Archive for the 'Ommegang' category
Six months to Ommegeddon!
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I tried this beer a few weeks back, giving a good year and a half to cellar, which was a “bit” longer then my original prediction of a six months cellaring time. To be fair the beer’s label did say to cellar for six months, so this extra time was more for my personal experimentation. Lets see how my experiment with extra cellaring time has treated the beer.
The beer poured a golden color, with a very-light haze to its body. A tiny constant stream of bubbles cascaded up the tulip glass, giving the beer a thin white covering of tight bubbles. I noticed light hints of both yeast and “funk-sour” aromas, but nothing too intense or off putting. In the mouth the beer felt a bit syrupy on the tongue. The light “funk-sour” aroma came through in the taste, and so did a pronounced white grape flavoring, giving the beer a certain wine aspect. The beer ran smooth but light.
Not a bad outcome, but nothing to hold out for. I’ll have to try this experiment again, but actually follow the “directions”.
I wanted to mention that Jason over at The Brew Basement has started posting again, after a slight hiatus. If you enjoy reading about the cellaring of beer, and how a beer’s character changes over time, you definitely have to check his site out.
Original Post 8/12/2007:
Actually Ommegang Brewery‘s latest beer “Ommegeddon” should be hitting local craft brew store shelves in the coming weeks, if it has not already arrived. I learned my local craft brew store was going to be stocking it this past weekend, the first in the area to do so, and since I’ve enjoyed past Ommegang beers, I made sure to pick up some bottles. While giving the beer’s label a quick read, I happen to notice a nice little tidbit of information: “Cellar 6 months for maximum enjoyment of Brettanomyces funkiness. Cellar up to two years.” (Hence the post’s title.)
I will admit I am a cellaring novice, having only my first sampling of a cellared beer a couple of months ago. The sampling, which was put on by Drinkcraftbeer, was between a recently brewed Stone Imperial Russian Stout and one which had been cellared a year and three months. Though it was only a sample, and I was not taking notes, I do remember the cellared beer having a fuller body and less alcohol burn. I found the difference so impressive I decided to pick up two bottles of the Imperial Stout and give cellaring a shot myself.
Since I wanted to make sure I was properly cellaring my beer, I searched around the internet looking for some tips. Though there are numerous resources available, I found an article, written a few months ago in the The International Herald Tribune, which provided an excellent summary of all the points of cellaring, from what to do to the possible end results.
The first step to cellaring is choosing the correct beer to cellar. No, placing a 30 pack of Bud Light in your cellar will not magically change it into an amazing beer. Beers that cellar well are big in malt, body and alcohol (eight percent or higher), are non-pasteurized, because pasteurization would kill the beer’s yeast, and a plus would be yeast still visible in the bottle (means there is a bunch of yeast to continue the fermentation process, and the yeast will add its own flavor once dead). Beers which you should not cellar, along with macro-lagers, are wheat beers, German weisses, and American pale ales. Your favorite hop bomb beer is not a good candidate for cellaring either, because the hops break down to “an unpleasant tea like flavor” (which sounds like the next macro-brewer product… “Tea Beer”). One beer style which is an exception to the rules (there is always one) is the Lambic (dry and sour with five to six percent alcohol), which is made for aging and goes by the adage “The older, the better.”
Now that you have picked the beer you want to cellar, make sure to purchase two so you can taste what the beer is like before cellaring, you need to store it properly. That “proper place” is dark and cool, which tends to be the cellar for most people (I bet you found that shocking). There should be no light in the area and the place should have a consistent temperature of ideally between 50 and 55 degrees (and definitely no more then 68 degrees). I personally store the bottles standing up, because standing works better for the space I have and I agreed with the points brought up in this beer advocate post, but the debate of storing bottles standing vs on the side still rages.
Beer, check. Storage space, check. Now comes the hardest part, overcoming the temptation to drink the beer while it ages. How long before you can cave to the temptation? Well, some beers can age for a year or two, before their flavors peak and start to fade, while others can age for decades (a British barley wine is capable of this according to the article). Since aging depends on ingredients, brewing process, and bottle size, the time period of aging can be variable. Search around and read what other people are cellaring and for how long, and go from there.
So you’ve overcome temptation for X amount of months or years, what is in store for you at the end? As long as the beer has not spoiled due to air penetration or an infected cork/cap (yes, unfortunately this could happen, and you would not know about it until after the cellaring) “… the tastes will evolve from brash to refined, as the alcohol flavor fades away. The beer’s aroma changes and the bitterness melts away, replaced by drier, sweeter flavors.” Besides that general description, I don’t know what is in store for you. This makes cellaring such a unique way to experiment with beer, the end result is such an unknown.
I typically do not review beers on sevenpack, but Ommegedon spurred on this cellaring article, so I am going to make an exception. The beer, poured into a tulip glass, gives a good finger or two of head, consisting of small tight bulbs. The head recedes at a medium pace, leaving fare stickage on the glass and a ring of bubbles along the glass wall. The beer is a cloudy honey color with very little debris, which happens to remain at the bottom of the bottle. Hints of citrus (lemon), spice (pepper), and grass (dried hay) greet the nose but all are subtle. The drink is smooth with a slight sourness up front, and a bread/yeast taste at the back. No immense flavors jump out at me but the beer is very drinkable and refreshing.
My guess on what will happen after six months of cellaring is the brettanomyces yeast, which there is quite a bit of at the bottom of the bottle, will continue to work its “funky” magic, and the beer’s sour characteristic will increase (as sour as Brise-BonBon, I am not sure). This however, will be balanced by an increase in the bread/yeast finish, as the brettanomyces dies. I enjoyed the beer before cellaring, so I’m looking forward to what will happen with the cellaring. After six months I will post a follow up review and we shall find out what really happens.
If you decide to try cellaring this or some other beer, definitely post a comment or trackback to this post, because we would enjoy hearing what you are trying out. Questions or comments on cellaring are also welcome. drink well.
Ommegang Obamagang
Ommegang Chocolate Indulgence
Let’s get back to what we do best here at SevenPack, drinking beer and writing about it. Gone are the days of scathing diatribes. The pent-up aggression has been released and we here at SevenPack are smiling again. As a matter of fact we are exceptionally joyous at this moment because it snowed in NC today. I know Dave doesn’t get excited about that stuff, being in Boston and all, but we rarely experience what can be termed a substantial. So rather than drink a steaming cup of hot chocolate after coming in from the cold, I decided to reach for a slightly chilled glass of Ommegang’s Chocolate Indulgence.
There’s one word to describe this beer, black! There was a bubbly caramel-colored head that collected at the top of the glass but it quickly disappeared. The aroma is semi-sweet, chocolate that is, with a touch of a floral bite. The label says it is brewed with cocoa powder and believe it or not it does have a “powderish” characteristic to the smell. Imagine smelling chocolate protein powder or putting your nose in a canister of Nesquik. Let’s take a momentary break and try to remind ourselves how much we have enjoyed the staples from the Ommegang brewery. I cut my teeth on those beers and they are the benchmark at which I start to analyze other Belgian-style ales. I have certainly had other beers as good or better, but if you aren’t on par with the Ommegang beers you aren’t cutting the mustard. That being said, tonight’s beer is a bit of a letdown. It is certainly chocolatey, but a bitter-sweet chocolate. I’m yearning for a richness that just isn’t there. The taste isn’t flat per se, it’s just not as round as expected. The chocolate is combined with a sweeter maple syrup flavor that evolves into a berry flavor. Another mark against this beer is that the overall taste doesn’t mesh well together or carry through to the very back of the mouth. This is by far my least favorite Ommegang beer to date. It isn’t terrible but it certainly doesn’t compare to the other beers in their product line. The name, appearance, even the bottle art are “delicious” and the things that matter most, the aroma and taste don’t live up to the hype. While the folks at Ommegang are proud of their beer, they do admit it has a few flaws and thus are working diligently to make it better. Given their track record I believe that when I buy this beer again, when it is available next year, I am going to have to amend this review.
Ommegang Three Philosophers
Sam’s Blue Light is having a sale on all of their Ommegang beers so I picked this up since I haven’t had any of their beer in quite some time. I had planned on watching some tv and enjoying this beer leisurely but at the last minute I checked the site just to make sure we had chronicled this beer. Much to my surprise we had not. How could we have missed this one? Many of the Ommegang offerings were reviewed during SevenPack’s infancy at the world renowned Boone Beer Fest tastings (thus the brevity of the write-ups), but this one was left out. So tonight I’ll revisit this Belgian quadrupel and finish off the reviews from the Ommegang family of beers.
This beer sits with a deep crimson hue in my goblet after the fluffy, caramel head dissipates. The first thing I notice as I hold the glass to my nose is the size of this beer. The 9.8% abv is very apparent in the aroma. It is sharp, a bit aggressive, and the spice accentuates its power. There is a mixture of oranges and soapiness that attempts to soften the overall smell, but the size is too much to overcome. This is a very flamboyant ale with flavors that attack the tongue from all sides. Subtle citrus notes are sprinkled in the front of the mouth, while stronger cherry flavors thicken the mouthfeel and slide across the tongue. Clove and peppery spices brush against the back third of the mouth as well as the entire roof. The alcohol content opens the nasal passage and warms the stomach . This beer ends with a bubbly mouthfeel and a muddled finish. The latter isn’t surprising given its complexity although it does mean you have to wait a few seconds to take another sip. It’s just a big beer folks, no two ways around it. Enjoy it slowly and at length. The taste evolves and grows as the beer warms so there’s a really good chance your best swallow will be your last. I remember being completely enamored with Ommegang when I first began drinking craft brews and while I can’t say I’m still in awe of the experience it has brought back some good memories.
Ommegang Rare Vos Amber Ale
I enjoy this amber thoroughly, although I feel that its flavor would have been better appreciated at the beginning of the tasting. Nevertheless, this beer’s initial aroma is a winner, followed by a complex initial taste, a slightly fruity trip through the back of the mouth, and a faintly metallic aftertaste. All in all, a great beer. Honestly, probably one of the better Ommegang beers, although badly timed for this particular tasting
Ommegang Hennepin Saison Ale
The 2nd offering from Ommegang is also a pleasant drink, but not quite up to the par that I have come to expect. The beer is crisp with a slightly straw-like taste and goes down rather well – at 7.7% abv, you can sense the alcohol as it moves down the throat. No doubt an excellent rendition of a saison ale, but not my favorite variety – nevertheless, quite pleasant
Ommegang Witte
The Witte is a delightful start. This white, while only clocking in at 5.1% abv, has a fuller and spicier taste than the more tame typical whites. The fruity aroma and taste combines with a complex mouthfeel and crisp finish to make one of the better whites I have yet tasted.
Ommegang Abbey Ale
This is a beer that grows on you with every sip. The color is great and the aroma exceptional. The beer hits you with a myriad of flavors as it traverses the palate, from licorice to cinnamon, with hints of vanilla. This beer (brewed by a guest brewmaster from Duvel breweries) has received notable acclaim as a Belgian Abbey Ale, and seems to live up to its high reviews. Recommended as a great complex brew for a cool evening
