overall
96
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

Add Distribution Data
RATINGS: 2884   WEIGHTED AVG: 3.71/5   EST. CALORIES: 186   ABV: 6.2%
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.

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3.8
VA Homebrewer (524) - Portsmouth, Virginia, USA - FEB 11, 2002
An interesting mix of sweet and tart flavors here. Your first hint is of strawberries and cherries dipped in chocolate. In the middle you move towards a tart, sour flavor and you finish dry and tart. Aroma hnts more of light fruits with a tinge of tartness. Sort of a ruby brown color with a medium head that dissipated halfway through.

3.8
DrBeer (862) - Solna Stockholm, SWEDEN - MAY 20, 2002
Redbrown with a lilac tone. Quite full aroma with tones of acetone and blue cheese. Some sourishness. Complex flavor with notes of iron and wooden barrels. Vinous and tart with sweet tones but good sour finish. A fine red ale.

3.8
bierkoning (13687) - La Tropica/Doarp, NETHERLANDS - SEP 9, 2002
UPDATED: AUG 24, 2008 Very sour and sweet taste. Oak, cherry and sour cream both in aroma and taste. Re-rate: Bottle. Caramel and raspberry yoghurt in the aroma. Milky sour flavor with hints of iron, caramel, yoghurt and oak. Buttery aftertaste, somewhat vinous.

3.8
Zach Diesel (905) - Sisters, Oregon, USA - OCT 19, 2002
a little too sour and fruity............................................

3.8
skortila (5985) - Baarn, NETHERLANDS - JAN 1, 2003
Fruity, sour aroma, bit earthy. Appearance is off. Head is quickly gone; Still aerage appearance. Dark red coloured. Fruity (cherry), bit malty, earthy sweet taste. Smooth palate. Good balanced, better than the Rodenbachs I think.

3.8
hopscotch (11236) - Vero Beach, Florida, USA - JAN 4, 2003
UPDATED: FEB 27, 2007 Aroma is of balsamic vinegar and Cabernet. Also, notes of pear and dark fruit. Crystal clear, deep mohogany hue. Small, creamy, off-white head. Quickly diminishing with decent lacing. Extremely fruity and moderately tart flavor. Blasts of cherries, Cabernet, plums, red-delicious apples and other tangy fruits I’m unable to identify. A little white vinegar thrown in for good measure. Medium-bodied with a silky mouthfeel. Lively carbonation. A medium length, very acetic, lightly earthy finish. Being a fan of Sour Patch Kids, I really enjoyed this beer. Be prepared to pucker!

3.8
radiomgb (2838) - Peterborough, Ontario, CANADA - MAR 9, 2003
Burgundy in colour. Aroma of balsamic vinegar, fruity, flowery. Flavour is vinuous, acidic, tart. Finishes tart and dry.

3.8
SpaceMonkey (182) - San Diego, California, USA - MAR 21, 2003
A roasted almond tone blends with a serious balsamic vinegar citrus and a touch of cinnamon. Arrives with a light beige head that lasts forever and a deep pool of crystal clear red-red-brown. This has a very unusual mix of sour and spice that is very nice. Starts off a bit sweet and puckers a bit and the end. A very well rounded beer.

3.8
omnivore (270) - San Francisco, California, USA - APR 6, 2003
Boston Beer Summit 2003: Shiney, deep brown color, almost a little disturbing. :) Pungently sweet and fruity aroma. The flavor was awesomely sour and fruity and malty. I was really surprised. Finishes quickly, leaves the mouth going "Ooooh!" A friend compared it to sweet wine vinegar, and I could see where the comparisons could be made, but this it definately not something to be used on a salad.

3.8
WestsideThreat (13) - Los Angeles, California, USA - MAY 10, 2003
Very cool beer. Very sour and very sweet. Different than most Belgian sours. The carbonation is TERRIBLE though, the overall impresion would have been higher if it was spot on. There is no head and very fizzing. Perhaps I got a bad bottle. Very fun beer regardless. I'm looking forward to it warming up, to see what subtleties are unearthed


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