Less than two days is all I have left here in gentle Belgium, the country I’ve spent the most time in behind the majestic America. I’m not sure what I’m feeling now, if anything, as I reflect on my time here and accept my imminent departure. (I spent yesterday alone, packing for Scotland, eating a truly Belgian lunch of a hard-boiled egg surrounded by a meatball and a dinner of blood sausage, yet I’m not sure if I’ll miss or celebrate leaving this unique gastronomy.) Emotions are stewing, though, and will undoubtedly bubble to the surface as soon as the familiarity of this place is lost to the rhythm of another. Years down the road I look forward to flashes of nostalgia and bursts of longing to come back as I whiff a Belgian scent (mustardy farm rot, perhaps), ingest a Flemish morsel (stoofvlees, or beef stew, maybe), or catch a note of the soft staccato of Dutch from an ex-pat in America. Mostly, I will miss the people that made this a most welcoming and enjoyable trip. When, not if, I return to Belgium to visit, I will retrace my steps and visit all the families and individuals that hosted or shared a few beers with me. Next time, though, I think I’ll come during the summer.

The Elliot mash

Above all, I have to thank my two primary hosts, Daniel and Urbain. Despite what Urbain says, I feel enormously indebted to them. (I feel a little like Greece might about the EU, but I haven’t yet approached Wall Street for help. Too soon? OK.) Thoughts of them will surely come to me even when I’m old and decrepit, after I’ve passed the reins of my empire of beer onto the next generation, and my mood will brighten. Their impact on my ambitions, aspirations, and motivation, both professionally and generally, is comparable only to my family, close friends, and a small handful of others. In fact (and of course), I consider them close friends now; with the help of modern communication developments, they’ll stay that way for a long time to come.

Menno and Urbain talk Black Damnation logistics

Since last week and that flurry of auctions, we’ve been as busy as ever. It was a mad rush of blending beers, filling kegs, brewing beer, and transferring the zeitgeist of Struise to Lakebosschen Castle in Ruddervoorde in preparation for the Pré-ZBF beer festival. Urbain’s chin-length locks were again a blur as we scrambled around the school brewery and Deca, dragging kegs around, looking for parts, and organizing the eternal clutter that typifies, well, everything. I just got my ears lowered, so my hair was stiff as close-cut Kentucky bluegrass. Otherwise, we might have gotten lost in our mess of hair. Thursday morning was brewing time for Elliot, a crazily-hopped double IPA named after Jeppe’s son. It was formerly a Struise/Mikkeller collaboration but Urbain has adopted the recipe. Deca was filled with a spicy, fruity fog of American noble hops and pale ale malt as the brew was successfully mashed, filtered, and boiled. At noon, Menno from the Dutch Brouwerij De Molen rolled into the brewhouse with a tank full of something black, thick, and alcoholic; he said something about Hel and Verdoemenis. I think he had used some of it as fuel to drive to Belgium, but Urbain pumped the rest into a tank filled partway with that Black Albert we brewed the other week. Rootah, Vootah, Zoot! Black Damnation!

Carlo whips up sumpin’ good

After the yeast was happily swimming in 32 hectoliters of beer, and with no time to lose, Urbain and I drove to the castle to set up for the big dance. Crap, what a place! By no means particularly medieval, this place was still so grandiose that I fell silent and felt a pang of envious wonder at the thought of living in such an other-worldly domicile. It’s not a big castle, and its architecture is a bit mix-and-match with stone, wood, and metalwork intermingled, but it all basically worked and was plopped in the middle of a maze of woods, gardens, and water. A few white geese honked royally to announce our trespassing. Set-up was rushed but perfectly timed, as thirsty beer hunters wandered in just as the kegs were tapped. Struise had an epic line-up for the two festival nights: Struiselensis, Pipe Dream, Earthmonk, Pruned Monk, Dopple Strauss, Pannepot, Sint Amatus, and old-school Dirty Horse. There might’ve been more, but I was swept away, most coincidentally, to serve beers for another brewery that was missing its representative. That turned out to be BrewDog, the very place I’ll be in a few short days.

After pouring a few 77 Lagers, everyone moved over to the main dining hall for a few drams of whisky, whisky-aged beer, and some bites of Glenn’s beef stew made with Mano Negra and Mark’s bread made with roasted malt and beer yeast. I stayed nearly dry that night but wolfed down that delicious sustenance as I was once again whisked away for work, this time dish duty (I was getting treated to a bed at a local B&B, beer samples, and food, so I kept my grumbling to myself and my dish partner, David). At the end of a late night, I relished the respite of my bed and hoped Friday would bring more socializing and less scrubbing.

Friday was, in fact, one of the best beer festival experiences I’ve had. The day started out well, as a spread of cheeses - bloomy, penicillined, and piquant alike - greeted us with full aromatic pomp. After breakfast I joined two guys from De Molen for a walk to the castle; the sun dissolved most of my sleep deprivation and gave me a kick of endorphins. To accommodate the surging influx of festival-goers, and because Friday evening was also the night of another beer festival elsewhere, the gates opened at 10 am. The four faces of Struise, Urbain, Carlo, Peter, and Phil, each had a hand on a tap and another in the hand of an idolatrous beer lover so I transferred my labor to the cozy BrewDog corner next to a crackling fireplace and was kept busy cracking open bottles with a guy I think I’ll be spending much more time with soon; Martin, BrewDog’s founder and brewer, arrived just in time to throw me a company shirt before the first tasters dribbled in.

The castle. One of three pictures I took during the whole festival. I’ll put up a link to other photos as soon as other people put them up, unless they were all as busy as I was.

The first beer poured from the BrewDog stand, at 10:05 am, was Sink the Bismarck. Later in the day, I tried a sip myself; at 41% abv, the alcohol is unavoidably present, but the tasting experience isn’t really comparable to taking a dram of whisky or a sip of rum. It’s not quite flat, buoyed by a very fine, slight carbonation, and the taste creeps up exponentially in your mouth the way an intensely sour hard candy or fiery hot pepper gradually tickles your salivary glands. The flavor is sweet from both the alcohol and concentrated residual sugars, not overly bitter, yet so incredibly hoppy that some flavor notes were present that I never thought possible in a beer. Salty, piney, resinous, fishy, grapefruity - strange yet wonderful. I also tried the Tactical Nuclear Penguin, a 32% abv sixfold stout, and lavished that one mouthful that satisfied my sweet, bitter, and smoky “teeth” to the extreme. Until 8 pm, Martin and I sat behind the bar and served the happy customers samples of some of the UK’s best beers. I think it was just loud enough, and my Yankee accent just twangy enough, for the Englishmen who passed through to not fully understand that I wasn’t Scottish. At the end of the night, out of all the beers poured at the BrewDog bar, the one that kicked first was Nanny State, their nearly alcohol-free beer (0.5% abv) of surprising character and hoppy robustness. It’s my new favorite, and I can’t wait to get my hands on some for the muggy American summer that’s approaching.

Pré-ZBF was a theatrical ending to my time here in Belgium. When all the characters in a play come back on stage for that song- and dance-filled finale, that’s what it was like. Everyone was there: Glenn and Davy from Alvinne; Menno and the De Molen crew; the old festival volunteer crew of David, Mark, Stephan, and Youri; those intrepid beer journalists William, David, and Sofie; the English Geeks Mes, Sim, and Ian; Uli, that crazy German lambic-blending genious; those Italians Lorenzo Dabove, the Prince of the Payottenland, and Alex “Alora, Ciao” Liberati; Luc from Zythos; and some others I’m sure I missed. There were plenty of folks to meet, too; it ain’t just, “Here’s your beer, now scram, kid!” The Thornbridge brewers, Kelly and Matthew, were able to leave their stand for a visit, brewer Tom from Twickenham Fine Ales had a good spot next to fire and chatted with me for a while, Dominic from the Marble Brewery in Manchester enjoyed his time at the BrewDog nook, and I was able to meet a three-dimensional Ryan, known previously only through Facebook. I hope to see all of these kindred spirits in the future, perhaps for a beer or a brew, hopefully the latter.

I’m looking forward to Scotland. Martin was great company during the festival, and James was chipper and inviting on the phone. It’ll be hard work up there, especially with the March winds whipping in from the sea, but I’ll tack it up as more invaluable experience and perhaps have some good times with the Dogs to boot. My plans are still as open as a kilt, but I wouldn’t mind seeing Scotland in the spring. Who knows, a summer back in Belgium might just have to happen, too…

Read it and weep. DSB Wild Pannepot, all ret and seady for Italy.

It’s a wonder what rising from bed at four in the morning can do to one’s focus and productivity. I find I either stumble out of bed, quite literally, completely disoriented, with the interrupted dream still humming in my head with more clarity than the waking consciousness, or I clear the sleepy gunk from my eyes with calm deliberateness and pull on my boots just as content and rested as if it was four hours later, as normal. At least I have some early-rising experience, a residual benefit from my job at Orchard Hill Bakery in New Hampshire, where the toasty smell of fresh bread was my coffee on those humid summer morns. This morning was a morning of the latter type, despite it being the fifth 4 AM morning in the past eight days. I feel friggin’ GREAT! Perhaps it’s the double-strength coffee I made; I’m still getting used to the beans-to-water ratio. And I think I’m developing an ulcer.

Alex and Urbs do the SuperRoll Shuffle

Urbain and I have been brewing up a storm, though this morning was early to assist Nicolas during the mash for Deca Brouwerij’s Antiek Blond. Yesterday was a Pannepeut brewing day for us, and all went well. Mashing seems to be one of the trickier aspects of brewing at Deca, given the 100-year-old mash tun and filtering system. The malted barley is “stewed” for a good amount of time (for acidification and protein and starch degradation) before the husks of the grain act as a natural filter to separate the sweet liquid, wort, from the mash solids before boiling begins. The filtration system at Deca consists of three valves that run off wort by gravity, and tweaking these valves to steadily and successfully leak out clear wort is an art form in itself. This skill has to be blended with the ability to hit the desired gravity (essentially, the amount of dissolved sugars) of the wort;this variable is tweaked by adding water to dilute the wort or, later, adding fermentable sugars during the boil to boost the gravity. Along with the seamless brew of yesterday, Urbain and I brewed three days in succession last week: Pannepot on Thursday and Black Albert on Friday and Saturday.

Those hand trolleys are about a century old

I’ll soon be posting a photo album on glorious Facebook that follows the steps of brewing (a Struise beer) from start to finish. First, the order of malts must be unloaded. At Deca, this involves forklifting all ten or so palettes up a couple stories to be manually trolleyed or shouldered over to the grain hopper for easy access. To prepare for the brew, the malts are milled and subsequently stored in their original malt bags to be dumped into the mash tun. I think I figured out why I’m losing weight over here in beery, meaty Belgium: Urbain and I move 1000 kilos of malt for one brew five times, giving us each a back-cracking workout of lifting 2500 kilos. Per brew. That’s Jean Claude Van Damage. It helps us warm up for the brisk, early-morning brewhouse chill - Deca is essentially an open-air brewery. Next up is mashing. Hot water is added to the malt in multiple steps to optimize acidification and starch/protein breakdown, which creates fermentable sugars and sculpts the body (and soul) of the beer. After the three-hour filtration to separate the liquid from the barley husks and unwanted solids, this wort is boiled in the big copper kettle to which hops and, if the recipe dictates, sugars or spices are added. Upstairs, where the boil kettle manway is located, clouds of thick, white, wet, pungent steam purl out and create a pore-clearing, beer-scented sauna. It’s really damn therapeutic. I say we set up a parallel sauna business up there, charge for admission and let the hoards sweat it out and watch while we dump in the hops. Anyway, after the boil the wort is pumped through a heat exchanger and into the fermenting vessel, where yeast is added to the (now) cool wort and evolution can be observed in real time. The yeasties get their groove on and go buck-wild for a couple days before slowing and settling down. The beer is then pumped to a secondary fermenter to undergo another, last-call fermentation for a couple weeks. Bottling and conditioning is next, but I’ll spare you (and myself) the details for at least another few weeks.

Nicolas hoses down that beauty of a fermenter

And that’s it in a nutshell, as they say. It’s nuts. Crazy stuff, but there’s so much to it that’s infinitely fascinating. Brewing satiates many of my intellectual, creative, physical, social, georgic, and gustatorial desires. I’d really like to divulge my philosophy on beer right now, but I think, given the fact that I feel like I’m about to crash from the early morning/too much caffeine combination, that I will save that for a more clear-headed, quiet, contemplative afternoon.

Don’t fall in the boil kettle, Urbs, for God’s sake

Since returning from my sojourn in the States, Urbain and the Struise Empire have seen some busy times. Alex Liberati, of Brasserie 4:20 fame, kept us busy with a request for a barrel of Wild Pannepot. Urbs and I cleaned out several old wine barrels and filled one (St.-Emilion Grand Cru from Chateau Tour Baladoz) with the funky Pannepot, bunged it up, and sealed it with devilishly aromatic pine tar. Alex will bring this big beauty back to Rome for what will undoubtedly be a fun, wild beer event. The same day Alex helped us roll the barrel into his van, the Zythos beer appreciation organization held a meeting at the old school; as hosts, we offered them some special draught beers: Struiselensis, a sour blond specialty; Doppel Strauss (a doppelbock); Pannepot; and Earthmonk, a Flemish oud bruin beer consisting of a third of oak-aged, sour beer and two-thirds young beer. Many familiar Belgian faces were present and will surely reappear, flushed and cheerful, at Pre-ZBF or ZBF in March.

Getting me some sweet Black Albert wort. Breakfast of champions.

My excitement for returning to the States and really kicking off this idea of professional brewing was renewed yesterday. Jeppe Jarnit-Bjergsø, co-owner of Ølbutikken, perhaps Denmark’s finest beer shop, and brother of Mikkel (brewer for, you guessed it, Mikkeller), visited the farm and Deca for part of our Pannepeut brewing day. He informed me of what seems to be a sizable contingent of American expats brewing in Denmark, including a fellow named Ryan Witter-Merithew (who brews for Fanø Bryghus) and another feller named Shaun Hill. Shaun is back in the States now, working towards opening his own Vermont farmhouse brewery (check out his blog here) and, though he doesn’t know me yet, he has given me new inspiration and motivation. I look forward to meeting these young and enthusiastic brewers; Ryan says he’ll be attending Pre-ZBF, and I think a drive across the Connecticut to visit Shaun will be in order upon my return.

Finally, I promised you a few more words on BrewDog, the next (do I dare say final?) stop on this snowballing brewing tour. I have to admit, most of my knowledge of this fledgling but exponentially growing brewery comes from gleaning news and information from The Inter-Nets; I’ve only tasted one of their beers, Punk IPA, which I thought was a solid, well-made beer. They do make noise, though, and recently regained the record for world’s strongest beer. About half a year ago they brewed and cold-distilled Tactical Nuclear Penguin, a dark wallop of a beer that weighed in at 32% abv. Subsequently, a German brewery, Schorschbrau, passed this with a 40% beast of their own, only to be overtaken by BrewDog again, just about a week ago. The new strongest beer, Sink the Bismarck!, is a 41% hopped-up supertonic with true radioactive properties. Needless to say, BrewDog attracts a lot of attention, good and bad, due to their beers and their marketing techniques. I’m excited for this apprenticeship, perhaps a little wary, too, but I’m sure I’ll have much to say from my first day in Scotland. Wish me luck.

At the end, when all has been done, at least the cows are happy

As I mentioned before, I’ve just returned from a week and a half back stateside. I said I felt all tingly, and it really was true. I suppose I’ve situated myself so comfortably here in Belgium that visiting home was really a vacation within a vacation. I’m spoiling myself, I really am. Back in “sprookjesland,” (i.e. New York City, Massachusetts and New Hampshire - well, Vermont, too), I was generously hosted and kept thoroughly contented by my friend Sophie, my brother Will and his wife Carmen, and my parents, Kathy and Randy.

As the plane floated shakily down onto the New York runway the travelers were serenaded by contemporary piano melod(ramatic)ies; on any other flight I would’ve cringed at the cornball sentimentality, but damn if the cityscape didn’t bring a wistful tear to my homesick eye. I was in New York, fa cryin’ out loud, a wayworn wanderer returning to the cultural capital of his beloved motherland. As I stepped out of the airport I was surprised at how familiar everything remained. I remember how pleasantly shocking everything about everyday European culture was when I first arrived: the downsized cars and buildings, the abundance of leather shoes and clothes, the intense bursts of women’s perfumes and men’s colognes as people walked by. By the time I left for New York I’d become accustomed to all that, and I figured I’d have to get used to the American standard when I returned. But no. The SUVs and baseball caps and constant noise made me feel right at home.

Behind the bar at McSorley’s, New York’s oldest operating pub. Notice the ales come in twos.

My friend Sophie, a year ahead of me at my Alma Mater, Brown, was the world’s best hostess for the week I spent with her in Queens. Her flatmate, Tala, was the epitome of sweetness as well, and tolerated this stranger’s intrusion with the utmost compassion. I was there with an open schedule and a three-day, MLK weekend so we were able to spend plenty of time breathing that slightly acidic yet overpoweringly invigorating (to a tourist, at least) New York air. Our days were filled with walks, food, pub visits, and quiet retirement as the jet lag set in with a vengeance and seemed to exhibit contagiousness. Saturday was our Brooklyn day, so Sophie and I set off beneath blue skies to the iconic Brooklyn Bridge. It took a healthy twenty minutes to cross as we dodged bikers, runners, and photo-snappers alike and worked up an appetite for some authentically Brooklyn bagels and lox. After polishing off what seemed to be half a smoked salmon each, we found or way to the Brooklyn Botanic Gardens. It was really a forest of twigs - more an exhibit of postmodern art than a garden in winter. But it was still stunning, and we soaked up the sun in a calm crabapple orchard. On the way home, to fuel our trendy caffeine yearnings, we bought some beans at Gorilla Coffee. I really liked the stuff; it was aromatic and fruity (mangoes, anyone?) with a velvety finish. Didn’t give me the guerrilla jitters, either. We took another walk along the High Line on Manhattan’s West Side, a park-like path that once boasted train tracks. It’s still under construction but the views are lovely, the landscaping is nifty, and the mix of wood, metal, and greenery are balanced to give it a sleek, well-blended feel. As a good beer enthusiast and semi-beer-blogger should, I’ll also mention that you can see Chelsea Brewing Company from the High Line. Didn’t get to try their beers but I will, I will…

Sophie creeps up behind the wild saison at d.b.a.

Speaking of beer, Sophie was patient and polite enough to humor my hunt for beer in the city. At home we explored some red-blooded American brews (including one I had carried from Rome to Belgium to New York). We thought Magic Hat’s Howl (a black lager, or schwartzbier) was toastfully tasty and chocolatefully crispy, and we followed it later in the week with a more assertive dark beer, North Coast’s Old Rasputin Russian Imperial Stout. It was my first time trying this classic American craft beer, and I found it cunning and lip-smackingly good. It’s incredibly more tasty near room temperature, so make note of this. The bottle from Rome was Port Brewing’s High Tide Fresh Hop IPA, a real grapefruit of a beer. Juicy, pungently hoppy, and clean. On the streets I peeked into The Ginger Man and Sophie and I graced McSorley’s Old Ale House and d.b.a. with our presence. The Ginger Man is a classy place where good beer runs free and men in business suits chat loudly about such clichés as baseball and golf. It was a relaxed place, and the bartender was knowledgable; I tried Sixpoint’s Brownstone, an American brown ale with a nice hoppy zip and thick malty backbone. Sophie brought me to d.b.a., a beer bar she’d visited and fondly remembered. As it was just a hair past noon we shared a beer, Saison Dupont, the immortal Belgian farmhouse ale. We also peeked into McSorley’s to take in the gravity of the place. I returned a subsequent afternoon because of the wonder of the establishment; founded in 1854 by an Irish immigrant, McSorley’s is steeped to a bite in history (I highly recommend perusing their website) and retains original everything, worn to the wood. Ancient articles pepper the walls and sawdust covers the floors as patrons sit contemplatively and sip their beers next to a wood stove. They serve two beers: a light and a dark. Not being one to fall for such warming but nostalgic gimmicks I enquired by whom were they brewed. The barman mumbled an inaudible answer, so I was left to search the ‘net. I thought he said “Latrobe,” the company that brews Rolling Rock, but the ‘net has told me it’s Lion Brewery, owned by Pabst, that does the work. Either way, neither the light nor the dark were very memorable, but they contented me fully while I read my book by the fire. The experience was memorable.

Some Ginger fans at The Ginger Man

While I’m talking about stuff you put in your stomach, Sophie and I enjoyed some real culinary treats as well. I wasn’t taking a tally or anything, but we enjoyed several of the city’s best cupcakes, a number of the city’s best hot chocolates (including one from Jacques Torres with a titillating touch of pepper), some home-cooked vegetable delights (Sophie’s crispy roots roast and my friend Wim’s recipe for pumpkin soup), and two other amazing, amazing revelations: dim sum and Bare Burgers. Sophie, Tala, Tala’s friend Jonah, and I waited for many drooling minutes for Sunday morning dim sum in Chinatown. Check it out. If you’re a dim sum virgin it’ll blow your mind (and spare your wallet). At Bare Burger, Sophie and I shared an elk burger and an ostrich burger, two juicy firsts for me. What I didn’t get to try that Sophie said she “enjoyed” at her father’s friend’s lodge was a mountain lion steak. That is an American meal, for real.

The Berkshires in Williamstown

I was having too good of a time, so I cut myself short and took a magical Peter Pan bus up to Williamstown, Mass., for a couple days respite with my brother and his wife. It was a nice breather, and we spent a lot of our time just relaxing, enjoying the majestic Berkshire mountainscape. The tops of the mountains looked like rolling waves of earth dusted with powdered sugar; Will told me this wasn’t snow but rather frozen fog that had collected on the limbs of bare trees. The sweet white Berkshires served as our backdrop to a couple afternoons of book reading and Scrabble jousting. Will and Carmen were both fairly busy with work, though, so I took the liberty of visiting the Clark Art Institute just a stone’s throw from Buxton, the high school where they worked and lived. I padded around the permanent exhibits, floorboards groaning under my boots, and admired the American landscapes, all the beautiful women in portraits, and the delicate, creamy hard paste, soft paste, and bone china. On Thursday evening my ever-lovin’, green-eyed bro took me to a double dose of sensory excitement. First, we stopped at Pittsfield Brew Works for dinner and a drink. I muscled down some fine gnocchi with sausage and mushrooms whilst sharing a sampler of all the beers available. They ranged from quite nice (the lively Extra Special Bitter) to unfortunate (the much-too-hazelnutty Hazelnut Brown) but all was good as we walked to the next stop: a 3D viewing of Avatar. Ju-HEE-sus, what a show! I mean, I’m no friend of science fiction, but when it’s so thoroughly and carefully thought out and represented it really brings you to another world. And that other world that’s portrayed in the movie is stunning; it’s total eye candy, especially for a biologist, because of the attention paid to detail. There are elements about the story that can make for some interesting discussions, too, but I didn’t think any were really explored in great enough detail. Maybe I just need to see it again and forget the jaw-dropping visuals, focus on the story.

At The Clark: Winslow Homer’s The Bridle Path, White Mountains

Anywho, my next stop was home. But before I hit home I had some fine Mexican/Mayan food with my grandmother at Three Stones in Brattleboro, VT. It was a good feeling, filling my tummy with empanadas and tamales and having a visit with the wonderful woman who’s nearly singlehandedly allowed this trip to happen for me. At home in New Hampshire, where the moose run free, my parents provided all the creature comforts and made the journey back to Belgium just a tad difficult. I was able to get in a visit with Tim Roettiger, a new friend and fellow homebrewer, who has plans to start a microbrewery in my hometown, East Alstead. It’s incredible for me to witness this, given my recent interest in brewing and the scarcity of people in my town (pop. less than 2,000); I’m excited for Tim and wish him all the best (check out his blog here). I tried his Hemlock Ale, New England Cream Lager, and, later, his German Pale. All were brewed with character and were rich in body and taste for their alcohol level - my taste buds are still trained to those ten-percenters! That same evening my family convened at a pub in Saxtons River, VT, where my dad played a night of tunes with his band of musical buddies, Jake, Roger, and Ross. While savoring Ommegang’s tantalizingly malty, raisiny, cherry tart-tastic Three Philosophers quadrupel, I sat amidst the buzzing crowd, played a board game with Will, and let the fiddle and flute relax me into a content inertia.

Ross, Jake, my dad (Randy), and Roger rock Vermont

One last bit o’ news: I’ve landed my next apprenticeship! It’ll be at BrewDog in Scotland, after the Pre-ZBF festival here in Belgium in early March. More on the development and the brewery in my next post - just had to get it out there…

Oh, I’m falling behind again. Too much is happening. Right now I’m sitting in a florally-upholstered chair in the Eden Amsterdam American Hotel, patiently waiting for two good friends from Brown, Max and Zahra, with whom I’ll be celebrating the holidays this year. How did I end up in Amsterdam? It’s been a thrilling two weeks back at Struise, and they went so fast I’m not quite sure how I did end up here. I’ll try to bring it back…

The day after I returned from Esquelbecq, Urbain and I were once again joined by those British troopers I’ve dubbed “The Geeks.” Ian, Mes, Mes’ brother Nick, and Mes’ fiancée Sim sloshed through rain and mud, tunneled under the Channel, and crawled to our doorstep, tired and, of course, very thirsty. We had a full Sunday, though; why wouldn’t we? First we took a tour of an old, retired brewery and maltery called De Snoek, filled from cellar to roof with dusty iron and wood brewing devices of all functions. We all looked like kids in a candy shop, ogling at and drooling over the history and gravity of it all: this place could be completely functional, providing the most traditionally-brewed beers in the world, if only someone would spend the effort to put it to use! Of course, it would probably take two full days of hard work to complete one brew, but it could be done in shifts…

It was a chilly Sunday, too, and we’d had our fill of the old, cold historical brewery so we hopped over to Esen, hometown of De Dolle Brouwers, or The Mad Brewers. Next to a steadfast fire with pillowy warmth in the tasting room spotted with the brewer’s art, we sipped and slurped our De Dolle beers in the Sunday quiet. I tried Stille Nacht (Silent Night), their robust holiday brew. The brewery’s slogan is “strong and wet”, and this was certainly wet and quite strong, at around 12% abv; it was a stille afternoon for me. I think I would keep it cellared for another year to let it dry out and pick up some wildness for a little extra spice. We said hello to Kris Herteleer, the brewer and artist, on our way out and were treated to a special goodbye tasting. Kris brought us to a room in the brewery, unscrewed the top of a plastic jerrycan, and poured us a sample of some thick, slick, dark and chunky liquid. My curiosity piqued. A sip gave me notes of dark, tart cherries and bittersweet chocolate, soft alcohol, and a smooth acidity that coated my mouth and slid down my throat. Yum. This was Cosmos Porter, a reserve stock of their real old-fashioned British porter. The chunks were slightly stringy, and I thought they might’ve come from the strain of Lactobacillus that inoculated the wild brew and like to colonize the top surface of the wort. Sounds nauseating, I know, but it’s good, trust me.

De Dolle’s tasting room

The next day, without a chance to exhale, Urbain, Carlo, and I squeezed into the pine-green Berlingo and gassed off to Brussels. Along the way we stopped at CoEnCo, a Belgian brewery engineering consultancy company that is helping Urbain with a certain project that might get some press soon. Stay tuned, of course… The visit was coincidental, though, since I recognized the style of the minibars that CoEnCo constructs; the bright copper, stainless steel, and stylized writing were unmistakably similar to the minibar of my former host Gerolf. And, in fact, he was a customer of theirs, nine hours and one country to the south.

In Brussels the three of us parked by the gigantic pointy church (can’t miss it if you go) and hurried to our final destination: Delirium Café. It was my second time, but this time it was business. Well, almost. Urbain and Carlo exchanged words and laughs with the owner, Claude, in a foreign tongue (French, Belgian-style) and reviewed which Struise beers should be ordered next. What was in the works at the brewery. We then worked our way past the bar and into the catacombs of Delirium’s beer cellars. The expanses were cavernous but cramped as well, stacked floor to arching ceiling with endless bottles of beer waiting to be enjoyed. The café has or had the world record for most number of bottled beers available – something like two thousand. As the grown-ups meandered the corridors and talked business, I snuck off with my camera and rifled through all the dusty bottles I thought might be something special. In fact, I didn’t even need to do my own searching. Claude must have been pleased to have an eager American beer lover in his cellars, since he nonchalantly handed me a small bottle, caked with dust and label-less, of perhaps one of the most sought-after beers in the world: Petit Orval. The low-alcohol, “session” beer is brewed for the monks at the abbey and is only available to the public at the on-site café. I plan on saving that one for my deathbed. After a full tour we made our way to the upstairs draft bar and sampled just a few of their huge selection. I tried a Speculoos beer from Het Anker, just for kicks. Blegh.

Backstage at Delirium

Well, exactly one week later Urbain and I popped our heads into another must-go beer bar, The Kulminator, in Antwerp. Urbain stayed close to home with his choice of beer: the killer Struise Mikkeller. I wanted something vintage, since Kulminator’s known for its array of well-kept old gems, and I told Urbain on the ride over that I wanted something “figgy”, so I chose a 1999 Rochefort 6. It was slightly oxidized, giving a bit of a cardboardy taste, but was robust, raisiny, slightly nutty, and perfectly figgy. While Urbain went to a dreaded business reunion, I hung out in the peaceful bar, enjoyed their Mozart and Bach playlist, and read my book.

In between these outings and my next adventure, the brewery was relatively quiet, but we were productively abuzz with activity in the boss’ apartment. I helped Urbain install insulation, a floor, and a closet corner after a trip (my first) to IKEA. They say ee-KAY-uh. I say eye-KEE-uh. I’m not sure either is right. Nobody knows. But it blew me away, and it took us the whole day to wander the store, pick out some furnishings (including a new bed) and pack it all in the car. Apart from the home projects, we also prepared several orders of beer for export. At one point, Urbain received three calls in a quarter of an hour, all orders for beer: one from Canada, one from Italy, and one from Japan. We once used packing tape to hold beer in the van. It didn’t quite work well enough, but it worked.

The farm under snow

Think it’s gonna work?

As I previously said, I’m now enjoying Amsterdam with a couple friends. After a three-hour train ride turned into a nine-hour train fiasco, I finally found my way to my couchsurfing host. Belgium and The Netherlands have received more snow than most people can remember and, although this kind of snowfall happens weekly in New Hampshire, it has been wreaking havoc on just about everything here in the lowlands. The day I arranged my travel to Amsterdam the train system in all of Holland was out of commission. I was able to befriend a native who helped me jump from train to train to eventually snake our way to the city. But I’m here and will be spending certainly my oddest Christmas in the hustle and bustle, then I’ll be moving to another couchsurfer’s welcoming abode in the Belgian Ardennes to hopefully find some cross-country skiing. After a few days of the Ardennes I’ll be scooching up to the Belgian coast to the town of Nieuwpoort (where Urbain grew up) to spend New Year’s Eve with Wim, my couchsurfing friend from Poperinge, and some of his friends for a few relaxing days of board games. Then it’s back to Struise! And there’s a lot more to do at Struise, so stay tuned!

Amsterdam, strung up

It’s been too long since my last post. It’s a vicious cycle; a busy night gives me plenty to write about but no time to write it down, and busy nights have been a dime a dozen. I’ll put all I’ve got out for you, but feel free to ask me more about what I’ve been up to, I will get back to you.

‘T’ain’t gonna be too long of a post, despite all the cultural stimulation I’ve been absorbing, but it’ll be a start. SO, dear readers, I’ve just returned to Belgium, back at Struise beerquarters, after almost three weeks working for (and with) Daniel Thiriez and his Brasserie Thiriez. I can’t say enough positive things about Daniel and Marielle and the ship they steer over there in Esquelbecq. It was quite a bit like home for me, a pretty little village with a handful of small but thriving businesses, with Daniel and Marielle’s good company, scrumtrulescent cooking, and and rhythmic brewing schedule that I adapted to fairly quickly. I will miss my time at their place in the flatlands of French Flanders.

Marielle and Daniel kindly posed for a shot

Well, since I published my last post, I’ve seen, done, and ate things I never knew could provide so much pleasure. There was the 1920s ‘horror’ film screened alongside live music. The Unknown, starring Lon Chaney and directed by Tod Browning (Freaks also - never seen it but multiple generations of critics have raved), is the bizarrely tragic love story of a circus performer who feigns armlessness and falls in love with the beauty of the ring. You’ll have to see it, but with a live, experimental orchestra resonating amorphous, really creepy music it was otherworldly. And now I’ve got Lon Chaney’s craggy face forever ingrained in my brain. Oy…

After the film we stopped at a bar and soon after ordering a drink were bombarded with an explosion of some of France’s most unfortunate music. It was jarringly loud. Just unbearable. The table next to us seemed slightly amused, though, even whilst cringing under the sonic weight. As we left the bar, the ‘tender had a quick chat with Daniel, gesturing and speaking excitedly. I found out on our walk back to the car that the man at the table next to us (I remember he had quite a flowing mane of golden locks and looked a tad bronzed for the season) was the official (state-sanctioned?) impersonator of Claude François, one of France’s most well-known, glam-heavy singers. Hence the wall of, dare I say less than pleasurable, music…

Reflective boudin noir

Then, Paris. Ahhh… Paris. I spent one whirlwind, tornadoic day with Daniel driving around and through the impossible alleys and intersections of the macrocosm that is Paris. Despite the speed, my eyes were glued to anything and everything. Yeah, perhaps I’d fallen prey to the tourist attractions, tread too hastily into the jaws of that bear trap, but I think we spent the better part of the day swerving around the backalleys, and that’s what really drew me in. With a van-load of beer we cashed in at half a dozen small and aromatic restaurants and another half-dozen caves du vin, where beers from Thiriez were often the only beers sold. Our first stop was the original Pink Flamingo, one of a couple pizza shops around town claimed by Daniel to make Paris’ best ‘za (and featured in a travel article from The New York Times - I remember reading it this summer) and owned by another, former New Englander. For lunch we dined at a prospective client’s restaurant, Le Vin au Vert. I had a creamy, bready boudin noir (blood sausage) with carrottes râpées (grated carrots), purée de pommes de terre (mashed ‘taters), and a salad of roquettes. We washed ‘er down with a dark ruby, slightly tannic, mildly fruity red wine from the Loire Valley region. I got a quick wine lesson from Patrick, a long-time friend of Daniel’s who also acted as our guide/backseat driver around Paris. Patrick is a genial, expressive Parisian resident and history buff as well as aspiring wine shop owner, and his company was both enjoyed and necessary for our tour de Paris.

Drive-by Notre Dame-ing

Daniel and Patrick peruse La Cave à Bulles

An especially special treat for me was our stop at a specialty beer store tucked away along an ancient cobblestone vein branching out from the more main streets. It was specialtaculous. Called La Cave à Bulles (”the cellar with bubbles”) and owned by a warm and welcoming certified beer geek, Simon, this “cave” had perhaps one of the best selections of French beer in the country. The atmosphere, the walls of beer, and the enthusiasm with which Simon spoke about beer gave me a nice, warm feeling inside. If I owned a beer store, it would be like the Bubble Cellar. I ended up purchasing a handful of French beers and the last two American beers he had in stock, a pair of Sierra Nevada Porters, for Daniel and Marielle to enjoy on one of these rainy, stormy winter days.

French beer haul (St. Rieul de Noël 8˚, La Delinquante from des Vignes, the Blonde from Brasserie de la Vallée de Chevreuse, and the Blonde from Bière de Brie)

And after Paris, I had to part with Daniel and Marielle and the romance of France. But, I’m happy to be back in Belgium, living at the Noordhoek ostrich farm and changing gears from the more regular, rhythmic schedule at Thiriez to the more whimsical improvisation at Struise. Not to say either is better; they’re different worlds and they both get the job done with perfection. Yesterday, my first full day back with Struise, I met Urbain, Carlo, and Pieter at the school to see the incredible progress there. The new office floor is looking good as electricians were installing new outlets for that flatscreen TV that will be distracting the brewers from their work. We were then blessed with the company of more geeks, the Geeks, from England; Mes, Ian, Sim, and Mes’ brother Nick showed up and joined us for lunch (I had scampi in garlic butter) and, of course, a bit of tasting. The new Black Albert and Black Damnation are maturing orgasmically, and Mes and Urbain are scheming with a new experiment… Black Mes. Think peaty, aromatic Black Albert. I will say no more, but stay tuned… And meanwhile, check out Ian’s web project, pubsandbeer, for all you need to know about UK’s real ale scene.

PS - If you are confused as all get-out whenever I lapse into brewing jargon (and if you have been for some time, I’m late in apologizing), a friend sent me a goofy little cartoon about beer. It’s quite informative, especially the part about goat titty beer. Thanks, Sophie!

Happy tofurkey day to all Americans out there. I wish you the most successful cranberry sauces and mincemeat pies. I spent this European Thanksgiving working a long day and eating alone. Ah, c’est la vie.

But, I’m having a truly wonderful time here in France. It’s been about a week and a half since I biked against a brutal wind over the border to the charming village of Esquelbecq and, despite the even more brutal wind and rain we’ve had here, I’ve been having a great time.

Tasting room at Brasserie Thiriez

The past week has been full to the brim. We brewed Blonde d’Esquelbecq and Rouge Flamande, did quite some bottling, labeling, and packing, and prepared for a little ‘exposition’ nearby, reminiscent of a sizable American crafts fair. I had my eye on a nice, handmade leather revolver holster. Just for looks.

I spend the days, mostly 8:30 to 5, in the brewery that sits in the backyard of Daniel and Marielle’s handsome old farmhouse. The brewery is new, built around 2006, and orderly but not dull. It’s all open and windows and a garage door allow in plenty of sunlight (when the sun decides to shine). There’s an office with the computer’s brewing program buzzing and blinking away; four massive fermenting tanks side by side, the mash tun and boiling kettle, a hot water tank, three small CIP vessels, and mazes of pipes and tubes and hoses. Each day in the brewery is a little different, but Daniel has the automation down to an art, if that’s possible. I’m there to mill grain, hold hoses, weigh hops, label bottles, taste-test, and squeeze all the brewing trivia from Daniel. Today I got to climb atop all four fermenting tanks to spit-shine their stainless-steel domes. That’s a good 30 feet up on slippery steel, but I survived. Brings me back to my climbing days, when I almost paralyzed my buddy Tim.

Round and around at Café des Orgues

Anyway, I’m learning a lot about working in and operating a small brewery. But that’s not the only entertainment. Living with Daniel and Marielle has been splendid. The old house is scootched right into a nook by the center of town, so it’s not too isolated, and the red-tiled roof, decorative interior, and flowerful yard make the living experience lovely. Daniel, Marielle, and I are having fun working on each others’ languages over hearty, warming meals and great beer. It feels a bit like home. Of course, we don’t stay cooped up every night. A few nights ago we tried our luck at a couple bars. On our way to a bar next to Brouwerij Van Eecke (kind of a disagreeable website…) in Watou, Belgium, we stopped by Café des Orgues. Words can’t describe the bizarre yet fascinating experience. It’s a bar with an open dance floor and three giant, grandiose, automatic organs. Just YouTube it. Another night found us at a private pre-performance by a trio of talented Francophones. Clar Vox consisted of a pianist, clarinetist, and jaw-dropping soprano, and together gave me the shivers. The performance was held in a 17th-century gunpowder production room formed from white brick and complete with old gunslots in the walls.

The room gets ready for musical warfare

Tomorrow we’ll be visiting a cinema and watching a silent film the way they used to: with a live soundtrack. More on that next time!

Scampi at La Table des Géants. Sucker didn’t want to be eaten.

France beckoned me once again, so I gave her what she wanted. I’m back in France now for a couple weeks, living with and working for Daniel Thiriez of Brasserie Thiriez. Maker of a line of smooth, earthy French farmhouse ales (with a distinct Belgian accent), Daniel is widely regarded as one of France’s best brewers. Daniel’s wife, Marielle, greeted me after several hours of biking against the relentless wind, sometimes so strong I was slowed to a near halt. It was all good, though, when Marielle slid me a steaming bowl of spiced pumpkin soup and a buttered slice of homemade bread. Their house is adjoined by the brewery and is cozy, old, and decorative. As I type this, pleasant French folk music is lilting along downstairs… I think I hear bagpipes… or is it a hurdy-gurdy? I’m looking forward to spending time with this kind couple and having Daniel as a mentor. Tomorrow’s a brewing day, so stay tuned for some action!

View of the house through withered hop vines

…OK, didn’t get to publish that last paragraph until now, several days into this recent sojourn. Well, it’s been awesome. Brewed Ambrée d’Esquelbecq on Tuesday; dawdled around the brewery on Wednesday, waving hoses and bottles and labels around, hoping to make things clean and prepped for brewing, bottling, and shipping; bottled Blonde d’Esquelbecq and La Rouge Flamande today. Daniel’s brewery is something special; a visionary blend of small-scale production and efficient automation, it welcomes you with its homey comfort but eases the brewers’ burden with partial computerization and a CIP system (cleaning-in-place). It’s absolutely not industrial, despite this. And the beers that Daniel brews are full of character: fresh, balanced, quaffable, with a house yeast character that is at once cozily appetizing and zestily wild.

Daniel harvests yeast

That’s a quick update for now. Tomorrow’s another brewing day with a musical treat in the evening that has nothing to do with brewing. I will serve you in due time, dear reader, with more about this picturesque brewery amidst the northern French countryside.

Dominique steam-cleans an old keg

… Another update: today is the day I just wrote about. Couldn’t get to a computer. Well, today we brewed Blonde d’Esquelbecq and tonight we’ll be going to the concert! Marielle served a scrumptious salmon, egg, and ham salad this afternoon tossed with her home-made dressing. Rochefort and aged Gouda topped off the meal as well as a taste of paté made with Daniel’s Ambrée. Yum.

Windmill at Cassel

I can’t believe I’m writing about this. I told Urbain this story and he insisted I put it in the blog.

The other day I was out on my semi-daily run. It had been a long day at the school, building a second floor in one of the rooms for an office, and it was dark when we rolled back to the farm, but I still felt the urge to expend some energy. So, I suited up in my spandex cow-print skiing suit I use for running in chilly weather (didn’t return it to my high school ski team…), put some layers over it so I didn’t look like a complete jackass, and set off along the backroads of Lo (they’re all backroads). I knew something was up as soon as I left, though… I knew I shouldn’t have eaten all those peanuts at the school…

Well, it was going smooth enough, I had made it about halfway through the 14 km loop, my headlamp bobbing and spraying light ahead of me so I could see where I was. I knew something was up, though, as soon as those first rumblings deep within started. It was mild at first, but then came the crippling ones. You know, the kind that stop you dead in your tracks, make you clutch onto a handrail and raise your eyebrows for that “Oh, shit” look…

I had just turned off from a main road, passed a barking backyard dog, when the point of no return hit. There was no way I was making it home before something terrible happened. I scrambled into a narrow strip of trees and brush by the (luckily) quiet road, tore through brambles and thorns, and pinballed off trees to reach seclusion. Struggling with the damn cow suit was an epic battle; I couldn’t just ‘drop trou’ and let loose. No no no, I had to remove all those layers, zip down the middle of my torso, peel my arms out of the sleeves, and get free. Five layers in all. Well, with a fraction of a second to spare the duty was done. I was a free man. No sign of a struggle, no incriminating evidence. I had succeeded in the most harrowing of situations, against all odds, and at the same time revived a lost art once intimately entwined in human behavior. It was an epic forest-shit.

This has nothing to do with the story, but this is my (Phil’s) barnyard drumset

I just awoke from a massive slumber here at the farm after a week of real, solid work. Urbain had Roger and me busy packing boxes of Black Albert for the U.S. market (I switched the addresses - all 315 cases are being sent to Alstead, NH) and preparing the schoolhouse for its grand opening this Friday. I parted from life at Struise for two days, however, to join another giant in the Belgian and world beer scene for some brewing and bottling. Nino Bacelle and Guido Devos of Brouwerij/Brasserie De Ranke in Dottignies kindly allowed me into their brewery to wreak some hoppy havoc. It was two days of brewing and bottling on a new system designed after the familiar Deca brewery of which I have become so fond. My heart beats only for Deca… Nino and Guido had originally started just as Urbain had: renting out Deca to brew their own bubbly. After ten years of service to the Deca brewery gods they got the chance to build their own playground and designed the system after Deca to capitalize on its familiarity and tradition. De Ranke uses mostly whole hop flowers in the boil and in the lagering tanks; the beers produced right after the fall hop harvest are a trip, aromatically and nasally speaking.

De Ranke hops, in the nude

I shadowed Guido on Friday as he brewed XX Bitter, Belgium’s first popular bitter beer and an incredibly crisp, zesty piece of work. It’s got some great floral hop character in the nose and a special Belgian spiciness from the yeast. I got there at the ass-crack of dawn as the grain was being hoisted dustily into the mill; malt boogers don’t make a complete breakfast. After the mash Guido ran the filter from several drains in the mash tun. The first runnings of the wort (the “malt tea,” essentially) are usually cloudy due to suspended malt particles, but eventually the wort runs clear as it’s filtered by the husks of the grain. We had a 20-minute delay when the wort coughed and started to run cloudy in the middle of the filter, but, as the Belgians say in their ebullient English accent, it was “no problem.”

Guido at the mash tun

Saturday was a bit monotonous, wrapping paper around hundreds of stylish De Ranke bottles, but there was company and a retro stereo that played half Belgian pop and half American hits from two years ago. Some lucky Americans will be getting some XX Bitter wrapped by blue-blooded American hands. Noir De Dottignies, their dark, bitter stout-ish option, and Guldenberg, a solid strong blond named after local abbey ruins, were also wrapped and bound for USA. Meanwhile, Guido and Nino bottled their Christmas sipper Père Noël, spiced with just a tingling touch of licorice.

I was starstruck for a second, too. Well, it happens with all brewers, but this time it was an author. Yvan De Baets has authored some books about beer and I had just finished Farmhouse Ales about traditional French and Belgian agrarian refreshers, to which he contributed a chapter. He was there with Bernard Leboucq, and both are brewing their own beers at De Ranke under their Brasserie de la Senne label. Luckily I had been wasting my life away on youtube recently and had seen him exploring some German beer caves, otherwise he would’ve just been another mysterious brewer.

The polka-dotted Prince of the Payottenland

The bucolic Mediterranean crags and shores of Italy beckoned me on Friday night. Guido and Nino were kind enough to invite me along to an Italian beer tasting led by the country’s finest beer ambassador, Lorenzo Dabove. ‘The Prince of the Payottenland’ gave the local beer club several samples of Italian beer whilst waxing poetic about each and expounding on their emerging craft beer scene. While I have to say I wasn’t entirely impressed with all the beers (some were funky, some were flat), I applaud the creativity and spiritedness overall and the raw quality of some. Macca Meda, a new beer from Birrificio Barley (Sardinia), was fantastically hoppy, crisp and characterful, a cousin to American IPAs. Chocarrubica from Grado Plato (Turin) stole my heart, though; a moderately strong oatmeal stout with cocoa beans and carob? For a guy who actually enjoys - no, craves - carob? C’mon, it’s an easy win. Thanks again to the De Ranke dudes for the insider weekend and beer tasting.

Gotta get this for my dad, he’d love it

Damn, they’re strange

(Note: originally published November 5)
I just spent my fifth night on the Struise farm, though the first night only lasted about four hours, but I can already tell what an unbelievable time I will have here. Amidst the ostriches (which I, by the way, cannot do justice in writing to their bizarreness) and Scooby, the big slobbering Great Dane, sits a U-shape of buildings. To the left is Urbain’s pad, where he and his daughter Lorence live and where I will sleep when the bed and breakfast is full. Straight ahead is the bed and breakfast, where I have a room when the place is empty. Well, even in my room there are several rooms. In fact, it’s really a condo, complete with three beds, leather sofas and chairs, TV and VCR (in case I need to watch some movies from the 80s), a kitchen in case Urbain’s cooking goes to hell (not likely), and a cupboard of beer glasses (no, not for the eyes; I can see well enough, thank you). Downstairs is the common room, where the only thing I needed to see was a small wood stove and a comfy armchair for those stormy winter nights.

The Geeks at beer school

To the right of the B&B is Phil and Daisy’s house. Daisy, Urbain’s sister, runs the B&B and Phil helps Urbain at the brewery in addition to a job in a nearby restaurant and as a Citroën dealer. Both have been entirely friendly, especially in keeping Scooby from drooling on me. Phil and I instantly connected over music as well; turns out he’s as big a fan of the drums as I am and even has an old dust-covered drumset in the barn in case I need to feel like a rockstar. I’m in the works to organize a brewhouse band; Lorence is a multi-talented musician and Urbain says Carlo is musically inclined as well. Bono says he won’t sue if we call ourselves Brew2.

Just chillin’

Oh, and there’s another living space on the farm. Urbain’s Berlingo van is actually an officially recognized apartment, and this is where he performs most of his daily grooming and domestic tasks. Let’s see, he’s got several phones, a wardrobe of clothes (even new shirts and everything), an assortment of food in various stages of decomposition, footwarmers, mouthwash, his electric razor (which is his favorite device to use in the car – he shaves at least 3 times a day just for kicks), a shower, a plasma TV, and several cats. On the way back from De Molen I got to know not only the car but also Urbain quite well. Urbain’s wit is razor-sharp, his philosophical ideas are contagious, and his knowledge of and interest in biology and evolution is reviving my love for the subject. And we like to apply it to our discussions of Belgian women.

Black Albert Batch 0, Erlenmeyer flasked

A few days ago was a lazy Sunday, but it was just what we needed after some tough days in the brewery and the busy, beery buzz that was the De Molen fest. We had a few visitors: three Brits, “The Geeks” as Urbain fondly calls them, and an American visited the schoolhouse brewery for an afternoon of shit-shooting (…that’s an American expression… we didn’t actually shoot any shit around…) and Struise sipping. The Geeks - Ian, Mes, and Ken - are real connosseurs. They’re probably some of Britain’s finest beer raters and proponents, and they’re huge Struise-heads. We had a beautiful Black Albert vertical tasting with a few additional samplings as well. Starting with the freshly-bottled Black Albert and the newly-refined Black Damnation (2/4 Black Albert aged on 5kg Columbian aromatic coffee beans, 1/4 Black Albert aged in Jack Daniels barrels, 1/4 Hel & Verdoemenis), we moved on to a terribly tasty experiment that involved a special distiller’s edition Caol Ila single malt Scotch whisky matured in Moscatel cask wood. Taking a row of Struise beers – the new Black Albert and Black Damnation, Cuvée Delphine, Black Albert Batch 0 (the first batch, from 2008, pulled from a near-empty keg), and Double Black (Black Albert that had been frozen to remove some water, making a 29% abv masterpiece) – Urbain swirled just a couple drops of the Caol Ila in each glass and mixed in each beer. Each blend gave an incredible result, the whisky contributing a touch of its vanilla and peat character and refined aroma. The Double Black, even without the whisky, was just mind-blowing, like a silky smooth chocolate/coffee/dried fruit liquer, only ten times better. The whisky experiment was making Urbain’s brain visibly whir and his hair stand on end, so you can probably expect to see some Caol Ila oak-aged product on the market sometime soon. Lastly, we sampled a year-and-a-half old Dirty Horse. Dirty Horse is Urbain’s first beer that captivated him and motivated his move into the beer world. It’s a simple recipe, brewed with a portion of wheat, that’s extensively open-fermented and inoculated with wild yeasts. Later matured on cherries, it resembles a kriek lambic but has such a complex Brettanomyces kick and dazzling finish that many consider it to be Struise’s absolute best beer. It was the icing on the cake, and The Geeks finished their last drop and went on their merry way.