October 11, 2011

Brugge, The Venice of the North

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Nestled in the northwest of Belgium, in the province of West Flanders, lies one of the most picturesque cities I have ever had the privilege of seeing first-hand: Brugge.  Granted, my first introduction to this city was a cinematic version (you might remember “In Bruges”), but I quickly discovered after my first visit to this beautiful city how little I knew about it.

In 2009, we entered the city by coach, I was immediately struck by the splendor of well-preserved medieval architecture of the Markt. At one end of the Markt stands the Belfort, or belfry of Brugge.  The belfort was constructed around the year 1240 while the city was enjoying a prosperous time as the center of the cloth industry. For the adventurous and strong-legged, there is winding, narrow staircase consisting of 366 steps to the top of the belfry with an amazing view of the surrounding area.

For art lovers and fans of architecture, there is simply no better way to experience both than in the churches and cathedrals of the city. Inside Onze Lieve Vrouwekerk, or The Church of Our Lady, stands the only statue carved by Michelangelo taken outside of Italy in his lifetime: Madonna and Child. Also found in the back of the church is the heart of Philip I encased in glass, as the rest of his body remains interred in Spain. Not be missed is The Basilica of the Holy Blood, where the faithful can see and touch (behind glass, of course) the cloth that Joseph of Arimathea used to wipe the body of Christ after the Crucifixion. The church of Saint Salvator has tapestries dating from the 1730s, and still has the impressive and beautiful carved choir stalls dating from the 16th century.

What is wonderful about the center of Brugge, is the fact that you don’t need a car to see all the sights. So, after walking around the entire day, you must be working up quite a thirst, right? Stroll into the historic Cafe Vlissinghe, open and serving the beer drinking public since 1515. It boasts being the oldest pub in Brugge, and has a wonderful beergarden in the back, and a beautiful interior as well. Also of interest is ‘t Brugs Beertje (The Brugge Bear) with a selection of 300 different Belgian beers. Although there are many superior beer bars in Brugge, these two are a must for beer lovers.

Brugge is a Unesco World Heritage Site, meaning it has kept it’s medieval design and architecture in the city center. Whether you’re looking for art, chocolate (best in the world!), architecture, windmills, or simply for the beer, Brugge has definitely captured my heart. If you haven’t been there, put it on your bucket list. As for me, I’m looking to move there for retirement!

 

September 30, 2011

Gent, The City of Stroppendragers and Gentse Waterzooi

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View of Gent from the ramparts of the Gravensteen.

Often overlooked by the tourist crowd, Gent is one of those cities you’ll kick yourself for not fitting in while you’re on a beer-cation in Belgium. Gent boasts well-preserved medieval architecture and enough history to fill a school textbook. I was pleased that we were going to spend some time here on the Global Beer Network tour, as my father has been filling my head with images of an enormous castle, bigger-than-life beers, and 5-star cuisine from a business trip that brought him here over a decade ago.

Gentse waterzooi van kip. YUM.

We started off our afternoon at the restaurant Chez Leontine where we dined on Gentse Waterzooi van kip, a regional stew made with carrots, leeks, onions, celery, chicken, and the best broth made with beer that I have ever tasted. We were all asking for more bread to get every last drop of the flavorful juices in the bowl! It was so good, I made it myself the day after we returned from Belgium.

Next, we were off to see the Gravensteen, or the Castle of the Counts. Philip of Alsace had this formidable castle rebuilt over the existing wooden structure in 1180.

Philip of Alsace built this fortress to show his constituents that he was the new sheriff in town.

Philip modeled the castle after a crusader’s fortress, like he encountered while participating in the second crusade. The castle continued to serve as the seat of the Counts of Flanders, until it was abandoned in the 14th century. After that, it was used as a courthouse, a prison, a mental institution, and a factory, until it fell into decay. Thankfully, it survived a scheduled demolition, and was restored to the present grandeur that we see today. There were many cool things too see in there, including old musical instruments, an old guillotine, torture devices (no dungeon would be complete without them!) and a replica trebuchet on the grounds by the cellar-kitchen.

We were then off for another adventure: the partaking of a beer in a wooden stand at Dulle Griet. This is an experience that all beer lovers should have, especially the ritual of relinquishing your left shoe before you get your beer!

The shoe goes into the basket...

The house rules are:   1) order your beer in the wooden stand 2) give up your left shoe to the bartender  3) bartender rings a bell and places your shoe in a wire basket suspended from the celing  4) you get your shoe back when you return the glass!  Lucky for our livers, our tour guide, Regnier de Muynck, ordered 3 beers between 12 beer geeks. Let’s say, that was definitely enough for all of us!  We also heard about the story of the Stroppendragers, and why the people of Gent are often referred to with this term. The word literally means “noose bearers”. In 1539, the nobles of Gent were obliged to parade in front of the Holy Roman emperor, Charles V, barefoot and with a noose wrapped around their necks as punishment for their revolt earlier that year.

My dad helping to consume the beer, in style.

This is just part one of many highlights of the tour I just returned from last week. I hope that these thoughts spur you into action to join us next year on the best beer tour in the world! Until next week…

 

September 14, 2011

Sing For Your Beer

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At the turn of the millennium, four fresh graduates of Kaho St. Lieven in Gent embarked on their careers as brewers. Discouraged by the lack of brew master jobs available in a country where brewing secrets are kept in the family, these four friends decided to channel their dreams and ambitions into starting their own brewing company. Kristof De Roo, Rikkert Maertens, Stefaan Soetemans, and Sven Suys began the Musketeers Brewing Company. With the investment into brewing equipment, came the inevitable experiments to create a beer that would not only please the Four Musketeers, but a beer that could be produced on a commercial scale and would please the palates of beer drinkers across the globe. Their first love, a semi-strong blond beer named Troubadour, has brought this beer lover joy much like the traveling troubadours in medieval times brought music, poetry, legend, history, and songs about love to the people they performed to.

I recently had the pleasure of correspondence with Stefaan Soetemans, who was kind enough to answer some questions of mine through email. Although I will be meeting him in the flesh in a few days during my Global Beer Network tour, I thought it would be great to have some insight into the mind of a brewer with a passion that (perhaps) runs deeper than mine into all things beer. After all, if I am to survive a pub crawl with him, I better get to know my opponent, right?

ABC:  When did you first realize that you wanted to pursue brewing as a career?

Stefaan: When I was studying biochemistry engineering, and when I saw what the possibilities are of making with the same ingredients– millions of variations–just by playing with temperatures and times…it’s really unique! That’s why it is not so easy to get the taste and flavours you want to achieve. And it is always a challenge for craft brewers to get the same consistent quality and taste. This is what we are known for and it is our highest goal (at the brewery). it is just fantastic what you can do by experimenting with different malts, hops, and recipes in general.  I am not a big fan of adding spices or other atypical beer-related ingredients to achieve a taste. You can do enough by working with the 4 basic ingredients: malt, water, hops, and yeast.

ABC: How did you meet Kristof, Rikkert, and Sven?

Stefaan: I met Kristof in a bar during my university studies. It appeared that he was in the same class as I was, but we didn’t know until we met in a bar! Sven and Rikkert, I met one year later as they were following  the same studies as me and were in the same class.

ABC: Which beer that you produce is you favorite, and why?

Stefaan: Troubadour Magma. I think this is the best example of what we stand for: making unique beers with influences from all over the world.  In this case, the perfect balance between the fruitiness of a Belgian Triple and the hop bitterness of a typical west coast (USA) IPA. It is the best of both worlds, the Belgian and the American craft brewers!

ABC: Does Musketeers have any plans to make another type of beer?

Stefaan: Yes! We just came out last month with Troubadour Speciale, Troubadour Magma Special Edition 2011 and the Troubadour Imperial Stout. So far this year, we think that is more than enough. But in one or two years,  we have a great idea for another unique beer, and that again will be a new beer style!But you have to be patient, as we don’t want to reveal our plans yet.

ABC: Do you have a favorite place to have a beer (outside of the brewery, of course)?

Stefaan: Café Oud Arsenaal (Old Arsenal) in Antwerp. It’s my local hangout, and they have a lot of beers. Its a perfect mixture of having great beers and very diverse people in that bar. Students, lawyers, roadworkers, retired people, everybody is coming to that small bar.

ABC: What is your favorite smell at the brewery?

Stefaan: (The same as) several brewers I guess. I get a smile on my face as I am arriving at the brewery..when I get out of the car, I can smell the wort boiling. Fantastic smell! I am addicted!

I must say, I am really excited to meet Stefaan Soetemans. Our group will have the pleasure of having him as a guide through an epic pubcrawl through Antwerp on Tuesday, September 20th. I have not yet had the honor of tasting the aforementioned 2011 releases, so I am definitely looking forward to hanging out and trying them!

Cheers!!

 

September 7, 2011

How to Convert a Belgian Beer n00b Into a Faithful Disciple

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I have a confession to make…. I think I may have created a Belgian Beer Monster.

It did not require harnessing lightning power or sewing together random pieces of several beer snobs. I consider it my life’s work: converting my significant other into more than just a casual drinker of the contents of my beer fridge into someone almost as fanatical as I am when it comes to the consumption of fine Belgian beers. This was not an easy process, mind you, but through blood, sweat, and bitter beer faces, I have managed after the last two years to turn this once beer-shy guy into a devoted consumer.

For the sake of communicating the process of how this actually occurred, I asked my boyfriend, Dan, of over 2 1/2 years a few questions to get his viewpoint on how, when, and why he gradually converted from the occasional partaking of a (gasp!) hard lemonade or cider beer to the finest beer on the planet:

ABC (Me):  What was your background of beer appreciation before we met?

DAC (Dan): My interest for beer in general was limited, mainly due to the lack of flavor available for consumption while attending college. Beer purchases were determined as a matter of convenience, meaning whatever the frat could buy in bulk that most people would agree to pitch in on. Unfortunately, this usually consisted of a certain type of domestic mass-produced lager, which I never enjoyed the taste of. I drank hard ciders and hard lemonades because they actually had a flavor.

ABC: What was the first sign that you were dating a Beer Geek?

DAC: The fact that you went to the Elephant Room (a bar in Cambridge) specifically to partake of one of their Belgian beers on the menu. I thought it was interesting, if not a little odd, that you went out of the way to meet friends there with the real motive of having that beer. You then related the virtues of this beer to your friends and recounted how awesome the Belgium trip was that you had just returned from not even two weeks prior.

ABC: If I remember correctly, I offered you a glass to share my beer with me. At what point during the tasting did you change your assumption that most beers were not flavorful?

DAC: I knew that particular beer was flavorful, but it was not until the following day that I had awakened to a wide variety of tasty beers to choose from in the selection that you had in your possession. It started with you pouring a beer into a glass and saying “try this”. You poured me a glass of Chimay blue label, and showed me pictures from the Scourmont Abbey (where Chimay is produced) that you had visited on the Global Beer Network tour in September 2009.

ABC: And this moved you to be more adventurous with you beer taste buds?

DAC: Once you showed me that not just one type of beer had flavor, but that a variety of beer had flavor. The truth was made known: there is more to beer than a domestic lager. Being in the presence of an expert on beer, and your preference for all things Belgian, I was a willing participant in the enjoyment of the beers you brought home to stock the beer fridge.

ABC: So, just to be sure, I didn’t twist your arm, force feed you, threaten you bodily harm, or otherwise build you out of spare parts to represent the Belgian beer connoisseur that shares my life with me today?

DAC: Although I have a ways to go before becoming an expert on beer, it certainly helps that my girlfriend is really passionate about the subject, and she just so happens to make an epic beer dinner on occasion at the house.

Okay, so he’s not a monster. Yet…..

The point is, when you are passionate and knowledgeable about something, you tend to share it with people you love and care for. I couldn’t imagine my world without my honey and fine Belgian beers. I count myself among the blessed to be able to enjoy them both together. So, share one with someone you adore. You too, can have a partner in beer love.

♥



 

September 1, 2011

Keeping It Classy in a Can For Your Tailgate Party

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How are you going to stand out in this crowd?

The  football season has finally arrived here in the United States. Whether you choose to tailgate at home or brave the elements and get it done the old-fashioned way in the parking lot of your beloved teams’ stadium, there is one sure thing: you’ll definitely be thirsty.

So, what sort of qualities do you consider a non-negotiable when shopping for your tailgate beer? Of course, you want your beer to be tasty, right? But what about portability? Think about this: cans are considerably lighter, finding a can koozy (as opposed to a bottle koozy) to show your team spirit is definitely easier to come by, your can won’t break when accidentally dropped, and finally, you can fit more cans in your cooler than bottles.

Now that we’ve covered the physical basics, let’s talk out about class. You could be a lemming and head straight back to the domestic mass-produced beer cooler and pick up a case or two of the most tasteless thing you can find. Hey, I won’t hate if you go for whatever is cheap…but I have to ask- do you really want to tailgate just like everyone else, or do you want to do something bold and different? If the latter suits your taste and bravery, then I’ve got some beers for you that will please everyone around!

Let’s talk pilsners. Specifically, Brouwerij Bavik’s Premium Pils. At 5.2% ABV,  this beer won’t knock you out before the game starts. Brewed with the best hops and malts, the crisp flavor and light bitterness will stand up to anything you may partake of on the tailgate grill, whether it’s ribs, brats, burgers, or hot dogs. What’s more, this beer is pretty darn affordable to buy in bulk. Let the other party-goers gawk at your stash and let them rethink their libation purchase that they are now forced to consume.

Got a wheat beer connoisseur in the group? May I suggest a true Belgian Wit, as in Wittekerke. Now, this isn’t just a great beer in the summertime..according to Bavik’s website (and my own personal findings of course), Wittekerke is cool in the summer, and fiery in the winter. This great beer is only 5% ABV, and will keep you warm outside even in the bleary depths of the coldest fall or winter day. Have friends in your group that like a little fruit flavor? Throw a couple of Wittekerke Rosé in the mix.   This one is sure to please those of the sweeter persuasion, with the wonderful wit base and a healthy dose of fresh raspberries.

Honestly, I never did understand the point of hefting huge cases of domestic bottled beer to sporting events. Save your back. Save a buck or two on bottle deposits and opt to recycle the cans instead. Keep it classy. Bring a little slice of Belgium to the game.

 

August 25, 2011

Destination Paradise: 13th Edition Belgian Beer Weekend

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Ah, the end of summer is approaching: the kids are starting to return to school, mums are already available at the nursery, and most of us will be contemplating what to cook on the grill for Labor Day weekend.

I offer you an alternative to slaving over those hot coals: Belgian Beer Weekend.

If you have the means and a passport next weekend September 2-4, make your way to the Grand Place in Brussels, Belgium. Here will be the site of the 13th Edition Belgian Beer Weekend, sponsored by the collaboration of the Belgian Brewer’s Association, The Knighthood of the Brewers’ Mashstaff, and the beautiful city of Brussels .

Early evening in the Grand Place, September 2009

Friday, September 2 starts off with the celebration of the patron saint of brewers, Saint Arnould, for the consecration of the beers at the Saint Michael and Gudula Cathedral. It is said that Saint Arnould performed a miracle during the peak of the Black Plague in Flanders by placing his staff in a brew kettle, consequently curing all those who drank from it. I just knew beer was medicinal! Saint Arnould is often depicted with a mash staff, and is honored annually on August 18th.

After the consecration of the beers, there is an enthronement ceremony for the Knighthood of the Brewers’ Mashstaff, where new members to the brotherhood are formally knighted. Finally, the beer stands are solemnly inaugurated, then the area is open to the public for tastings.

Saint Arnould, the patron saint of beer.

The next day, there is a collection of historical beer carts on display in the Fish Market, which will be ceremoniously paraded through the streets of Brussels. Upon the departure of the historical beer carts, the brewers have their own parade that takes them around the Grand Place to keep the festival goers in good spirits.

Not to be outdone by the pageantry of the previous 2 days, Sunday’s parade consists of wonderful bands and brewer’s confraternities.

What can you expect? Well, come thirsty. Sample some of the best Belgian beers the country has to offer. Ask a brewer questions. Enjoy the company  of thousands of like-minded people. Stop and have a fabulous beer dinner in one of the many restaurants in or around the square. Munch on some crispy frites as you marvel at the sheer amount of beer available to try…but make sure you save some room for an authentic Belgian Waffle!

A real Belgian Waffle as presented by La Rose Blanche, right on the Grand Place.

 

August 16, 2011

Boston’s Belgian Beer Fest

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Prepare your tastebuds, Boston…

A little taste of Belgium will be coming to The Bean on Friday, September 9th and Saturday, September 10th at The Cyclorama at the Boston Center for the Arts. For my father and I, this will be a pleasant prelude to the tour that we will be departing for just 4 days afterwards… “conditioning” is definitely necessary, if you take my meaning!

On Friday, September 9th, the 700 people who were lucky enough to snag a ticket before it was completely sold out, will be in for a rare treat: The Night of the Funk. What makes this night so special that it sold out faster than you can say “Belgian waffle”? Well, to tempt your adventurous taste buds, there will be over 50 beers available that are on the wild side of the spectrum–as in sour beers, lambics, gueuze, or simply fermented with wild yeast. Global Beer Network will have a fine representation of funky stuff:  Petrus Aged Pale, Cherish Kriek Lambic, Cherish Framboise Lambic, and my personal favorite, Monk’s Café  Flemish Sour Red Ale. Be prepared to make a face…a happy face!

I remember my first taste of the Petrus Aged Pale at the Bavik Brewery: feeling a bit bleary-eyed a few days into the last tour, a fellow tour companion made it known that we would be in for a wonderful pick-me-up at the tasting. Sure enough, and even though it was only shortly after 10:00 in the morning, came the promise of deliverance from our drowsy selves. The sourness hit the back of the tongue, and the flavor was a crisp as a Vlasic pickle! I think after that tasting, everyone was feeling the spirit again!

Not to be outdone by the night before, Saturday’s 2 sessions will be no less epic than the previous nights’ event. There will be two sessions: 1:00-4:30 p.m. and 6:00-9:30 p.m. In fact, most of the representatives from Night of the Funk will yet be available–add to that another 75 different beers or so-for a grand total of over 125 fine real Belgian and Belgian-style beers (I say Belgian-style, only because as a purist I consider true Belgian beers to be produced only in Belgium, although I really enjoy some of the beers made here in the U.S.)  Make sure to stop by Global Beer and try some of the “funky” stuff or one of the 16 other beers we’ll be pouring:

Brouwerij Bavik:  Petrus Blond, Petrus Dubbel, Petrus Gouden Tripel, Petrus Oud Bruin, Petrus Speciale Ale, Wittekerke, Wittekerke Framboise

Brouwerij The Musketeers: Troubadour Blond, Troubadour Magma, Troubadour Obscura

Brouwerij Van Eecke: Kapittel Abt, Kapittel Blond, Kapittel Pater, Kapittel Prior, Poperings Hommel Bier

Brouwerij Van Steenberge: Bière Du Boucanier Red, Gulden Draak Triple, Gulden Draak Quad, Piraat

So, Boston beer connoisseurs, better get your ticket for the Saturday festivities before they run out! If you’re interested in attending one of the 2 sessions on Saturday, September 10, click here. Get them quick, I see that the VIP tickets for Saturday have sold out as well!

Cheers! Santé! Prost! Hope to see you there!

 

August 11, 2011

A Tribute to Dr. Jozef Van Steenberge

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On August 3rd, we lost a dear friend and colleague at Global Beer Network. Thank you to our own Johnny Fincioen and Claudine Van Massenhove for sharing the following tribute to the man who gave us our first opportunity to import his wonderful beers:

In Memoriam:

Doctor Jozef Van Steenberge (June 30, 1915 – August 3, 2011), brewer.

Jozef Van Steenberge was the first Belgian brewer to give the Global Beer Network the exclusive rights to import his beers in the USA. We are immensely thankful for his decision. Once Mr. Van Steenberge confirmed his trust in us, other Belgian brewers followed his lead. It was nothing less than our duty and a great honor to pay our respects at his funeral in Ertvelde on Monday August 8, 2011.

Mr. Van Steenberge was an original, one of a kind they don’t make anymore. He was a critical thinker gifted with a brilliant intellect. He studied to become a PHD in Law at the University of Leuven, and went on to become the mayor of his beloved village of Ertvelde (1958-1973). He was a past president of the Belgian Brewers Association as well.

Although he had no formal education in brewing, his unending pursuit for knowledge, till his last years, and his problem solving genius, made him, as the fifth generation in a brewer’s family, one of the best brewers in the world. He took the helm of the Van Steenberge brewery in 1954. He refocused the brewery in the early 1970’s on the traditional ‘Living Beers’, the quality ales refermented in the bottle and the keg, before the international market discovered these beers. At the same time he acquired the brewing rights with the recipes and the age-old yeasts from the Augustijn Abbey in Gent, and the St. Bernardus Abbey in Bornem. His staunch but critical Catholic faith must have made him the ideal partner for the monks. He developed the world famous Belgian Ale icons Piraat and Gulden Draak.

One of his most cherished lessons we heard him saying many times was: “Quality is my absolute priority. Top quality makes selling easy.” This quest for quality made him the first Belgian brewer to install a fully automated brew-house in the early 1990’s. He followed that up by investing in a top-of-the-art bottling and kegging line soon after. Even as an octogenarian he was never afraid of technology, but studied to understand all aspects of it.

Every week he tasted his triples against the beers of the Belgian competition, and on one occasion in our early years with the brewery we were invited to taste with him. We remember clearly the happy smile on his face when he concluded with satisfaction: “My beers are still the best.”

A bright mind until his last days, he was always eager to learn. Not once could we come to the brewery without being invited into his house to discuss the political situation in the USA around a glass of champagne. He read ferocious about history and about actual situations in the world. During one of our visits many years ago he placed his hand at his neck and said: “Every thing above is in perfect working order, but below …”

Jozef Van Steenberge died in his bed surrounded by his family at age 96. His heart rate had slowed down to a meager 30 beats per minute, but he refused a pacemaker. He said he was ready to meet his maker. Indeed he was. He had organized his own funeral up to details like what to sing during mass, and what to eat during the family meal. He wrote his own farewell thanking his family, expressing his hope for a soon to be free Flanders, and asking God forgiveness for all his shortcomings. This concise farewell note was given to all present at the funeral.

Dear Jozef, Rest in Peace. We will always remember you. We thank you for your unwavering support of Global Beer Network.

Johnny Fincioen

Claudine Van Massenhove

 

August 3, 2011

There’s More to Cooperstown Than Baseball?

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Over this past weekend, I found myself in a Paradise that didn’t require an overnight flight or a passport. In the rural outskirts, stands the Belgian-style farmhouse that represents Ommegang Brewery-the sight of this year’s Belgium Comes to Cooperstown Festival 2011.

As an esteemed fan and companion of Global Beer Network, I was invited along with the Lusso crew to play the part of spectator and of course, to lend a helping hand in setting up the table and handing out prizes to festival attendees sporting our temporary tattoos. What made this event for Global Beer awesome were 2 factors: the first time using the new portable Gulden Draak tower, and premiering a new beer..Gulden Draak Quad.

Public fascination with the Draak tower was so epic, it was like fighting Papparazzi for the best shot.

Little did I know  that our “volunteers” for pouring draft for  us would vanish after only 30 minutes. Ah, so it was time for me to keep the taps flowing for the thirsty crowd of beer lovers. Although I was manning the tower tap with Gulden Draak triple, Piraat, and the new Gulden Draak quad, we actually had 6 beers for sampling, including Wittekerke, Troubadour Magma, and Wittekerke Framboise.  The funniest moment I experienced was when an obviously drunk young woman approached the Draak, and inquired ever so politely, “Do you have any light beer?”, to which I replied, “See that water fountain over there? I hear they have light beer available”. She trotted off determinedly on a mission to find what she was searching for.                                                                                                                                                   After 4 1/2 hours of pouring, chatting up the tasters, enduring random marriage proposals from alcohol-fueled patrons, sipping some fabulous beers, and generally getting bathed in Draak and Piraat (I can think of worse things to smell like!)–it was time to pack up the leftovers for the campsite we carved out the night before. The campsite was one BIG party, with lots of people stopping by with their own beers to share while we traded our leftover Wittekerke and Troubadour Magma in the spirit of free love for beer. In the background I could hear the sounds of a cover band doing their rendition of “Ace of Spades” while we sat back and enjoyed the fireworks display towards the end of the night.

Sadly, we packed up our sleeping bags, tent, and gear the next day to weather the 4 hour drive back home. This was truly the greatest weekend I have experienced outside of a week full of brewery tours and tastings outside of Belgium, and I can’t wait to participate again next year!

Like father, like daughter: Cliff and Cassandra Lusso celebrating in style.

 

July 28, 2011

Poperings Hommel Ale: Now Certified Fashionable

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For any of you distinguished gentlemen out there who have a subscription to GQ Magazine, you’ll know what I am talking about. Alan Richman, GQ’s resident wine expert, published this list last week detailing the 10 beers he has deemed worthy to serve in lieu of wine for your next dinner. Out of these 10 beers, five are Belgian. Now that’s saying something about Belgian beers in particular: so fine and sophisticated are Belgian brews, that it is considered a sign of good taste to serve a Belgian beer instead of that outrageously expensive bottle of champagne.

Of particular interest and pride in Mr. Richman’s list is Brouwerij Van Eecke Poperings Hommel Ale. In the small village of Watou (today part of the larger city of Poperinge), harvesting hops is the main industry. In fact, in the local dialect spoken in the area, “hommel” is the equivalent word for “hops.”  This dry and slightly bitter ale is made with 3 different kinds of malt, locally grown hops (of course!), and is made from the naturally soft water from the well on the site of the brewery. This beer leaves a delightful spiciness on the tongue, with hints of sweetness and freshly grated orange zest. Poperings Hommel Ale would hold up to most peppery of dishes, and is also perfect to cleanse the palate before or between courses. Remember to store this living beer standing up, and not on its’ side as not to disturb the yeast on the bottom left for secondary fermentation. Serve chilled, but not too cold: 43-46°F.  The late, great Michael Jackson described it as such:  “… a roselike floweriness, honeyish notes, orange-zest hop flavors and a late spicy, cuminseed dryness. “

So, the next time you’re looking to impress your dining companions, serve up a Hommelbier. They’ll never have to know that it wasn’t necessary for you to put that second mortgage on the house to finance the beverage list!

 

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