Brouwerij The Musketeers
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 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' 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 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.
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
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