December 31, 2011

New Year, New Beers

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I can’t think of a better New Year’s resolution as a beer lover than resolving to experience new flavor sensations crossing my palate. This is one resolve that I am absolutely positive will be attained in 2012, despite all the grumblings of the world’s ending and such. Why, you ask? Simply because I am privy to knowledge of upcoming releases of new beer. And this year will not disappoint this Belgian beer lover in the least.

May I humbly present the the source(s) of my optimistic view of an apocryphal year:

1. Poperings Hommel Dry Hop: As an avid IPA connoisseur, what better way is there to celebrate the stately hop? The word “hommel” means hop in the local dialect around the town of Poperinge. Brouwerij Van Eecke produces the most elegant and poetic form of an IPA that even GQ agrees it is fashionable. I anticipate that the added accessory of dry-hopping will make a serious fashion statement.

2. Barrel Aged Scotch Silly: The original Scotch Silly made by Brasserie de Silly is a complex and wonderful incarnation of a scotch ale. How can it possibly be better? By aging in wooden barrels, of course!  I can already imagine the deep oak and fine scotch essence of an already great beer will inspire awe and respect like viewing an master’s work of art.

3. Gulden Draak 9000 Quad: I’ve had the pleasure of pouring (and personally sampling heavily) at the Belgium Comes to Cooperstown festival earlier this summer. Right now, you may be lucky enough to find it on tap in a few places in the U.S., but have patience: it is slated to be bottled and shipped stateside sometime in January. Just like Gulden Draak, this beer is incredibly smooth, maybe dangerously smooth; the 10.5% ABV is well hidden by a lighter sweetness an unmistakeable ripe banana aroma of the Van Steenberge yeast. I cannot wait to have a few bottles to enjoy and to cellar, given the tasty success I’ve had with the original Draak.

4. Piraat IPA: Aaaargh….PA. Brouwerij Van Steenberge has already bowled me over with the original strong ale. I wonder if this new style will inspire me to wear an eyepatch and plunder me mateys with puns? Shiver me timbers, aye, this brew is bound for glory methinks!

5. Troubadour Magma 2012 Special Edition: I’m still in ecstasy over 2011′s Special Edition Cascade Hop from Brouwerij The Musketeers. No hint yet from Stefaan, Kristoff, Rikkert, or Sven on what limited release they have in store for us in 2012, but if 2011 was in any way comparable….I may not be able to wait very long.They made magic in a bottle with the original Troubadour Magma, and pure poetry with the homage to the Cascade Hop.

6. Troubadour Black Magma: As if the Musketeers couldn’t make me salivate more, I hesitate to make any presumptions on what characteristics this beer will have, other than it will be dark in color. I have already fallen desperately in love with the Obscura and more recently the Imperial Stout (as well as many of my friends and colleagues), so I eagerly anticipate the arrival of the next black beauty.

So, those are your beers for thought. They’re all worthy of your resolve. I resolve to have them all in 2012. As bleak as the predictions are for 2012, I refuse to let the year (or time for that matter) end until I’ve had them all.

HAPPY NEW BEER FROM ALL OF US AT GLOBAL BEER NETWORK!

 

December 30, 2011

A Tasty Twist on a Traditional New Year’s Day Feast

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For many people, New Year’s Day means braised pork and sauerkraut. I distinctly remember the smell of the roast and pungent cabbage permeating the house, enough to open the eyes of all of us who stayed up too late to watch the ball drop in the company of family or friends as counted down by Dick Clark. Honestly, I always hated the sauerkraut part. This was until I became a culinarian  (and consequently how to appreciate really awesome beer!) Little did I know in my younger years that it was possible to enhance the flavor of many things by exchanging water or broth for beer. I am here to offer a recipe for pork and sauerkraut that may just turn into a tradition for you:

Drunken Pork and Sauerkraut  (6-8 servings)

2 lb sauerkraut, rinsed and drained

1 1/2 Tbsp sugar

2 tsp caraway seeds

sachet (tied cheesecloth bag) of 5 juniper berries, 10 black peppercorns, and 2 bay leaves

salt and freshly ground black pepper

paprika

garlic powder

1/2 lb potatoes, cut in 1 1/2″ dice

one medium onion, sliced thin

8 oz kielbasa sausage, cut into 2-3″ chunks

3-4 lb boneless pork shoulder or pork butt roast

2 bottles each of a good dark ale (I’m using Gulden Draak this year)

  • Rub pork roast with paprika, garlic powder, sugar, salt and pepper.
  • Place sliced onions on the bottom of a 5 quart slow cooker.
  • mix sauerkraut with caraway seeds, sprinkle in some salt and pepper.
  • add sauerkraut mix to slow cooker. Tuck sachet of seasonings into the sauerkraut.
  • layer potatoes over sauerkraut.
  • place seasoned pork roast on top of potatoes in slow cooker. Arrange kielbasa pieces around pork.
  • check quality of your beer choice. Drink one bottle, add the other to the slow cooker.
  • cook on high, covered,  for 6-7 hours.
  • to serve: remove pork onto a large serving platter. Remove sachet of seasonings. Arrange sauerkraut. potatoes, and kielbasa around the pork.
  • Pour yourself a wonderful Belgian beer. You deserve a Happy New year!

 

December 30, 2011

Belgian vs English vs American IPAs

Posted by Global Beer Network under beer basics, Brouwerij The Musketeers, Brouwerij Van Eecke, Brouwerij Van Steenberge | Tags: , , , |
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From the Hop Festival Parade in Poperinge. Even hops have super powers.

Little did our beer-drinking ancestors know that the divine Humulus lupulus plant, more commonly known as hops, would have such a profound impact on our beloved amber nectar and the brewing business as we know it today.

For centuries, hops were used for anything but in the brewing process. Folk medicines incorporated the use of hops in the treatment of insomnia and anxiety. For example, the lady of the house would make a sachet of hops to put under the pillow of a restless loved one, thus promoting a good night’s sleep. Hops were also commonly used for the production of cloth and paper. It has even been documented by Pliny the Elder in the first century A.D. that hops were consumed in a sort of salad, although I cannot fathom what that might have tasted like.

Although the exact date for the first historical use of hops as an aromatic or flavoring agent is still up for debate, I am forever indebted to the first brewer who decided to pick a few flowers from the female hop plant and make the decision to incorporate it into their brew. That idea, as rash as it may have been for sometime between the 9th and 12th centuries, may have been inspired by adding something other than what was readily available out in the meadow nearest the brewpot–usually dandelions, heather, or some other outrageously bitter-tasting plant growing within walking distance of where the brewing was being done.

Brewers soon discovered the preservative qualities that the hops had on their beer, and not just the more palatable difference that hops added to the concoction instead of the overpowering bitterness of what they pulled up out of the lawn, so to speak.

We owe our thanks to the British for introducing IPAs, or India Pale Ale, to the beer loving world. Bow Brewery’s October beer (a British Pale Ale with a liberal amounts of hops, like Goldings or Fuggles) was a favorite of the East India Trading Company, and with an intended aging of 2 years, thus survived the months to year long voyage to India by ship. Other breweries followed suit later on, shipping their version of the October beer off to the east and making a serious profit of the venture. This style has seen a surge in popularity in recent years, and breweries all over the world are “hopped up” over creating the ultimate hoppy brew.

Over the past few years, IPAs have become wildly popular and a very common sight at beer festivals everywhere in the United States. It seems everyone wants to share their incarnation of this favorite beer, even to the extreme. Some breweries (especially on the west coast of the U.S.) have even specialized in producing heavily hopped ales. Most domestically produced IPAs use American hops like Simcoe, Cascade, Columbus, Warrior, Nugget, Amarillo, Chinook, Centennial, or Summit. The tastes of these hops are woody and citrusy, as opposed to the sweet and earthy flavor of their British counterparts. The latest trend in brewing includes a new style, called the Double or Imperial IPA. This means there are more hops and malt used in the brewing process, and this means a higher ABV of 7% or more.

Some Belgian breweries took notice of the growing trend of IPA love in the US, and the result was a marriage of a traditional Tripel with a heavy hand of hops–in many cases, the brewers are using American hops. The ABV tends to be a bit on the high side, ranging from 6-12%, mainly due to the bottle conditioning. That cloudy look and creamy head prevalent in the Tripel provide the perfect balance of flavor with the crisp dryness that is distinctly Belgian. Some examples of Belgian IPAs available here in the U.S. are: Piraat, Poperings Hommel Ale, Troubadour Magma, and also in a limited release this year, Troubadour Magma Special Edition Cascade Hop. (I recently had the pleasure of sampling a bottle of my own of the Special Edition…you better hurry and locate a bottle of it for yourself before it disappears of the shelves forever!)

Although the differences of interpretation between three countries on this style are not so far apart, my belief is that the Belgians have perfected it.  Why? Well, Piraat is considered one of the best Belgian Ales by more than one authority. Poperings Hommel Ale has been revered in GQ. Troubadour Magma won big at Zythos. And Troubadour Magma Special Edition Cascade Hop was so special, I called 10 different beer stores to see if they had it in stock! Whatever your choice, make sure it is Belgian:)

 

December 16, 2011

Living Beer: Loving the Fungus Among Us

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You know that yeast, he’s a Fungi (no apology here for the bad pun!) It’s true. Believe it or not, that sediment seen in most Belgian beers is a fermentation party in progress.

A happy yeast has plenty of sweet things to eat, and will party like it's 5-10 years from now.

We all know that beer is food. Which means, it is perishable. However, when used in secondary fermentation or bottle conditioning, it adds to the shelf life and complexity in flavor of the beer. As opposed to expensive filtration systems  or pasteurization, the “noble” yeast left over from the brewing process is allowed to gallantly fight off further oxidation in the bottle, with the help of a little addition of sugar. The end result? A naturally carbonated beer, that in some cases, can be aged or cellared indefinitely.

It’s easy to understand why the mass-produced beer companies don’t go the bottle conditioning route. Although their products are filtered and pasteurized, they can produce a consistent product that is ready for consumption almost immediately. This means more can be sold in a short amount of time, without waiting for months or years for a return on investment, but, there’s always the question of quality. Most commercially-produced beers are lagers, and have a fairly short shelf life. You’ll likely see a “born on” or “best when consumed by” date on the bottle, and believe me, being the unfortunate recipient of a skunked beer is not a pleasant experience. On the other hand, bottle conditioned beers are ales, and don’t require all the fancy equipment to produce carbonation. This is how beer has been produced for centuries, and here is where being a little more “old-school” can be to your benefit.

I have seen and heard more and more frequently about beer geeks buying bottle conditioned beers and storing them away for future consumption. How long these beers can be cellared is a toss-up between the brewers’ recommendations and the matter of personal taste. You’d never want to age a lager, American pale ales, or wheat beers, as these are relatively low in alcohol and devoid of yeast in the bottle.  You need that yeast in the bottle. Much like wine, beer is suitable to be aged due to the presence of yeast and residual sugars in the bottle. As long as the yeast has a food source, it continues to develop in flavor. Hence, a happy yeast is a hungry yeast with a supply of sweet things. Belgian beers, especially abbey ales, are excellent choices for aging, as most are malty and have an ABV of 6-8% or higher. Also, keep in mind that the bigger the bottle, the longer it can be aged. Not to say that aging smaller bottles isn’t possible, it’s just that the amount of beer in the bottle won’t age as long simply because of the amount of yeast and sugars present limit how much the flavor can develop. Your best bet would be to use 750 ml bottles or a magnum (1.5L) if it is available for your favorite beer. You’ll have to store it in a cool, dark, and dry place. It is also suggested to keep a corked bottle on its side like you would a wine bottle, to keep the cork moist during storage. Nothing worse than opening one of your aged beers and having the cork disintegrate and fall into the bottle. It’s also possible that air could get in through the dry cork and infect the desired outcome.

How long you can age a beer is indefinite answer. The best way to find out is to buy several of the beer you intend to age, and after 6 months to a year, compare the flavors side-by-side to a fresh bottle. You might be surprised at how the flavor develops over time; some may get a bit sweeter, some may take on a wine-like quality, and some may just blow your mind altogether. The real question is, can you resist pulling out one of those aged beers before your next tasting date?

See? The yeast wants to tell you something...next year.

 

November 30, 2011

Gift Ideas For The Belgian Beer Connoisseur In Your Life

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With the busiest shopping weekend of the year behind us, you may be left wondering what to get for that special Belgian beer lover in your life. Or, maybe you want something exciting to share during the holiday festivities. Fear not, for there are many wonderful ways to surprise your beloved beer geek (and maybe for yourself, if you are so inclined!)

For stocking stuffers, may I suggest perusing the Global Beer Network’s online shop? There you will find everything from t-shirts to bottle openers. The shop boasts one of the largest assortments available of authentic glassware to match the Belgian beers you know and love–and as a Belgian beer connoisseur, you would know that the truly proper way to enjoy your beer is with the glass it is meant to be served in. I have them to thank for the massive increase in my glass collection, and certainly in supporting my habit of attaining a sizeable collection of glasses that I have amassed over the past few years. For whatever you decide to purchase, it will be handled with care and packaged with love.

What about giving the gift of variety? For the pirate in your life, try the Bière du Boucanier sampler pack. It contains 2 of each of the Golden Ale, the Dark Ale, and the Red Ale. Maybe your looking to give someone the “Key to Heaven”? The Petrus collection box has one of each of the Dubbel Bruin, the Gouden Tripel Ale, the Aged Pale, the Oud Bruin, the Blond Ale, and the Speciale Ale. And for the abbey beer lover? There is a Kappitel sampler pack, containing one each of the Abt, Prior, Blond, and Pater. You can never go wrong with the Van Steenberge sampler pack, with one of each of the Augustijn Ale, Augustijn Blond, Augustijn Grand Cru, Piraat, Gulden Draak, and Leute Bok.

How about a great beer and the glass it is meant to be served in? You have choices! The Bruges Zot gift pack comes with the Zot long-stemmed glass and two 11.2 oz beers. The Gulden Draak and Piraat gift packs come with six of the 11.2 oz bottles and the corresponding signature tulip glass. Petrus offers two different options, one being a 25.4 oz bottle of the Gouden Tripel with glass, or the Petrus gift box with two each of the Petrus Blond, Gouden Tripel, and Dubbel Bruin with the Petrus glass.

For gift that comes in a collectible tin, try a 25.4 oz of Bruges Zot, Poperings Hommel Ale, or Bière du Boucanier Golden Ale. I’ve found them to be very handy for storing beer labels and some coasters!

Looking for something they’ll never forget? Maybe on the hunt for a beer that can water a crowd of people for a holiday toast? Look no further than the big guns: a magnum (1.5L) of Piraat, Gulden Draak, Augustijn Blond, or Poperings Hommel Ale will be plenty to give full beers for 6-8 people. If you want the gift that will require a couple of your pals to help pour, look no further than the show-stopping  jeroboam (3 L) of Augustijn Blond.

That should get you started (or finished, if you are so lucky!) You can find the gift packs, sampler packs, tins, and large bottles at a distributor near you. If you can’t find what you’re looking for, ask your favorite store to get in in for you. Happy shopping, and happy good beer!

 

November 28, 2011

Baby, It’s Cold Outside

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Not planning on returning those kegs? Here's an idea for accessorizing your outdoor holiday lighting.

The winter beers are here! The winter beers are here!

And none too soon, for many of us have already been experiencing the dreaded white stuff before the actual start of the winter season. Besides snuggling by a crackling fire with your significant other in some flannel pajamas, how can you keep your insides warm and fuzzy? Yes, my Belgian beer disciples, it is that time of year where you can set aside that ugly plaid atrocity and immerse yourself something really special.

Noel de Silenrieux (Brasserie de Silenrieux): The label says it all…”The beer that can make you dream.” Snuggle up with an irresistible aroma that presents Christmas spices like clove and cinnamon, and subtle sweet figs. This hazy ruby red and pleasantly sweet candi-finished beer will definitely get your blood pumping at 9% ABV. I am already dreaming about about getting my hands on a few of these to cellar for the next season to share and enjoy, as it is a bottle fermented brew.

Silly Noel (Brasserie Silly): Top-fermented triple blonde ale, with second fermentation in the bottle. Sweet pear, vanilla, and a hint of pepper highlight this beautiful dark golden brew. The Kent and Hallertau hops add a light bitterness and a dry finish. Be careful with this one, for also sitting at 9% ABV, you could find yourself in a snow bank if you overindulge!

Troubadour Magma Special Edition, Cascade Hops (Brouwerij The Musketeers): Hop heads, prepare yourself for an intimate experience of the best of both worlds. A perfect marriage of a Belgian triple meets west coast IPA, with Cascade hops as the main event. This beer has the most epic and long-lasting head I have ever experienced, which really brings out the evergreen aroma of the featured hop. It starts out honey sweet, but with a hop bitterness that lasts even after the final drop. Potent to boot, with 9% ABV.

Christmas Leroy (Brouwerij Van Eecke): Although Van Eecke is best known for the Poperings Hommel, their expertise with hops shines though this rich mahogany hued Scotch-style ale. Four types of dark roasted malt gives the essence of fine, dark Belgian chocolate. At first taste, you get hints of cherries and sweet berries and cream. Well-balanced with 2 types of hops at the finish. Not as heavy at 7.5% ABV, and the complexity hides the sting of alcohol well.

Ename Cuvee 974 (Brouwerij Roman): First of all, what is the significance of 974? It just so happens to be the founding date of the local borough of Ename, which is now a part of the city of Oudenaarde, Belgium. The town now sits on top of the ruins of the medieval Ename abbey. Now that’s heritage! This seasonal abbey beer has a lovely amber red hue, and at first smell is slightly fruity with a healthy dose of hops and herbs. At 7% ABV, this beer can be enjoyed with a little less abandon than some of the stronger ales.

Boucanier  Christmas Ale (Brouwerij Van Steenberge): With a hefty 9.5% ABV, this one could keep you warm without the fireplace! The gorgeous flame-colored beer puts the muscle in strong ale. The soft peach flavor of the Van Steenberge yeast pairs well with the tastes of spiced apple cider, juicy ripe pear, and just a hint of ginger. Complex and incredibly enjoyable even after tasting a bottle I had aged over a year. I felt the strange urge to start wearing an eyepatch in public after enjoying this beer!

Petrus Winter 9 (Brouwerij Bavik): “The key to heaven” can definitely be found in this one. The flavors of allspice, dark molasses, and just a touch of sour combine together beautifully like the ingredients in my favorite dessert, pumpkin pie. This is actually a reformulation of the original recipe that was a mere 2.5% ABV, brought up to a rich and lightly sour 9% ABV by the same artisian brewers that made the Petrus Aged Pale. Wonderful with your dessert (try it with a big slice of pumpkin pie) or as a nightcap.

Wittekerke Winter White: (Brouwerij Bavik): Even a Belgian Wit can be suitable for colder weather. This double wit ale balances the wit spices of orange peel and coriander with a spicy dose of cinnamon. Crisp and delightful, this beer has 7.5% ABV, and is a perfect mental vacation from all the cold weather that surrounds you. The color presents a hazy yellow, just like a winter sun on the horizon.

With all these great beers to choose from, keep in mind not to wait too much longer….they are available for only a limited time, and when they’re out, you’ll be forced to wait until next year! Of course, consume responsibly, or you may end up like this poor fellow:

Cheers!

 

November 23, 2011

Thanksgiving and Beer? Yes, Please.

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Ah, Thanksgiving. The air is crisp, the leaves are nearly vanished from all tree limbs, and the mad dash is on for dinner supplies. I’m pretty sure there are some bruised limbs and egos from the impromptu cage-matches between the kitchen warriors determined to get that perfect size bird for their holiday feast. I weigh my options, size up my opponents, and then I make my move towards the frozen fowl case as the warrior-vultures circle around waiting for the perfect opportunity to scavenge the bird that got passed by. I had one thought stop me in my tracks: I’m only cooking for myself and my amateur beer-geek other half, so, why do I need to get such a gigantic bird? I quickly veered to the left side of the frozen case, and saw my answer in the form of a pair of Cornish game hens.

Now, this was going against all I hold dear about Thanksgiving. No turkey leftovers for weeks? No turkey-induced coma? Well, I have improvised in a way that will please both my stomach and my inner Beer Geek: I will be preparing these little birds in a beer marinade.  Now this will make for a perfect beer-lovers Thanksgiving, with or without the standard bird.

Here’s what you’ll need, for whatever bird you are preparing for your meal:

  • 1 quart apple cider or apple juice
  • 3/4 cup kosher salt
  • 3/4 cup packed light brown sugar
  • 1 1/2 Tbsp whole peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 Tsp Juniper berries, optional
  • 1 teaspoon whole cloves
  • 1 bottle (750 ml) dark beer, such as Augustijn, Petrus Dubbel Bruin, Adriaen Brouwer Dark Gold, or Troubadour Obscura (have and extra set aside for you, the chef)
  • 3 cups cold water
  • 1 small turkey (10-12 lbs), or one capon (10 lbs), or 3-4 Cornish game hens
  • 2 oven roasting bags

Directions: In a stockpot, combine all  ingredients except for the beer and water. Bring to a boil; cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add cold beer and water to cool the marinade to room temperature. Remove all giblets from the fowl, and place bird inside a doubled-up roasting bag. Pour marinade into the bag with the bird. Seal off bag, being careful to squeeze out as much air as you can. Turn bag over to coat the bird. Keep under refrigeration for about 24 hours before baking, turning the bag several times to distribute the brine evenly.  Before roasting, rinse the brine off the bird and pat it dry before you stuff and truss the way you traditionally do it. The brine will keep the meat moist as it is being roasted. You can also double this recipe if you are preparing a larger bird for your gathering.

Most importantly, have an extra bottle or two of the beer you prepared your bird in to share with the gathering of your family and friends. Give thanks for good beer and good cheer! Bon Appétit!

 

October 30, 2011

An American Invasion of Belgium and Belgium’s Influence on the American Craft Beer Industry

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It’s no secret that Belgian brewers are quite aware of the prowess of the American microbrewery.

Some of the taps as seen at Moeder Lambic in Brussels.

From well-known beer bars to the independent brewers themselves in Belgium, the feelings are evident: the United States has created an explosion of flavorful beers. The first example I experienced on September’s trip to Beer Paradise was in Brussels, at a traditional beer bar called Moeder Lambic. The bar specializes in sour beers like gueuze and lambics, so when our group stumbled upon a festival there while cruising the city’s landmarks and great beer cafes, we just had to stop in. What was happening there was nothing short of jaw-dropping:  San Diego’s Stone Brewing Company was in a head-to-head match with some of Belgium’s best brews. Stone had an unprecedented 30 beers on tap at the bar, many of which were already sold out on the first night of the event. A few in our group ordered one of Stone’s  offerings, but most of us stayed true to the reason for our trip-Belgian beer. Still, it was pretty interesting to see the buzz of excitement in the crowd over the American intruder. Word is that Stone Brewing is looking to open a craft brewery in Europe, and Belgium is one of the top choices. And why not? Belgium truly is the land of beer, and I can think of no better place on earth to grow a beer business than the country that reveres beer the most.

The U.S. craft beer market has most certainly felt the passion of the loyal Belgian beer fans stateside. It comes as no surprise that so many of these small breweries are putting a lot of effort into producing Belgian-style beers for distribution to the local populace.  They’re making tripels, dubbels, quadrupels, abbey-style ales, and saisons. The results of their flavor profiles in comparison with a genuine Belgian beer of the same style are remarkably close, and in some cases, phenomenally close. Some are even working in collaboration with Belgian breweries–from combining efforts in producing and distributing a collaboration brew to culturing and sharing yeast strains. I think it is fantastic that some of smaller breweries want to do Belgian-style justice by working in tandem with the masters themselves. The consumer has taken notice of the love put into these beers, and the formerly untapped market for Belgian-style has experienced a flavor explosion. So much, in fact, that the last few beer festivals I’ve attended have contained a great number of authentic Belgian beers right alongside Belgian-style offerings. Being that I am an admitted Beer Geek, that means I need to plan out and practice how fast I can click a button to purchase tickets for an event before it becomes a sellout, which is starting to happen all too often!

Keep in mind that Belgian-style is not synonymous with true Belgian beer. Many of the offerings available have been home runs on my taste buds, and some are out in left field. I’ve even tried some that were so bad that I never made it past the first taste. The leftover liquid ended up watering my plants ,or in the worst cases, poured down the sink. Funny thing is, I cannot seem to recall having to resort to those tactics with any of the real Belgian beers to cross my taste buds… .

..Still, I respect and frequently enjoy the efforts of the American craft breweries. But I’ll forever have a continuous stock of Belgian beer on hand: with every sip I get transported back to the country that rocked my world of beer.

 

October 28, 2011

Dipping Into the Dark

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Stanley Clockworks beer clock as seen at the Philadelphia Airport.


I have always dreaded time changes. In spring, we lose an hour, with the added benefit of having more daylight per day. In my experience as an employee of the food and beverage industry, this usually means 3/4 of the staff scheduled on the Sunday after will most definitely be an hour late, despite the efforts put into written and verbal reminders in every conceivable niche the week prior. As for next week, we have our “Fall Forward”, which means for most of us an extra hour of sleep. It also signifies the beginning of the long, dark winter that lies ahead.

As for me, I can understand why some suffer from SAD, or Seasonal Affective Disorder. The truncated daylight hours affect many of us in the same way: less daylight=less happiness. When you awaken for work  in the morning to complete darkness, only to start the trek home in utter obscurity at 5:00, it’s a bit disconcerting. I avow to not fall victim of the melancholy of the winter’s SAD-ness, because there are so many exquisite dark beers available to savor. I will fight the darkness with darkness. This plan of attack will begin in earnest on Sunday, November 6th.

A possible accessory to battling the end of daylight saving time.

Now, my first inclination is to get this little contraption as seen on the left. Unfortunately, this form of ammo transport is not conducive to the types of beers I will arm myself with during the long period of darkness. This is only acceptable for beer in a can, and although there are many that are acceptable beverages, most of what I will need during this period of time will be the type of beer with yeast on the bottom. Packing them sideways into the beer bandolier is a bad idea. So, Plan B will be to stock my beloved upright beer storage facility, otherwise known as the Beer Fridge, full of refermented-in-the-bottle ammunition. Take that, Old Man Winter.

A definite choice would be Troubadour Obscura. At 8.5% ABV, this is some pretty potent time-change battling ammo. As a mild Belgian stout, the flavor and dark reddish-brown hue could very possibly make a time stop, if only for the time it takes you to drink it. The elegant lacing left in the empty glass serves as a reminder of the deep, dark presence of this brew. Honestly, I drink this beer over all the seasons, but it is particularly a favorite as the days get shorter and the weather gets colder. On this year’s Global Beer Network tour, our group had the pleasure of having Stefaan Sootemans from Brouwerij The Musketeers show us around Antwerp in the form of a pubcrawl, where I personally enjoyed my share of this brew–over and over again!

The irresistible glow of Dark Gold.

Another must-have is Adriaen Brouwer Dark Gold.  This authentic double brown ale, made by Brouwerij Roman, is namedafter the Flemish painter from Oudenaarde who was famous not just for his art, but for his overconsumption of the finer things in life. Upon first glance at the sight of the poured beer, you can definitely tell where the name Dark Gold comes from. Underneath the healthy beige head, is literally a coppery dark brown liquid. With this potent potable also at 8.5% ABV, you may certainly barter in golden beer currency to get some time back.

From Van Steenberge's website. Cool glass with wooden stand!Last but certainly not the last line of defense is Leute Bok, a true double bock produced by Brouwerij Van Steenberge. This dark red beer will definitely kick Father Time in the head, with 8.2% ABV. This beer has a pretty cool history, too:  the name is derived from a word play on “bok-Bock”, where “bok” is what the Flemish call male goats. I’d better mention that “leute” means joy, so…that’s a pretty strange name for a beer, right? The beer was originally brewed in 1927, when the brewery still had goats on the farm. Farming halted there before the breakout of WWII, so production of the Bokbier was halted. However, in 1997, the brewery started making it again, and this time with a catchy label. Note the picture above of the really cool glass, as explained by the brewery’s website: after tasting a few of these beers, “it might get harder to aim the glass in the wooden foot. “

Even with the time change coming up next week, I think I’ll be fairly well armed. Nothing chases away the blues like a few of these dark lovelies. So stock up, and you just may win the battle over the darkness. So tell me, how are you going to win this battle?

 

October 23, 2011

Become An Official Ambassador For Gulden Draak!

Posted by Global Beer Network under Gulden Draak | Tags: , , |
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Election Day for U.S. citizens is quickly approaching. Being an “off year”, the majority of the choices ahead for the voting public will be for the election of local representatives to the state legislature, municipal seats, and, as in the case for only four states this year, a gubernatorial election. *yawn*   Since the real excitement will be another year’s wait, I think it is possible to create a complete fervor in the politics of beer: make your own run for office to become an ambassador for one of the most fabulous beers available on this rock we call Earth….Gulden Draak.

Judging by the amount of people I know that absolutely worship this beer, I am 100% certain that the cult following of Gulden Draak is more than just a flash in the pan. What better way to express your devotion than to become an honorary representative of your favorite liquid manna? According to their website, there are currently almost 100 candidates from around the world vying for the top spot. There will be ambassadors chosen for every state in the U.S., for every province in Belgium, and one for every other country in the world. The catch? You have to not only write a small blurb about why you should be chosen, you need to collect votes for your entry! So, my fellow devotees of the Draak, you MUST network yourself like a politician on the road and rock those votes!

So, what do you get for being elected your local ambassador? Well, for starters, you get a sweet personalized shirt with the Gulden Draak logo on the back, your name on the front with the word “Ambassador” emblazoned on it. You will also receive a certificate certifying that you are indeed an ambassador. And should you find yourself in Belgium and in the town of Ertvelde, you will have a VIP tour of the Van Steenberge brewery! How’s that for drinking directly from the fountain of awesome?

Now, if you have properly motivated your constituents and you have swayed the masters of the beer universe at Van Steenberge, you could be chosen to represent the entire Draak-loving planet! Not only do you have bragging rights (and perhaps political sway), you will be whisked off to Belgium and treated like royalty…flight, accommodations, VIP tour of the brewery, a trip to the Augustijn monastery, a tour to Ghent with a canal boat ride, tasting and dinner, your own personalized bottle of Gulden Draak (see below for an example of the biggest bottle of Gulden Draak I have ever seen), and of course, new glassware and an assortment of beers to take home with you.

Two thumbs up for a big bottle of Gulden Draak from Cassandra Lusso!

Now is your chance to become famous. Reach for the stars, become politically active in the world of great beer. Start drafting your manifesto. If you’re feeling really confident, start writing an acceptance speech and pack your bags. But first, you need to enter. Click here to get rolling on the road to heavenly rewards.

Cheers, and may the best representative win!

P.S…If you want to remain anonymous, vote for our tour guide and friend for the Global Beer Network tour, Regnier De Muynck, at his application space here.

 

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