The simple truth is that I, unlike many of my contemporaries, like my beer brewed by monks in an approximately 150-year-old Belgian monastery. Perhaps it is just my personality that drives toward tradition when it comes to such things as beer or food. Give me something that has its roots deep in success, something that has been around for being itself, and has expanded for doing so. No coercion, no millions of dollars in advertisement, nothing of the sort, just a beer brewed by monks.

The Beer: Named after the place where it is brewed, Chimay, at the Abbey of Notre Dame de Scourmont in Belgium, it is a work that requires its own name according to the different “Trappist” recipes. In this case, I am reviewing Chimay Blue. So what exactly does “Trappist” mean? Trappist is the order of monks working in the brewery at Chimay. It is their recipe and, as stated on their Web site, “the majority of the revenue generated from its sale is used for charitable purposes.”

The Taste: Think of yourself sitting down by a nice cozy fire in a dim room. As you sip this fine beer, your senses are invigorated by its sweet taste. Halfway through the taste there are rings of spice that zip in through your palate. When drinking this, you will notice that the taste changes in degrees of sweetness as your hand warms the beer. Rating: 8.5

On its own: Though it comes in a bottle this beer comes with its own chalice, which reminds me of a brandy glass. It is meant to be held with your hands cupping the bottom while slowly tasting the changing flavor. It is a bit more expensive than Miller Light, but that is because it is to be enjoyed as a work of art, not as something that will “get the job done,” although the alcohol content is nine percent. Rating: 9

With a nice dinner: Despite the advertisements, Miller High Life is not the Champagne of beers. I do not know how many times I have to remind people. If you are going to have a nice dinner, then a beer with tastes of wine is nothing short of a good call (word play). Rating: 8.5

With a date: Chalice in hand, I gaze into her eyes, as she watches me take my drink. I answer her question as to the link between Aristotle and the great scholars of Islam and how they contributed to the founding of Universities in the West. She smiles with intrigue, as I notice that the beer’s presentation in my hand makes me feel sophisticated, adding a sparkle to my confidence. Rating: 8

Final Opinion: It is a wonderful concoction, which will help you realize that there is more to beer than just getting a buzz. Life is to be tasted, and this beer brings a sense of being in an otherwise tasteless life (if all you have is beer that tastes like gutter water).

Where Available: You can find this brew almost anywhere on the Milwaukee Street scene, including Kenadees, Three, Eve, The Social and Tangerine (I prefer Kenadees). It’s also available with a variety of other great beers, at the Milwaukee Public Market on 400 N. Water St.

Popularity: 23% [?]

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.

Popularity: 10% [?]