Alright, beer fans! Curtain’s coming off! Here’s the final, complete beer list for tomorrow’s BelgianFest, with full details and descriptions of each beer. Our two big reveals since Monday’s blog are listed directly below for your convenience.
Hair of the Dog/DeStruisse Pannepeuch
A locally brewed version of DeStruisse’s world-class Pannepeut, this potent quad features aromas of raisins, prunes, and chocolate and melds bitter chocolate, mocha, and coffee on the palate with a hint of nutmeg and cinnamon.
Cascade Old Bing (2009)
This dark red ale was barrel-aged on Bing cherries for more than three years, then further aged with Bourbon vanilla beans for six months. Aromas of deep, dark cherry flesh and port are noticed up front. Rich, tawny port, black cherries and leather on the palate lead to pronounced cherry port and sherry notes that linger on the finish.
10 Barrel Cinnamon Kiss
Belgian Stout (NITRO)
The aroma is clean, revealing as it warms hints of roast malt intermingled with cinnamon. The flavor has a candy-like sweetness resulting from additions of dates and raisins in the boil. A kiss of cinnamon warms the palate as it trails off dry and unassuming.
Block 15 Framboise White
Imperial Sour Wit (Wine)
Belgian-style white ale open fermented with our special blend of Belgian yeast, lactobacillus, and brettanomyces. Matured three seasons in chardonnay barrels with organic golden raspberries from Denison Farm.
Golden-to-straw in color, this BPA combines the delicious aromas and flavors of a Belgian Pale Ale with American hop varietals (Citra, Cascade, Centennial). Spicy and phenolic characteristics from Belgian yeast collide with tropical fruit and citrus from American hops. Toasty malt overtones.
Breakside Pumpkin Biere De Garde
This French-inspired take on a pumpkin beer uses a cornucopia of uncommon herbs to create a complex, non-traditional pumpkin ‘spice beer.’ This vintage of Pumpkin Biere de Garde incorporates candy cap mushrooms, fresh ginger, Douglas fir needles, and Jacobsen sea salt.
Burnside International Incident
Belgian Wheat Wine (Gin)
An Imperial apricot wheat beer with toasted cardamom, cumin and fenugreek spices, as well as 400 pounds of apricot. Dry-hopped with 8 pounds of scotch bonnet and dandicut peppers. This particular version of the beer was aged in an Old Tom Gin Barrel with champagne mangos added for tartness/sourness.
The Commons Plum Bretta
Sour Farmhouse (Pinot Noir)
Farmhouse ale aged in Pinot Noir barrels for 10 months with Brettanomyces Bruxellensis, then subsequently aged on 90 lbs of hand-cut local Italian Plums for 5 weeks.
Deschutes Biere De Garde
Biere De Garde
This Farmhouse style ale was fermented with a fantastic strain of yeast that produces gorgeous esters. These fruit characteristics blend with the malt profile created by pilsner, wheat and munich malts. A light herbal and spicy hop character comes from European noble Saaz hops.
Flat Tail Ocho Sour
Belgian Dark Strong Sour (Bourbon)
This blended sour dark strong ale starts its journey with a lactic/Brett fermentation in second-run Buffalo Trace bourbon barrels. It’s then blended with 10% fresh Belgian Brown and 10% year-old Flat Tail Eight.
Gigantic The Royale
A beer fit for sophisticates and flaneurs, The Royale is a golden concoction of fruity and citrusy flavors meant for whiling away one’s time in brasseries, cafes and pubs, or anywhere friends can be found.
The first in a series of new beers from Hopworks featuring classic European beer styles filtered through our own Northwest perspective. Our Abbey ale is a rich, complex and bready weave of malty esters reminiscent of stone fruit flavors.
Laurelwood Cardinal Sin (Sour)
A carefully crafted blend of continental malts, spicy and earthy hops, and an Abbey-style yeast that results in a balanced beer with creamy malt textures and a big deep fruit aroma and flavor. We then added barrel aged amber ale that has been sitting on fresh cherries for several years, resulting in a sweet, tart, dark fruity beer. This particular version of the beer has had additional aging time in sour barrels.
Logsdon Oak Aged Bretta
Sour Saison (Oak)
Our organic Oak Aged Bretta is made with our Seizoen Bretta that is aged for a period of time to develop the wood aged character in the beer. Oak Tannins, vanilla notes, and subtle smoky spiciness soften and mellow this beer over time.
Lompoc Le Chat Noir (2009)
A Belgian style beer brewed in February 2009 with the Dutch Castle yeast strain giving off a slight acidity balanced with a dark fruit aroma and complex malt flavors.
Pfriem Belgian Tripel
Inspired by traditional Belgian Tripels such as Westmalle Tripel, this beer delivers classic flavor with extra emphasis on the hops. White fluffy head on top of bright golden hues. Aromas of floral grass with hints of pear. Flavors of apricot are finessed with the spiciness from the hops. The palate is left with a zesty earthiness.
Pints Evil Twin Dark Saison
Just in time for the season, this sweet malt, full-bodied farmhouse Saison blends malts from around the world (France, England, Germany and Chile). A heavy emphasis on chocolate malt adds deep color and complexity balanced with notes of raisin and subtle citrus. The hops are mild with little bitterness and a focus on aromatics.
Rogue Fifteen Thousand Brew Ale
Rogue Ales brewmaster John Maier has completed his 15,000th brew! This Belgian Stout combines nine key ingredients: 2-Row, C-75 and Wyermann Carafe Special II & III malts; Perle & Falconers Flight hops; and Belgian candi sugar, Belgian yeast and free range coastal water.
Silver Moon Oak Aged Purgatory’s Shadow
A complex Belgian style strong ale with spicy, earthy notes rich in dark fruit flavors. Purgatory also bring a soft roasted, caramel undertones. Brewed with Belgian dark candy sugar, Czech Saaz hops and a rare Canadian-Belgian yeast strain, this ale is like nothing you’ve tasted before. Aged 6 months in Volcano Vineyards White Oak Shiraz Barrels.
Saison Perry (Gin)
One of only two kegs produced, a 60/40 blend of Bushwhacker’s pear cider and a Saison by Upright. The cider used allspice, cinnamon and ginger while the beer was made from the Batch Two Fantasia grist (sans peaches and Lactobacillus) and fermented with wit yeast plus Brettanomyces in an Old Tom gin barrel where it aged over a year.