Duchesse De Bourgogne

I’ve had this one before, but never reviewed it. Recently a friend from San Diego had occasion to try this one and fell in love. As i had a couple of them in the fridge, I decided there was no better time to have and review one.

This one is labeled a a reddish-brown ale, although the overall style is known as a Flanders Red Ale. They are typically brews that range from red to brown in color. The style often uses a Lactobacillus yeast strain producing a high lactic acid and giving a sour taste, also sometimes a Tannic acid producing that lip puckering feeling. Often aged for long periods in oak barrels, aged batches are sometimes mixed with younger ones to balance them out. The often have distinct and sharp fruit flavors that that set them apart from other Belgians.

Produced by the Brouwerij Verhaeghe Brewery in Vichte, Belgium. “The brewery Verhaeghe was established in 1875 in the castle-farm in Vichte, West Flanders. Today it’s still a family owned & run company.”  Started by two brothers, Adolf Verhaeghe and Paul Verhaegh, the brewery has seen quite a history. As their site says “The brewery-malting Verhaeghe was established in the vicinity of the railway, Kortrijk, Oudenaarde and Brussels built with bricks from the brick Adolf Verhaeghes. De gerst die als basisgrondstof dient voor de aanmaak van het mout werd betrokken uit de opbrengst van de eigen landerijen. The barley as a base raw material for the production of the malt was involved from the proceeds of the private lands. Het geëste mout diende naast water, hop en gist als belangrijkste grondstof voor het brouwen van bier. De eerste klanten die de basis vormden voor de initiële afzetmarkt van de bieren van de brouwerij werden in niet onbelangrijke mate gevonden in de boeren en de personen met wie de Verhaeghes zakelijke relaties onderhielden. The clergy was beside water malt, hops and yeast as the main raw material for brewing beer. The first customers were the basis for the initial market for the beers of the brewery were found in an appreciable number of farmers and the people with whom Verhaeghes the business relationships maintained.” With World War I, came the end of the brewery. The Germans briefly took it over introducing Pilsner to the area. However,  after the war, the brewery resumed it’s production with the founders sons, Victor and Leon.

This one has quite an appearance. Similar in some ways to new Belgiums La Folie, poured into a tulip glass, it has a deep brown, almost molasses, color with a faint hint hint of red when held up to the sunlight. Very cloudy and with a modest amount of carbonation, it produced a small, but sustainable thin head. The lacing left behind was nice and lite, perfect for this style.

Take a whiff of this one and you are immediately overpowered with the scent of caramel, banana, bread and a faint hint our sour apple. The caramel malt mixed with the banana is what served to really balance out the apple and bread.

As I took my first sip, I immediately tasted the sour apple I smelled earlier with the banana not far behind. Another sip brought the bead and caramel malt and this time a hint of a as yet to be determined spice. Works well with the bread, banana and apple. I felt like I was being treated to dessert! The Lactobacillus yeast really works well on this one, as it was sour, but not too tart and not overpowering.

I really liked this one overall. Not only does it do what the style intends, it just down right pleases! Don’t get me wrong, this one is all beer, but may also be one that can pull those who usually shun beer over to the dark side! I had some cheesecake cake around, and really enjoyed the Duchesse as it complimented the cheesecake perfectly. Since it weighs in at around 6% ABV, if you want another you can.