle and original glass awake memories of days gone by. The new crate is also particularly eye-catching with its historic wooden look and "scorched" lettering.

Best is to simply taste it for yourself! ERDINGER Urweisse is available in Bavaria from January 1, 2008 and from February 1 in Baden-Württemberg. Presentation cartons are available in the ERDINGER Fan Shop from January onward.

Nutrition
Alcohol: 4,9% vol
Original wort: 11,9 °P
Carbohydrates: 2,4 g / 100 ml
Kcal | KJoule: 42 | 175 / 100 ml

Paulaner Original Münchner Hell

20130523:
I wrote: "Paulaner Münchner Hell 0,5 l €3,60. Light and refreshing. Exceptionally easy to drink. Half a liter goes down real quick, especially when sharing."

[20130719]

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Paulaner Original Münchner Hell

Relevant Links:
Paulaner Original Münchner Hell (Paulaner Website Worldwide)
Paulaner Original Münchner Hell (Premium Lager) (RateBeer.com)

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Website Information:

Paulaner Original Münchner Hell
The dream guy from Munich. Gloriously golden blond, extremely elegant and full-bodied. The bubbles fizz perfectly in the glass. The Paulaner Original Munich Premium Lager is sparkling, light and slightly hoppy – the perfect lager beer.

The Biergarten classic
The classic Munich Biergarten beer loves being poured into a beer mug. The characteristic lager beer is the most consumed beer in Bavaria and is as much a part of Bavaria as the Brezn and the white clouds in the blue sky.

Ingredients
Original gravity 11.5 %
Alcohol 4.9 % vol.
Calories 42 Kcal/100ml

Scheffels Maibock

20130522:
I wrote the following notes:
"Scheffel's Bier der Jahreszeit* is nice and sweet. It has a nice deep smell. It's similar to the Dark Krombacher I had at lunch."
"The accumulation of all the beers leaves a sweet aftertaste in the mouth."
"I like the Bier der Jahreszeit. It's good."**

*"Bier der Jahreszeit" means "Beer of the Season"
**The original said "real solid" instead of "good."*** However, I've come to avoid using the slang word "solid"; it would be especially important to avoid its use when it comes to beverages (where a reader may be misunderstand the statement as one declaring the beverage's state of matter).
***Looking into the use of "real" here, I learned via a response on StackExchange that 'real' may be used as an adverb in spoken English. The response cited the Longman Dictionary of Contempary English.

[20130719][20180610 Edit][Part of Beer at Kulturbrauerei Heidelberg]

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Scheffels Maibock*
*I suspect the Bier der Jahreszeit (Beer of the Season) was a Maibock. My suspicion stems from a reviewer on RateBeer.com saying he/she had the beer on tap at Kulturbrauerei Heidelberg with a timestamp of 20130518.

Relevant Links:
Scheffels Maibock
Scheffels Maibock | Kulturbrauerei Heidelberg

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Website Information:

Maibock – helles, vollmundiges Starkbier
Stammwürze 16,8 % / Alkoholgehalt 6,7 % / untergärig

Im Gegensatz zum Weihnachts- oder Fastenbock ist der Maibock ein helles Starkbier. Früher, als es noch keine Kühlsysteme gab, konnte nur während der kalten Jahreszeit mit untergäriger Hefe (Gärung bei 6–9°C) gebraut werden. Während des Sommers mussten die Braumeister mit obergäriger Hefe bei 18–25°C arbeiten. Der Maibock war demnach das letzte untergärige Bier, das im Jahr gebraut werden konnte. Und damit es auch im April/Mai lagerfähig war, wurde es stets etwas stärker eingebraut.

Für Bockbier gilt die Vorschrift, dass es mindestens 16 Prozent Stammwürze haben muss. Da jeweils nur ca. 80 Prozent der Stammwürze vergoren werden, enthält Bockbier neben mehr Alkohol auch mehr Restzucker. Der Restzucker bewirkt einen recht süßlichen, vollmundigen Antrunk. Um diese Süße harmonisch abzurunden, geben wir stets auch mehr Hopfen dazu. Dadurch entsteht ein kräftiger, bitterer Geschmack im Nachtrunk.

Translation:
Maibock - light, full-bodied strong beer
Wort 16.8% / 6.7% ABV / bottom fermented

In contrast to Christmas or Fast Bock the Maibock is a light strong beer. Earlier, when there were no refrigeration systems, beer was only brewed during the cold season with bottom-fermenting yeast (fermentation at 6-9°C). During the summer, the brewer needed to work with top fermenting yeast at 18-25°C. The Maibock was therefore the last pale ale that was brewed in the year. And since it was stored in April/May, it was always brewed a little stronger.

For Bockbier, the requirement is that it must have at least 16 percent wort. Since only about 80 percent of the wort is fermented, Bockbier, besides containing more alcohol, also has more residual sugar. The residual sugar causes a fairly sweet, full-bodied Antrunk. To round out this harmonious sweetness, we always give even more hops to it. This creates a strong, bitter taste in the finish result.

Scheffels Hefeweizen

20130522:
I wrote the following notes:
"The Hefeweizen smells real nice. It has a fruity smell. The taste is quite sweet."
"The accumulation of all the beers leaves a sweet aftertaste in the mouth."

[20130719][20180610 Edit][Part of Beer at Kulturbrauerei Heidelberg]

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Scheffels Hefeweizen

Relevant Links:
Scheffels Hefeweisse (RateBeer.com)
Scheffels Hefeweizen | Kulturbrauerei Heidelberg (BeerAdvocate.com)

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Website Information:

Helles Hefeweizen ‒ obergäriges Bier mit leichter Fruchtnote
Stammwürze 12,8 % / Alkoholgehalt 5,2 % Vol. / obergärig / naturtrüb

Obergärige Hefe bildet im Vergleich zur untergärigen Hefe eine leichte Fruchtnote aus. Neben den üblichen Aromen entstehen bei der Weizenbierhefe, die wir verwenden, zusätzlich ein bananen- und gewürznelkenartiges Aroma. Zusammen ergibt das den typischen Weizenbiergeschmack, die sogenannte „Brimse“.

Translation:
Helles Hefeweizen - fermented beer with light fruity notes
wort 12.8% / 5.2% ABV by volume / top fermented / unfiltered

Top-fermenting yeast is compared to the bottom-fermenting yeast by slight fruity notes. Besides the usual flavors arising from the wheat beer yeast, we use an additional banana and clove-like aroma. Together, this is the typical wheat beer taste, the so-called "Brimse".

Scheffels Kräusen

20130522:
I wrote the following notes:
"The Krausen smells like a pils would and is indeed lighter than the Bier der Jahreszeit, but still enjoyable."
"The accumulation of all the beers leaves a sweet aftertaste in the mouth."

[20130719][20180610 Edit][Part of Beer at Kulturbrauerei Heidelberg]

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Scheffels Kräusen*
*Scheffels Helles Kräusen

Relevant Links:
Scheffels Helles Kräusen (RateBeer.com)
Scheffels Helles Kräusen | Kulturbrauerei Heidelberg (BeerAdvocate.com)

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Website Information:

Kräusen ‒ spritzige, milde Bierspezialität
Stammwürze 12,8 % / Alkoholgehalt 5,2 % Vol. / untergärig

Scheffel’s Kräusen ist ein helles, untergäriges Bier mit einer feinen Hopfennote und angenehmen Bitterkeit. Es wird vier bis sechs Wochen gelagert und ist unfiltriert. Ein klassisches frisches „Helles“, das mit über 60 Prozent Produktionsanteil das beliebteste unter unseren Bieren ist.

Tipp von unserem Braumeister: Wer sein Bier mit etwas weniger Kohlensäure mag, sollte es sich im Steinkrug servieren lassen. Steinkrüge haben eine raue Oberfläche. Dadurch perlt das Bier weniger und es bleibt auch länger kühl. Wer sein Bier lieber prickelnd mag, trinkt es einfach aus dem Glas.

Translation:
Kräusen - tangy, mild specialty beer
wort 12.8% / 5.2% alcohol by volume / bottom fermented

Scheffel's Kräusen is a bright, bottom-fermented beer with a delicate hop flavor and pleasant bitterness. There will be four to six weeks stored and is unfiltered. A classic fresh "Light", which is the most popular among our beers with over 60 percent share of production.

Tips from our brewmaster: If you like your beer a little less carbonated, the beer should be served in a beer stein. Beer steins have a rough surface. Thus, the bubbled beer is less and it stays cool longer. For those who prefer their beer crisp, just drink it from a glass.

Krombacher Dark

20130522:
I wrote: "This dark Krombacher has a nice smell to it. The smell is simple, so I'm not expecting much from the taste. I'd say its drinkable and I have a feeling I made the right choice, getting the darker offering."

[20130717]

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Krombacher Dark

Relevant Links:
Krombacher Dark (BeerAdvocates.com)
Krombacher Brauerei (Wikipedia.org)
Krombacher Dark (Krombacher Website)
Krombacher Dark (RateBeer.com)

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Website Information:

Dark pleasure with roasted note

With the growing interest in dark beers it’s a natural progression within our Krombacher range to introduce an authentic, dark, German beer that is packed full of flavour at a very drinkable 4.3%. The rich, dark, complex, Krombacher Dark has an outstanding depth of flavour using different high roasted malts combined with the famous Felsquellwasser®.

This full bodied beer, of moderate bitterness, lightly hopped and rich in malt for a well-balanced character leads to a full flavoured, intense finish. Expressing this distinctive, high quality premium specialty with rich malty and roasted, warm aromas it is naturally brewed according to the German Purity Law of 1516.

Appearance: Try this delicious original import from Germany, almost impenetrably black with a glimmer of deep, golden brown.

Fuller's London Pride

20130517:
I'm here in London with my family (parents and sister) and the bus has dropped us off near the London Eye. Hungry, we pop our heads into The Slug and Lettuce where the meals are 50% off on Mondays. To accompany my meal, I order a London Pride. Having enjoyed a bottle of Fuller's London Porter several years ago, I looked forward to the London Pride.

Of the beer, I wrote: "London Pride. Watery, but it has a taste. Light and drinkable. It's a subtle taste. I think there would be a time when I wouldn't enjoy such a watery beer."

I should start by noting the only other beer that I can think of off the top of my head, which I think of as watery, is a Guinness Stout. I don't, however, use watery to imply tastelessness, but rather the feeling of the liquid in my mouth. I suppose related descriptors are "thin" and "creamy."

[20130714]

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20130601:
I wrote: "I like the London Pride more today than I did the last time we were in London. It tasted a bit sweeter. In fact, it just had more of a taste to it today it did two weeks ago. It is reasonably enjoyable. 4.75 pounds. 500 mL."

What I didn't take into account when writing my impression was that this London Pride was from a bottle and the London Pride from two weeks ago was from the tap.

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Fuller's London Pride

Relevant Links:
London Pride (Fuller's Website)
Fuller's London Pride (BeerAdvocate.com)
Fuller's London Pride (RateBeer.com)
Fuller's Website
Fuller's Brewery (Wikipedia.org)

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Website Information:

Tasting Notes:
Fuller’s London Pride is an award-winning classic. A rich, smooth and wonderfully balanced beer, its distinctive malty base is complemented by well developed hop character, from adding Target, Challenger and Northdown varieties to the brew.

Described by leading beer writer Roger Protz as “an astonishingly complex ale for its strength”, its flavour has been likened by Stephen Cox, beer writer and former campaigns director at CAMRA, to “the sensation of angels dancing on the tongue...”!

In the UK, draught London Pride is brewed to 4.1% ABV (cask and keg), while in bottles and cans it has a strength of 4.7% ABV, making it an ideal session-strength premium ale. In most of our overseas markets, a keg version at 4.7% ABV is available.

London Pride has twice been awarded Champion Best Bitter at the CAMRA Great British Beer Festival in 1979 and 1995, and achieved the ultimate accolade of Champion Beer of Britain in 1979. It has won a host of awards around the world, including being crowned Supreme Champion at the 2000 International Beer and Cider competition.

Stella Artois

20110305:
I didn't take any notes regarding the smell or tastes. I've had Stella before.

[20110420]

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20110406:
I had another Stella today. While I don't have any notes, it was still educational to go to the website and read about the history and other available information related to the beers. For example, I watched the video on how to pour a Stella and I was shocked. After seeing the video, I thought about how I would enjoy attempting to pour a perfect Guinness, but attempting to pour a perfect Stella would just take too much effort.

*I'm not exactly sure on the date. I think this is the right timing, plus or minus a couple of days.

[20110420][20110421]

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20130518:
While I didn't have a Stella Artois while in Leuven, I did the second best reasonable thing and ordered one at Houtsiplou while in Brussels.

I wrote: "This glass of Stella Artois has that common beer smell and lacks taste, consequently I find it uninteresting. Perhaps there's a little citrus flavor, but it's a stretch. Optimistically, I guess I could say it's drinkable, but there is a hint of bitterness. Overall, I'd have to throw this one into the pit of common beers. I'd take it over a Bud Light, but not over a Hoegaarden. I'd have it over a Samuel Adams Boston Lager (probably), but not over a Yuengling (probably)."

In between my shrimp dish and steak, I reiterated what I already said and wrote: "The Stella Artois is relatively refreshing, but it has a slight bitter aftertaste."

[20130714]

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20211103:
A few days ago, perhaps a week ago, I drank about two-thirds of a bottle.

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Stella Artois

Relevant Links:
Stella Artois Website Country DD MM YY
Stella Artois (BeerAdvocate.com)
Stella Artois (RateBeer.com)
Stella Artois (Wikipedia.org)

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Website Information:

SAVOURING EVERY SIP:
Stella Artois is the result of hundreds of years of brewing expertise so it’s worth just a few extra steps to ensure the best possible tasting experience for connoisseurs such as you. Before being poured, we always recommend it has been chilled to between 3-5°C and of course you should savour Stella Artois in its unique Chalice, the curves of which are designed to enhance the tempting taste and aroma. Take a sip. A malty middle and crisp finish should reveal the full, pleasantly bitter flavour that Stella Artois is known for and what makes it an in ideal accompaniment for a variety of cuisines from around the world.

DRESSED TO THE NINES:
With over 600 years of brewing expertise in every chalice, Stella Artois deserves to be poured perfectly. Our Nine Step Pouring Ritual is a beautiful dance between the chalice and the draught master, to deliver exquisite flavor with a tempting allure.

The Purification
A cold-water bath to chill the chalice and sustain the head of the pour.

The Sacrifice
The first drops are sacrificed, a small price to ensure the freshest taste.

The Liquid Alchemy
The chalice is held at a 45-degrees for the perfect combination of foam and liquid.

The Crown
Gracefully straightening the chalice, a perfect head is formed, sealing in the freshness.

The Removal
A smooth and fluid exit, while closing the nozzle.

The Beheading
A skimmer trims the head at a 45º angle, removing the large, loose bubbles.

The Judgement
Three centimeters of foam, no more and no less.

The Cleansing
A final dip in cold water for a brilliant chalice and stunning presentation.

The Bestowal
A moment to assure and admire a perfectly served Stella Artois.

La Binchoise Bière Des Ours

20130517:
I wrote: "Bier de Ours. 4.00€. Standard Belgium beer smell. It tastes similar to one of the many beers I had, possibly De Koninck. It's not at all light like Hoegaarden. In contrast to the drinkable citrus flavor of a Hoegaarden, Bier de Ours has more of a taste to it. The beer leaves behind a slight bitterness. It has a taste similar to a Belgium double or Belgium triple, except not as strong."

While here at Houtsiplou, I saw Hoegaarden on tap, and in hindsight I should have waited to enjoy it on tap, instead of from a bottle. In addition to Hoegaarden, Houtsiplou also had Leffe and Stella Artois on tap.

I closed up my thoughts and wrote: "I enjoyed the beer. I couldn't detect any honey though. Perhaps the honey makes for a subtle difference in taste."

[20130713]

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La Binchoise Bière Des Ours

Relevant Links:
Brasserie La Binchoise (fr.Wikipedia.org)
La Binchoise Bière Des Ours (Berenbier) (BeerAdvocate.com)
La Binchoise Biere des Ours (RateBeer.com)

Hoegaarden White

I had a Hoegaarden once before during my first or second year in graduate school. I'm leaning towards the first, because I don't remember having tried so many beers prior to having a Hoegaarden. I remember liking it, probably because of its citrus flavor and crispness.

[20130712]

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20130517:
It's raining here in Brussels and I decide to eat in hopes that the rain stops by the time I'm done. I stop by a place called Belgian Frit'n Toast. I decided to have a Hoegaarden along with my meal.

I wrote: "Hoegaarden. Clear and distinct citrus (lemon) smell. It's light and has a tasty, sour taste. 3.10€ for Hoegaarden 25 cL."
I also wrote: "Final words on Hoegaarden. It's light and very very drinkable. It went great with the meal. It tastes as if it just cuts right through all the oils."

On the menu you'll find "Blanche de Hoegaerden [sic]" (French), "Witte van Hoegaerden [sic]" (Dutch).

Side note: The server had already thrown away the cap and bottle after pouring my drink. So I asked if I could just take a picture of a new bottle. He complied and handed me another bottle. That's why I have a filled glass of beer along with a full and capped bottle. Later, close to the end of my meal, some other customers had ordered some Hoegaardens and I was able to request for one of those bottle caps before they were all trashed.

[20130709]

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Hoegaarden

Relevant Links:
Hoegaarden Original White Ale (BeerAdvocate.com)
Hoegaarden White (Hoegaarden Website)
Hoegaarden (RateBeer.com)
Hoegaarden Brewery (Wikipedia.org)

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Website Information:

500 years of hard work went into making this beer that features the aroma of orange peel, coriander and herbs that the merry monks imported from sunny Curacao. Speaking of which: pouring Hoegaarden is just like letting the sun fall into your glass: light yellow and naturally murky. And the soft foam adds a cloudy finish. And then there’s the soft taste, light and slightly sweet and sour and with subtle citrus notes… ah, just go ahead and taste it instead of reading about it!

Orval

20130514:
I wrote: "Orval. It smells like orange with perhaps... raisins? It's quite a sweet smell. On my first sip I couldn't get much of a taste, until I burped. It's quite easy to drink. Ah, I was able to detect more of a taste on my second sip. In addition, I start detecting a bitterness and the bitterness begins to linger. This beer seems to focus on the bitter aftertaste. Yes, the experience of drinking this beer is like enjoying the sweetness of a grapefruit and then encountering a bitter aftertaste. It doesn't have the complexity of a tripel. Yes, grapefruit. :)"

I suppose, though I'm not entirely sure, that the grapefruit analogy would only hold if you eat the membrane in addition to the flesh. I think its solely the grapefruit membrane that supplies the bitterness to the grapefruit eating experience. I'll have to double-check this one day, because I honestly haven't eaten a grapefruit in a while. My fruit of choice would be a nectarine/peach (apparently they are the same species: Peach (Wikipedia.org)).

[20130707]

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Orval

Relevant Links:
Orval (RateBeer.com)
Orval Brewery (Wikipedia.org)
Orval Website
Orval Trappist Ale (BeerAdvocate.com)

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Website Information:

The RAW MATERIALS for Orval beer are spring water, two-row malting spring barley, aromatic hops and liquid candy sugar.

BREWING

After grinding and what is known as “infusion” brewing and filtering, the wort is sent to the wort boiler where it is boiled for one and a half hours; it is then that the hops are added. The wort is then cooled.

FERMENTATION

Specific Orval “top fermentation” yeasts are microscopic fungi that turn sugar into alcohol and carbon dioxide. The first fermentation in conical-cylindrical tanks takes four to five days at a temperature of 15 to 23°C.

STORAGE

A second strain of yeast is added to continue the fermentation. Bags containing hop cones are macerated in the beer for two to three weeks to improve the aromas of the beer – a process known as dry hopping.

RACKING

After centrifugation, new yeast and sugar are added to trigger re-fermentation in bottles, and the beer is then stored. Orval Brewery produces only one bottled beer. Optimum quality is ensured through continuous inspections.

FERMENTATION IN BOTTLES

Once stored, the beer will continue to ferment slowly in maturiing cellars for three to five weeks at a constant temperature of 15°C. The temperature at which the beer will be enjoyed will depend on this re-fermentation temperature.

The skittle-shaped bottle was designed specially to delight the eye of the consumer with a superb beer, by retaining the yeast sediment when the beer is served. This sediment is teeming with vitamin B, and can be drunk afterwards.

EXCERPT TAKEN FROM NEAR THE END OF "How Orval beer is made..."
The gustative sensations will gain in nuance depending on the age of the beer. Young beer is characterised by a bouquet of fresh hops, with a fruity note and pronounced bitterness, light on the palate and a less firm collar than a beer of six months. The latter will feature a bouquet consisting of a blend of fragrances of yeast and old-fashioned hop. The bitterness is more diffuse and the taste has moved to a slight touch of acidity accompanying yeast and caramel flavours. Served without its sediments, a beer of six months or more, has a particularly bright appearance. It will be less so, if it is served at a temperature below 7°C to 8°C (44° - 45°C).

Delirium Tremens

I believe I had a sip of this beer once before at Yard House. If I ever find the notes on that sip I'll be sure to post it here.

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20130514:
Today I returned to De Fiere Magriet for a drink, though this time I only have one drink.

I wrote: "Delirium Tremens. It is very fruity on the nose. However, it has a much different taste. It was bitter on the first sip. Overall, I found it light, but with a bitterness. It tastes like a blond, its refreshing, and has citrus (orange) flavors. There is a bright finish."

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Delirium Tremens

Relevant Links:
Delirium Website
Delirium Tremens (BeerAdvocate.com)
Delirium Tremens (RateBeer.com)
Delirium Tremens (Beer) (Wikipedia.org)

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Website Information:

Bottle: 33cl with crown cap / 75cl with cork and muselet
Barrels: 15l, 20l, 30l and 50l.
Alcohol volume: 8.5% ABV
Colour and sight: pale blond, the fine and regular effervesce ensures a fine and stable head.
Scent: Slightly malty, a nice touch of alcohol, spicy.
Flavour: Feels like the sound shot of alcohol is igniting the mouth. In reality the tongue and palate are warmed. The taste is characterized by its roundness. The aftertaste is strong, long-lasting and dry bitter.

Buffalo Belgian Stout

20130513:
I wrote: "Buffalo Stout. My pour managed to create some head. I didn't detect a chocolate taste. I mostly smell the Belgium waffle shop next door."
I also wrote: "I mostly don't taste ?. Neutral sort of good. Otherwise I can't get a good taste of the beer. I am extremely tipsy. No stout flavors, only scarce darkness. From what I can tell it is good."

Having had a Westmalle Tripel and a Rochefort 10, my total alcoholic intake is 9.83 cl of alcohol (33cl*9.5%AbV+33cl*11.30%AbV+33cl*9%AbV). Given a 12 fluid ounce (355 mL) can of Natty Boh (4.28%AbV) has 1.5189 cl of alcohol, then I had the alcoholic equivalent of 6.47 cans of Natty Boh.

[20130705]

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Buffalo Belgian Stout

Relevant Links:
Buffalo Belgian Stout (Brouwerij Van Den Bossche Website)
Buffalo Belgian Stout (RateBeer.com)
Buffalo Belgian Stout (BeerAdvocate.com)

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Website Information:

There are no translations available.

BUFFALO BELGIAN STOUT werd voor eerst gebrouwen op vraag de USA importeur.
Hij wou enkel BUFFALO verkopen als het "iets speciaals " was. Brouwer Ignace Van den Bossche ontwikkelde dan BUFFALO BELGIAN STOUT.
BUFFALO BELGIAN STOUT is donkerbruin, bijna zwart met een beige romige schuimkraag. In de neus vinden we gebrande mout, toesjes van alcohol en chocolade. Buffalo Belgian stout heeft een zoete aanhef met een smaak van chocolade en gebrande koffie. De afdronk is droog en bitter.

Cijfers:
Vol% alcohol: 9%
° plato: 18
Bier van hoge gisting
Hergist in de fles
Verkrijgbaar:
24x33cl
12x75 cl
20 L

Rochefort Trappistes 10

20130513:
Prior to drinking this Rochefort Trappistes 10, I was already feeling a little tipsy from my previous beer, Westmalle Tripel; I also didn't have lunch yet.

(20140724)

I wrote: "The Rochefort 10 is much heavier in smell and taste than the Westmalle Tripel. It's not at all fruity. It has more of a coffee flavor."
I also wrote: "The dark smell of the Rochefort 10 was dark like the tastiest of them. I guess its a very malty smell and taste. It's malty like I would expect of a brown ale. Every time I smell it, it smells wonderful."

At this point I broke away from thinking about the beer and my notes concerned the bar itself: "I like the atmosphere of this bar, De Fiere Magriet. I'm so... under the influence right now. Though not enough to do anything stupid. In particular, I'd know if I'd need to use the restroom. I love the music."

(20130513)

In hindsight, I must have exaggerated my state of mind, because after finishing the Rochefort Trappistes I went on to drink a Buffalo Belgian Stout. Furthermore, my notes remained legible.* In addition, I drank at a slow and steady 45 minutes to an hour per beer.

*There was, however, a decline in penmanship and there were a couple of illegible words, but I've written illegible notes even when sober.

[20130706][20170724 Edit]

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20140724:
I wrote: "Trappistes Rochefort 10 has a nice, dark, roasted smell. Maybe there are some chocolate notes as well. The taste is strong, but perhaps not overly strong. It goes well with the kim chi and fish that my dad and I are eating." 2:46PM PT

(20130513)

[20140901]

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20171124:
I was at a beer tasting and I initially skipped the Rochefort Trappistes 10, because I had already tried it. But after finishing all the beers, I decided to drink a little of it.

In any case, it didn't have an alcoholic taste like a lot of the other beers. It tasted more like a lager, possibly a Belgian lager. Maybe it's because of all the beers I've had. 6:46PM PT

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Rochefort Trappistes 10

Relevant Links:
Trappistes Rochefort 10 (BeerAdvocate.com)
Rochefort Trappistes 10 (RateBeer.com)
Rochefort Brewery (Wikipedia.org)
L'abbaye Notre-Dame de Saint-Remy a Rochefort Website

(20171124)

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Website Information: (www.merchantduvin.com) (as of 20170724)

Rochefort Trappist "10" or Blue Cap

The History of "10"
Although written records of brewing at Rochefort date to 1595, Rochefort 10 was developed in the late 1940s and early 50s. It appears on virtually every list of the world's finest beers.

Taste
Dark brown color. Great strength balanced by a complexity of flavors and firm malt backbone. The bouquet covers a wide range: port wine, leather, apricots, oak, spices - a deeply intriguing beverage.

Serving Suggestion
Lamb shanks with juniper berries, wild chanterelle mushrooms, truffles, or dishes with intensely reduced sauces. Serve in the traditional stemmed Rochefort goblet.

Accolades
[...]

Product Sizes and Quantities
11.2 ounce (330 ml) bottles / 12 per case

Stats
ABV: 11.3% - OG: 1.096 - IBU: 27
Ingredients: Water, barley malt, candi sugar, hops, coriander, yeast.

Nutritional info: Serving Size - 11.2 oz. (330 ml). Calories: 320; Total Fat 0 g (0% Daily Value); Sodium 10 mg (1% DV); Total Carbohydrates 17 g (6% DV); Sugars 1 g; Protein 1 g (2% DV). (Percent Daily Values are based on a 2,000 calorie daily diet.)

Westmalle Tripel

20130513:
I wrote: "This Westmalle Trappist Tripel has a very fruit smell. I should note that this 'fruity smell' is one which I have up until now often described as a 'bubblegum' and/or 'banana' smell. Unfortunately I poured the beer into the glass poorly and didn't create much head. In any case, the beer has a great taste. Moving the beer around in the mouth has it froth readily. This beer is wonderful. It's strong, but only noticeable as an effect, not by taste. By taste, its just flavorful."

Next, here at De Fiere Magriet, I ordered a Rochefort 10. Before you go on reading about the Rochefort 10, I should note that the Westmalle already got me feeling a bit tipsy, probably because I did not have any breakfast or lunch.

[20130706]

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Westmalle Tripel

Westmalle Tripel (Westmalle Website)
Westmalle Trappist Tripel (BeerAdvocate.com)
Westmalle Tripel (RateBeer.com)
Westmalle Brewery (Wikipedia.org)
Tripel (Wikipedia.org)

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Website Information:

Tripel:
Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.

The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.

This beer is generally served in 33 cl bottles, precisely the volume of the accompanying glass goblet. The bottles are sold individually, in handy packs of six or in crates of 24 bottles. And of course this beer is served in the better horeca outlets.

Tripel is also available in 75 cl bottles. It is remarkable that the beer matures differently in these larger bottles. The fruity aroma is somewhat softer and riper, and the beer gets a light touch of vanilla.

How to Serve:
Westmalle Trappist beers are complex, living beers that undergo a second fermentation in the bottle. In order to be able to taste the rich aroma we advise you to serve the Dubbel and Tripel according to the rules of the art. A few tips follow here:

It is best to keep the beer in a dark place at a constant temperature from 8° to 14° Celsius. Leave the bottle to rest for at least a week before serving. The yeast will then sink to the bottom and you will get a nice clear beer in your glass.
Serve the Trappist beer in a Westmalle goblet. This does full justice to the complex character of the beer and you can fully enjoy the rich head. Ensure that the glass is free of grease, so that the foam does not immediately disappear.
Hold the glass at an angle in the glass and begin pouring slowly along the side. Continue pouring in one movement and hold the glass vertically at the end in order to end in the middle. You thus get a perfect head. Leave around one centimetre of beer in the bottle. That is the yeast base. It is rich in vitamin B and has a blood cleansing effect. It is best to drink this remaining part separately.
To your health!

Tongerlo Bruin

20130512:
I wrote: "The Tongerlo Bruin has a brown smell. It has a similar taste to the nose. It has a deeper, darker smell than other beers I've had so far. However, it might not be as complex as the Tripel Karmeliet I had. Its malty."

I recall the drink going along well with my cheeseburger here at Berlin.

[20130704]

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Tongerlo Bruin

Relevant Links:
Tongerlo 6 Dubbel Bruin (RateBeer.com)
Tongerlo 6 Dubbel Bruin (BeerAdvocate.com)
Tongerlo (beer) (nl.Wikipedia.org)
Haacht Brewery Website

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Website Information:

Tongerlo Brown

DESCRIPTION

A brown beer with a sweet aroma that has a full flavour and a lightly roasted aftertaste.

An authentic abbey ale
The age-old tradition of the White Canons of Tongerlo lives on in this officially recognised Belgian abbey ale.

Re-fermented in the bottle
Re-fermentation in the bottle gives the beer a more intense taste and aroma as well as a longer shelf life.

ABV: 6.5%

TASTE DESCRIPTION

Appearance
Brown coloured with a creamy, white head.

Flavour
An initial sweet and full aroma is followed by a sweetish main taste with notes of vanilla and cooked banana. The aftertaste is characterised by a burnt, bitterness with a hint of chocolate icing.

SERVING TIPS

Ideal pouring temperature: 10°C
Take a clean and dry Tongerlo glass. Carefully pour out 4/5 of the beer. Start by holding the glass at an angle. Return it to an upright position so that you create a nice head, that is as thick as two fingers. Give a little stir to the bottle with the remaining 1/5 of beer to loosen the yeast at the bottom and then pour this into your glass.

Duvel

20130512:
It's always nice to go out drinking with friends, especially when there's a world of alcohol to try. Here, I was fortunate to have a taste of Duvel, a brand of Belgium beer I've definitely seen being sold in the States.

Duvel beer in Duvel glass and a bottle of Duvel.
In the background, you'll find two De Konincks.
In the foreground, there's a bottle of Boon Oude Gueze.

I wrote: "Duvel has a standard beer smell. It also smells like it has some citrus. Yes, there's somewhat of a bright citrus flavor, but overall the beer feels a bit heavier than what I expected of this beer. There's a nice lingering aftertaste."

I'm not entirely sure about what I wrote, but perhaps I thought Duvel was a witbier (like Allagash White, Hoegaarden Original White Ale, or Blue Moon Belgian White) as opposed to a Belgian strong pale ale. While I was lucky enough to have a sip of this Belgium beer in Belgium, if you like Belgian strong pale ales, then you should try a Duvel wherever you are in the world.

[20130620]

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Duvel

Relevant Links:
Duvel (BeerAdvocate.com)
Duvel Moortgat Brewery (Wikipedia.org)
Duvel (Duvel Website)

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Website Information:

THE POUR
1 It all starts with a Duvel that has been stored upright in a cool place. Otherwise, the yeast which gathers at the lowest point in the bottle will be mixed with the beer. 2 A Duvel is ready to drink if it has been chilled in the refrigerator to the ideal temperature of about 4°C. Another equally important factor is a clean, dry Duvel glass at room temperature. 3 A beer that takes 90 days to brew should be poured with respect. So don't rush, take your time and pour the beer slowly into the glass, holding it at a slight angle. 4 Avoid contact between the bottle and the glass and, as you pour, gradually lift the bottle a bit higher to form a full, creamy head. 5 Leave about 1 cm of beer in the bottle. This contains the yeast which can make the beer rather cloudy and bitter. 6 For a rich, full head, slowly bring the glass upright as you finish pouring. The head that forms should ideally start from the middle of the Duvel logo. Don't allow the beer to foam excessively but pour until it reaches just below the edge of the glass. 7 Admire and enjoy. Cheers!

PROFILE
A Duvel is still seen as the reference among more full-bodied lagers. Its bouquet is lively and tickles the nose with an element of citrus which even tends towards grapefruit thanks to the use of only the highest-quality hop varieties. This is also reflected in the flavour, which is beautifully balanced with a hint of spiciness. Thanks to its high CO2 content, this beer has a wonderful roundness in the mouth. A Duvel is both the perfect thirst quencher and the ideal aperitif.

STYLE Special beer, re-fermented in the bottle
TASTE Slightly fruity, dry aroma, well-hopped beer and with a slightly bitter aftertaste
HOPS Saaz-Saaz & Styrian Golding
APPEARANCE Blond
SHELF LIFE 36 months
SERVING TIPS Always serve in the tulip shaped Duvel glass at 6°C
PACKAGING 33cl, 75cl, 1.5l magnum bottles

Boon Oude Geuze

20130512:
I wrote: "Oude Gueze Boon a l'Ancienne. Lambic Moelleux. In comparison to the Duvel, the Gueze Boon smells more like a Natty Boh. However, it tastes very much like lemon juice. Perhaps not, but it's definitely sour. It's quite different than any beer I've had so far."

In the end, while not my favorite beer, it was good, new, and interesting. I'll have to give this type of beer another try one day.

[20130619]

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Boon Oude Gueze

Relevant Links:
Boon Oude Gueze (BeerAdvocate.com)
Boon Oude Gueze (RateBeer.com)
Gueze Boon Old Style (Boon Website)
Gueze (Wikipedia.org)

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Website Information:

Gueze Boon Old Style
Oude Geuze Boon is a monument of taste with an alcohol content of 7%. It’s a magnificent blend of 90% mild 18 month-old lambic, 5% strong 3 year-old beer and 5% very young lambic, which provides fermentable sugars and wild yeasts. All our beers are aged in oak casks, mixed in a vessel of 25,000 litres and chilled. Before bottling, we bring the mix to fermentation temperature. The bottles are then placed in an air-conditioned room, which leads to a secondary fermentation in the bottle. This is when the lambic becomes gueuze. After several months of aging in the bottle, the gueuze develops its delicate flavour. Want to know the bottling date? Simply subtract 20 years from the “best before” date!

Oude Gueze Boon
Oude Geuze Boon is een monument van smaak en heeft een alcoholvolume van 7%. Het bestaat voor 90% uit malse lambiek van 18 maanden oud, 5% karaktervol bier van 3 jaar en 5% heel jonge lambiek, die zorgt voor vergistbare suikers en levensvatbare gisten. Al onze bieren zijn gerijpt op eikenhouten foeders. We vermengen ze in een mengvat van 25.000 liter en bewaren het mengsel koel. Om te bottelen brengen we de geuze weer op gistingstemperatuur. We plaatsen de flessen in een geklimatiseerde ruimte, zodat de geuze kan nagisten op fles. Na enkele maanden rijping in de flessen krijgt deze geuze zijn fijne smaak. Wilt u de botteldatum kennen? Trek dan van de houdbaarheidsdatum 20 jaar af.

Lefebvre Hopus

20130511:
I'm here at Kulminator and I've just had a sip of Tripel Karmeliet. It was very delicious, and I'm not sure how a taste of Stefaan's Hopus will compare.

Lefebvre Hopus - so much head

I wrote: "The Hopus has a brighter smell and the taste is interesting. It's not light. It has more of a pale ale taste, though it doesn't taste as grassy."

Next to try: Frambozen Lindemans.

[20130615]

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Lefebvre Hopus

shot glass of sediment (left), glass of Hopus (center), and swing-top bottle (right) 

Relevant Links:
Hopus (BeerAdvocate.com)
Lefebvre Hopus (RateBeer.com)
Hopus (Lefebvre Website)
Hopus (nl.Wikipedia.org)

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Website Information:

The work of the master brewer is shaping the flavour of Hopus beer which is done by the selection and use of the hop in a production process that goes back to the Belgian brewing tradition in its purest form. After two years of research, five hop varieties from the best regions were chosen based on their taste and their harmonious fusion. The tasting experience of the Hopus starts as soon as the bottle is ‘uncorked’.

Opening the bottle manually is unusual and invites the consumer to have a sip and stimulates the taste buds of lovers of great beers. A lovely white, creamy head appears above the deep golden hue. The brewer's yeast adheres to the bottom of the bottle and is released in the form of tiny particles. It goes without saying that beer lovers will appreciate the yeast. The aromas of the hops and high fermentation can immediately be detected.

They leave no doubt that this is a strong and bitter beer typical of the district. This impression is even stronger due to its strong carbonisation which releases its full power. The first sip is honest and immediately gives a feeling of bitterness led by an intense taste of hops. The fruity high fermentation aromas are restored in the mouth and the malt is in perfect balance without removing the initial taste.

The taster is in this way prepared for the final bouquet: the bitter aftertaste. To merely state that it is strong would not do it justice. It is heady without being disturbing. It is powerful without being overwhelming. It is elegant without being luxuriant. In short, the perfect preparation for the next mouthful.

8,3%

Tripel Karmeliet

20130511:
I'm here at Kulminator and out of the various recommendations I'm trying the Tripel Karmeliet.

I wrote: "Tripel Karmeliet. It's very aromatic. It has a deep and powerful smell. Exciting. The taste starts off easy and then there's a peak of flavor. There's a wheat taste. Its full of flavor and its taste delightfully lingers. It's sweet."

In addition to the Tripel Karmeliet, I had a taste of my friends' beers: Lefebvre Hopus and Frambozen Lindemans.

[20130615]

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Tripel Karmeliet

Relevant Links:
Brouwerij Bosteels Website
Tripel (Wikipedia.org)
Quinine#Beverages (Wikipedia.org)
Tripel Karmeliet (BeerAdvocate.com)
Tripel Karmeliet (RateBeer.com)

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Website Information:

Driedubbel genieten van Tripel Karmeliet

Tripel Karmeliet wordt nog steeds gebrouwen volgens een authentiek bierrecept uit 1679, afkomstig van het oude Dendermondse Karmelietenklooster. Dit meer dan 300 jaar oude bierrecept beschrijft het gebruik van de 3 graansoorten: tarwe, haver en gerst.

Een duik in het verleden

De naam Tripel Karmeliet verwijst dus zowel naar zijn oorsprong als naar zijn hergisting op fles. Uit vele proefbrouwsels voor meergranen tripels, ondernomen door onze brouwerij in de jaren 90, is gebleken dat die specifieke historische combinatie van die 3 graansoorten, nog steeds de ideale samenstelling is.

KIJK:
Tripel Karmeliet is een zeer verfijnd en complex goud- tot bronskleurig bier met een geweldige, romige kraag. Het heeft deze kenmerken niet alleen te danken aan de gebruikte granen, maar ook aan het beperkt gebruik van aromahop, het kruiden en het fruitig karakter (banaan en vanille) van de huisgist.

RUIK:
Zeer verfijnd en complex. Het heeft deze kenmerken niet alleen te danken aan de gebruikte granen, maar ook aan het beperkt gebruik van aromahop en het fruitig karakter (banaan en vanille) van de huisgist. Toetsen vanille vermengd met citrusachtige aroma’s.

PROEF:
Tripel Karmeliet bezit niet alleen de lichtheid en frisheid van de tarwe, maar ook de romigheid van haver, en het heeft ook een kruidige, citroenachtige droogheid die bijna aan kinine doet denken.

Translation:
Tripel Karmeliet is still brewed according to an authentic beer recipe from 1679, originating from the old Dendermondse Karmeliet Monastery. This over-300-year-old beer recipe describes the use of the three grains: wheat, oat and barley.

A dive into the past.

The name Tripel Karmeliet refers both to its origin and to its bottle fermentation. From many test brews for multi-grain tripels undertaken by our business in the 90s, the combination of these three specific historical grains remains the ideal composition.

LOOK:
Tripel Karmeliet is a very sophisticated and complex gold to bronze colored beer with a great, creamy head. It has these features not only due to the grains used but also to the limited use of aroma hops, the herbs and fruity flavor (banana and vanilla) in the house yeast.

SMELL:
Very sophisticated and complex. It has these features not only due to the grains used but also to the limited use of aroma hops and fruity flavor (banana and vanilla) in the house yeast. Hints of vanilla mixed with citrus aromas.

TASTE:
Tripel Karmeliet has not only the lightness and freshness of wheat, but also the creaminess of oats, and it also has a spicy, lemony dryness almost reminiscent of quinine.

De Koninck

20130511:
This is my first beer in Belgium. In particular, I'm in Antwerpen and De Koninck Brewery is based in Antwerpen, Belgium.

While the beer is listed in the menu as De Koninck, the locals will probably order the beer by asking for a "Bolleke," which is also the name of the glass. Speaking of which, any worthy establishment in Belgium will serve a beer in its proper glass. In general, a greater variety of beer brands means a greater variety of beer glasses. And last, but not least, beer is generally cheaper in Belgium than it is in the States. My glass of De Koninck cost only €2.80 ($3.60 at 1 USD to .77 Euro, 20130607).

I wrote: "De Koninck. It has a fruity/bubblegum smell. It tastes similar to the way it smells. The beer has a nice, easy feel on the tongue."

[20130607]

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De Koninck

Relevant Links:
De Koninck Website
De Koninck Brewery (Wikipedia.org)
De Koninck (RateBeer.com)
De Koninck (BeerAdvocate.com)
Antwerp (Wikipedia.org)

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Website Information:

De Koninck is the brewery’s jewel in the crown. Its typical surprisingly malty flavour is appreciated by beer lovers worldwide. This amber-coloured top-fermented beer (25 to 27°) has an accessible taste and a low alcohol content. Brewed in the traditional way using water, yeast, 100% pure malt and pure hops. A natural product, in other words. And what about the slightly bitter finish? De Koninck uses organic Saaz-Saaz hops from the Czech Republic, natural barley and without the addition of maize or brewing sugars. One thing is certain: this delicious specialty beer is the ideal thirst quencher. Alcohol content: 5.2% Vol. Pour with a creamy head at 4-6° in the distinctive spherical De Koninck "bolleke" glass.

Style: Amber-coloured top-fermented beer
Taste: Smooth start with a hop-bitter finish
Hops: Saaz
Color: Amber
Shelf life: Bottle: 12 months after bottling - barrel: 9 months
Tip: Ideal serving temperature 4-5°C
Packing: Bottle: 25cl - 33cl - Vat: 20l - 30l sankey
Alcohol: 5.20

Jacobsen Original Dark Lager

20130506:
I wrote: "Jacobsen Dark Lager. It has a nice taste. Overall, I would say it stands above the average."

[20130607]

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Jacobsen Original Dark Lager

Relevant Links:
Jacobsen Dark Lager (BeerAdvocate.com)
Jacobsen Original Dark Lager (RateBeer.com)
Jacobsen Original Dark Lager (Carlsberg Group Website)
Jacobsen Original Dark Lager (Jacobsen Website)
Jacobsen (beer) (Wikipedia.org)

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Website Information:

Jacobsen Original Dark Lager

Beer Facts
Beer type: Münich
Alcohol by volume (ABV): 5.8%
Beer Family: Jacobsen
Produced by Jacobsen Brewhouse, Danmark
Available since 1854

Jacobsen Original Dark Lager is based on the oldest recipe in the Carlsberg archives - JC Jacobsen’s original recipe of 1854.

We analysed the water used in Jacobsen’s time and created an exact copy of his starting ingredient by adding salts and minerals. The main raw material is Münchenermalt from Germany, but we have also added a "floor malt" from England, just as was done in the 1850's. The beer is fermented at low temperature to give a specially mild and rounded caramel flavour.