RateBeer
overall
98
85
style
Brewed by Verhaeghe
Style: Sour Red/Brown
Vichte, West-Vlaanderen, Belgium
Serve in Snifter, Tulip, Tumbler

bottled
common

on tap
common

Broad Distribution

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RATINGS: 2385   WEIGHTED AVG: 3.7   EST. CALORIES: 186   ABV: 6.2%
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COMMERCIAL DESCRIPTION
Duchesee de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This refined ale also known as "The Burgundies of Belgium" is a blend of 8 and 18 months old ales following careful maturation in oak casks. 100% natural and unpasteurized.


3.9
   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
RedHaze (371) - Where the hell am I?, Nebraska, USA - FEB 22, 2006
Best by date of 08-06-06 Pours a very dark burgundy color with a thick two finger head that settles to a solid ring that leaves behind nice webs of lacing. Smell; very vinous and slightly sour. There’s planty of fruit present (cherries, apples and raisins) as well as a bit yeasty. I really like that way this smells. The sourness isn’t quite as pronounced as I had expected, and blends well with the fruit aromas. Taste; a slightly surgary sweetness hits at first, followed by cherries, apples raisins/plums intertwined with a tart sourness. There’s a bit of a dry oak flavor, as well as a touch of cinnamon in the finish. Mouthfeel is medium bodied with nice carbonation that makes this somewhat creamy. This is my first beer of this style, and I’m pleasantly surprised. I didn’t expect to like this nearly as much as I have.

4.1
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
GRM (3077) - Aylmer, Quebec, CANADA - FEB 13, 2006
UPDATED: MAY 14, 2011 Bottle, 330 ml; expiry date: 19-08-08; eye: head of a cream colour, lot of effervescence (you can actually hear it almost like after you have poored milk over Rice Cripies), burgundy in colour; nose: reminder of a malt vinegar, caramel, sourness; mouth: yeast, fruit, relatively thin in the mouth, sourness, vinous texture, long sweet finale

3.9
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
lethe (177) - New York, USA - FEB 4, 2006
Burgundy pour with foamy, frothy white head. Nose is upfront and tart with sour, dark fruit and a carbonated effervescence. Palate is medium-bodied and appetizing. Flavor is starts very sour with cherry and licorice, then mellows with some oak, and smooths nicely into malt deliverence. Damn fine and well representative of the style.

3.2
   AROMA 7/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 13/20
Rune (8466) - Tromsø, NORWAY - FEB 4, 2006
Bottle from Bier Tempel in Bruxelles. Ruby red colour. Robust sourish aroma. Well balanced and good sour body. Sweetness all through and in the finish.

3.1
   AROMA 9/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 10/20
Finn (4402) - Tromsø, NORWAY - FEB 3, 2006
Bottle (0,25l). Deep red colour. Sourish aroma. Sweet, fruity taste overall.

2.9
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 2/5   OVERALL 12/20
imzugzug (103) - Bechtelsville, Pennsylvania, USA - JAN 29, 2006
Red in the glass. Fruity in the nose. Thin mouthfeel. Sour fruity taste with a dry finish. Kinda boring but not at all bad.

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 18/20
MikeMac (185) - Wyandotte, Michigan, USA - JAN 27, 2006
bottle, Pours a beautifule dark ruby brown. Head was bubly and frothy with off white appearance. Nice Lacing and the head seemed to last a decent amount of time . Aroma has oak, cherries, Flavor has notes of cherries, apple and pear. Very nice sour mouthfeel not to dry like some sours The carbonation gives it a slight pepper like finish. I have tried on draft before and it has a little more soureness to it.

2.9
   AROMA 4/10   APPEARANCE 5/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
Nejhleader (1264) - Lemoyne, Pennsylvania, USA - JAN 27, 2006
aroma was a bit of vinegar. colour was a nice reddish look. Taste was pretty tart, and dry, i wasn’t the biggest fan of this.

3.2
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
Quevillon (2548) - Boisbriand, Quebec, CANADA - JAN 25, 2006
UPDATED: FEB 20, 2010 Purchased at the SAQ in Laval, I do not remember, in January 2010, 330 ml bottle. Aroma of fruity sweet vinegar, a little malty. Taste a bit of tart fruits and dry, with an aftertaste of caramel. It’s pretty good, nothing really special!

4.8
   AROMA 10/10   APPEARANCE 5/5   TASTE 10/10   PALATE 5/5   OVERALL 18/20
TheBeerLover (1025) - DC Metro Area, USA - JAN 25, 2006
Duchesse de Bourgogne is a red ale in the style of Rodenbach. This 6.2% abv beer comes from the Brouwerij Verhaeghe of Vichte, Belgium. This beer, like Rodenbach, is actually a blend of two different beers. One of the beers is aged for 18 months in oak casks, the other aged in oak for an 8 month period. These two beers are then blended and bottled. This beer is very complex and delicious, gaining its complexity from the blending, and the aging in oak. This gives the beer a very vinous quality, and these red ales have often been called "The Burgundies of Belgium.". Duchesse de Bourgogne pours to a deep red/brown color with a rocky white head, and a vibrant carbonation. The nose is wonderful, aromas of sweet malt marry with notes of oak and yeastiness. The palate is firm with flavors of malt, oak, hints of ripe fruit, and flavors of yeast. This beer finishes with a wonderful oaky, sweet and sour edge that lingers on the tongue. This is a wonderful beer, and a great showcase of the blending of two different beers. The 18 month old red ale has strong, sharp, sour notes that marry with the sweet malty and yeasty notes of the 8 month old red ale. This makes for a very complex beer with vinous qualities. This beer would make a perfect aperitif, a beer to have with a meal, and a beer to use as an ingredient in many dishes. I would match this beer with a cheese course, steamed mussels, grilled steaks, beef stews, or pork dishes. This beer would also make the perfect match with roasted turkey. It has been a tradition of mine for the last few years to drink Grand Cru or a Belgian Red with Thanksgiving dinner. The sweet and sour tart flavors really cuts through the richness of the turkey meat and stuffing.


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