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New Beers

Brouwerij The Musketeers
Troubadour Beers

Brouwerij The Musketters was founded in 2000 by 4 brew-engineers, after being graduated from KaHo St. Lieven in Gent, the best known brewing school of Flanders. Their names: Kristof De Roo, Rikkert Maertens, Stefaan Soetemans and Sven Suys. Just out of University, it was soon pretty clear to them that brew-master jobs are not easy to find in the Belgian beer world. Family traditions and brewing secrets are kept closely guarded within the brewing family. Like the real French Musketeers of the 18th century, the 4 friends bundled their enthusiasm and efforts, and created “the Musketeers brewing company.”

Troubadour Magma

Troubadour Magma is an amber colored beer with the bitterness of an American IPA but balanced with the fruitiness of a Belgian Triple. A Triple IPA if you will. Czech bittering hops with Simcoe for Dry-hopping giving an explosion of fruity aromas.

97 points ratebeer.com.

Troubadour Westkust

Troubadour 'Westkust' is a dark, almost black beer with a hoppy aroma, roasted malt, coffee and light notes of chocolate and vanilla. The taste is a balance between the taste of roasted malt and coffee followed by a strong but pleasant bitterness that slowly gets the upper hand and ensures a long hoppy finish. A great Belgian Black IPA.

97 points ratebeer.com

Troubadour Obscura

Troubadour Obscura is a dark red-brown colored beer, with a rich, malty body combined with different touches of a stout but in a very nice balanced way: roast, chocolate, coffee, vanilla. A mild stout with a Belgian body.

96 points ratebeer.com.

De Brabandere Petrus Beers

The De Brabandere Brewery produces a fabulous range of specialty beers under the brand name Petrus. Each of these high fermentation beers reflects the brewing artistry of the master brewers. The whole Petrus family is renowned both nationally and internationally and can be classed without a doubt as the height of beer brewing.

Petrus Aged Pale

This beer has an old gold to bronze color, rather than the burgundy more common in the breweries of West Flanders. This is the ‘mother beer,’ used in various quantities to blend with the other Petrus beers, and to give them their unique and very distinctive taste. This mother beer is rather sour with a bite like the best Brut Champagnes. Aged 24-36 months in oak. A connoisseur’s delight! The only one of its kind on the U.S. market.

96 points ratebeer.com.

Petrus Dubble Bruin

Petrus Dubbel Bruin Ale is a top-fermented dark beer with a subtle and slightly carmelized flavor. Brewed with pure spring water and carefully selected hops and malts.

Poperings Hommelbier

For many centuries the Southern part of West-Flanders has been known as an Agricultural region, with a solid reputation for its grains and also for the hops.

During World War I the entire region around Ieper was completely bombarded to the ground. Life as they knew it, and all economical and agricultural activities came to an end.

Shortly after the great war, with a lot of hard work, people rebuilt the area and after a while hops were replanted in the Poperinge region. Very soon they were able to harvest the hops (hops is called hommel in the Flanders dialect) and the production and export started again.

Every 3 years the city of Poperinge has a Hops procession, and by the end of the 70’s they decided that they were looking for a worthy ambassador to represent the hops culture. Combining all his knowledge and craftsmanship Karel Leroy introduced in 1981 poperings hommelbier, that immediately shook the Beer world.

This refreshing gold colored ale has a honeysuckle sweetness that is nicely balanced by a full solid hops bill. It also has a late, spicy, cumin-seed, dryness, that amazingly enough never gives you a dry after mouth feeling.

92 points Ratebeer.com

Scotch Silly

Brasserie de Silly, a sixth generation independent family brewer, is located South West of Brussels in the Hainaut Province of Wallonia. Silly is a little dormant farming village just outside the old city of Enghien, which was once world famous for its tapestries. Larger farms used to have their own brewery up to well into the 20th century.

The written history of the Brasserie de Silly starts in 1852, when Nicolas Meynsbrughen bought the farm and started to keep records on his brewing activities. All farming activities were ended around 1950, when the focus turned to brewing quality beers.

The velvety mouth feel, the darker red-ruby color, and the licorice undertones are typical for a real Scotch Ale. Candy sugar is added with the yeast in the bottle, and in the keg, for the refermentation. 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.

90 points Ratebeer.com

New Beers

Ommegang Game of Thrones Fire and Blood

Named after the motto of House Targaryen, Fire and Blood is inspired by Daenerys Targaryen and her three dragons, Drogon, Rhaegal and Viserion. To celebrate the rebirth of dragons, three different labels were created by the Game of Thrones visual effects specialists, each depicting one of Daenerys' feared dragons.

Fire and Blood has a deep, dark red hue with a persistent, creamy off-white head. Aromas of ripe fruit, raisins, malt and slight spice, followed by a slightly floral and spicy hop character. A fruity, sweetish malt taste gives way to faint drying provided by the hops and rye. Underlying flavors of raisin and prune from the ancho chilies give way to a balanced malty and spicy finish.

La Trappe Oak Aged Quadruple

What happens when you take La Trappe Quadrupel and age it in a variety of oak barrels? You get a beer that is complex, beautiful, sophisticated and very, very limited.

The brewers at La Trappe use barrels previously used for wine, port, whisky, and sherry to impart a broad range of flavors and then blend these beers together at bottling to make a unique expression of Quadrupel, never to be repeated.

98 points ratebeer.com. 95 points Beeradvocate.com

La Trappe Jubilaris

Limited Release: One Time Only

Brewed to celebrate the 25th Anniversary of Abbot Dom Bernardus. Incorporating elements of his two favorite La Trappe beers—Dubbel and Isid'or—Jubilaris is malty, mild and fruity with a dark amber color.

It will not be brewed again.

St. Feuillien Speciale

Speciale is the pinnacle of the brewing art at St. Feuillien. It’s brewed in the middle of the year, aged for a minimum of 6 weeks in cold tanks and then bottle conditioned in the warm room for 2 more weeks. The result is a beer that has clean, delicious flavor and a beautiful, elegant condition. Carbonation is fine, the foam collar is creamy.

Speciale is dark brown, very full bodied and very flavorful. Aromas and flavors of fig, date and currants mingle with allspice, cinnamon and cocoa on the palate and in the nose.

97 points Ratebeer.com

St. Feuillien Belgian Coast IPA

This latest collaboration with Green Flash Brewing is a delicious blend of New World IPA and Belgian tradition. Nice spicy aroma of Belgian yeast, clove, citrus hops, fairly complex stone and tropical fruit.

90 points Ratebeer.com

North Coast Le Merle Saison

A rustic ale, pale in color, inspired by the rich brewing traditions of the Flanders region. Abundant hops and a Belgian yeast strain contribute exotic aromas af tropical fruit.

96 points Ratebeer.com

Mardi Gras 2014

Mardi GrasToday, Tuesday March 4th, is Mardi Gras!!! We will be celebrating all night with more music by The Number Ones, beads for everyone (no need to embarrass yourselves), killer beers and great Cajun and Creole food. Get on down and enjoy this traditional day of eating and drinking.

Every year we are asked what day of the week Mardi Gras is on.  Well, Mardi Gras actually translates to Fat Tuesday. Notice the key usage of the word Tuesday. This means that the holiday occurs on TUESDAY not Friday or Saturday. Of course in Utah we find ourselves celebrating Cinco de Mayo on whatever Saturday or Friday is closest to the Fifth; Independence day on the 4th unless it is a Sunday and then we go to Friday or Saturday using some method I have no understanding of. Same with Halloween where kids use the whole weekend if it falls on a Sunday. At The Bayou we will always celebrate Mardi Gras properly on Tuesday.

Anyway, getting that rant out of my system, Mardi Gras is a day of celebration in Anglican and Catholic traditions, the last day of eating rich, fatty food and drinking before the fasting of the Lenten season which begins on Ash Wednesday (the day after Mardi Gras). While many consider the whole period of festivities leading up to that special Tuesday as "Mardi Gras" really is it more appropriate to call that time Carnival.

If you have ever wondered how the date is calculated (considering that it seems to swing wildly from year to year) here is the forumla: Ash Wednesday is 46 days before Easter. Easter is the Sunday following the full moon following the vernal equinox. However, the vernal equinox and full moon are not determined astronomically (that would make too much sense) but a theoretical model called the Ecclesiastical Full Moon is used. It is long and convoluted process with differences depending on which orthodox group you follow. You can read the whole messy system on wikipedia http://en.wikipedia.org/wiki/Computus

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