1001 BEERS: #32. HEMEL & AARDE

 

# 32: HEMEL & AARDE

Brouwerij de Molen - Holland (Est. 2004)

10.3% ABV - Dark (Imperial Stout) 
IBU's - 96.9

Ingredients:

Malts: Munich, Cara, Brown, Chocolate, Roasted and Peated Malt from Bruichladdich Distillery
Hops: Premiant and Sladek


Tasting Notes

E: Thick black, tar like with a small beige head with nice tight bubbles.

N: On the nose there is a smoky, peaty aroma with a lovely hint of coffee and dark chocolate.

P: Smoked malty characteristics envelope early on followed by a sweet dried fruit flavour, towards the end hints of liquorice and dark chocolate take over.

M: Sweetness develops into smoky peaty flavours with a lingering dark chocolate bitterness and a subtle dryness.

Other comments: Hemel & Aarde or Heaven and Earth to give it its English name is brewed out of the De Molen brewery in the west of the Netherlands between Amsterdam and Rotterdam.  De Molen meaning "The Mill" has a history dating back to 1697.  The mill functioned as a grist mill, suffered a fire in the mid 1800's and was purchased by the town council in 1974.  In 2004 the De Molen brewery was founded and so was a range of up to 40 fantastically creative and diverse beers.  Hemel & Aarde uses peated malt from the Bruichladdich Distillery in this brew and this provides an intense smoky peaty flavour that lingers with intent.

Food Pairings: A beer that is bold in flavour needs a food that can stand up to it, so look no further than a big bold Stilton or Blue Cheese.  Allow the earthy robust flavours of the cheese cut through that peaty sweet characters in the malts.  Alternatively you can go with Oysters, where the deep roasted maltiness and creamy finish heightens bivalves, briny and salty flavours.   

SCORE: 4.0/5

Page: 707

1001 BEERS: #31. ASAHI BLACK

 

# 31: ASAHI BLACK

Asahi Breweries - Japan (Est. 1889)

5% ABV - Dark (Schwarzbier) 
IBU's - 22 - 26

Ingredients:

Malts: Dark Malt, Crystal, Munich
Hops: Czech and American
Rice, Maize

Tasting Notes

E: Light black, with a reddish/brown hue.  Opaque with small bubbles and a head that dissipates quickly.

N: Sweet malts, with an aroma of coffee and liquorice and a subtle hint of chocolate. A very mild aroma of cooked vegetable, probably present from the rice and maize.

P: Slight burnt toffee bitterness with an underlying taste of bitter coffee, almost a smoky aromatic flavour that persists on the palate.  Liquorice is present towards the end. 

M: Very light for a dark beer, slightly oily with a drying mouthfeel.

Other comments: Born out of the Asahi Breweries in Japan.  The brewery was set up in 1889 and the dark beer was first brewed in 1995, following the traditions of the much loved and understated Schwarzbier recipe.  Asahi Black is brewed in the same way as a bottom fermented lager.  The main flavour comes from the 3 malts which is the base of all dark beers.  The beer then enjoys a months cold conditioning after primary fermentation.  Overall this beer is slightly uninspiring, when compared against the German and Czech Schwarzbier's.  However, when sat out on it's own it provides a good balance and a crisp refreshing mouthfeel.

Food Pairings: Black beer works wonders with blackened food!  When you think of blackened you are initially drawn to Mexican, Cajun, South American.  The beer can stand up to spice, so look at Cajun Pork or Cajun Chicken.  Jambalaya with its cajun spices, crayfish, sausage and chicken is another good bet, where the roast / toasty flavours of the Schwarzbier can cut through it all and bring the flavours together. 

SCORE: 3.0/5

Page: 623

ENDEAVOUR BREWING: 2012 RESERVE AMBER ALE

2012 RESERVE AMBER ALE - 5.2%abv

INGREDIENTS

Hops: Topaz, Summer

Malts: Gairdner Pale Pilsner, Crystal, Chocolate

IBU's - 26

Colour - 37 EBC

Gravity - 1015

E: Hazy, amber red with a copper hue, foamy head that dissipates quickly.

N: Dried fruitcake on the nose first followed by a sweet firm malty aroma leading to spicy resinous tones. 

P: Bold toffee and caramel malt characteristics hit the palate first, followed by a hefty punch of bitterness, the spicy hops take hold working with the dried fruit flavours, balancing  the beer well.

M: Lengthening bitterness with a brandy-like alcohol finish.  Moderate carbonation

FOOD PAIRING

Lots of malt characters mean this is a beer that cries out for red meats and rich cheeses.  The caramel flavours in the beer will complement the caramelised fats in the red meat, providing a further sweetness to balance out the bitterness and contrast against the spicy resinous hops.  For cheese, I would go for a nutty, vintage cheddar.  Not too overpowering, but one with a moderate amount of saltiness and bite that doesn't mask the fruit notes but allows them to prevail.

OVERALL

Endeavour Amber Ale is a complex beer that is beautiful in colour as it is flavour.  Bold in malt flavours with a lovely resinous spicy bitterness that balances the beer, leaving a lingering bitterness.  The use of Topaz hops adds lots of bitterness to the brew whilst providing aromas of tropical fruits.  An unusual mix of fruity hops and chocolate, biscuity malts means this ale is a real winner.

ENDEAVOUR BREWING: 2012 RESERVE PALE ALE

2012 RESERVE PALE ALE - 5.0%abv

INGREDIENTS

Hops: Galaxy, Summer and Southern Saaz

Malts: Gairdner Pale Pilsner, Crystal, Wheat

IBU's - 32

Colour - 16 EBC

Gravity - 1009

E: Hazy, bright orange in colour with a small amount of head retention.

N: Spicy aromas, with a bold note of passionfruit, apricot, lemon and a touch of grapefruit.  

P: Surprisingly light in body for a pale ale, with an earthy, herbal somewhat spicy bitterness that leaves a slight amount of acidity.

M: Gentle carbonation, with a long lingering dryness.  Well balanced.

FOOD PAIRING

The bitterness makes this more of a challenge to pair with, usually something a little robust and fatty such as a classic burger would work well, but Endeavour Reserve is lighter than your usual Pale Ale, so my choice would be chicken or pork with a kick of spice.  Putting it with a lovely Cajun chicken dish would allow the spicy flavours of the hops to complement the spice in the cajun, whilst the bitterness will help cut through that spice, allowing the apricot and fruit flavours to prevail.

OVERALL

Endeavour Reserve Pale Ale is an interesting complex pale ale that provides a balance of malt sweetness, hop bitterness and underlying fruit notes.  The use of Galaxy, Summer and Saaz hops complement each other brilliantly each allowing the other to shine through and demonstrate their qualities.  My only negativity is the lightness of the beer, but in terms of flavour and aroma it certainly hits the spot.

ENDEAVOUR BREWING - GROWERS ALE

GROWERS ALE - 4.2%abv

INGREDIENTS

Hops: Galaxy and Southern Saaz

Malts: Gairdner Pale Pilsner, Vienna, Wheat

IBU's - 22

Colour - 8 EBC

Gravity - 1006

E: Bright, Straw colour, slight cloudiness, with a foamy/soapy head

N: Lots of tropical fruits, citrus lemon, with a subtle fresh herb aroma.  Slight malt sweetness on the nose.

P: Light in taste with an initial bitterness leading to a burst of malty sweetness.  The herb flavours are present with a slight spicy touch of coriander.  There is a touch of acidity, however the finish is clean and refreshing, with a buttery complexion.

M: The mouth is left feeling refreshed from the spritzy carbonation, there is a lingering bitterness that is drying towards the end.

FOOD PAIRING

This screams out fish and seafood.  King Prawns in a lemon butter would be a great match.  The lemon aromas would compliment the lemon butter, whilst the acidity would cut through the butter allowing the carbonation to cleanse the palate.

The herb aromas and spicy herbal flavours would be a great match to subtle spice, try pairing with a lightly spice chicken dish.  The spices would contrast against the sweet malts, the lingering bitterness will cut through the spice allowing the herbal aromas to prevail.  Any residual spice will be neutralised by the carbonation.

OVERALL

Endeavour Grower's Ale taste's light on the mouthfeel but leaves a lovely lingering bitterness and good balance between hop bitterness and sweet malts.   A lesson in how to brew a good tasting, well balanced beer that quenches the thirst.  Next time you think about reaching for a San Miguel or a Peroni, think again!  The craft session beer has arrived!

1001 BEERS. #30: ACHEL BLOND 8°

 

# 30: ACHEL BLOND 8°

Brouwerij der Trappistenabdij De Achelse Kluis - Belgium (Est. 1850)

8% ABV - Belgian Blond 
IBU's - 27

Ingredients:

Malts: Pilsner Malt
Hops: Saaz, Belgian Traditional
Brewing Sugar

Tasting Notes

E: Deep, golden colour, with a bubbly, foamy head and bubbles that effervesce and very apparent.

N: Pear drops, banana, slight hint of peach notes too.  There's also a nice amount of herbal aromas to end.

P: Lovely biscuity, toffee style malty sweetness, which is followed by a delicate amount of herbal, root vegetable hop bitterness.  

M: Warming, silky with a beautiful balance of spice and sweetness.  Very Moreish!

Other comments: A fantastic trappist beer with an interesting and intriguing history.  Brewing first took place at the Achel Chapel in 1648 by dutch monks.  In 1686 the chapel became an abbey, but was destroyed during the French revolution.  Left in ruins for years it wasn't until 1844 when the abbey was rebuilt.  In 1852 beer was first brewed and then 19 years later it became a Trappist monastery.  WWII was to be another pivotal junction in this monastery history.  The monks left due to German occupation, who then dismantled the copper vessels and brewing seized.  Brewing didn't return until 1998, due to the monastery being registered to two dutch monks, and therefore was not entitled to reparations.  In 2001 Achel Blond 8° was first brewed with the help of the Brother Thomas of Westmalle who came out of retirement to help with the recipes.  His use of hops is apparent in this beer but, they do not overpower.  A fine beer, that has been born out of care and attention!

Food Pairings: Belgian Tripel's can be hard to pair food with, you need to make sure that you don't overpower the delicate herbal aromas, or malty sweet characteristics.  Bold gamey flavours and roasted meats are a no-no, so my suggestion would lead more towards fish, mild spice, salami, creamy cheese and pesto pasta/risotto.  Drawn and work with the herbal, spicy flavours which can compliment a fantastic mild fish curry, salami and cream cheese filled bagel.  Pasta is a good safe bet, especially when pesto is involved.  For something a little different, then go with Snails.  Lots of garlic and herb flavours, contrast against the sweetness of the beer, allowing the earthy flavours of the snails to prevail.

SCORE: 4.0/5

Page: 310

1001 BEERS: #29. CELIS WHITE

 

# 29: CELIS WHITE

Van Steenbeerge (On Behalf of Celis Europe) - USA / Belgium (Est. 1972)

5% ABV - Belgian Wit Bier 
IBU's - 16

Ingredients:

Malts: Two-row Pilsner Malt, Wheat Malt, Belgian Aromatic Malt
Hops: Cascade
Orange Peel, Coriander Seed

Tasting Notes

E: Light, hazy straw like colour, with a foamy head.

N: Lots of citrus fruit aromas, lemon, orange peel, with a hint of spice from the coriander seeds.  Grainy, wheaty aromas to finish.

P: Bitterness to start which demonstrates elements of earthy flavours with a spicy peppery complexion.  A bold hit of lemon-citrus which offers a slight amount of sweetness.

M: Dry finish with a fine balance of acidity, sweet fruity notes to end.

Other comments: A beer that has a chequered history.  First brewed in 1966 by Pierre Celis in the well-known town of Hoegaarden in Belgium.  Pierre wanted to recreate the lost and almost extinct style that was the Belgian Wit Bier.  In 1972 Pierre set about brewing in his father's stable and started brewing his version of the Belgian Wit Bier.  He relocated, the brewery due to the success, but when a fire burnt his brewery down, he was left to sell the Hoegaarden recipe to rival brewery Interbrew due to him being underinsured.  Years later Pierre set up a brewery in Austin, Texas and at the age of 67 set about recreating a Wit Bier recipe, and Celis White was born.  However, his poor business prowess led the brewery to flounder and it was later sold to Miller Brewing Co.  The plant was shut in 2000.  In 2002, Celis White was bought by Michigan Brewing Co, which continued to brew until it's closure in 2012.  It is currently brewed under license back in Belgium by Van Steenbergen Brewery.  It was announced though, that Pierre's daughter has won the rights to brew the beer and will set up the brewery in Texas sometime in 2013 and continue her father's legacy.  A brilliant example of a Belgian Wit Bier style!

Food Pairings: This wheat beer is a beautiful complex style that deserves a dish that can draw from the wheat, orange and spicy coriander.  Pair this then with fish, choose a meaty fish, one that can be cooked with citrus and spices which will lift those flavours from the beer.  The acidity of the beer will contrast against the sweetness of the fish, allowing the citrus and coriander flavours to prevail.  My cheese pairing, would be a mild goat's cheese, such as Ribblesdale.  The green waxy cheese has a lovely earthy depth, which compliments the earthy coriander aromas.  The high carbonation lifts the cheese off the mouth and cleanses the palate, whilst the intense lemon flavours are enhanced and create a sweet, citrus mouthfeel, with an earthy finish.

SCORE: 3.68/5

Page: 569

1001 BEERS: #28. CHIMAY TRIPLE / CINQ CENT

 

# 28: CHIMAY TRIPLE / CINQ CENTS

Bieres de Chimay - Belgium (Est. 1862)

8% ABV - Belgian Triple 
IBU's - 30

Ingredients:

Malts: Two-row Pale, Brown, Crystal, Cane Sugar
Hops: Saaz, Hallertauer Hersbrucker
Wheat Flour

Tasting Notes

E: Golden with a hazy touch of amber and orange.  A big foamy, snowy head, that retains well.

N: Spicy hop aroma, with a sweet honey style nose.

P: Bold hop bitterness is replaced with a generous amount of fruit flavours, which leads to sweet maltiness and a lingering bitterness

M: Dry finish with a fine balance of acidity, bitterness and warming alcohol

Other comments: The beer that that caused controversy for the brothers at Abbaye de Notre-Dame de Scourmont, when they launched Chimay White on draft.  They rebranded it as a Tripel.  The Chimay brewery was already the centre of attention when an article announced that the brewery was using non-traditional brewing ingredients.  This was quickly addressed and an announcement was made saying that there had been a 'confusion in translation'.  Either way the brothers still maintains an heir of provenance and ability to create masterful beers with gastronomy to match.

Food Pairings: Chimay and food go together like egg and chips, although neither of them would I pair with this Triple.  Chimay White cries out for strong rich flavours that can compete with the hop bitterness and acidity.  If you want a cheese, something robust like Goat's cheese or a triple creme, where the acidity of the beer cuts through the creamy rich cheese.  Another approach would be to look at the herbal aspects and pair with Pesto, or for a complete left field approach try with crab cakes or a spicy meaty robust fish.  If dessert is your thing, stay clear of chocolate and move towards apricot, frangipane or a sweet and nutty Baklava.  

SCORE: 3.45/5

Page: 347

1001 BEERS: #27. BROOKLYN LOCAL 1

 

# 27: BROOKLYN LOCAL 1

Brooklyn Brewery - USA (Est. 1988)

9% ABV - Strong Golden Ale
IBU's - 26

Ingredients:

Malts: Two-row Pilsner, Bamberg, Demerara Cane Sugar
Hops: Hallertauer Perle, Styrian Golding

Tasting Notes

E: Pale straw-like colour, orangey hue.  Champagne style bubbly look when poured.  White frothy head.

N: Banana esters, coming from the Belgian yeast.  A sweet herbal aroma which dominates.  Slight aroma of fruity hops.

P: Spice dominates initially, followed by a sweet, honey like fruit.  Towards the end a smattering of peppery spice.

M: Tingy, spritzy carbonation with a smooth, dry finish.

Other comments: A beer that has all the character of a champagne with all the craftmanship of Brooklyn Brewery.  Local 1 is a continental beer in its make-ip. German/Austrian hops, German malts, demerara sugar from Mauritius and Belgian yeast.  This beer is 100% refermented back in the bottle, all the yeast is filtered out after the 1st fermentation, the beer gets bottled completely flat, new yeast is added along with the sugar.  The beer is then fermented for several weeks.  This "Methode Champenoise) was used by early French/Belgian beer makers to achieve high levels of carbonation.

Food Pairings: Local 1 cries out for fish and seafood.  Lobster pasta would pair wonderfully, as the slight salty lobster would contrast against the sweet demerara sugar, whilst the peppery spice from the hops would cut through any residual fats.  Match spice with spice, and pair with a delicate Thai curry, or contrast against the champagne bubbles with a creamy cheese.

SCORE: 3.56/5

Page: 335

1001 BEERS: #26. ALASKAN SMOKED PORTER

 

# 26: ALASKAN SMOKED PORTER

Alaskan Brewing - USA (Est. 1986)

6.5% ABV - Dark Porter

Ingredients:

Malts: Alderwood Smoked Malt, Crystal, GW Munich Malt, Beeston Black, Wayermann Carafa Special III
Hops: Chinook, Williamette

Tasting Notes

E: Dark black, brownish hue.  Foamy, soapy beige head.

N: Intense smoky aroma which overpowers.  Mild sweet notes that come from the malts.  Slight herbal / woody nose with a hint of tobacco.

P: Heavy smoky bitterness which stays all the way through the beer.  Burnt chocolate flavours fighting to get noticed but are present at the finish.

M: Oily on the mouth, with a harsh drying.  Slight acidity on the palate.

Other comments: A porter born out of the traditions of Alaskan breweries at the end of the 19th century.  The malts are kilned over Alder wood fires, this gives Alaskan Smoked Porter it robust smoky aromas and taste.  Alder wood was used by Native Americans to prepare "Kinnikinnick" made using the inner bark.  This was then put into pipes and smoked like tobacco.  This porter is unfiltered and each bottle may show different characteristics. 

Food Pairings: It's all about the smoke here, match smoke with smoke.  A rich smoked salmon would compliment, especially with the subtle sweetness of both the fish and the malts.  Chipotle flavoured meats would contrast against and compliment.  If cheese is your thing then a bold smoked Gouda or a rich blue cheese which would hold up against the smoky flavours, whilst the acidity and oily texture would cut through any fats.

SCORE: 2.86/5

Page: 617

1001 BEERS: #25. BOURBON COUNTY STOUT

 

# 25: BOURBON COUNTY STOUT

Goose Island Beer Company - USA

15% ABV - Dark

E: Thick tar like Black, with a dark beige head that dissipates quickly.

N: As you would expect Bourbon is a prominent aroma with tones of vanilla and caramel, with subtle hints of chocolate and cocoa.

P: On the palate, there are pronounced chocolate flavours, a hint of liquorice with a slight burnt toffee aftertaste, a good balance of sweet and bitter.

M: A smooth mouthfeel with a creamy complexion.  Warming with slight drying to finish.

Other comments: A bold stout from a renown brewery.  This beer is a fantastic blend of stout flavours with a smooth warming vanilla feel of a bourbon.  Aged in 23 year old Jim Beam bourbon barrels, this is one to take your time over and experience.  Lovely!

Food Pairings: Interesting beer to pair food with, you could get away with a strong cheddar, that would pick up the sweet vanilla flavours of the bourbon and the sweet malts, and cut through any fats.  Try this with a dessert as well, something with a light chocolate flavour to compliment the flavours of the stout.

SCORE: 3.37/5

Page: 645

1001 BEERS: #24. TIMOTHY TAYLOR'S LANDLORD

 

# 24: TIMOTHY TAYLOR'S LANDLORD

Timothy Taylor - England

4.1% ABV - Amber

E: Pale orangey amber colour, with a foamy head, not much retention.

N: Floral, with citrus notes on the nose, there is a subtle woody and earthy aroma, which would come from the fuggles and styrian hops.

P: A mild sweet maltiness which is a little nutty, balanced well with hop bitterness which has elements of fruit and earthy characteristics

M: It has a smooth texture a little creamy with a gentle carbonation.

Other comments: Being four-time champion of beer happens for a reason, and Timothy Taylor's Landlord offers the drinker a wonderful balance of fruit hop bitterness with quality malt sweetness.  It uses first class malts from the the UK and this shows in what can be inly described as an institutional ale.

Food Pairings: Pair this with a light cheddar, nothing too overpowering, but enough bite to allow the sweetness of the cheese compliment the 100% malt in the beer and allow the hop bitterness to cut through the residual fats.

SCORE: 3.2/5

Page: 278

1001 BEERS: #23. SHIPYARD IPA

 

# 23: SHIPYARD IPA

Shipyard Brewing - USA

5.8% ABV - Amber

E: Fantastic clarity with orangey-amber colour, a nice tight head, slightly off white

N: Herbal, floral and spicy aromas, not too much fruit but a hint of grass and elements of sweet malts.

P: A gentle sweetness leads to that recognisable IPA bitterness, a tang of citrus and pine, emulating from the fuggles hops.

M: Spritzy carbonation on the palate with a creamy texture.

Other comments: An English IPA using Fuggles hops brewed in the USA.  Shipyard IPA is bold and well balanced which looks fantastic on the eye.  A lovely IPA which has a higher IBU than most, due to the hop-percolator used by the brewmaster.

Food Pairings: Use the bitterness to cut through fatty foods, and allow the spicy fuggle hop to compliment spicy herbal flavours.  Try with a good old fashioned Lincolnshire Sausage Roll or a Pork Pie.

SCORE: 3.3/5

Page: 259

1001 BEERS: #22. ADNAMS BROADSIDE

 

# 22: ADNAMS BROADSIDE

Adnams - England

6.3% ABV - Amber

E: Deep ruby red, foamy head that dissipates quickly.

N: Plenty of spicy fruit, treacle and toffee aromas.

P: Sweet malts, caramel and flavours of fruitcake, dry hoppy bitterness

M: Drying, smooth with a subtle carbonation, aftertaste is ok, but quite musty after a while.

Other comments: An English Amber ale that embodies the fighting spirit of our Navy.  Brewed to remember the battle where the Earl of Sandwich lost his life, Broadside is big in hops, but even bigger in malty fruit flavours.  

Food Pairings: Pair with dishes with a little spice.  Allow the sweet fruity malts to contrast against the heat, whilst the hop bitterness cuts through any acidity.

SCORE: 2.93/5

Page: 31

1001 BEERS. #21: BRAKSPEAR TRIPLE

 

# 21: BRAKSPEAR TRIPLE

Brakspear Brewing Company - England

6.7% ABV - Amber

E: Deep amber, reddish golden hue.  Foamy head that laces the glass.

N: Lots of sweet malt aromas, hints of tropical fruits, a subtle banana aromas as well.

P: Sweet malt, almost toffee flavours, bursts of pineapple and grapefruit and tropical fruits, slight bitterness

M: Warming, light spritz of carbonation, drying.

Other comments: Triple hopped, with a great blend of cross-atlantic hop varieties.  Plenty of Cascade hops but they do not overpower the malt sweetness. Well balanced.

Food Pairings: Something hearty like a stew, allow the sweet malts to contrast against saltiness.  The bold hop notes would pair well with spice, so a hearty lamb curry would be my recommendation.

SCORE: 3.3/5

Page: 71