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Alengrin has a new beer style achievement emoji_events

Level 2 for Spiced / Herbed / Vegetable / Honey - Herbal ticks with a total of 10 ticks of this sub style.
Tingel from Boelens was the one that did it!
5 hours ago

Appearance - 8 | Aroma - 6.5 | Flavor - 7 | Texture - 8 | Overall - 7.5

Commissioned beer (by Velt, an ecological association since 1973), brewed by Boelens for more than ten years now, using freshy harvested stinging nettles in spring; many thanks to my girlfriend’s mother for this one, big cheers to Annie! Egg-white, creamy, thick and membrane-like lacing, somewhat irregular but firm head on a hazy peach blonde beer with deep ochre-ish tinge and fine strings of visible sparkling at the edges. Aroma of apricot jam, banana peel, brioche bread, old dry apple cake, a green tea-like aspect I can only ascribe to the stinging nettles, Betterfood, honey, grass, cloves, field flowers, pear peel. Fruity, very estery onset, ripe peach and Durondeau pear with some banana and red apple, lively carbonation, rounded and supple, bit fluffy mouthfeel; honeyish residual sugars lay quite heavily on a cake- and brioche-bread-like malt body, with the sweet esters lingering about as well. Soft earthy and grassy hop bitterishness in the finish matched with a clear herbal aspect from the nettles, something raw celery leaf-, freshly cut grass- and green tea-like, accentuating the hops and subtly assisting to counter the residual sweetness; phenolic and bready-yeasty aspects further fill the final stage. Looks a tad messy, perhaps, but flavour-wise this is your typical Belgian style ‘kruidenbier’, very yeasty and residual-sweet, for me in a good way this time, with the nettles adding something sharpish-green, albeit subtly so. Still, they are noticeable and distinctive enough to make this a quite unique beer in its own way. Enjoyed it more than I was expecting, to be frank, so I definitely disagree with the low scores below (though these concern earlier batches so who knows how this beer has evolved meanwhile, of course…).

Tried on 24 May 2022 at 09:26


Alengrin added a new beer Tingel by Boelens
5 hours ago

Appearance - 7 | Aroma - 7 | Flavor - 7.5 | Texture - 8 | Overall - 7

Hazy IPA by the Ermitage crew in Brussels, can at Ganzerik (Ghent). Bit of a gusher – which I think can be ascribed to the ‘hop creep’ phenomenon in this particular case. Foamy, inches thick, egg-white, pillowy, cauliflower-shaped head, hazy yellow blonde robe with vague ochre-ish tinge. Perfumey, sultry aroma of jasmin blossoms, wet marijuana, dill, moldy lemons, flour, green mango, yellow kiwi, matcha tea, lavender, hard pear, lime zest, background notes of patchouli, tobacco and herb cheese. Sweetish onset, cleanly fruity with notes of unripe pear and green mango, fizzily carbonated with full, soft mouthfeel; ‘fluffy’ bready malt backbone under bittersweet aromas of very expressive and perfumey hoppiness, ranging from ripe pineapple and guava over lime zest to lavender and exotic tea, with even a light piney aspect lurking behind somewhere. Quite well-bittered for a NEIPA – and justly so to my personal taste – with a slightly powdery, somewhat warming tail. Decent enough, with an idiosyncratic flowery and blossomy perfume aspect to it, though Ermitage can do even better in my experience.

Tried on 24 May 2022 at 09:20

Appearance - 6 | Aroma - 5.5 | Flavor - 7 | Texture - 7 | Overall - 7.5

Wheat ale flavored with orange peel – so a ‘hybrid’ of Belgian-style witbier and postmodern U.S. style wheat ale I guess, by the new Stroom brewery in Ghent. Can at Kantien. Snow white, cobweb-lacing, moussy, slowly breaking and dissipating head, hazy yellow blonde robe with vague ochre-ish tinge. Aroma of cooked potatoes, green melon, withering celery, sweaty feet, white bread dough, green banana, damp straw and indeed some orange zest citric effects peeping through, but less so than hoped. Crisp, fizzy onset, notes of hard pear and banana peel but low in sweetness and esters, sourish wheat effect soon noticeable with a soapy edge and white-bready core; lightly bittering floral hops and indeed orange peel aspects, adding a bit of freshness. Yellow-fruity, cereally and floral finish, a bit grassy but only mildly citrusy. Needs a lot more ‘oomph’ and zestiness to shine and suffers from some off-flavours too… Stroom still has not completely convinced me, I’m afraid, but I will keep following them just in case.

Tried on 24 May 2022 at 09:19

Appearance - 7 | Aroma - 6 | Flavor - 6.5 | Texture - 7 | Overall - 6.5

Tripel created for the Bois du Cazier site, an open air museum on a former coal mine and dedicated to a mining disaster that took place there in the sixties and claimed more than two hundred lives; possibly an alias or near-alias of Triple L. From a 75 cl bottle bought at the Bois du Cazier site. Thick, egg-white, fluffy and foamy, cobweb-lacing, stable head on an initially clear, warm orangey ‘old golden’ beer with lots of visible sparkling, shifting to a misty ‘dirty’-orangey peach and eventually a muddy ochre as more of the bottle is emptied into the glasses. Aroma of ‘oude jenever’, old bread crust, dried apple peel, petrichor, dried apricot, moist cellar, burnt rubber (DMTS?) and other sulfuric aspects (freshly lit matches), dried wormwood, damp hay, wet towel and even some band aid. Dryish-fruity onset, dried apricot and apple peel, some tamarillo, fizzy and stingy carbonation; smooth, lean body. Bread-crusty, rusk-like maltiness, slightly toasty-bitterish at a certain point, under this retronasally returning sulfuric aspect (burnt rubber) paired with phenolic ‘band aid’ and damp kitchen towel, in an altogether musty finish; lots of earthy, leafy hop bitterness underneath, long-lasting and paired with warming, very ‘jenever’-like alcohol. Earthy, yeasty and phenolic ‘tripel’ of sorts, dry and bitter as typifies Wallonia when it brews locally (though I may be guilty of overgeneralization now), but unfortunately not in good condition, with lots of odd and unpleasant ‘off’ effects, I suspect resulting from brewing errors combined with bad storage conditions.

Tried on 24 May 2022 at 09:18


Alengrin added a new beer La Mine by La Manufacture Urbaine
5 hours ago

Appearance - 7 | Aroma - 7 | Flavor - 7.5 | Texture - 7 | Overall - 7

Local beer from Pas-de-Calais in northwestern France, celebrating the two beautiful capes there, Cap Gris-Nez and Cap Blanc-Nez, marking what the English call “the Strait of Dover”. The brewery is run by a Christophe Noyon and located less than three miles east from Cap Gris-Nez. Comes from a 75 cl bottle with crown cap as a gift from my girlfriend. Thick and very moussy, snow white, uneven-bubbled, stable head on an initially clear, deep and pure yellow golden beer with lots of lively, visible sparkling, turning misty gold with sediment. Aroma of fresh white bread, unripe banana, grass, green pear, honey, flour, tulips, raw potato, moist white pepper. Cleanly fruity onset, hints of apple, pineapple and light banana, lively carbonated with smooth and slick mouthfeel; minerally accents subtly but refreshingly accompany a cereally, white-bready, ‘pure’ maltiness carrying the yellow fruit accents to a florally and mildly spicy hop bitterish finish, ending grassy with lingering honeyish sweetness and a whiff of clove-like phenolic spiciness. Remarkably well balanced and correctly executed Belgian style blonde in a somewhat cleaner version than average – which kind of links it to the local bière de garde tradition as well. Forgettable and cliché, perhaps, but doubtlessly well made for what it is.

Tried on 24 May 2022 at 09:17

Appearance - 7 | Aroma - 7 | Flavor - 8 | Texture - 7 | Overall - 7.5

Honey beer commissioned by a bee keeping business in Aalst, obviously made with honey from their own bees; the regular version, as a hoppy version with green label also exists. Bought at the Gentse Floraliën, an internationally renowned four-yearly flower festival in Ghent dating back to the 19th century. Medium sized, moussy, bit irregular, egg-white, sparsely dot-lacing, slowly breaking head on an initially crystal clear, pale straw-yellow blonde beer with visible sparkling, turning misty yellow with sediment. Aroma of indeed perfumey acacia and lavender honey, brown banana peel, oxidized sweet red apple slices, damp cotton cloth, stewed turnip, white bread dough, overripe sweet shallots, lemonbalm, sweetclover, pineapple, clove, hints of dried rosemary, kitchen towels, leftover dough and potato peel. Fruity, sweet onset, ripe pear, red apple, banana and pineapple, touch of melon perhaps, lively carbonated with minerally effects, slick but relatively full mouthfeel; somewhat sugary, residual sweetness quite heavily hovering over a slender, white- and brioche-bready middle, clearly honeyish - and this is not just autosuggestion this time: that flowery, sweet-herbal, delicate aromatic effect of honey is very clearly present. Grassy hop bitterishness in the finish along with some minerally notes and ongoing ripe yellow fruit esters, but the honey aspect continues unabatedly as well, a tad perfumey here and there, but never becoming boring. A cliché Belgian blonde spiked with honey, with not only that herbal, fragrant floral aromatic effect that all good honey beers have, but also a lingering sweetness which actually tastes like artisanal honey. Some calvados-like alcohol warms in the end, perhaps a bit much so for a beer of this relatively moderate strength (to traditional Belgian standards). It rarely happens that a showcased ingredient is 'forced' upon a basic Belgian ale in an elegant and flattering way, but Craywinckelhof has managed to pull it off. Too sweet perhaps, but by all means a solid, old school, very typical Belgian honey beer, joining the likes of Lefebvre's Barbãr, Boelens' Bieken or Binchoise's Bière des Ours. Expected worse - and the fact that the honey is not obscured by hops like in the hoppy summer version with green label, probably makes this original yellow label version the better of the two, though I sure like myself some extra hops as well and cannot seem to make up my mind in that respect... In short: delivers exactly what it promises in a technically correct way, so I cannot complain.

Tried on 21 May 2022 at 01:14

Appearance - 8 | Aroma - 8 | Flavor - 8.5 | Texture - 8 | Overall - 8

I remember a time when Founders' KBS was among America's most coveted craft beers and it was anything but simple back then to obtain a bottle of that liquid black gold especially here in Europe - with the CBS version being even more elusive. Times have changed in not so many years as young craft beer enthusiasts may be inclined to think, and ever since Founders was taken over by macro-brewing industrial Mahou, not only KBS and CBS have become among the most easily obtainable American stouts in western Europe: the brewery has even churned out a bunch of other variants in the meantime, one of which is this cinnamon, vanilla and cocoa flavoured iteration. Thick and frothy, plaster-lacing, fluffy, yellowish pale beige, stable head resting on a pitch black beer with only a very thin edge of burgundy red near the bottom. Strong aroma of sirop de Liège and even maple syrup (even if this is not CBS), cinnamon rolls, warm pancakes with melting brown sugar on them, milk chocolate, vanilla extract, reduced port sauce, lots and lots of toffee underneath the more volatile components, latté macchiato, donuts, almonds, brownies, pecan nuts, dried dates, bittersweet bourbon almost pushed to the background by the added ingredients but then coming back more forcefully, hints of wet clay, brown bread and beef stock faraway in the background. Sweet, dense onset, dates and candied pear, light sourish undertone, small-bubbled carbonation tingling on the tongue, very light touch of Maggi-like umami but the sweetness prevails; very oily, 'heavy' but still smooth mouthfeel. Thick toffeeish, caramelly, ovaltine- and milk chocolate-like maltiness fills the middle, with an odd mineral accent underneath; a coffeeish roasty bitter effect also lurks in the background, coming forward in the finish, where it meets the retronasal vanilla, cinnamon and cocoa - in that order, with the vanilla quite prominent, amplified of course by the natural vanilla-ish effect of the oak wood. The cocoa adds a bitter black chocolate note at the back; peppery hops help to establish balancing bitterness, but the roasted bitterness is more dominant, as it ought to be in a good strong stout. The added ingredients are there, but do not overpower, so we are not descending into full-fledged pastry stout territory here; instead the bourbon burns its way through the malts and aromatics, with a bittersweet effect that eventually does shift to a somewhat bothersome astringency in the end - making for a very boozy finish. Feels a bit less thick and rich than the original KBS I remember from at least a decade ago, which would account for the booze coming up more severely here; in all, still sumptuous and complex, but the body has thinned and the booze has a more burning effect than in the original version of the base beer, which I can only ascribe to the fact that owner Mahou has inflated production of this successful formula for commercial reasons. I do not know if everything was better in the old days as aged people tend to muse, but KBS was certainly better back then and this 'dressed up' version cannot hide that fact. Point off for that, but still a very solid American style 'impy' with a beguiling aroma for sure.

Tried on 21 May 2022 at 00:41