Friday, April 24, 2015

Heilige Taffelwasser a Patersbier

Aroma of pear and sweet herbs on a fluffy white head that lingers with decent (not flawless) lacing, with a warm straw color, that is smooth and fruity with a balance of esters and floral bittering. The flavor drops away with pleasant funk and sour notes with a clean finish.

Serve with stinky cheese, potato dishes, sweet pastries, or rich curry dishes.

I can see why this is a popular style for homebrewers. It is refreshing with a bit of Belgian funk, but it won't knock anybody out with alcohol. So much flavor came from such simple ingredients. It may be the exact opposite of the ubiquitous light American Lager all over the bars and beer aisles, where so much complexity of chemistry and ingredient is used to taste like nothing at all. It is also a testament to the power of yeast.

I think this malt bill can easily be utilized for any number of amazing brews. 7.5 pounds pilsner malt, 2 pounds of Vienna, and 1/2 a pound of Caramunich is a nice, simple, rounded malt profile with just what you need, and nothing you don't. I am imagining a pale ale and a lager with the same lovely color in the glass.

I think I like W yeast Trappist High Gravity better, and Belgian Ardennes better, but for cash strapped brewers, I can see the appeal of Safbrew's new Abbaye.

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