Non Belgian beers

[Jay]

Hi everyone,

Thought I'd reinstate this particular topic because recently I've been sampling some extraordinarily delicious beers (both Belgian and Non Belgian) but here's the place for the Non Belgian

First off is one of the beers sent to me by our friends in New Hampshire and what a "BEER" this was.

From Avon, New York we have Mortalis Hydra - Raspberry, Cherry and Mango...7%  fruited sour.

This is insane....it pours like a carton of blood orange juice (properly thick, like the stuff with extra pulp) stuff like this you normally have at breakfast.

Thick pulpy mouthfeel with shed loads of raspberry, cherry, tropical mango (even blackberry) fruit pastilles, berry sorbet and not a hint of the booze....WOWSER 👏🏻




Cheers,
Jay 

[Trappist]

Jay,
I think it was already mentioned by Stephen Kirkpatrick on FB, but indeed that beer looks like a "Bloody Mary" 
That texture !!
Jay, I LOVE it when you post stuff like that! First degree WOWZERS !!
In the mean time, I made this topic "sticky", so it wont disappear vertically 
Thanks for sharing Jay
Cheers,
Filip

[John B]

My goodness, that certainly stretches the boundaries of the definition of a beer. I bet that one went down easy.

Cheers! - John

[Jay]

You're right Filip, it was Stephen who made the "Bloody Mary" comment and boy was he bang on (not that I've ever had a Bloody Mary) but it's texture, consistency and colour were a dead ringer.....it really did blur the lines as what we think of as a beer, fun to try something so different.

And yes John it went down VERY easily, it was almost one of my 5 a day 😄
Today I received a case of beer (thanks to my Linda) and in it were a couple of stunners from a brewery your side of the pond mate, The Veil from Richmond, Virginia. One is like the Mortalis beer (a fruited sour) the other is a special barrel aged Imperial Pastry Stout (could be one of the best beers I've ever had) I'll post them both in this thread....thanks for making it "sticky" Filip 👍🏻

Cheers
Jay

[Trappist]

(not that I've ever had a Bloody Mary)

Hi Jay,
My English really isn't that good, but do I undertand that you never had a Bloody Mary ?
If so, you really should try it out 



https://www.bbcgoodfood.com/recipes/bloody-mary

A damn "bloody" tasty cocktail if you ask me.
I can remember we had alot of them during our flights to Thailand (included in our flight price, so no extra charge ). Already some while ago I'm afraid.

Cheers,
Filip

[Viv]

Hi guys,

Yes, I do wonder where you have to draw the line ( if you indeed have do, and
of course you don't if you don't want to! ).

To me though I just wonder whether some of these "beers" really are in fact
beers as their flavour profile and ingredients seem to belie the reality. Are
they not just fruit juices pertaining to be beers?! Seems to me that the novelty
factor has completely run away with itself now. Never ending combinations of
ingredients chucked together, and also silly prices too.

I recently re-tasted a couple of German beauties, and their ingredients are
limited by the German Reinheitsgebot rule, and yes they are traditional brews
and may be regarded as boring and old-fashioned but to me they are
masterpieces and top quality.....

Every to their own of course!!!


Cheers!


Viv

[Jay]

Hi Jay,
My English really isn't that good, but do I undertand that you never had a Bloody Mary ?
If so, you really should try it out 

That's right Filip, I've never had a Bloody Mary    Maybe that's something I need to put right   

Cheers
Jay

And btw mate your English is damn perfect 👏🏻

[Trappist]

Yes, I do wonder where you have to draw the line ( if you indeed have do, and
of course you don't if you don't want to! ).

Hi Viv,
Personally, I don't have any problem with "beers" like this.
As long as they don't completely ""replace"" the original styles, incl the excellent German "reinheitsgebot" beers for instance.
Actually, it is quite some fun, and also very intriguing to see all those "experiment" beers appear. It seems that today, beer innovation has no limits anymore.
If the liquid is made from water, malt, hops and yeast, yes, it's beer. If already one of those 4 ingredients fail, I personally say NO, this isn't a beer at all.
But the most importants factor is your flavor. If you like the stuff, well, be happy, and buy more.
Cheers,
Filip

[Trappist]

Maybe that's something I need to put right   

Jay,
I'm sure Linda can make you the most wonderful "Bloody Mary" ever !   
Oh yes, and don't be afraid of the ingredient Vodka, as this spirit has no imposing flavors. It defintely won't work with another spirit (if I'm not wrong ofcourse  )
Cheers,
Filip

[Trappist]

By the Pint....
Talking about ingredients.
Last weekend, we had some amazing beer taste experience at Rudy Vossen, and Marina's house.
Jeroen Gunst was there too.
Jeroen and Rudy, who are building their own brewery, called brewery De 4 Monniken (the 4 monks).
Good news! They found space in Brugge, and bought brand new brewery equipment !!!
It is only a matter of waiting to be approved as a genuine working Belgian brewery!
Their focus will be barrel aged beers 
Experimenting with alot of heavy ingredients will be their focus too.
Here some examples, but can't give the exact details ofcourse (brewery secrets  )
Jeroen, pouring the bea(s)(u)ties.....

















These pictures give you some idea on how all will be focused on.
Heavy oily black liquids with alot of boost and alot of concentrated ingredients, amongst Bourbon, soaked rhum fruits, wood, name it....

I'm sure Jay will be amongts their biggest fans !

Cheers,
Filip

[Jay]

If the liquid is made from water, malt, hops and yeast, yes, it's beer. If already one of those 4 ingredients fail, I personally say NO, this isn't a beer at all.
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And that is exactly what these start life as, wether it be a sour, IPA, wheat beer, Beliner Weisse or the big boy an Imperial Stout they all start as a base beer BUT that is when things start to change (and get interesting) with the addition of spices, fruit (and purée) nuts, confectionery and barrel ageing you get a totally different product, in some cases unlike anything you tried before....and that's what I love about these beers, they really can give you that WOW moment. That moment when you smile, look at the glass and say THAT is something special BUT only if they are made using real ingredients...real spices, real fruit (or pure fruit purée) no synthetic artificial syrups or flavourings. Zero skill on behalf of the brewer and a cheats way to impart flavour.

I've said it before but nothing will replace my love for Belgian beers...because no one outside Belgium can make it taste Belgian, thought in saying that Stephen and a couple from Mikkeller have come borderline close 👏🏻

Cheers
Jay 

[Jay]

Their focus will be barrel aged beers......

These pictures give you some idea on how all will be focused on.
Heavy oily black liquids with alot of boost and alot of concentrated ingredients, amongst Bourbon, soaked rhum fruits, wood, name it....

I'm sure Jay will be amongts their biggest fans !

I sure can't wait to see what beers are being dreamed up at De 4 Monniken (like the use of natural ingredients)....just hope they "truly" barrel age their beers and don't go down the easier route of "infusing" the beer as the two are not the same.

Cheers,
Jay 

[Trappist]

....just hope they "truly" barrel age their beers and don't go down the easier route of "infusing" the beer as the two are not the same.

Jay,
Rudy told me that they will use barrels! Actually, already one has been ordered! That certainly is some excellent news 
In the mean time, some extra expirements are done:



What you see here is a piece of a wooden Bourbon barrel (can't exactly remember the name of the Bourbon, but is some cracking quality).
A piece of the stave that was soaked in Bourbon.
Defintely not the same as barrel ageing, but a nice expirement though.
It's also much more easy to transport from far US or any other far country.

Barrel ageing will be one of their prior goals ! They do have enough space, and that's what counts ofcourse.
The BBB barleywine is also scheduled to be brewed inside their new brewery, as was appointed.
Patience is a virtue 

Cheers,
Filip

[Trappist]

And that is exactly what these start life as, wether it be a sour, IPA, wheat beer, Beliner Weisse or the big boy an Imperial Stout they all start as a base beer

Let's call it beer with a "magic" twist Jay 
I certainly have no problems whit that, on the contrary.
But I can understand Viv's point too. Imagine tweaking that excellent crispy clear German quality pilsner. It is so easily destroyed in one shot.
Anyway, ity's all about flavor and preference. That sure is the most important factor.

Except when artificial flavors are going to play a role, than I'm quitting.

Cheers to the excellent natural flavored beers 
Filip

[Viv]

Hi Filip et al,

Everyone to their own of course.

But if the flavour profiles of these experimental novelties begins to become
overwhelmed by the fruit and other additions rather than the beer flavours
then to me it's a no-go. If I want a fruit juice then I will buy a fruit juice!

Most Belgian breweries manage to create flavours from their skill using the
basic natural ingredients. Ok, some add a moderate level of a few herbs
and spices occasionally. So I was a little amazed to see the list of ingredients
used by one of the newer Belgian breweries. I could taste all those flavours
from others of that style that used just the basic ingredients.

Cheers!


Viv