On tap, moderate-bodied Belgian-style pale ale (formerly known as Zotten) retains lemony grapefruit theme above peppery Cascade-Centennial hop spritz, herbal tea meditation, and reclining rosemary-thyme spicing. Honeyed malt sweetness caresses hard-candied peach, pineapple, and banana subsidy.
Tag Archives: Belgian pale ale
HARPOON BELGIAN STYLE PALE ALE
Vacillating amber-golden moderate body doesn’t necessarily promote Belgian-styled peculiarities well, but its strong bite will please less discriminating hop-heads. Expectant candi-sugared yeast musk lacks distinction and metallic alcohol-burnt twinge proves dismissive, but lemon-seeded pineapple, orange, cherry, and banana illusions delicately nudge rosy floral-wafted honeyed herbal dalliance, neatly contrasting sullen black-peppered juniper-like bittering.
KELSO ST. GOWANUS BELGIAN ALE
On tap, amiable amber-hazed dry-bodied cask-conditioned Belgian Golden/ American Pale Ale blend allows apple cider tea entry to inform white-peppered rosemary-thyme herbage and zesty Caracao-mandarin orange tartness. Mildewed earthen fungi, bitter chai tea spicing, oaken vanilla, and lemongrass consume backend.
GOOSE ISLAND FLEUR
Eccentric rose-hued hibiscus-flowered barrel-aged Belgian pale ale retains soft-watered lemon-bruised hop prickle above mildly acrid Japanese kombucha tea herbage. ‘High-end styled award winning’ moderate body gains dry barnyard funk and mild juniper bittering, but blanched strawberry-peach aromatics and oaken cherry tartness thin out, lessening fruited alacrity and heightening acidic nature.
OMMEGANG B.P.A.
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Modest straw-hazed bottle-conditioned Belgian-styled pale ale places smooth citric-floral subtlety above delicate peppery-hopped dryness and honeyed wheat sweetness. Key lime-pied mandarin orange tartness, zesty lemon-bruised banana breading and scant peach-pear reminder render light-fruited Seltzer-fizzed template. White grape hints make short stint.
BRASSEURS MARQUE DEPOSE GRAND CRU
Elegant cocoa-buttered butterscotch succulence caresses delicately carbonated dry-hopped honeyed malt foundation. Hints of almond, grape, and dried prune come and go. Clumped clusters of sour yeast add velvety sinew. Tangy fruitiness illuminates backend of full-bodied Frenchie.
(HUYGHE) FIRE FOX ALE
HITACHINO NEST RED RICE ALE
(CIMES) YETI BLONDE ALE
Oaken-dried white grape esters reign mewled sourness upon honeyed orange-coriander web, languid peach tang and unripe fig stead of inconsequential French Alps brew. Spoiled citric tartness corrupts vinous center before appealing brandy and Chardonnay illusions strike a chord. Hard candied acidity undermines squandered herbal-floral nuance.
CORSENDONK MONK’S ABBEY PALE ALE
Inspiringly debonair golden-clouded soft-toned Belgian pale ale pours out swirled yeast sinew with zesty citric effervescence, settling to a buttery French-breaded core. Candi-sugared banana, clove, and lemony pineapple provide tranquility to mildewed cellar dankness and carbolic floral-hopped champagne fizz before mildly creamy cotton-candied butterscotch finish offers unsurpassed elegance of a triple bock. Best of class.
DICK’S GRAND CRU
Coarse-tongued Belgian-styled ale allows acrid oak-aged cherry waft and unripe white grape mouthfeel to glower tart candy sweetness. Blanched orange rind bittering and terse pineapple squint reach oats-toasted backend of inconspicuous 10% alcohol-doused dessert. Upon 2011 re-tasting, detected improved cherry-pureed orange bruise, funkier Belgian yeast peppering, and thicker malt liquor-like alcohol blast. Ripe peach, cantaloupe, melon, and banana illusions stretch across buttery caramel malting (with a hint of cornmeal in backend).