Drinking beer could prevent the damage of the brain cells, says a research carried out by Jianguo Fang and his colleagues of Lanzhou University’s school of chemistry. Drinking liquor is not a much appreciated practice in the past but partying has become a part of life these days. While the goodness of the wine is well known, it’s time to know something more about beer.
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Profiled by Maria Devan
Let’s make it a three beer sunday today. Ok I am deliberately putting this beer between my other beer and my first beer. Why? Not because the brewer was a woman and not because she was formerly with Leifmans who makes kriek that has gone into Ommegang beers before. I am doing it because I have noticed a difference in how Ommegang is represented on my local grocery shelf. I also noticed a difference in the styles they are making I am missing hennepin in four packs and frankly everything Belgian seems to be disappearing in favor of American styles which I can get from anyone. I am not known for being diplomatic.
OK Rosetta is a lambic and the word kriek means cherry.
Pours orangey brownish with golden hues in it. Then you will ntoice a blush from the cherries. No tint in the head. Good clarity fast falling head. No hops no diacetyl.
Big cherry scent! Ripe plump black cherries. It’s not straight up barnyard but what is missing from all ommegangs american beers is funkiness. This beer is earthy. A little twang like a sourish scent on the nose. Wet hay a touch of cracker, a little bit of funk that actually tickles the nose. Berries, airy wood.
Taste is cherries with a little bit of wood. Light body moderately tart cherry taste backed by a tasteful bit of funk. No diacetyl. Finishes with a good bit of sour to to augment flavors but shows me no vinegar notes. Fruit is sweet, succulent and while this does not make you pucker in a big way, it gives slight acidity that creates exactly the right amount of tension on the palate. Easy enjoyable and fruity beyond my expectations. As it warms it will show you more barnyard but never gives itself away. If you remember from other discussions the historical style point to sours can be found in the milder sours not in the newer ones. Many people have said this is more an oud bruin I disagree as it has no dark fruits in it. Steady mouthwatering and not as souras warheads or as many american sours. Simply makes you pucker a tiny bit like a sweet kiss. Earth and black cherry lingers as it dries. Funk tries to outlast the cherries and as they vie for the last moment it is the cherry that has the last word. Juicy. Low warming quality in the finish. A tiny bite form bubbly carbonation. This is a more delicate approach to sour in beer than the “americans’ usually have. malt actually begins to smell breaddy as it warms . A dark soft bread with sweet cherries in it. Impeccably balanced and quite delectable. Crisp , spicy and finishes with pepper. That pepper is important.Just enough acidity to keep tension on the palate and the mouth watering for more. Not too sweet.
Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”
Maria. That’s Maria. Maria who lives in Ithaca. To the left.