Duchess de Bourgogne --> smells like balsamic vinegar. D got it because he wanted a sour beer. Tastes like grapes (read grape juice), hints of molasses (maybe brown sugar?), and balsamic vinegar. A bit sour, but not tarty. No bitterness, drinkable, except for the sweetness. Note from later on: not as good when it warms up and loses its fizz -- starts to taste more like someone added a Coke or Dr. pepper to a red wine, and the balsamic flavor gets stronger. Bit of a fermenty after taste (all the sugars can give you bad breathe, like after drinking a non-diet doke or pepsi. ew).
D's thoughts: tastes the raisins; smells like vinegar (apple cider vinegar); musty smell of a barnyard (or maybe the fermenting of apples in an orchard, asked BeerBaby?) - not tart, which he was disappointed about . . . .
From BeerAdv0cate: "Flanders Reds are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavors which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers."
I read somewhere that this only has 11 IBU.
Probably won't get it again. Maybe.
Date consumed/shared: 2/18/12
COR: 40%
I like vinegar with my meat and salad, not my beer; this one overall was only "meh" for me. If you took away the balsamic component it would have been an awesome nose, like walking into a barnyard itself. I personally believe the mouth would have benefited from less vinegar taste and more tartness instead but the funky earthiness mixed with apple/cherries was definitely intriguing.
ReplyDeleteLove ya, but how is walking into a barnyard a good smell to associate with a beverage? I love animals, but I don't seek the smell of hay and goat butt. Especially in my beer.
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