You know the drill – we get sent beers from people who follow our blog. After they send them to us, we drink them on camera. Phil from Rhode Island, USA sent us a few of his Belgian ales. Here’s the video evidence of this homebrew swap – exchange 46!
Here’s What Phil Sent
Phil sent us three beers and we tasted two for the show. Here are the two we tasted and discussed.
Belgian Quadruple – Bottled March 13th, 2022
Base Malts: Belgian Pale Malt (45%), Belgian Pilsner Malt (23%), Munich Light Malt (11%)
Specialty Malts: Special B Malt (3%), Carapils Malt (2%), 20° L Caramel Malt (3%), Coffee Malt (2%)
Other – D-180 Candi Syrup (11%)
Hops: Styrian Goldings and Tettnanger added at 60 minutes to go in the boil
Styrian Goldings added at 30 minutes to go in the boil
Tettnanger added at 15 minutes to go in the boil
Yeast: SafBrew BE-256 Abbaye Dry Yeast
Spring Saison – Bottled February 11, 2022
Base Malts: Eraclea Pilsner Malt (44%), Munich Light Malt (9%), Vienna Malt (17.5%), Rye Malt (13%)
Specialty Malts: Carapils Malt (3.5%)
Other: Malted Oats (4%), Dextrose (9%)
Hops: Waimea added at 60 minutes to go in the boil
Motueka added at 30 minutes to go in the boil
Waimea and Motueka added for 20 minute hop stand after the boil
Yeast: Lallemand Belle Saison
Exchange #46 Tasting Notes
Let’s start with the Quad and I won’t bury the lead. Mike said it is the best one he has ever tasted. This beer is extremely easy to drink, even with its high alcohol content. There are no harsh flavors and the main aspects of the overall flavor profile was a tasty cherry candy. No phenols to take away from that note so it was all good. I looked over my Belgian Tripel recipe recently for the Jar of Destiny challenge. There’s some work to be done here.
The Spring Saison was good too. I think I liked it more than Mike did. The Down Under hops worked for me. The tropical fruit flavors are muted. for sure. They did present little hints of themselves amongst the yeast-derived flavors in the beer. Mike wanted more of the traditional notes in this Saison but since this style is wide open, the hops work to bring a fresh take.
Thanks Phil for the beer – we appreciate it.