Did you hear Jake mention he has a Tour de France podcast? Want to hear more audio gold from the co-creator of Your Next Beer, check out the Tour de France for Beginners podcast.
This weeks news is really less news and more of a shameless plug for a Chicago related beer event.The third annual AleFest Chicag will be held on Saturday. More than 150 craft brews from some 50 domestic and foreign breweries will be poured at Soldier Field’s Stadium Green which is the grassy plaza outside the lake side of the stadium. Represented will be such Chicago-area breweries and brewpubs as Flossmoor Station, Goose Island, Metropolitan, Piece, Three Floyds and Two Brothers. Attendees will be able to taste brews and quiz brewers or brewery reps about how their favorite beers are made.
Unibroue La Fin Du Monde
- This weeks beer, La Fin Du Monde, weighs in at 9.0% abv and is classified as a Belgian Trippel.
- For those of you who don’t remember, we did talk about trippels in our Belgian series. However, as a brief refresher:
- The name “Tripel” actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist “Simple.”
- Traditionally, Tripels are bright yellow to gold in color, the head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish.
- Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well.
- La Fin Du Monde roughly translates to the end of the world, and was brewed to honor the great explorers, who believed they had reached the end of the world when they discovered America.
- First brewed in February of 1994 after 18 months of research, the website describes it as having champagne-like effervescence, it has a vigorous presence in the mouth, which accentuates its strong personality. Slightly tart, with the balanced flavors of wild spices, malt and hops, it belongs to the class of great Trappist beers and, in this regard, is a North American first. At meals, it can replace white or red wines and enhances the flavor of most dishes.
Well that’s all for the Unibroue beers. Next week I think we are going to start another series based on a brewery, but I am not sure which one yet, so tune in a find out.