If the genius of British brewing is full flavor in low-alcohol session-able ales, the brilliance of Belgian brewing lies in powerful high-alcohol beers that manage yet to be bright and effervescent. This is exactly what Momiji Imperial Belgian Red Ale manages to be. It is sprightly potent.
One key to achieving strength in beer without heaviness is to substitute a portion of the malt grist with a highly ferment-able sugar. This is precisely what we have done with Momiji Imperial Belgian Red Ale — adding Japanese akato (red) sugar to our kettle boil in place of 15% of the mash malt. A small portion of rye malt in the grist serves to accentuate the spicy character imparted by fermentation with our Belgian yeast strain. The hopping is bold and complex — we combine six varieties (Galena, Citra, Wakatu, Tradition, East Kent Golding, Fuggle) in the kettle and re-introduce all of them to the beer post fermentation in a dry-hopping addition.
shoulderbroken (3480) - Tokyo, JAPAN - DEC 5, 2013
3.6 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 15/20
Tap at Hachi. Red amber colour, small golden head. Aroma is quite lemony, bit of hop punch, cat pee touches, can’t really find the Belgian part. Smells more American. Taste is nice, not much Belgian again for me, alcohol certainly though. Bitterness fades after a couple of sips and is replaced by a more malty feel. Boozy sweetness, but still not really Belgian for me. Berries, bit of sharp citrus, orange, slightly doughy. Nice.
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