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!

 

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!

 

October 23, 2011

Become An Official Ambassador For Gulden Draak!

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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.

 

July 20, 2011

Summer Wit: Musings on Belgian Wit, American Wheat, and Hefeweizen

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It seems to me that almost all of us who reside in the United States this week are feeling the heat. With the mercury rising and blood near the boiling point, I ventured out to my local package store (a.k.a. liquor store, for those that do not reside in New England) in search of a thirst-quenching brew.

As I made a beeline to the back of the store in search of the perfect summer beer, I was immediately overwhelmed by the obsessive nature that went into shelving so many different brands of wheat beers.  So much for subliminal messaging on the stock guy’s part, eh? Well, to be fair, I did want something cold to consume, but the time I spent pondering exactly which one I wanted in particular. Here was my next dilemma: Belgian Wit, Hefeweizen, or American Wheat? More importantly, what are  the differences in these three types of beer?

Hefeweizen, which translates from German as “what beer with yeast”,  is probably the most well-known of the three choices. The style originated in Bavaria, and although the grain used was considered verboten by the Reinheitsgebot-which only allowed the use of water, barley, and hops in the brewing process-was first mass-produced by the Degenberger family in 1520, after paying a staggering fee to the Duke of Bavaria for the rights to make a wheat beer outside the German Purity Law . The brew was so lucrative that Maximilian I had to wait until the last of the Degenberger family had died, almost 80 years later, to usurp the rights to making the beer. The style grew in production, but waned in popularity over the latter 18th century, where it remained near-dormant until the late 1960s. It is top-fermented, unfiltered, and bottle conditioned, with a distinct clove-like flavor of Bavarian hops and sweet yeast flavor, typical of the region.

American Wheat beers are produced similarly to Hefeweizens. There are wide variations over different breweries on the addition of hops (and some are even filtered–egads!). I have noticed that most packaging for American-produced wheat beers almost always include a larger-than-life picture of a lemon or orange slice right on the box, suggesting one shouldn’t attempt to consume the beer without the citrus condiment.

Belgian Wit has been produced in monasteries since the 14th century. Containing a minimum 25% wheat malts, what really sets this style apart from the rest of the pack is the use of spices such as coriander and orange peel. Before the use of hops were known for their preservative qualities in this type of beer, it was traditional to use gruit-a combination of herbs used for flavor, and some of them were mildly, if not wildly, narcotic (i.e. mugwort, yarrow, and sweet gale.) Fortunately, the use of gruit and some of its’ potentially dangerous and psychotropic ingredients are no longer used, in favor of more herbs and spices.

The town of Hoegaarden was made famous by its’ production of Belgian Wit. The original recipe had been revived by the one and only Pierre Celis, and is now marketed under the name Ertvelds Wit (U.S.) and Celis White (Europe.)

After much debate in my mind, and seeing that there was no Wit in sight, I suddenly remembered that I had a couple of Wittekerke in the beer fridge at home. And no, I did not add any fruit to it. For me, that would be like asking a waiter in a five-star restaurant for salt and pepper before tasting that perfectly cooked hunk of meat in front of me. I look at it this way: if you need to augment the natural flavor, then it is probably no good to begin with!

 

June 29, 2011

It’s Getting Hot, Sweet, and Sour In Here

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Although it’s warm and sunny outside, I can never resist an opportunity to make my favorite recipe:  Carbonnade Flamande, otherwise known as Flemish Beef Stew. This hearty stew, complex in flavor, combines the two distinct tastes of sweet and sour. For the fans of the sweet-and-sour sauce of Chinese dishes or the McSauce that you can choose for your chicken nuggets, you know what I’m talking about. It’s a full-on flavor explosion on your taste buds that always leaves you with a yen for more.

Traditionally, Carbonnade Flamande is comprised of 6 parts: cubed beef, sweet onions, thyme, bay leaf, red wine vinegar or mustard, and of course, beer. My first taste of this delectable dish occurred on the last Global Beer Network consumer tour I was on, back in 2009. After a wonderful and informative tour and tasting at the Bavik Brewery (not to mention the really cool robotic arm keg-filler!), we headed off to a restaurant in the Oude Statie (old station) in the town of Bavikhove. This stew was the BEST I have ever had the pleasure of eating! Made with the Petrus Oud Bruin, the sour beer absolutely made this dish, with a healthy helping of fresh, crusty bread to sop up the rest of the delicious gravy as opposed to putting my tongue on the plate to finish it off like a barbarian.

Upon my return stateside, I decided that I absolutely must recreate the dish to the best of my ability. After several successful renditions of this dish, much to the delight of my close family and friends, this is the recipe that I put my personal stamp of approval on:

Ingredients:

3-3 1/2 pounds cubed beef chuck roast

3 strips bacon, diced (optional)

2 large vidalia onions, julienne

2 Tbsp chopped garlic

2 Tbsp butter

fresh ground sea salt and black peppercorns, as needed

2 bay leaves

pinch of dried thyme leaves, or 1 Tbsp fresh thyme

1  750 ml bottle of Belgian sour ale (Petrus Oud Bruin or Monk’s Cafe are my favorites!)

32 oz good quality beef stock

2 Tbsp red wine vinegar or Dijon mustard

For thickening, cornstarch slurry or crumbled pieces of gingerbread

Process:

Melt butter in large non-stick saute pan. Season cubed beef with salt and pepper. Sear meat thoroughly; remove beef cubes and juices and place in slow cooker or stock pot.

If using bacon, render bacon in saute pan until fat has rendered (if not using bacon, add in 2 Tbsp cooking oil instead.) Add onions and garlic to bacon, and continue to cook until the onions reach a dark golden color for caramelization. Place onion mixture into slow cooker/stock pot. Deglaze pan with red wine vinegar, add those tasty bits to pot as well.

Best part: add entire bottle of beer. Look at all that fizz! Be sure to set some aside for yourself for all the slaving over the stove!

Add bay leaves, thyme, and enough beef stock to cover meat. In a slow cooker, cook overnight on low. In stock pot, cook 4-5 hours on low heat.

Now to thicken: I used 3 slices of spiced bread slathered with Dijon mustard, sans crust. Let simmer for another hour or two.  If you don’t have the bread, don’t despair: make a cornstarch slurry (equal parts cornstarch and water) and whisk in slowly while stew is at a slow boil, adding just enough to get the gravy of the stew to coat the back of a spoon. Whisk in the mustard just before serving.

To serve:

You can use hot buttered egg noodles, roasted potatoes, or simply with some slices of fresh baguette.

Enjoy, and please don’t hesitate to ask any questions!

Op uw gezondheid! Sante! Cheers!

Finished product.

 

May 30, 2011

Perfect idea for Father’s Day

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They say that variety is the spice of life. What better way to live that famous idiom vicariously than to have six different beers in your 6-pack? Gone are the days of being limited to just one brand or style in your fermented beverage offering: Belgian Beer lovers, I present to you the exclusive Browerij Van Steenberge Sampler Pack:

The individual histories of these beers are as interesting as the beers themselves. Gent St. Stefanus, founded in 1295 by an Augustine order, saw centuries of war, revolution, reconstruction, and revival. With only 7 monks left to manage the Abbey, Van Steenberge was licensed over 20 years ago to produce their fine beers with an over 100-year-old yeast strain.

Augustijn Abbey Ale (8% ABV) is a fine accompaniment to semi-firm cheeses (Emmental, Gouda, Rodenbach), perfect for steaming mussels, or simply to savor the full-bodied flavor in your own Augustijn glass. Augustijn Dark (7% ABV) would be perfect with roast pork tenderloin or as an apertif with its dark caramel color and hints of raisins and chocolate. Augustijn Grand Cru (9% ABV) is as special as the name suggests–try this pleasant, straw colored dry-finishing beer with a plate of gorgonzola and sliced Bosc pears.

Leute Bok (7.5% ABV) with it’s deep red hue and caramelized head might leave you wondering which country you’re in. It’s officially designated as a double bock, which originates in the Einbeck region of Germany. Wonderful compliment to any hearty stew (can’t wait to try this in Carbonnade a la Flammande!) or try it with a juicy Porterhouse steak at your next barbeque.

Piraat (10.5% ABV) is a pale, strong ale that hearkens back to the time of high-seas hijinks and the search for treasure. Pirates often drank a pint (or a few) to keep themselves healthy and in high spirits for the long voyages ahead of them. Try this dry and slightly sweet ale with your Surf and Turf, or as a nightcap with a good cigar.

Finally, there is the Draak. Gulden Draak. Named after the famous golden statue that guards the top of the Belfort en Lakenhalle in Gent, this golden sweet beer is a match made in heaven for a piece of Belgian bittersweet chocolate. After personally witnessing my sister and many of my friends spontaneously becoming Draak disciples, this one should not be missed.

Courtesy of Jennifer Czarnecki and Pudge, who prefer Gulden Draak.

Periodically, Global Beer Network will change the lineup of beers to keep things interesting for us. This is the second incarnation. The original pack, which may have been the first beer sampler pack to ever grace the shelves of your local beer distributor, was designed in 1996 by Claudine Van Massenhoue– one of the co-founders of Global Beer Network. It included some of the beers you see here: Augustijn Blond, Piraat, and Gulden Draak.

Whether you’re a beer geek, budding beer geek, or casual connoisseur of fine beers, I cannot stress enough the diversity of beauty and flavors represented in this sampler. Should you buy this? &%$# YEAH! Why should you try this? Because YOU CAN.

 

October 4, 2010

Bornem Double Ale and a Cigar

Posted by Global Beer Network under Bornem Dubbel, Brouwerij Van Steenberge, cigar pairing | Tags: , , |
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To transition into the cooler fall weather, Bruce Hackmann suggests a beer and cigar pairing that’ll go perfectly with the changing of the leaves. So sit back, take in the crisp autumnal air, and enjoy!

—

After a summer of wheat beers, pilsners and others of course, it is time to prepare the palate for some fuller strength beers and the Bornem Double Abbey Ale is just that beer to sweeten the palate and prepare for the fall and winter months ahead.

The Bornem Double greets the nose with its dark fruit, caramel and malty aromas.  The taste also has that caramel note along with other malty sweetness.  The carbonation from this double ale dances across the tongue.  Right off the bat I am thinking of a 5.5 strength rating because of the variety of flavors and the mild tartness on the mouthfeel.

I was thinking what goes good with caramel and sweet malty notes but, coffee and some earthy notes. I go to the humidor and grab my old time favorite the Hoyo de Monterrey Sultan Double Maduro Cigar.  This 7.2 x 54 big boy should do the trick.  The Hoyo line-up is known as the “espresso of cigars.”

I rate this Sultan a 6.5 on my strength scale and the point system works while only moving one point to the stronger side of the ale.  During the pairing the Hoyo with its earthy coffee and slight mocha notes tames the sweetness of the ale while I still enjoy the sweet caramel and slight bitterness.  The effervescence still plays on while I finish the 750 ml bottle of Bornem Double Abbey Ale.

The sun sets as I finish my last few sips of this ale and my last few puffs of the Sultan.  So, I have to say, softly, as I leave you good ol’ summer of 2010, ‘this bottle of Bornem Double Abbey Ale has me ready for the rest of 2010.’

 

September 2, 2010

Gulden Draak Tower

Posted by Global Beer Network under Brouwerij Van Steenberge, Gulden Draak, history and tradition | Tags: , , , |
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Boston’s world-renowned beer bar Sunset Grill & Tap is the first to install the Gulden Draak Tower. This beer tower is designed to serve fresh Gulden Draak to the thirsty masses, but its primary objective is to just look badass.

The story behind Gulden Draak, and the reason this tower was created, is due to its storied history as a guardian of the Belfry of Gent, located in Flanders. Belgium, like the rest of Europe, featured these types of creatures on top of their towers as a symbol of protection, most notably for the gold kept inside. Hence, the dragon now protects the liquid gold of Gulden Draak!

If you happen to be in the Boston area, I highly recommend visiting Sunset Grill & Tap. The obvious reason is to check out the new Draak tower, but with over 100 taps and nearly 400 bottled beers, how can you go wrong?

 

June 7, 2010

Belgian Beer Tour

Posted by Global Beer Network under beer and food, beer tour, Brouwerij De Halve Maan, Brouwerij Van Steenberge, Troubadour Magma | Tags: , , , , , , |
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We here at Global Beer Network are all about giving you the best Belgian beer experience possible. Be it letting you know about new beers like Troubadour Magma, ideas for food and cigar pairings, or simply bringing you your favorite classic brands, we try to keep people dialed into Belgium’s beer world and all it has to offer.

But what you may not know is that we go one step further. To get the full taste of any place, you have to visit. It’s nice to sit at home and dream about it over a nice, foamy glass of tripel, but it’s something entirely different to walk the beautiful streets of Bruges, sip a lambic in Brussels, and dine at an elaborate beer dinner in Gent.

That’s why we have our annual beer tour to Belgium. Coming this September, you can do all of the above and more if you sign up before July 1. This year’s trip is packed with visits to several breweries, including but not limited to Cantillon, Van Steenberge, Westvleteren, De Halve Maan, and Struise.

For more information, visit our Beer Tour Belgium page and be sure to sign up here soon before someone else does!

 

April 1, 2010

Bornem Triple and a Cigar

Posted by Global Beer Network under beer and food, Bornem Tripel, Brouwerij Van Steenberge, cigar pairing | Tags: , , , , , |
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In this piece, our intrepid beer and cigar correspondent Bruce Hackmann gives us a specific pairing idea that’s sure to please.

—

This Abbey Ale, to me, is upfront with a ‘champagne-like’ effervescence.  As I open the 750 ml bottle my taste buds dance with anticipation.  I fill the chalice and take a drink … and … my taste buds are now calling for a Granny Smith Apple.  I run to the kitchen and slice up an ol’ Granny, grab a few black grapes and slice up a little Smoked Jack cheese.  It’s the perfect combination for this delightful spring weather.

Oh boy that is it for me!  I have just taken a bite of the Granny Smith Apple and then a sip of the Bornem and wow – to me this matches up.  The black grapes are a perfect match as well.  The Smoky Jack cheese elevates the taste buds with its smokiness and the Bornem with its vibrant bubbles cleanses the taste buds.  I say, set the fruit table up with some nice smoked cheese and serve the Bornem Triple in champagne glasses and you’ll have the perfect appetizer set-up for your guests.

For me the next pairing is the best – a fine cigar.  Referring to my number scale that I presented to you last month I am placing a 5.5 on this ale.  Remember, the 0 to 10 scale is how you would personally rate the taste of the beer in strength.  Zero:  Light in body and taste or Ten: full in body and taste.  I want my cigar to match up to this 5.5.  As explained last month, try to stay within 2 points in either direction.  So, I can go milder to a 3.5 or fuller to a 7.5.

Planning is everything here for the perfect match – so ‘THINK.’  It’s not illegal yet, to think.  We have fine malt and hop balance here with some nice effervescence.  Don’t take away from the effervescence.  Going stronger may take away from this, matching the same strength should play well and going milder may even enhance the experience.

The Indian Tabac Cameroon Legend Super Toro Gorilla rates about a 4.5 for me on my cigar strength scale.  The Cameroon wrapper is going to give you a wonderful nutty taste while the Dominican Corojo and Brazilian Mata Fina fillers are going to give you a fancy raisin like character and a cedary taste on this cigar.  The size of this cigar is 6 x 58 giving you wonderful smoking experience.

After toasting up this fine cigar my expectations are met.  The cigar does not over power the Bornem Triple.  I get all the fine characteristics from my Belgian Ale and I get a great taste experience from my cigar.

I did change my chalice glassware over to a champagne flute.  Why be normal?   This proved positive.  The champagne glass directed the aromas right to the nose.  The aromas are then enhanced and the taste experience is rewarded.

Maximize your pleasures by using the point system and word game to match your Belgium Beer and fine cigar.  The key word here was effervescence.  Don’t kill the bubbles by going stronger.  I tried it and it didn’t work.  The stronger 6 point cigar brought out the tartness in the ale and lost all the underlying notes to be enjoyed as well as the bubbles.  The great flavors from the cigar were lost as well.

Now go and dice up a Granny Smith Apple add some raisins a few green, red and black grapes along with some pecans and slice up some Smoky Jack cheese then, open yourself a 750 ml bottle of Bornem Triple Abbey Ale.  Then, match up your cigar.

 

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