As the weeks pass, our duties have been getting the best of us and our daily blogs have become weekly blogs. I appologize for this, but we really have been busy. Between brewing, preparing for the Pre-ZBF, doing label artwork, and trying to orchestrate our brewery plans back home, our days have been quite full. Anyhow, here is a little recap of some of the fun we’ve had along the way this last week…

After a full day of work at Deca, Urbain promised us a visit to Westvleteran’s cafe. i must say we were quite excited to make the trip. It was a quick drive to the monastary through some pleasant windy country roads. Suddenly we turn a corner and the monastary stands before us. People are milling around the parking lot toting sixers of the much sought after monks brew. I cant help but to smile as walk toward the cafe, which is more like a giant beer hall.

The building is a massive open space with incredibly high ceilings. The place seems to be quite popular…duh!!! There are a couple hundred people all enjoying goblets of Westy. Amazingly we find a seat quickly and in no time a server is there to take our order. Two Blondes for Urbain and myself and an 8 for Devon, as well as some sandwiches to complete the package. The beer comes quick. The blondes are frothy and crisp with a wonderful hop bitterness. The 8 is a wonderfully drinkable malty raisin dream. We follow up with the coveted Westvleteran 12, the king of all beers… sorry Bud!!!

We sit and talk for a few hours, enjoying several rounds of some of the best beer ever made. It is a nice end to a busy day. To our dismay though, they were out of beer for take away. We shall return!!!

On the way home our van breaks down, for what seems to be the millionth time. this is especially bad news because we are scheduled to drive to De Molen in Holland early the following morning. This always seems to happen at the most inopportune moments. Luckily we have both cars with us this evening and we get home… still, we need the van to tow the trailer, which is filled with beer for export!

The next morning we are able to get the van started, but we dont trust it for the three hour drive ahead of us. The local auto shop agreas to let us use one of their vans while they try to identify the problem… which they never seem to fix. I suppose even Belgian mechanics are like those back home.

We hit the road by seven and are on our way. by ten, we are right back were we started our journey at the Beer Paradijs. They will be taking the pallets of beer for export. We unload the trailer quickly and have time for a coffee… well coffee for everyone and a beer for me. I just cant seem to help myself. After our refreshments, its back on the road toward De Molen.

Driving into Bodegraven, Netherlands we are instantly impressed by the classic Dutch town with its many canals and cobbled streets. A few minutes into town and we see the emblem of De Molen climbing high into the sky. I had no idea that their logo was actually the building that they brewed in. Wow!!! Their windmill is almost as big as their beers!

As we enter, the head brewer and owner Menno greats us in the small bottle shop. After some introductions we poke around for just a minute and are surprised at the selections here. Of course you have the amazing lineup of De Molen brews, but also some fine beers from Belgium, the UK, and even the US. He also has a small selection of homebrew goodies for the aspiring brewers of Holland.

We then head further into the building to find two wonderful dining areas. The first is a smaller area, presumably for more intimate dining and to house special group activites. Farther back, through a large wooden door is the main dining room, the kitchen, and the brewery itself… Yes the brewery is right off to the side of the main dining hall, much like a traditional brewpub. What we saw amazed us. The brewing system was smaller than most prewpubs, only slightly larger than that of Alvinne.

What it lacked in scale was made up for in both its beauty and technical aspects. Menno had previously worked as welder some time ago and his skills have allowed him to fully customize his equipment to his exact specifications. Like many breweries out this way, the equipment had a previous life elsewhere, before being utilized in the production of world class beers.

After an explanation of the equipment it was off to the main dining hall and bar for some sampling. We started off with De Molen’s Cuvee 2, a dark strong blended beer aged in French Oak barrels for six months. The beer is rich and black, with aromas of dark malts, chocolate, licorice and a wonderful vinous tartness. I say that this beer is “right up my alley”, and both Menno and Urbain get a good laugh from this expression… apparently this means something very different in Dutch and Flemmish. The beer is quite nice, very complex and satisfying… though perhaps at 11.5% it wasnt the most wise choice before noon. Again, I just can’t help myself.

We move on to take a seat in the main dining room, which has been converted from the original grain storage room below the once working mill. Sitting next to a roaring fire, Menno explains that he wanted to keep the room in as much of it’s original asthetic as possible. A large heavy wooden table spans the length of the room, with smaller tables to either side. A few paintings addorn the wall, but otherwise the beauty of this room is the room itself.

As Menno opens a bottle of the Tsarina Esra, his head chef comes out to greet us. He asks if we are hungry and of course I am the first to nod my head in confirmation. My desire for good food easily matches my proclivity for craft beer. He then tells us that we shall be his guinea pigs for some new creations he is working on. I am in heaven right now. As we sip at our imperial porter we discuss the origins of porter and the historic accounts of the style. It is enlightening to talk of such things with amazing brewers.

Before we know it, the first course is set upon the long table beside us. Urbain feels that this is the perfect time to let Menno try the proposed collaboration brew. Urbain carefully mixes the Black Albert with the Hel & Verdoemenis and the kitchen staff peeks out with smiles on their faces. They are getting to sample this new beauty as well. As Menno takes his first sip, we can tell that he is in approval.

On to the food…

The plate is a sampling of many small nibbles, many of which are prepared with the house beers. There is a rich soft cheese which has been washed in De Molen brew, a pate with beer and a rich fruity sauce, a grilled scampi, some fresh bread with brewers grain, a small salad. Im sure Im leaving something out… Devon’s meat portions are replaced with some vegitarian friendly options, and I am a little jealous at some of his samplings. It all looks, smells and tastes amazing.

I assume that this is the end of our lunch, but I am very wrong. Next we recieve lamb cutlets, seared to perfection. For devon a squash with some lovely stuffing. There is a brite salad and a baked potato dish. This is glutiny at it’s best.

We step out for a look at the canal behind the brewery and when we return dessert is already waiting at the table. i can’t remember ever having a lunch of this caliber. A cup of strong coffe, a snifter of dessert liquor distilled from De Molen’s own brew, and one of the most decadent chocolates I have ever had. Wow… Meno sure knows how to host a nice lunch gathering.

Now it was time to make a deposit and withdrawl at the De Molen wharehouse. Bottling, conditioning, and cellaring take place about a kilometer or so away from the brewery and restaurant. We pull up to what appears to be a three flat house along the bank of a small canal. I am a little confused at first until Menno opens the double doors at the front of the building. Inside we see a small workshop where the bottling occurs. Menno’s craft in welding is again demonstrated in a home made keg washing system, which is elegant in it’s simplicity.

Im the back we find maybe thirty tanks of ageing beer. It is a beautiful site. Menno’s cellaring assistant Jacob comes by to join us and show us around the rest of the warehouse. Apparently the building was previously used as a cheese wharehouse. It seems that De Molen has an affinity for bringing new life to the old. We climb the stairs to the second floor where bottled beer is stored and labeled. The labeling is done one bottle at a time, by hand! Around us there are boxes and boxes of De Molen brews, it is a mouthwatering sight.

Menno begins fetching bottles of his beers while Jacob lays out glasses. A major sampling session is about to ensue. Amarillo, Amerikaans, Bloed, Zweet & Tranen (Blood, Sweat & Tears), Bloed, Zweet & Tranen (whisky malt), Bommen & Granaten (Bombs & Grenades), Donder & Bliksem (Thunder & Lightning), Hamer & Sikkel (Hammer & Sickle), Heen & Weer (Back & Forth), Heil & Zegen, and Storm & Averij (Storm & Damage) all eventually fill our growing collection of glasses. It is an intense tasting within the storage room.

Eventually it is time for us to be on our way. We deposit a pallet of Struise and Alvinne beers for Menno’s bottle shop. We also load the trailer with a bounty of De Molen bottles as well as many a keg of soon to be blended Hel & Verdoemenis. We say our goodbyes and head out for a long ride home.

It was one hell of a day without a hint of damnation.

cheers
beejay

P.S. Pictures are soon to follow, but Devon is out galavanting around Belgium with our new friend Alex of the brasserie 4:20 and he has taken my camera hostage. More news on his adventures and our new friend Alex to come!