Tag Archives: belgian strong ale

Beer School: The Results

4 Aug

When I joined Ratebeer.com over a year ago, one of the first things I learned was that many more styles of beer existed than I had previously reckoned.  There are in fact, 73 different styles of beer lovingly crafted for your enjoyment.  So far I’ve worked through 65 different styles, with sours ranking as my favorite for its unique complexities and delightful inconsistencies across this particular style.  However, belgian strong ales take the cake for the beer I seem to drink the most.  Anyways, here is the rundown of the Mighty 73.  Look them up on RateBeer for the deluge of descriptions.

Abbey Dubbel/Abbey Tripel

Abt/Quadrupel

Altbier

Amber Ale

American Dark Lager

American Pale Ale

American Strong Ale

Baltic Porter

Barley Wine

Belgian Ale

Belgian Strong Ale

Belgian White (Witbier)

Berliner Weisse

Bière de Garde

Bitter

Black IPA

Bohemian Pilsener

Brown Ale

California Common

Classic German Pilsener

Cream Ale

Doppelbock

Dortmunder/Helles

Dry Stout

Dunkel

Dunkelweizen

Dunkler Bock

Eisbock

English Pale Ale

English Strong Ale

Foreign Stout

Fruit Beer

German Hefeweizen

German Kristallweizen

Golden Ale/Blond Ale

Heller Bock

Imperial Pils/Strong Pale Lager

Imperial Stout

Imperial/Double IPA

Imperial/Strong Porter

India Pale Ale (IPA)

Irish Ale

Kölsch

Lambic – Faro

Lambic – Fruit

Lambic – Gueuze

Lambic – Unblended

Low alcohol

Malt Liquor — edward 40 hands is the only reason to drink this, and probably not even then.

Mild Ale

Oktoberfest/Märzen

Old Ale

Pale Lager

Pilsener

Porter

Premium Bitter/ESB

Premium Lager

Saison

Schwarzbier

Scotch Ale — if you value your life, don’t EVER call a Scottish person a Scotch…a person is not something you drink, unless you’re a vampire.

Scottish Ale

Smoked

Sour Ale

Specialty Grain

Spice/Herb/Vegetable

Stout

Sweet Stout

Traditional Ale

Vienna

Weizen Bock

Wheat Ale

Zwickel/Keller/Landbier

So what if all the rum’s gone….you’ve got 73 types of beer to choose from, so drink up me hearties, yo ho!

Bestest

11 Jan

I have the best brother in the whole world.  Christmas started off with the proper glassware I needed for different styles of beer, since I’d been roughing it at school with a shaker, a double-handled mug and a sampling glass.  Without even remembering to ask for it, my wonderful brother had slipped an equally wonderful surprise into my stocking: my very own triple beer hydrometer.  This giant thermometer allows me to measure the weight of a liquid in relation to water (the gravity) and calculate the abv — essential to any homebrewer.

I woke up accidently way too early on Christmas day, which is never the case in my house, and so half way through presents I was melting down the armchair and pinned under wrapping paper and an assortment of gifts…all because I was too tired to move them to the floor.

By the time my brother gave me his last present to me, it was so heavy and situated directly under my chin I not only had trouble breathing but I couldn’t unwrap it.  This was the present, in more ways than one, that made me sit up and take notice.  The insides: Delirium Noël, Dogfish Head Burton Baton, Dogfish Head Theobroma, Dogfish Head World Wide Stout, my all time favorite Rochefort Trappistes 10, St. Bernardus Tripel and Southern Tier UnEarthly IPA.  Oh, and just for funsies and to share, he brought home a 750 of Dupont Avec les Bons Vouex, a Belgian saison to die for: pours a really beautiful hazy orange/amber with an enormous super-fluff off-white head. Laces a teeny bit at the beginning. Seems like a saison/geuze hybrid because of the nice yeastiness and white grapes but is balanced with a sweetness.

A treasure trove of craft beer!  What more could a girl ask for?!  Well, about a week later a dear friend brought me a beer I’ve been waiting to get my hands on for a long time.  Back from Chicago, he came armed with Three Floyds Behemoth Barleywine.  For those of you who are unfamiliar with this brewery, start doing your homework because they have been giving the Midwest something of which to be truly proud and for the rest of the world to salivate over.

Sempre

1 Aug

It’s one of my all time favorite Italian words, right up there with carina (precious, cute).  It literally translates as forever or always.  I’ve heard and used it in the sense of good food and drink, when exclaiming about something yummy.  For example: “Mi piace questa birra!” another will say “Oh, semmmmpre.”

I fell across another delicious idea worthy of the praise filled word sempre.  Shopping around my local grocery store in Milan, Pam, I was looking for an alternative to the usual caprese starter for my next dinner party.  The decision was very easy:  I had pears, prosciutto and a chunk of parmesan cheese the size of my face from the original factory.  No way could I polish it off by myself in the next month and a half so I shared it.

And speaking of beer, this dish goes unbelievably well with Birrificio Lambrate’s idea of a belgian strong ale, Lambrate Bricòla.  Oof.  This stuff is so delicious and a great take on the usually too sweet for me belgian strong ale.  A smokey first sip baited my interest for further sips that grew into a dark cherry and light honey flavor.  You feel supremely decadent munching on the smokey, salty cured prosciutto with the sweet and tangy cheese/pear combination all while washing it back with this gem.

This one is so simple:  fresh prosciutto crudo wrapped around a thin slice of pear and long chunk of parmesan cheese.  Serve on a plate and watch it disappear.  I served this again at a student art exhibition and had friends come simply because they heard I was in charge of the food and specifically was serving up this dish.  I will always be in love with the simple uses of a pig leg.

prosciutto the barcelona way

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