overall
51
41
style
Brewed by Caulier
Style: Belgian Strong Ale
Péruwelz, Belgium

bottling
unknown

on tap
available

Broad Distribution

Add Distribution Data
RATINGS: 261   WEIGHTED AVG: 3.23/5   EST. CALORIES: 240   ABV: 8%
No commercial description

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3
BelgianBeerGal (4246) - Panama City, Florida, USA - MAR 12, 2007
swing top bottle. A decent strong ale but nothing amazing. Not a complex beer at all, but certainly drinkable.

3.3
Dedollewaitor (16543) - Odense, DENMARK - FEB 22, 2007
Tap at Chr. firtal, Odense: Golden yellow with fine white head. Fruity notes - orange/citrus. Spices & yeast. Fresh and enjoyable taste. Light bitter dry finish which is nice!!

3.3
beermouth (435) - Langeskov, DENMARK - JAN 28, 2007
Golden yellow and with foamy white head. Grass, lemon, herbal and fruity. Strong taste but lack’s something in the finish!

4
detroiter (958) - Euphoria, Minnesota, USA - JAN 13, 2007
Pours a hazy peach amber. Very fizzy at first with a good inch of white foam. The head reduces quickly to a thin ring and some residual bubbles. Light lacing. Sour lemon and honey in the aroma. Sweet bready malt with honey and yeast form the initial flavors. When I was a kid, one of my mother’s home remedies for a cold or sore throat was a cup of hot tea with honey, lemon, and a teaspoon of whiskey. The aftertaste of this beer reminds me of that, only I taste no tea. Medium body, dry aftertaste, with a touch of whiskey in the finish.

3.3
Jerre (3857) - Waregem, BELGIUM - JAN 8, 2007
Bottle. Clear blonde with a white head. aHoppy aroma with hints of bready malts. Medium body. Light bitter finish. little dry to.

3.5
bu11zeye (13239) - Frisco (Dallas), Texas, USA - JAN 1, 2007
(Bottle) This flip-top opened with a big pop! Pours a cloudy yellow body with a large egg-white head. Aroma of butter, mustiness, light citrus, florals, and cheese. Flavor of spicy yeast, malt, and light citrus.

3.2
iosonomarco (41) - Milano, ITALY - NOV 26, 2006
Aroma di malto e lievito, con intense note floreali e speziate. Al palato si sente prevalentemente il sapore pungente del lievito e si ha una percezione troppo elevata dell’alcol, questa ultima caratteristica ne abbassa la valutazione complessiva, sono presenti anche sentori speziati e di mele.

3.3
duff (5486) - Copenhagen, DENMARK - OCT 26, 2006
Bottlle. Hazy gold amber. Yeasty aroma, which is quite flowery. Palate is quite yeasty, citric, with some light (and surprising) berry fruit notes, lots of sharp yeast character, with the typical Belgian carbonation. Not bad, quite inetersting in fact, yet its missing that extra something, that would make it very good. Nice bitterness in the finish though.

3.6
thewolf (12936) - Kolding, DENMARK - SEP 7, 2006
Pours pale and hazy yellow with good bubbly head. Aroma of almonds, banana, plums and cherries (and wheat). Quite spritzy and vinious. The taste is sweet then turns slightly fruity with a acidic alcohol punch before finishing sweet again.

2.7
Rastacouere (6177) - Montreal, Quebec, CANADA - AUG 21, 2006
Hazy golden ale featuring a small white head that swiftly resumes to a sparse white cover. Pointy honey nose is strong, betraying a good amount of residual sugars. It’s a tart type of honey flavors that show up, not unlike buckwheat ints its pungent and spicy sharpness, but clearly, the tartness emanates from the yeast, which feels a bit faulty. Clovey phenols.. It sure does not fail at rendering a belgian traditional aroma, but it heads further, making the faint biscuitiness rather floury and a bit like sourdough, that’s the good part, but also consideraly sulfuric which is less pleasant and potentially due to a starting autolysis issue. The mellow herbal hops mostly serve a support purpose though they impart a vegetal touch as well paired with the delicate pils malts. Palate confers more of the same types of flavors, supported by a sweet, light-medium body with soft, mostly light carbonation for a belgian. The alcohol is felt, especially toward the finish, which is heating to say the least and with more honey pills peaks. High alcohols, acetone fusels also join the melting pot, though their levels remain tolerable, possibly because ethanol is there in sufficient quantity. Less fruity than expected globally, it’s like the esters derived toward other chemicals. Not as clean as it could be.


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