Belgian X-Mas Beers III with an update from the brewery
Tonight brings Brouwerij Kerkom's WinterKoninkske. From the brewery's website:
"The ‘Winterkoninkske’ is the ideal beer to make a cold and chilly winter evening pleasant.
The ingredients are: seven types of malt (among which rolled oats), two belgian types of hop, brewing liqour and yeast.
Our winter beer is a dark and heartwarming beer with a pure, sugary flavour and a long, bitter aftertaste.
The alcohol content of this heavy beer is 8,3 % vol.alc."
And the bottle says it's brewed with juniper berries. It's a gorgeous looking beer, quite dark, sort of a burnt ruby topaz, definitely using some black malts. The juniper berries definitely leave a mark, both in the nose and on the palate--quite peppery. Big and velvety; really pretty sweet. There's just enough hops to balance and keep some structure to the finish. Very enveloping and heady. I like it.
By way of a brewery update, the last few kegged beers have been really good. Even the bizarre sour beer blend with raspberries is delicious. Really delicious. Today I bottled Fence-Post Porter, racked Red-Headed Stepmother IPA onto dry hops, and kegged Oatis McOatmeal's Oat-tastic Stout. All were promising, especially the IPA which I am seriously excited about; it's wildly bitter and dripping with hop aroma already. Shortly, I'll be bottling the IPA, plus the other pale ale, and dry hopping the Belgian IPA Tripel that is glugging away in my office.
Probable upcoming beers: Vienna bock. Another kegged IPA (can't keep it on draft...) designed to use up stray year-old hops. Maybe another brown ale? Something subtle and British. A weird sour oaky 18-month project beer. An old British beer for Christmas would be a must. RyePA. A Pliny the Elder clone. A barley wine for the love of crumb cake. That's a lot of priorities. . . I need to keep getting bottled beers made to straighten out the basement stock. I'd also like to have a big wintery dark beer and a serious IPA on draft for winter guests (maybe a honey one like last year?).
"The ‘Winterkoninkske’ is the ideal beer to make a cold and chilly winter evening pleasant.
The ingredients are: seven types of malt (among which rolled oats), two belgian types of hop, brewing liqour and yeast.
Our winter beer is a dark and heartwarming beer with a pure, sugary flavour and a long, bitter aftertaste.
The alcohol content of this heavy beer is 8,3 % vol.alc."
And the bottle says it's brewed with juniper berries. It's a gorgeous looking beer, quite dark, sort of a burnt ruby topaz, definitely using some black malts. The juniper berries definitely leave a mark, both in the nose and on the palate--quite peppery. Big and velvety; really pretty sweet. There's just enough hops to balance and keep some structure to the finish. Very enveloping and heady. I like it.
By way of a brewery update, the last few kegged beers have been really good. Even the bizarre sour beer blend with raspberries is delicious. Really delicious. Today I bottled Fence-Post Porter, racked Red-Headed Stepmother IPA onto dry hops, and kegged Oatis McOatmeal's Oat-tastic Stout. All were promising, especially the IPA which I am seriously excited about; it's wildly bitter and dripping with hop aroma already. Shortly, I'll be bottling the IPA, plus the other pale ale, and dry hopping the Belgian IPA Tripel that is glugging away in my office.
Probable upcoming beers: Vienna bock. Another kegged IPA (can't keep it on draft...) designed to use up stray year-old hops. Maybe another brown ale? Something subtle and British. A weird sour oaky 18-month project beer. An old British beer for Christmas would be a must. RyePA. A Pliny the Elder clone. A barley wine for the love of crumb cake. That's a lot of priorities. . . I need to keep getting bottled beers made to straighten out the basement stock. I'd also like to have a big wintery dark beer and a serious IPA on draft for winter guests (maybe a honey one like last year?).
posted by Jason | 11:05 PM
4 Comments:
Is that a red IPA? (The name?)
That is in fact a red IPA, pushing double IPA. It's not that high in gravity (I forget, 1075 maybe?) but with around 140 theoretical IBU. My second crack at the red IPA thing--the first one wasn't bitter enough.
Did you use the darker crystal malts to color it?
I think I used two whole pounds of Weyermann Cara-Red, plus 5 or 6 oz of Special B.
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