Category Archives: Belgian Beer

Timmermans Framboise (4%, 25 cl)

The sun is out, and it finally starts to look like summer. Just the right day to pull out all of my beers from storage and have a look what is still around. Time to pick a nice refreshment for our short-lived summer. Between all those Catholic Beers I have, protruded this pink bottle. This is a Timmermans Framboise or Raspberry flavored beer. Had they used real raspberries, the beer would have been priceless, so Raspberry juice was used in stead. Also Sugar and artificial sweetener was added.

Timmermans FramboiseTimmermans is part of Anthony Martin. Those of you that read my beer reviews know that I like to age my beers, but beers like this (fruit), hardly gain anything from ageing. That doesn’t mean you can’t but why should you. The beer I used for this review was hardly aged.

Color: Red and murky, not a lot of (almost white) foam.

Nose: Heated raspberry compote. Very, very fruity and sweet-smelling. It almost overpowers the Lambic beer, but if you try hard it’s there. Probably too much fruit syrup is used.

Taste: Again a whole lot of sweet raspberry. Sweet it is! Fruit syrup but with a nice acidic touch, I guess comes from the Lambic. After the initial sweetness the beer is still quite refreshing. I love Lambic beers, but still this is quite a simple beer, to enjoy with an empty mind, not caring ’bout notin’.

To sum up, Raspberry syrup (too much used), added Sugar and artificial sweetener (why so much), simple yet enjoyable.

Points: 77

Tongerlo Tripel (8%, 33 cl)

The last reviewed beer, Westmalle, was a Trappist beer. This Tongerlo is an example of an ‘Abdijbier’ or Abbey beer. Thus linked to a monastery, yet commercially brewed by Haacht. So no Authentic Trappist Product then, but still a beer in the same style. But hey, this beer has an official hallmark too. It’s a “recognized Belgian abbey beer”.

It turns out this hallmark is issued by the union of Belgian brewers and it seems there are some rules. The hallmark was issued for the first time in 1999 and the rules are slightly different for Abbey beers from before that time, and those that applied afterwards. Some rules are pretty obvious. There are more rules but here are a few: There has to be a link with an Abbey. Part of the proceeds must go to this Abbey and the beer has to be brewed there before (history taken in to account). In this case we are talking about the “Norbertijnen abdij” from 1133! Well my kind of marketing I guess.

Before we move on I (again) have to say that my beer is aged a little and has a best before date of 27/5/10. But this bottle can lie in your cellar much longer.

Color: Clowdy gold.

Nose: Fresh, lemons and oranges. Sour fresh. Not a lot of depot, only some hints of yeast. Still this has undergone a third fermentation stage inside the bottle.

Taste: Oranges and medium bitter. Despite the elevated bitterness also a very nice and fresh and sour note, that makes this extremely drinkable. Appetizingly fruity and it doesn’t even seem to be 8% ABV. Slightly sweet with hints of banana.

A very good beer. I like it a lot. Extremely drinkable Tripel with a very good balance. I would like to have another one please?

Points: 87

Westmalle Tripel (9.5%, 33 cl)

My good friend of “I think about beer” did a review of Westmalle Tripel recently, and I thought, I have that one too! Please check out his blog, it’s very well written, with a lot of passion for beer. It features tasting notes like mine but especially the in-depth stories are fantastic.

As with a lot of beers, I like to age them a little, and this beer’s no exception. I guess mine was aged for 4 years (best before date 30/07/10), but it is recommended to leave Westmalle alone for at least 5 to 10 years!

Westmalle is one of six Belgian breweries that are ‘protected’ by the Authentic Trappist Product logo. Achel, Orval, Chimay, Rochefort and Westvleteren are the others. The logo was presented to discern the trappist beers from the more and more widely available ‘abdij beers’ of Belgium and other countries. (Abdij = Monastery). Most of those beers aren’t even brewed near a monastery, but commercially brewed under a licence. Still, it’s the same style of beers. Usually with a blond beer at normal strength, a dark “Dubbel” and a heavy blond “Tripel”. occasionally a very heavy “Quadrupel” exists.

It is not only beer that falls under this logo, and not only Belgian beer to boot. Here is a list of all products that fall under this logo.

  • Trappist Beer from Achel in Belgium
  • Trappist Beer and Trappist Cheese from Orval in Belgium
  • Trappist Beer and Trappist Cheese from Scourmont-Lez-Chimay in Belgium
  • Trappist Beer from Rochefort in Belgium
  • Trappist Beer and Trappist Cheese from Westmalle in Belgium
  • Trappist Beer from Westvleteren in Belgium
  • Trappist Beer, bread, biscuits and chocolates from Koningshoeven in Tilburg, the Netherlands
  • Trappist Liqueurs from Echt-Tegelen in the Netherlands
  • Trappist Liqueurs from Stift Engelszell in Austria
  • Trappist Cheese from Mont des Cats in France

Info is from The International Trappist Association site, have a look here for more information.

Westmalle comes in 33 cl and 75 cl bottles. There is a selection made and the best output is bottled in the big bottles. Being already the best of the best it is further ‘bettered’ in the big bottle due to a better beer to air ratio. Thicker glass so less influence of light and foremost, more contact between the beer and the yeast that’s in the bottle. The third fermentation stage takes place inside the bottle. Add to this the ageing potential and you could end up with a fabulous beer! Now back to our little, slightly aged bottle.

Color: Murky Gold. Almost no yeast depot. Old fashioned yellow-orange. One centimetre of white foam. I tasted this beer in its original chalice.

Nose: Fresh, citrus, both lemon and orange peel and yeast.

Taste: Alcohol, quite bitter too. Refreshing. Creamy foam with half-sweet orange skin infusion. fantastic balance and a beautiful texture. Warming.

Nothing for the novice. The bitterness is quite a bit of the character. Beware because ageing makes this beer less fruity and more deep and bitter. The label, the bottle, the iconic WA-logo, the smell of it all. It breathes a time long forgotten, pré WW I. You consider yourself back in the thirties. A high score, but not necessarily your easy, every day choice. This is a classic.

Points: 88

La Guillotine (8.5%, 330 ml)

La Guillotine, a heavy beer, is made by brouwerij Huyghe from Melle, Belgium. It was first issued in 1989 to commemorate the 200th anniversary of the French Revolution. Huyghe is better known for their Delirium Tremens beer. La Guillotine is a multigrain beer, and one of their more bitter offerings. La Guillotine won a gold award in London at the Brewing Industry International Awards in 2011. Almosts 800 beers were entered in the competition, so we can have high expectations for this beer. Again this is an aged bottle.

Color: Orange Gold with lots and lots of yeast.

Nose: Citrussy and perfumy. It smells rather clean and doesn’t have a lot of smell to it.

Taste: Again citrus. Orange and a bit of sourness that makes it a wee bit refreshing. Warming alcohol, in combination with the orange. There is a lot of light floating yeast in the depot, which makes it hard not to pour it into the glass. Luckily the yeast itself doesn’t have a lot of taste by itself, so it doesn’t overpower the palate. Overall rather fresh with some distant sweetness. The bitterness is confined to the finish only.

Well it’s not hard to imagine what happened over time. A new bottle is sweeter and has more bitterness. The sugar was fermented off, and even the bitterness isn’t all that present. Ageing gives this beer a more sour and refreshing edge and complexity. Since those beers are abundant, I guess it’s probably best not to age this beer for too long beyond it’s best before date.

Points: 80

Zottegemse Grand Cru (8.4%, 33 cl)

Some time ago I reviewed Oud Zottegems Bier by Brouwerij Crombé and there I mentioned they also make a Zottegemse Grand Cru. On Oud Zottegems Bier there was the statement that it was a beer with an evolution in taste. This suggests a third fermentation in the bottle and for us ‘agers’ this also means that this could get better after some time (years) in the cellar. So time for me to have a look at this Grand Cru that was also aged and was best before 2009. So you’ll have to bear in mind that this bottle was aged for another three years.

Color: Murky gravy-brown.

Nose: Very yeasty. Candy-sugar. Just the sugary smell, not necessarily announcing sweetness. Murky, deep with some citrus shining through.

Taste: Deep, with roasted malt, but also fresh with orange peel. Great chewy body, which reminds me a bit of dark chocolate when added to chili con carne. Tasteful bread, with a slightly hoppy bitterness. This has great balance, with a slightly atypical sourness standing out. The sourness continues into the warming finish.

This is a great Belgian ‘wine’. This will be a perfect companion to the traditional Flemish stew. Great stuff. I guess the ageing made this a bit flat. Not much carbonation going on. But even after extended ageing, no off notes whatsoever.

Points: 83

Corsendonk Agnus – Tripel (7.5%, 33 cl)

Let’s try another Tripel. Yesterday I was a bit harsh for a beer from one of my favorite categories, The Tripel. So let’s try another Tripel, but this time from Corsendonk. Corsendonk Agnus – Tripel ís an Abbey beer. The Abbey brewed beer themselves in the 17th century. Today the Corsendonk beers are brewed under license elsewhere. The Agnus is brewed by Du Bocq in Purnode Belgium.

As you know life is hard. For this review I had to drink three bottles of the Corsendonk Agnus. I bought a couple of bottles a long time ago that were brewed in august 2006. I tried one of those earlier when it was around three years old, and this time I’m trying two, of the same batch, that are now six years old. Yes you can drink Tripels well past their dont-drink-or-you’ll-die-of-food-poisoning-date. Finally I also bought a new one that was brewed in february 2012. Following notes are for the aged ones:

Color: Orange. Gold with Copper

Nose: Fresh and refreshing. Peaches and lemons. Apricots, very fruity and estery. Lateron spicy and very balanced. Yeast and somewhat perfumed.

Taste: Fruity. Slightly bitter and hoppy. Velvety texture, very smooth. Very drinkable! Elegant, warming alcohol with peels from orange and red grapefruit.

The new bottle was full gold with nice cream foam. A lot of bubbles are surfacing, and no yeast visible. It’s fresher and more appetizing. Fruits are more in the range of apples, lemons, and hints of orange skin, than the estery peach and apricots in the aged bottles. Obviously the new one is far less complex and ‘lighter’ in style. Typical ‘beer’ finish, and aftertaste. Too young!

Well first of all, after the prolonged ageing period, the beer turned a lot darker, than the same batch at a younger age. Originally it was radiant gold, now it turned a lot more copper. The meaty part on the nose disappeared, but it gained a lot of fruity esters. With this it gained a lot of complexity. The three-year old one was more refreshing (more lemon), but this still is refreshing. It gained more depth, but it didn’t even change that much, tastewise. It is easily recognizable as a Corsendonk Tripel. Personally, I find six years of ageing a bit too long. I think it is at it’s best, around three years old. The new batch was, in comparison, very light and really easy to drink, with an aftertaste you only know of your standard beers. After seeing it’s potential I would recommend ageing your bottles for three years. But if you’re interested, longer can be quite fun too. Drinking this right after you bought it is a waste of your money. Put it in your cellar and be patient!

Points: 83

P.S. The cheese from Corsendonk is lovely too!

Petrus Gouden Tripel (7.5%, 33 cl)

After the fabulous Aged Pale, lets see if this Golden Tripel is any good. Personally I like Tripels a lot, so I have good hopes for this. What’s a “Tripel”? Well fermentation takes place in three stages. Main fermentation and second fermentation we all know, and the third stage is fermentation in the bottle. Tripel, means three, but there are a lot more explanations for the word.

So there you have it. Tripels are usually part of the Abbey and Trappist beers. Petrus is brewed by Bavik in Bavikhove Belgium. Bavik started out in 1894. Even though the range is named after Saint Peter, Bavik isn’t an Abbey or even a Trappist beer. This Tripel is just made in an Abbey style. It also isn’t a coincidence that this Tripel is reminiscent of the heavy blond ales like Duvel, because it once was one of those (Cuvée de St. Armand).

Color: Beautiful gold, like a nectar of the gods.

Nose: Fresh. Typical Tripel. High in alcohol, warming. Citrussy and malty, but that’s it, there isn’t any more.

Taste: Fresh and citrussy as in lemons and limes. Yeast and a slightly bitter and drying finish. But again not very complex.

It’s all right. An example of a typical Tripel. I prefer other Tripels, which will be reviewed eventually. After the Pale Ale this is a bit disappointing. Maybe I had too high expectations for this? It reminds me a bit of a Duvel, but Duvel is better (for me). Don’t get me wrong, this still is a pretty decent beer, but for me it doesn’t add anything to the world of the Tripel. Actually, maybe this isn’t even an Abbey-style Tripel. But a heavy Blond Ale with a third fermentation in the bottle (which a lot of people call a Tripel). It just has to decide which one of the two it really is.

Points: 77

Gouden Carolus Classic (8.5%, 33 cl)

Gouden Carolus, once, only one beer, but since then a lot more versions of Gouden Caroli hit the market. Actually there was an emperor’s beer before 1960, but this is the year the name Gouden Carolus was given to it.

The brewery is called “Het Anker” (The Anchor), and was originally founded in 1471, but it was called Het Anker since 1904. There are also document that showed there was a brewery on site as early as 1369. Het Anker brews several different beers, of which Gouden Carolus is probably the best known.

This review will be of the ‘original’ Gouden Carolus now named “classic”. A Gouden Carolus was a coin with the head of emperor Charles V on it, who spent his childhood in Mechelen. This beer is also from Mechelen, what a coincidence!  It is even a protected regional product from Mechelen.

Color: Reddish brown with cream foam.

Nose: Meaty and musty a bit like a ditch, not very dirty ditch, let’s say: clean ditch. Seems aged in oak.

Taste: Sweet, sugar, candy sugar (the hard brown stuff). Fruity also: Oranges and some banana. Although it has a lot of notes that suggest sweetness, it’s not thát sweet, as you might think right now. It has a depth like you get with roasted malt, although I don’t think this has any. It has a slightly bitter and spicy finish with some dark chocolate, and a hint of burn caramel.

This is definitively a speciality that fits in no Belgian beer group. The brewery itself calls it a brown beer to enjoy. (‘Degustatiebier’ doesn’t translate that well). Also “Dubbel” is sometimes used. It uses one pale and two dark malts. 10 to 15% corn is used nowadays, which made the body lighter, and probably sweeter. This beer can be stored for three years, or maybe more.

Points: 81

Oud Zottegems Bier (6.2%, 33 cl)

What catches the eye with this beer is the statement: “bier met smaakevolutie” thus stating that this is a beer with an evolution in taste. Great! I love that in my drink. Evolution.

Oud Zottegems Bier is made by the Crombé brewery in Zottegem Belgium established around 1800 and is called a (sour) brown beer. To be frank. The installations of Crombé are crap and worn out, so the beer is really made by Strubbe in Ichtegem upholding the original traditions.

Color: Murky brown, not much foam.

Nose: Muddy yeast and toffee. Malt.

Taste: Slightly sour, which adds to the complexity and balance. To be appreciated here. Very tasty and carbonated feel. Toffee with a hint of banana and spice. Mocha and slightly bitter. Citrus.

Ehhh didn’t catch the evolution there… but it has its complexity.

Well some tips then. It is said that this beer get better when you put it in your cellar for a while. Mine was lagered and was quite nice.

I would say. Drink this beer! It’s very nice ánd nearly extinct. It has become a very regional beer and deserves a lot of attention. Losing this would be a shame. I’m definitively buying this again, but sure am curious for the Grand Cru version of this. So thumbs up and a well-earned:

Points: 82

Petrus Aged Pale (7.3%, 11.2 fl.oz.)

Still nice weather and too hot for writing blogs, so hereby I apologize to my readers that it took a few days for a new review. This time a review of beer brewed by Bavik in Belgium called Petrus Aged Pale. This beer was initially intended only for the US market, hence the typical warnings on the label, even though I bought this bottle in Belgium. This Aged Pale is considered by many to be Bavik’s best beer (and thus compared with Rodenbach Grand Cru). It is made with pale malt only and lagered for two to two and a half years in oak casks. Funnily enough its style is the same as with the Rodenbach. So this can be considered to be a “white” red beer.

Color: Gold

Nose: Announces acidity, yellow fruits, apricots and pear (not the skin).

Taste: Sour and woody. Refreshing. Citrussy and is almost a white beer (but it isn’t). Herbal and grassy, and a woody finish.

Initially you might say that it’s simple, sour and very refreshing, so it fits the summer day profile. But when given some attention and your ability to work on it for a while, this simple beer let’s you know it has a lot more going for it. It awards you with a lot more complexity than you would say at first. It is close to a Rodenbach but in my opinion, better balanced and way more complex. You just have to work it a bit. For me this is better than the classic Rodenbach, but I’ll have to give the Rodenbach Grand Cru a go. This Petrus could be an acquired taste, but one I like a lot.

Points: 84