As we hit the six month anniversary of our Friday adventures in beer, we’ve come full circle to the point from which this carnival began – the wonderful “Disneyland of Beers” – Belgians Ales. When we popped the cork, we did so on a wide variety of styles: Dubbel, Tripel, Strong Dark, Saison, Blonde, and a couple of Strong Goldens all graced our glassware. Round two, however, had a four-fold increase in participants, and while we limited the stylistic variations, we had about over twice the amount of beer, thanks to the generosity of Chris Campana of Artisanal Imports. If that name rings a bell, it might be because it’s stamped on the label of more than half a dozen Belgian imports you’ll find in your favorite beer isle; it might also remind you of the wonderful kegs of Steamworks that were supplied to Team Hammerhead for the TMBRA spring series.

With about twenty five beer snobs (and snobs in training) milling around a shop the size of Hammerhead, it’s an understatement to say it was packed (due to the rain outside) and mildly noisy. Because of these extenuating circumstances, my notes on the last two samples – both Koenigshoeven – are incomplete to the point of disappointment. I’ll be forced to procure a bottle of each and taste them again in order to properly pass judgment. Pictures to follow.

Urthel Hibernus Quentum Tripel (produced by Koningshoeven Brewery)

Appearance: Bright gold / straw; no cloudy, but not sparklingly clear. Massive fine-bubbled head at first pour.
Aroma: Light fruitiness, light grassiness.
Flavor: Low maltiness, spicy and sharp, with a little honey and fruit (Dane Woodall called it apricot.)
Mouthfeel: Very effervescent, with a medium light malt body. The alcohol is noticable in the finish, fading into spiciness.
Overall Impressions: Well balanced and stronger than it tastes (9%). Would work well with smoked salmon or onion pizza. I’m not usually a fan of tripels, but this joins my short list – Tripel Karmeliet & New Belgium Trippel. If you like either of those, you’ll likely enjoy the Hibernus Quentum.

Pauwel Kwak (Brewery Bosteels)

Appearance: Dark (opaque) amber with a creamy brown head. Looks like a fork might be required.
Aroma: Deep and malty with some spicy notes and raisin. No overt hops.
Flavor: Sweet like brown sugar and dark caramel, then spicy and fruity, then the alcohol, then a spicy dry finish. Not unlike pepper or brown mustard.
Mouthfeel: Carbonated, but creamy. Sweetness coats the tounge at first, but doesn’t linger cloyingly. Syrupy in a good way.
Overall Impressions: This is a strong candidate! At 8.4%, it’s nothing to balk at, but the body is enough to keep you from drinking too terribly much. It’s well balanced, and robust enough to not taste weak when eaten with a good steak. I seem to recall it being a little on the expensive side (compared to the other Belgians.) A “dangerous” beer.

St. Feuillien

Appearance: Medium amber; light filters through, but not much. Didn’t catch the head, as I was poured a sample while writing.
Aroma: Sweet maltiness, honey or cararmel. Smells like Ayinger Dopplebock to me.
Flavor: Malty, but more roasty than the sweetness that I smelled, the honey / caramel stands out, as does a mild pepperiness. Following Kwak, it tastes a little light.
Mouthfeel: The alcohol, despite being lower, is detectable but not hot. Moderately carbonated, nothing stood out in the finish – balanced.
Overall Impressions: Good, but not outstanding. It’s well balanced, and would be a good anytime beer with dinner – but not as a strongly flavored glass to go with deserts.

At the end of the Enchilada Buffet festivites, Corey stumbled out to his truck, returning with a bottle of Dogfish Head Paulo Santo Marron for me to sample. Billed as a “malt liqour” strength Brown Ale aged in 10,000 gallon casks of Paraguayan Paulo Santo wood, it looked like fun! So much so, in fact, that I couldn’t contain myself, and popped it open the following day: I sat down to do battle with one of the first malt liqours since before I’ve been old enough to drink. Corey told me it was found at the HEB at FM 1431 for about $15 / 4-pack. It’s certainly worth trying, but I’d recommend pairing it with food, as it’s a little strong on it’s own. When you do pair it with food, go for something spicy and meaty (venison chili, anyone?)

Furthermore: anyone caught bringing new and unusual Dogfish Head brews to Hammerhead will be rewarded with the right to (attempt to) stump the beer snobs in person (hint-hint!)

Color: Jet black, with the clarity expected from a filtered brew;
there is no yeast sediment detected in the pour or at the bottom of
the bottle. The head is the color of a well drawn espresso and
transient, dissapating within about two minutes with no lacing.

Aroma: Diacetyl, coffee, sweet malt, and a very soft vanilla note.
Quite like an oaked Imperial wrt the aroma.

Mouthfeel: Velvety smooth, lightly oily and low in carbonation, finishing with a
medium-strong alcohol burn that gives way to a the diacetyl and
remaining bubbles.

Taste: Hints of vanilla and caramel are easy to detect, but there’s a
little hint of coffee and nuttiness in the background; it’s easy to
overlook them, as the alcohol content pushes them aside to take it’s
place.

Finish: Dry and sharp; the diacetly note lingers, and this beer tastes
a bit on the young side (unfortunately, I cannot confirm this, as the
date printed on my sample bottle was illegible, both before and after
drinking.)