# 40: KASTEEL CRU
Brasserie de Licorne - France (Est.1845)
5.2% ABV - Blond (Sparkling)
IBU's - 20
IBU's - 20
Ingredients:
Malts: Malted Barley (Unspecified)
Hops: Hallertau
Other: Champagne Yeast
Tasting Notes
Malts: Malted Barley (Unspecified)
Hops: Hallertau
Other: Champagne Yeast
Tasting Notes
E: Pale straw colour with an effervescent bubble character that rise with haste into a white foam.
N: On the nose there is a hint of citrus and fresh vegetal grassy aromas coming from the hops, as well as a slight hint of apple.
P: On the palate there is a balance of sweet and sour with a hit of natural acidity from the yeast.
M: There is a crisp, refreshing finish which comes from the bubbles, whilst towards the end there is a slight drying.
Other comments:
The Brasserie de Licorne was founded in 1845 in Saverne in Alsace. It is a regional brewery that produces 1 million hectolitres per year. Its flagship product is the beer of the Unicorn (Licorne is the emblem of the city of Saverne). A legend tells of a unicorn that dipped his horn in the water at Saverne and since then the water is clear and pure, so perfect for beer. The beer came from its locally sourced spring barley mashed with water from the Vosges Mountains. The German Hallertau hops offer the slight bitterness that is underlying throughout the beer. It was then fermented using Champagne yeast which provides the natural acidity and no astringency. The bottle, was at the time of production, the heaviest bottle used for a beer by size in the world, having been made and blown by the champagne bottle manufacturer's in Reims.
Karlsbräu France, which belongs to the German group Karlsberg, took control in 1989.
The Romans called the city of Saverne "Very Tabernae" which means: City of the three taverns, hence the three stars above the name on the label. The beer culture has been present for a long time and Saverne brewery still produces traditional beers like Christmas beers and Mars. Kasteel Cru was then purchased by Molson Coors, it had a new lease of life being supported by the Beer Specialists of Different World Drinks, but after they disbanded so did the product and now Kasteel Cru is sadly no longer brewed.
The Brasserie de Licorne was founded in 1845 in Saverne in Alsace. It is a regional brewery that produces 1 million hectolitres per year. Its flagship product is the beer of the Unicorn (Licorne is the emblem of the city of Saverne). A legend tells of a unicorn that dipped his horn in the water at Saverne and since then the water is clear and pure, so perfect for beer. The beer came from its locally sourced spring barley mashed with water from the Vosges Mountains. The German Hallertau hops offer the slight bitterness that is underlying throughout the beer. It was then fermented using Champagne yeast which provides the natural acidity and no astringency. The bottle, was at the time of production, the heaviest bottle used for a beer by size in the world, having been made and blown by the champagne bottle manufacturer's in Reims.
Karlsbräu France, which belongs to the German group Karlsberg, took control in 1989.
The Romans called the city of Saverne "Very Tabernae" which means: City of the three taverns, hence the three stars above the name on the label. The beer culture has been present for a long time and Saverne brewery still produces traditional beers like Christmas beers and Mars. Kasteel Cru was then purchased by Molson Coors, it had a new lease of life being supported by the Beer Specialists of Different World Drinks, but after they disbanded so did the product and now Kasteel Cru is sadly no longer brewed.
Food Pairings:
The perfect pairing for this delicate beer is naturally fish. There are lemon, vegetal grassy aromas which should be complemented by a beautiful delicate lemon sole or plaice. Don't put big bold flavours with this beer, treat it as you would a champagne of fine dry chablis. A very mild goats cheese or brie would help to bring out the natural sweetness of the beer whilst the acidity will contrast against the earthy cheese, calming the palate. Whilst the effervescent bubbles will help to lift the palate of any residual fats and cloying cheese.
The perfect pairing for this delicate beer is naturally fish. There are lemon, vegetal grassy aromas which should be complemented by a beautiful delicate lemon sole or plaice. Don't put big bold flavours with this beer, treat it as you would a champagne of fine dry chablis. A very mild goats cheese or brie would help to bring out the natural sweetness of the beer whilst the acidity will contrast against the earthy cheese, calming the palate. Whilst the effervescent bubbles will help to lift the palate of any residual fats and cloying cheese.
SCORE: 3.0/5
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