Belgian Beer Nite

A Night To Remember

Is it possible to remember anything after a night of savoring 11 different styles of Belgium beer? Well if you want to remember your experience then it’s best to take it slow.

Every year, the Gold Country Brewers pull out the stops and invite Martin Lodahl to weave his experiences with Belgian beer into his adventures with Belgium. Watching him talk about the beers is like watching a man talk about his first love, then his second, then his third.
I had invited several people I knew to this lecture. Because I like to help people appreciate how sophisticated a beer experience can be, I made special preparations for my table.
A white tablecloth covered the table. I laid out white plates on which I put water crackers. I placed in the middle of the rectangular table for six a silver colored champagne chiller as a dump bucket. I set on the table bottle of sparkling mineral water for palate cleansing or drinking. Because I wasn’t expecting my guests to bring their own drinking glasses, I placed traditional tulip style glasses on the table to sample the beers with.

There were 12 beers to be enjoyed for the evening and the president of the club was good enough to prepare a flight sheet so that we could follow along and keep notes. This was a great idea because it not very much fun to go to a store and then trying to remember what you had only to come home not getting what you expected.

First on the list was a St. Bernardus Wit - Hoegarrden had always been my favorite commercial example of wit beer but I think I have a new favorite now. Wit beers are unlike American Style Wheat beers or German Heffes primarily because of the yeast strain and the fact that has higher wheat content than the other two. This beer is remarkably light more white than straw or gold in color. It has a crispness and softness that it contributed by the wheat. I know it sounds like an oxy- but it’s true. There is a practice of serving an orange with a popular American made Belgian wit beer however this practice is unnecessary. In fact, if your out in public it’s best not to. You don’t want to be spotted by a beer snob when you do this. It would be a clear indication that you follow mass marketing appeal. This beer was a delight to enjoy. The aroma was filled with fruity esters of orange and coriander, which is very typical for the style. These types of beers are very refreshing. I am commenting on this style because it is one that has caused me to move from the ever popular Hoegaarden Wit.
The following is a list of other beers served which are all available in the Northern California area. You may need to go to more than one market to find them. They are all worth the effort:

ü Leffe Blonde this one is very food friendly try it with anything.
ü De Koninck this is also a very food friendly beer
ü Saison Fantome this one is great with salad made w/ bitter greens.
ü Orval very food friendly beer. Try it with anything. Let your palate determine your favorite food combinations
ü Konigshoven Dubbel, Trappist this is a rich dark beer, which goes well with caramelized food.
ü Westmalle Tripel, Trappist this is a strong beer and can be served as an alternate to the Leffe.
ü Duvel very food friendly beer. Try it with anything. Let your palate determine your favorite food combinations.
ü Unibroue 16 special release
ü Rodenbach this is a sour Flemish style beer, which will be best served by it or with tart items.
ü Cantillon Gueze this is a very funky beer, which goes great with very strong cheeses. The other is similar.
ü Classic Gueuze
ü Cantillon Rose de gambrinus this one makes a great aperitif, or throw into a sorbet maker and makes a palate cleanser between courses.

The Belgian blonde, Tripel, Dubbel, and Golden Strong ales, tend to be higher in alcohol than the other beers mentioned (6-10% ABV). You will also find that most of these beers are only available in 750 ml, bottles. These beers are to be shared. They make a great alternative to the typical bottle of wine. Some of these beers have their own glasses. You can serve these in tulip shaped glasses or a large stemmed water goblet will be a fine substitute.
It is also best not to serve these beers too cold. The character full yeast and other components will be subdued and not fully appreciated. I suggest 55-65 degrees.