February 2013 Beer of the Month Club

February 2013 – In the Belgian Style!
Complete 10 lists – try new beer and get your name immortalized on the wall!

  1. Duchesse de Bourgogne (Flemish Red) Duchesse de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This refined ale also known as “The Burgundies of Belgium” is a blend of 8 and 18 month old ales following careful maturation in oak casks. 100% naturalk and unpasteurized.
  2. Petrus Oud Bruin (Flanders Brown) A top-fermented beer with a deep, dark red color. This beer ripens for 24 months in oak barrels. This gives Oud Bruin its vinous, noble taste and slightly sour character. The mild alcohol content makes this beer a perfect thirst-quencher.
  3. Poperings Hommel Ale (Belgian IPA) Hommel is the local abbreviation of humulus, from the botanical name for the hop plant. Confusingly, it also means bumble bee in Flemish. Poperings Hommelbier is a hoppy, golden-bronze, ale. It is made from a blend of winter, summer and aromatic pale malts.
  4. Unibroue Blanche de Chambly (Witbier) Blanche de Chambly has a subtle bouquet of spice, citrus, yeasty breads, coriander, and cloves. It tastes of wheat and subtle spices blanketed in citrus reminiscent of orange and lemon.
  5. Oude Geuze Boon (Geuze) Oude Geuze Boon is one of the finest examples of the traditional 100% spontaneous fermentation Lambic style. To moderate the sourness, Boon only brews Lambic in the 7 cold months, from early October until April, according to the traditional “turbid mash” system. This Lambic beer is aged for 1, 2 or 3 years in oak casks. The blend, a mild average 18 months old Lambic is refermented in the bottle and can be stored up to 20 years.
  6. Scaldis 12 (Strong Ale) It was created in 1933 by Alfred Dubuisson, grand-father of the present family brewer, Hugues. Its amber color is due to the use of caramel malt in the production process. Its bitter sweet taste provides it with firmness and personality. What’s more, it helps digestion.
  7. Sierra Nevada Ovila Dubbel (Dubbel) Clear and deep copper in color, this Abbey Dubbel has a complex and rich malty sweetness with hints of caramelized sugar. The aroma is a heady and layered mix of fruit and spice, with hints of clove, raisin, and black pepper from the use of an abbey style yeast.
  8. Trappist Achel (Tripel) Brewed at one of the eight Trappist breweries. This Tripel is yeasty with hints of must, fruit, and spice.
  9. Ommegang Hennepin (Saison) A moderately hoppy, saison with a champagne-like effervescence, Hennepin has a crisp start followed by malt sweetness balanced with a firm bitterness. Hennepin has a bounty of great flavors: ginger, spice, orange and toasted grain. Pouring a bright golden color with a spicy-sweet balance of orange peel, sweet malt, hops and ginger, Hennepin makes way for a dry finish with a slight bite of ginger.
  10. Scotch de Silly (Scotch Ale) It offers a finely wooded nose hinting at hazelnut, and is therefore distinct from traditional British scotches. It has a more rounded taste letting a discreetly full-bodied bitterness come to the fore, and will naturally seduce you.

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