Aecht Schlenkerla Ur-bock (1678)
The uber-smoke beer is Schlenkerla. This German brewery uses local, aged beechwood logs to smoke the malts that give this rauchbier it’s distinctive, um, smoky flavor. The Ur-bock is full-bodied with a good malty sweetness and yes, lots of smoke from start to finish. 6.5 ABV Great with smoked meats, dark bread, and I liked it with grilled lamb too. If you like Lagavulin you might like this. I’m thinking a good smoked gouda might do it proud.
Leipziger Gose (1738)
This beer survived the Iron Curtain! This un-filtered, un-pasteurized brew from the Saxon town of Goslar is a lemony, refreshing wheat beer (60% wheat, 40% barley) with salt and coriander added to the mix – off course in delicate quantities. 4.5 ABV. This beer has a nice acidity that makes it a good match for I think, milder, creamier cheeses. Yuri and I will get back to you on that… Some (Germans) think it’s a good match for potato soup, schnitzel, cucumber salad, and fried calamari. Anyway, it’s refreshing.
Regenboog Vuuve
Vuuve is a Belgian Wit (60% barley and 40% wheat malt) with coriander and fresh organic orange peel. This wit is classically fruity, spicy, and citrusy on the palate with a long lingering finish of the aforementioned coriander and orange peel. 5.0 ABV The brewer, Johan Brandt is an artisan and doesn't use any chemical products; every brew may be slightly different. (Info courtesy B. United)
Regenboog Wostyntje
This mustard ale from Johan Brandt released first in 1999 is a tribute to the then 130-year-old Wostyn mustard factory. 7.0 ABV A strange brew, this has a little sweetness and then a bit of astringent mustard at the end. I have to try this beer again but it brings to mind memories of good medium-bodied cheese, pate, mustard, and cornichon; don’t quote me on that.
Cheers, Anngel
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