Huzzah!

Yes, Huzzah indeed.

Finally, I am able to blog on the site once again. Thanks Ken!

The last meeting had a fair turnout and a good amount partaking in the ample Belgian beers made available. I'm not sure if I'll blow out a ton of beers like that again. It was a lot of fun but my toungue was pretty much blown after all that. The human palate can only take so much.

With this grand return I will include a Beer review in hopes that more content will be pleasing to everyone else.

St. Bernardus Witbier

Served into a pint glass from 11.2oz bottle.

Appearance- A light pale yellow with huge rocky white head and much lacing present.

Smell- Very little, some yeast comes thru but the scent is very light. a smidge of pepper.

Taste- Light and effervescent, slight apple tartness comes thru. Hops and spice on the lips but not sticky afterward. A great summer's day beer. Corriander and some lemon also present in the finish.

Mouthfeel- Plenty of light body and carbonation. Leaves a freshness on the tounge like I just drank a breath mint. But the mint is beer flavoured!

Drinkability-I could drink this all day and still have wine with dinner.

Sadly, I could not find a clone recipe for this beer, so instead I'm including a Duvel clone recipe:

Belgian Strong Golden Ale — Duvel type clone,
(for 5.5 gallons)
15.0 lb. Belgian Pilsner
0.5 lb. Belgian Cara-pils
1.25 lb. Corn Sugar
Use 2.0 oz. Styrian Goldings for 80 minutes, 1.0 oz. Czech
Saaz for 10 minutes, and 1.0 oz. Czech Saaz at the end of
the boil. Use Wyeast 1388. OG around 1.072.
For a partial mash, substitute 12 lb. light malt extract for
the pilsner malt.

Taken from the March 2001 Foam Rangers newsletter from Portland, OR.