Musty yeast-scented clear-bodied Heineken ‘light’ maintains white bread signature, gentle hop fizz, crisp water flow, and wheat toast finish for amiable simplicity bettering most astringent or metallic non-alcoholic rivals.
Monthly Archives: January 2009
(BRUNEHAUT) ABBAYE DE SAINT-MARTIN BRUNE
Mocha-fruited hazy brown ‘abbey dubbel’ with lucid port-burgundy nose enriched by sweet ‘n sour prune-dried chocolate frontage. Raisin-date-fig midst and ester-y black grape footnote fight back dank cellar mustiness to sharp nutty bottom, insulating lactose malt sinew.
BRUMMEN LAGER
Mediocre pale-yellowed lager lacks sufficient grain character and jaunty hop fizz, settling into watery blandness by lackluster lemony hop finish.
(LITTLE KING’S) BRUIN PALE ALE
Swell barley-toned pale ale with buttery malt pleasantry, candy-coated chocolate elegance, and mild prune undertones. Exquisite crystalline water suits moderate-bodied softie worthy of pilsner or lager crossover.
BRUGSE ZOT ALE
Carbolic champagne fizz nearly overwhelms candi-sugared yeast zest and honeyed butterscotch modesty of middling pale ale. White peppered hops spice up lemony clementine-pear-peach tang and musty horse-blanket reminder. Wavered banana-clove clip and bitter orange rind snip need deeper penetration.
BRUGSE TRIPEL ALE
Buttery whiskey malts relax grain subtleties, but inconsequential adjuncts and moderate-bodied character keep this too light for tripel designation.
BRUGSE STRAFFE HENDRIK BLONDE
Explosive carbonation (typical of Belgian ales) blew the cork right off the bottle when protective cap of puffy white-headed pale yellow ale was unsealed. So it was not necessary to have corkscrew handy. Caramelized wheat sweetens dapper yellow-fruited resonance and tingly candy spicing to tart apple core. Let it swirl ’round your tongue for full effect.
BROWN’S RAUCH BIER
Lacking robustness of better German rauchbiers, this Hudson River knockoff gets soapy when promisingly stylistic Band-Aid waft, beechwood char, and cured meat barrage prove fleeting. Instead, bland lemony orange sourness overwhelms dwindled salami, sausage, and glazed ham illusions.
(BROUGHTON) OLD JOCK ALE
Hearty dark ale richly flavored by sharp-grained mocha malting, plump raisins, and hazelnut. Smooth carbonation settles as bouquet of flowery hops coat the tongue. Tad flat cocoa finish negates creaminess.
(BROUGHTON) MERLIN’S ALE
Dank grain-malted prune-hued ESB leads sweet barley inlet and bitter hop undercurrent down into blandly soft-watered Scotch basin. Distant nuttiness caresses unassuming mineral grain finish.
(BROUGHTON) KINMOUNT WILLIE OATMEAL STOUT
Prim obsidian-bodied, tan-laced, red-tinted dry stout supports smoked hickory theme with roasted mocha malting, bitter black coffee moderation, and deep-grained efficiency. Chalky chocolate, bruised cherry, and dehydrated raisin coat tobacco-roasted peat bottom to mild oatmeal finish. Debonair Scottish dark ale maintains lighter appeal than most oatmeal stouts.
(BROUGHTON) BLACK DOUGLAS ALE
Dirty-grained dry coffee template initially stimulates hop-smitten, prune-bodied, ruby-glowed ale. Then sappy molasses malts enjoin black chocolate and flack barley for unexpectedly mild appeal beckoning Scotch-like sweetness lingering firmly to bitter smoked ash finish.