One of the hardest parts of writing a beer column is the dilemma that arises as you reach the end of the final sample. Do you start writing the column, or do you continue sampling the undoubtedly savory brews you have already opened with a group of good friends to help? Such is the hardship and inner struggle that faces this humble beer columnist. This issue’s Belgian beer selections were especially hard to put down due to their strong flavors and equally strong alcohol content that ranged from 7% to 8.5 %, well above the 4.5% of the average lager. Luckily, I have pried myself from the grasp of this grain-brewed goodness to bring the high and low points of a few choice Belgian brews.
The four beers chosen this month, - Duvel, Grimbergen, Dubbel, and Delerium Nocturnum - are featured because they are available at most decent liquor stores around campus and have yet to be discovered by the average beer drinker. They are somewhat more expensive than the average six-pack, ranging between $7 and $9 a case, but they are definitely worth the requisite raid on your change jar. One can easily justify the extra handful of quarters to experience the deep, rich tastes of Belgium that are as varied as the beer industry itself.
Before getting into this month’s brews that can easily be enjoyed at home, I would like to pass on a few suggestions for the Belgian draught experience. First, the most well-known Belgian wheat ale, Blue Moon, can be enjoyed at most of the local campus bars. Be sure to ask for the standard orange slice with your pint to maximize the citrus undertones of this white ale. Another great place to sample up to 200 Belgian brews, as suggested by my roommate Nick Brescia, is the Hopleaf Bar at 5148 N. Clark Street in Chicago. Check it out over Easter break if you’re in town!
Leave it to the monks of Belgium to form and define a national beer industry that is second to none when it comes to taste and easily rivals legendary brewing greats such as Germany and the Czech Republic.
The first beer sampled was Duvel (8.5% alcohol), a self-described “beguiling” Belgian golden ale with an immediately crisp, dry and refreshing taste. This ale leaves almost nothing behind in terms of aftertaste. Duvel was definitely my personal favorite.
Grimbergen (6.7% alcohol) was the next ale sampled. It definitely embodied its “Blonde Ale” label with an almost overpowering sweet taste that was long-lasting almost to the point of being flat.
Made in the Belgian tradition, the next beer, Allagash Dubbel, is actually brewed in Portland, Oregon. Unfortunately, I, along with the rest of those who had a chance to taste it, found Dubbel to be an overly powerful concoction resembling a nutty stout, much like a cross between Guinness and Newcastle. The brew was especially distasteful to fellow Warrior Daniel Suhr. Even Newcastle fan Tim Castelli found it to be too strong after the first few drinks. It was definitely the least pleasant of this month’s selection.
The final beer reviewed, Delerium Nocturnum (9% alcohol), is a unique, almost exotic beer with strong but not overpowering nut and hop overtones. Experiencing this strong dark ale begins with sending a cork flying across the room as it pops off the top of its pottery bottle. Its big brother, Delerium Tremens, which we were unable to review, is a full 13% alcohol, requiring a special caveat in beer laws to exclude it from classification as a malt liquor.
Whether your taste favors a dry, crisp beer that leaves you refreshed and ready for more, or a savory, strong ale that complements a hearty beef stew, the monks of Belgium have some of the best beers in the world.
After Beyond Busch Light’s recent whirlwind tour of global beers, our next issue will bring you home to the burgeoning barrels of brisk beers brewed right here in our native Wisconsin.
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