Scoffing traditional Belgian-styled candi-sugaring for ‘golden sessionable’ witbier (minus the wheat) perfect for sunny day lunchtime boat cruise alongside light dishes such as sautéed whitefish and freshly barbecued scallops. Grassy-hopped white-peppered herbal spicing lingers through rye-malted burnt orange, banana bread, and extracted vanilla illusions given a teasing ethanol burn.
Champagne-styled bottle with cork set-up contains hefty 8% alcohol abbey-styled artisan ale. Sugared barleymalts, musty wheat grass, and highly fermented herbal-spiced yeast provide straw-hued blonde with full-bodied assertiveness alleviated by resinous grain-hopped bittering to buttery caramel finish. Bold after dinner treat makes fine alternative to French wine.
Steadfast burgundy whiff and ester-y grape dryness inform sour plum-prune-fig opening of intriguing hazy copper abbey ale. Heavy molasses creaminess cloaks tropical papaya, pineapple, and banana sweetness and mocha-doused anise illusion, leaving fruitcake trail. In deep recess, vinous apple tartness, port-rum variance, and whiskey-soaked cherry nuance cuddle up.
Traditional top fermented bottle conditioned Dutch abbey with strong barleywine essence, ripe prune overtones, and loud liquor-stained fortitude (11.2% by volume). Very unusual for Dutch brew: caramelized instead of sour malted like Heineken or Grolsch beers. Compares favorably with less fruity Belgians.
Yet another brew that rips us off for .8 ounces (11.2 oz. instead of 12). Smooth, somewhat fruity Belgium ale goes down like clove-spiced champagne. Musty apple-pear misting and phenolic lemony grapefruit dissonance reach ransacked doughy bottom. A tad too sudsy to fully satisfy the beast within, lacking body and character (especially when compared to finer Belgian ales).