So I’m going to try something new here on the blog. In addition to writing about homebrewing I am also going to review some beers, bars, etc. while I’m at it.
First beer on deck, Achel 8 Brune – the Dubbel.
Tasted in an Achel goblet. Chilled the bottle from room temp for maybe 15 minutes in the fridge so it might have been a touch warm, but it seemed about right.
Appearance – Deep reddish-brown in color with big head, both in quantity and size of bubbles. Didn’t lace much at all. Slightly cloudy appearance but mostly clear – probably some yeast knocked loose from the bottom of the bottle. The head subsided quickly.
Aroma – I was surprised to find not much of one. No hop presence I could detect, caramel and nut and a wonderful slightly funky/musty farmhouse kind of yeast smell.
Taste – Warm but without any solventy or alcoholic flavor. Caramel aftertaste married to more bitterness than expected. No hop flavor. Some tarty sour/farmhouse but proportionally not much compared to the aroma.
Mouthfeel – Silk. Absolute silky smoothness assisted by the fizz of high carbonation.
Drinkability/Experience – A strong but smooth beer that represents the style well. Smoother than some other Dubbels out there, Chimay included – possibly due to Achel’s use of Westmalle yeast and a step mash that results in good balance of dextrins.
The Tripel has been racked to its secondary where it will live for a week and then head into the fridge for a week of cold conditioning. I was shocked to find it had fermented all the way down to 1.008! That’s the best attenuation I’ve had yet, assuming I hit my OG which I’m not sure about, practically 90%.