Home Our Cellar Our Cellar, May 2013: flower-infused brews

Our Cellar, May 2013: flower-infused brews

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CATEGORIES: Our Cellar  

Look at this spring’s beer shelves, and everything’s coming up roses (or, rose hips, at least… as well as dandelions, elderflower and more). We’re popping open most of these flower-infused beers right now. But, believe it or not, delicate flower flavor can indeed withstand the test of time. The proof? A GABF gold medalist.

BRING OUT: Red Rock Paardebloem 2012

This 2012 GABF gold medalist spent just a year in our cellar, but emerged with a surprising amount of ripened fruit notes to complement its floral, spicy profile. Brewed with fresh-cut dandelions (paardebloem is Flemish for the plant) and grains of paradise, this Belgian-style golden strong ale still carries delicate hints of the flower and white pepper with each sparkling sip; the added arrival of mellow white grape pairs perfectly with the tightly fused flavors, creating a swallow akin to a crisp Chardonnay.

Here, the key is to age it no more than a year. The beer wouldn’t be terrible after a longer nap, but it would likely have next to no dandelion notes; then, what would be the point of a flowerless flower beer? We’ll try the same aging time with this one:

LAY DOWN: New Belgium Lips of Faith Heavenly Feijoa Tripel

This collaboration with Canada’s Brasserie Dieu du Ciel is infused with a hefty dose of hibiscus and feijoa (aka pineapple guava) for an exotic twist on the classic Belgian-style tripel. The flower’s fruity tartness snaps at the tongue’s sides as the feijoa and Nelson Sauvin hops flood sweet, bready malts with bright, tropical flavors; a peppery spice note sharpens the swallow. Lay this 9.4%-ABV beer down for a year: Its warmth will soften while developed dark fruit notes add an interesting bass note to this complex sipper.



Your cellar: Tart wild ales

The tartness of bottled wild ales tends to follow a pattern, rising in the first few years and slowly ebbing as time wears on. With some creative cellaring, you can become a master of acidity.

CATEGORIES: Beer   Midwest Breweries   Our Cellar  


Cellar this: beers brewed with raisins

Malt-focused beers often develop a raisiny character after a few years; fuse this age-derived flavor with one gleaned from actual raisin additions for an extra scoop of sun-dried scrumptiousness.

CATEGORIES: Beer   Our Cellar  

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