Okay, okay. All snobbery aside, it’s no secret that Orval is one of my favorite beers in the world. And it has been since the first time I took a sip of it on May 31st 2008. Yes, that’s right. I remember the exact date I tried my first Orval, and how could I not?

It was on a slightly overcast evening at The Maproom in Chicago. It was one of the most pinnacle nights of my life as it was the first time I met Brian Van Zandbergen and Stephen Beaumont, two men who would ultimately become my mentors in beer, as well as the first time I experienced a gueuze, it was the first time I tried a saison, and it was the first time I had Orval.

Orval is an extremely intriguing beer. It is the one Trappist beer to get dry-hopped and it is the only Trappist beer to get spiked with Brettanomyces upon bottling. As a result of being bottle-conditioned with wild yeast, Orval is constantly evolving inside of the bottle. No two bottles of Orval are the same.

If you drink Orval fresh, it tastes very similar to an English Pale Ale–spicy, floral, slightly bitter and very dry. But if you taste it after the 5 month mark, you will find yourself drinking an entirely different beer. And the more age it has, the more unique it becomes.

The Orval Legend

As if the beer wasn’t cool enough itself, the story of Orval’s creation is equally intriguing. According to legend, Countess Matilda of Tuscany (an Italian noblewoman remembered for her military accomplishments) was passing through this region in about 1070 with her retinue. She stopped at a clear spring and trailed her hand in the water – and her wedding ring, a gift of her recently-deceased husband, slipped off her finger and sank. Distraught, she knelt and prayed fervently for its return . . . and a trout swam to the surface with the ring in its mouth, returning it to her. She is said to have claimed “Truly, this is a golden valley!” (French: Or = gold; val = valley) She gave the land to the church, and the trout with the gold ring can be seen to this day in the Orval logo. (Source: Merchant Du Vin)

Orval Abbey

Abbaye Notre-Dame d’Orval is a Cistercian monastery situated near Florenville, in the province of Luxembourg, really close to the French border. As is customary with Cistercians, the Community of Orval provides entirely for itself through its own activities (mainly cheese-making, hospitality, and beer brewing). All generated profits are devoted both to various forms of social and charitable aids, and to the upkeep of the monastery.

Photo Credit: Charlie Papazian

Orval Brewery

Throughout the long history of Orval, it is assumed that there has always been a brewery on the grounds. Various facts corroborate this idea. There have been topographical references on old drawings. There was also a detailed description of production left by a Franciscan visitor three hundred years ago. And an area called the “hop-field” was located very close to the monastery. (Source: Orval)

The present day brewery was built in 1931 with intentions of creating a new source of funds for the monastery’s reconstruction. The brewery was designed by Henry Vaes, who is also responsible for designing the iconic Orval beer glass. Orval was the first Trappist beer to be sold nationally around Belgium.

Michael Jackson’s Insight

“The present Abbey, officially called Notre Dame d’Orval, stands alongside the ruins of the old. Bread and cheese are made for sale, as well as a startlingly dry, hoppy, ale of approximately 6.2 abv, with an dark orange colour. This world-classic brew gains some of its astonishing complexity from a secondary fermentation with multiple strains of yeast, including “semi-wild” Brettanomyces which imparts a “hop-sack” or “horse-blanket” character. Devotees like to bottle-age this beer for between six months and three years. It is a powerful aperitif.” — Michael Jackson, The Beer Hunter.

The Wench’s Tasting Notes (circa 2008)

Appearance: Amber-orange color. Cloudy with large fluffy head – which lasts a really long time and leaves a thick film of lacing.

Aroma: Mild Belgian yeast aroma (sweet yeast with hints of cloves). Slightly floral nose with citrus notes (compliments of the hops, naturally).

Taste: Well-balanced ale! The ale has an interesting acidic “bite” that is nicely neutralized by a mild malt and mild yeast taste. The floral hops are apparent on the taste and help balance out the sweetness of the malt as well as kill some of the acidity. The finish is tart and slightly bitter, lingering … enough. Medium to full body. Nicely carbonated. Alcohol is very hard to detect on the taste, which makes it a super easy ale to drink.

Overall: As always, ORVAL is a classic. This is a MUST TRY BEFORE YOU DIE kind of beer. I don’t care who you are and if you don’t like beer – you must try Orval at least once in your lifetime.

Orval is a staple in my beer diet.

Why? Because it could very well be the quintessential example of what a well-balanced, well-rounded ale should look, smell, feel and taste like. It reminds me of Goldie Locks and The Three Bears. Not too strong. Not too weak. Not too sweet, not too bitter, not too sour, not too astringent -EVERYTHING IN BALANCE.

(I wrote all that 5 years ago….BTW).

How to Find Orval

Merchant Du Vin is the sole importer of Orval. For a list of their distributors, visit: http://www.merchantduvin.com/distributors-resellers.html

To learn how Orval beer is made, visit this link.

And if you really want to see me embarrass myself, watch this vertical tasting video of me filmed roughly three years ago…… (be warned, I was a newbie back then).

Share your Orval stories with me in the comment section below!!!

On Feb. 7 from 7-8 p.m. CST, join Whole Foods Market (@WholeFoods) and myself (@TheBeerWench) as we chat about chocolate beers, cooking with beer recipes, and perfect beer pairings for Valentine’s Day. Taste and tweet about four tantalizing chocolate beers with the breweries that make them.

To participate, pick up one or all of the featured chocolate beers and tweet your experience using the hashtag #WFMBeer. Every 15 minutes, the focus of the tasting will shift to a different beer. The schedule is as follows:

5:00 p.m. PST: Samuel Smith’s (@merchantduvin) Organic Chocolate Stout

5:15 p.m. PST: Odell Brewing (@OdellBrewing) Lugene Chocolate Milk Stout

5:30 p.m. PST: Bison Organic Beer (@bisonbrew) Organic Chocolate Stout

5:45 p.m. PST: Southern Tier (@stbcbeer) Choklat

Skip the diamonds and the pearls this Valentine’s Day and woo your special someone with a velvety smooth, rich and chocolate-y craft beer.

Participation is limited to those 21 years or older.

The organic beer-themed tasting takes place on Twitter from 8-9 p.m. ET on Tuesday, Apr. 10. The tasting, featuring four organic beers from some of the world’s most respected and innovative brewers, includes:

• 8 p.m. ET: Dupont — Avril (led by @belgianexpert): The brewer’s favorite beer. Light in alcohol, full in flavor. 3.5 percent alcohol by volume (ABV).
• 8:15 p.m. ET: Samuel Smith — Strawberry Ale (led by @merchantduvin): Smooth malt and aromatic strawberry flavors merge together in an elegant fashion with fresh, ripe strawberries. 5.1 percent ABV.
• 8:30 p.m. ET: Bison Brewing — Honey Basil Ale (led by @bisonbrew): Creatively infused with fresh, organic whole leaf basil and organic clover honey. Crisp and herbaceous with a hint of sweetness. 6 percent ABV.
• 8:45 p.m. ET: Hopworks – Rise Up Red (led by @HopworksBeer): Mahogany smooth with mild caramel sweetness, balanced by local Cascade and Centennial hops for a crisp finish. 5.8 percent ABV.
• 9 p.m. ET: After party (free for all!)

Every fifteen minutes, the focus will shift to a different featured beer as brew masters take questions from Twitter fans and share stories about the beers and the breweries. To follow the conversation, use the hashtag #WFMBeer. At least one, if not all, of the beers listed above should be available at most Whole Foods Market stores that sell beer.

Participation is limited to those 21 years or older (duh!).

Twitter Beer Tasting FAQs

What is a Twitter beer tasting?

A Twitter beer tasting is a virtual event where people simultaneously taste beers together, and share their tasting notes in 140 character or less messages on Twitter.

What do I need to do to participate?

At the bare minimum, all you need to participate is a Twitter account and a beer in hand! For each #WFMBeer Twitter tasting, a particular theme is selected by Whole Foods and The Beer Wench. Participation in the Twitter tasting is enhanced when you follow the theme.

How do I follow the conversation?

All people participating in the Twitter beer tasting are encouraged to use the hashtag #WFMBeer in all of their tweets. If you have Tweetdeck or Hootsuite, we recommend that you create and dedicate an entire column to the hashtag, so you can follow the conversation as it happens!

What if I can’t find any of the beers on the “official” list?

You can still participate! Just find a beer or two that fits into the theme and join in. The theme this time around is organic beer — if you can’t find one of the delicious organic beers listed above, just look for the USDA organic logo on the beer shelf in a Whole Foods Market near you!

What if I have questions about the beers that I’m tasting?

You are in luck! Representatives from each of the breweries selected will be on Twitter during the entire event to lead the tasting and answer your questions. All of the representatives are listed next to the beers in the schedule above.

Is it okay to join the conversation late?

Of course! Better late than never!!!

Have more questions? Send me a tweet @TheBeerWench, or leave a message in the comment section below!!!

The 3 different vintages included:

• April 2009 –> 5 months old
• May 2007 –> 1 year nine months old
• October 2002 –> 7 years old

The 7 year Orval was probably the “oldest” beer that I’ve tasted. I found it rather amusing to drink a beer that was made before I was of legal drinking age.

The Orval Trappist monastery is unique in crafting the only Trappist beer with Brettanomyces. Unlike many wild yeast brewers who use spontaneous fermentation to get the “Brett” characteristic, the Orval brewers inoculate their beer with Brett at bottling. Essentially, this means that Orval is bottle conditioned with Brettanomyces (aka goes through a secondary fermentation in the bottle with wild yeast).

Orval is arguably the most unique of all the Trappist beers. Brasserie d’Orval brews just one beer — Orval. Orval is its own unique style. It is not a Trippel or a Dubbel or a Saison or a Lambic. Orval is Orval. However, Orval itself comes in many different forms. As Orval ages, its characteristics change dramatically — a result of being inoculated with Brett.

Many beers change with age, but none change quite like Orval. Young Orvals are characterized by a fresh hop bouquet, fruity esters and a pronounced bitterness. After 9 months, Orval undergoes a complete change. The once fresh hop bouquet turns into an old-fashioned hop aroma and the pronounced bitterness fades as caramel malt flavors become more prominent. Although “Brett” may start to show signs prior to the 9 month landmark, it really starts to shine through 9 months after bottling.

The Orval recipe is very similar to an English IPA.  Three different malts, two types of hops, Belgian candied sugar, complex fermentation with multiple yeasts, dry-hopping and bottle conditioning all contibute to its great character and complexity. (In addition to using Brett, Orval is also the only Trappist brewery that dry hops).

For me, being able to taste a vertical of three different vintages of Orval was an amazing and rather eye-opening experience. My video does not give it any justice. Either way, I hope that you can find some value in it! Cheers!

ORVAL is currently imported by Merchant Du Vin. For more information on where to find Orval — visit the Merchant Du Vin website! Cheers!

Waterstreet Wines & Cafe is a relatively new sidewalk cafe at the end of the waterfront area in Peoria.  They feature a menu of sandwiches, salads and lots of fondue as well as very well-thought out artisan wine and craft beer lists.

The owners of Waterstreet Wines & Cafe, Paul & Diane Hahn, also own Mackinaw Valley Vineyard. Paul Hahn has been awarded “Winemaker of the Year” several times by the Illinois Grape Growers and Vintners Association. All of the Mackinaw Valley Vineyard wines are available in the cafe — and many of them are available to drink by the glass.

The beer dinner featured a 5 course menu designed by the head chef at Waterstreet Cafe to pair with 5 different beers from the portfolio of Merchant du Vin. The beer tasting presentation was led by Brian Van Zandbergen from MdV.

And without any further ado, allow me to present my food & beer pairing notes from the evening…

THE WELCOME BEER

BEER: Pinkus Organic Altbier – Munster, Germany
Notes: 20 IBU, Organic Hallertau hops

• Appearance: bright, pale golden color
• Aroma: floral, earthy hops & slight biscuity malt
• Flavor: clean, dry and crisp with notes of biscuit malt and noble hops. Moderately bitter and slightly metallic with a clean, dry finish.
• Mouthfeel: light body, moderate carbonation, smooth body
• Overal Impression: I found this beer to be extremely refreshing after being outside in the hot sun. The bitterness and dryness was well balanced by the malts. Extremely easy to drink.

THE FIRST PAIRING

BEER: Ayinger Oktoberfest-Märzen — Aying, Germany
NOTES: 21 IBUs, Hallertau hops

• Appearance: Bright, rich golden-orange (marigold) color with a thick, foamy head.
• Aroma: Earthy with notes of rich Vienna malt and subtle hints of toasted malts.
• Taste: Initial taste is sweet, followed by a slightly bitter finish. Hops profile is moderate and the Vienna malt character dominates the palate. Fully attenuated and dry.
• Mouthfeel: Medium-bodied, highly carbonated and smooth.
• Overal Impression: This is probably my favorite Oktoberfest on the market. The color is stunning in the glass and the rich Vienna malt is well-balanced with a bitter dry crispness. This beer reminds me of autumn — the color is similar to the bright orange sun and the leaves changing color. The crispness reminds me of cool autumn winds and the earthiness of the flavor reminds me of harvest and fallen leaves.

FOOD: Ayinger Oktoberfest-Märzen Braised Alligator
NOTES: The alligator was extremely juicy as a result of the braising process. The flavors were very subtle, which allowed the almost gamey taste of the gator to show through. The meat was reminiscent of dark meat chicken and was easy to shred. Although the alligator was extremely chewy (as is its nature), the flavor was rather enjoyable.

FINAL THOUGHTS: The salt and slight spice from the beer-braised alligator paired well the earthy, sweetness from the Ayinger Oktoberfest-Märzen.

THE SECOND PAIRING

BEER: Lindeman’s Cuvee-Rene — Vlezenbeek, Belgium
NOTES: Lambic Gueze, 16 IBUs, aged Aged Kent, Brewers Gold & Coigneau hops

• Appearance: Hazy, golden color with a thick, frothy white head and excellent lacing.
• Aroma: Funky barnyard, horse blanket, earthy aroma typical of Brettanomyces and other wild yeast strands. Aroma has noticeably sour and acidic fruity esters — reminiscent of grapefruit rind.
• Taste: Moderately sour and acidic taste is balanced out by the unmalted wheat, pils malt and the weird funky/barnyard/horse blanket flavors from the wild yeast. No noticeable hop flavor (which makes sense since this style of beer uses aged hops). Finish is very dry.
• Mouthfeel: Light bodied, highly carbonated, slightly astringent.
• Overal Impression: It is not secret that The Wench is obsessed and preoccupied with the gueuze style of beer. Lindeman’s Cuvee Rene was the first gueuze I ever tasted and, to this day, it is still one of my favorites.

FOOD: Cream of Wild Mushroom Soup
NOTES: For a traditionally cream based soup, this version was relatively light in body (may have been thickened with both cream and potatoes). The wild mushrooms were completely pureed, which left the soup having an earthy and complex wild mushroom flavor with relatively no mushroom texture. There was bits of crunch here and there from small pieces of celery & onions. Great wild mushroom flavor.

FINAL THOUGHTS: This was both a complimentary and contrasting pairing. The acidity of the gueze helped to balance out the heaviness of the cream while the barnyard, funky yeast characteristics complimented the earthy characteristics of the wild mushrooms in the soup very well.

THE THIRD PAIRING

BEER: Samuel Smith’s Organic Cherry Ale — Tadcaster, England
NOTES: 16 IBUs, Organic Hollertau hops

• Appearance: Brilliant, deep red
• Aroma: Fresh cherries dominate the nose.
• Taste: Cherry explosion. The tart, acidity of the fruit balances the natural sweetness of the cherries. Dry finish.
• Mouthfeel: Light bodied, medium carbonation.
• Overal Impression: Well-balanced fruit beer. The cherry aroma and flavor is extremely dominant, but not in an overwhelming way.

FOOD: Compound Cherry Salad
NOTES: Light, fluffy cream-based mousse loaded with both sour and dark cherries, canned pineapple chunks, celery and slivers of raw, shelled almonds. The salad was delightfully sweet and loaded with lots of interesting textures. I loved the use of the two different types of cherry — one very sour and one very sweet. The almonds and celery added a much desired crunch.

FINAL THOUGHTS: This was very much a complimentary pairing. The cherries in the beer matched the flavor profile of the cherries in the salad. Both were fairly light in body and rather enjoyable. The use of a fruit compote as the third course seemed odd at first, but in the end I did enjoy it.

THE FOURTH COURSE

BEER: Lindeman’s Cassis Lambic — Vlezenbeek, Belgium
NOTES: 10 IBUs, Aged Kent, Brewers Gold & Coigneau, Black Currants

• Appearance: Hazy, deep reddish-purple
• Aroma: Fantastic black currant aroma with very subtle hints of wild yeast.
• Taste: Rich, sweet black currant flavor with a pleasant tartness and slightly detectable wild yeast funk.
• Mouthfeel: Mediume-bodied, highly carbonated and soft.
• Overal Impression: Out of all of Lindeman’s fruit lambics, the cassis is by far my favorite. The sweetness of the black currants is not overpowering and allows the tart funk of the wild yeast to show through.

FOOD: Spareribs with a Currant Reduction
NOTES: The spareribs were slow cooked for roughly 7 hours and, as a result, they were ridiculously tender. The ribs shredded with extreme ease and contained a relatively high fat content. The currant reduction was extremely sweet and, in my opinion, could have benefited by the addition of a dark liquor (such as bourbon or rum). The spareribs were paired with two very simple sides — fresh steamed broccoli and roasted new potatoes. The simplicity and lightness of the side dishes helped to balance out the complexity and fat of the spareribs.

FINAL THOUGHTS: Overall, the spareribs were outstanding. Very well cooked. The sweetness of the black currant reduction complimented the cassis lambic beer very nicely and both helped to break down the heavy fat of the spareribs.

THE FIFTH PAIRING

BEER: Traquair Jacobite Ale — Peeblesshire, Scotland
NOTES: Spiced Scotch Ale, 23 IBUs, Coriander

• Appearance: Relatively clear, deep ruby-brown color
• Aroma: Rich, malty & caramel aroma with hints of coriander, peat and earth.
• Taste: Rich, malty sweetness dominates the palate with hints of spice, roasted malts and earth. The finish is moderately sweet.
• Mouthfeel: Moderately-full bodied, medium carbonation, slightly vicious with warming attributes from the alcohol.
• Overal Impression: This beer in itself could easily suffice as dessert. It is warm, smooth and rich. The sweetness is nicely balanced by the roasted malt and smoky flavors.

FOOD: Berry Cobbler
NOTES: The berry cobbler consisted of at least 4 detectable types of berries — blueberries, blackberries, raspberries and strawberries. The crust was rich and very buttery with lots of brown sugar and oats. The whip cream was noticeably homemade and added a delightful creaminess to the dish. Overall, the cobbler was rich, tart, buttery, sweet and extremely creamy.

FINAL THOUGHTS: Individually, both the beer and the cobbler were rich, flavorful and delicious. The tartness of the dessert worked nicely with the malty sweetness of the beer. Both were very rich, which made it hard to finish them.

SPECIAL THANKS TO WATERSTREET WINES & CAFE AND MERCHANT DU VIN FOR INVITING ME TO JOIN THEM IN THIS FANTASTIC BEER DINNER!

CHEERS!

The current trend amongst many of my favorite bloggers has been to create some sort of list to commemorate the past year. Some have written posts about the top ten blogs that they have either written or read in 2008. Others have listed the top ten wines or beers that they had tasted in 2008. Some have done both.

Technically, my blog is not even a year old. (The Beer Wench was born February 7, 2008) This makes it a little difficult for me to make a compilation of my favorite posts or blogs or even just Beer Wench experiences for the entire year.

HOWEVER, since my blog is only in its first year … it and I have experienced tremendous leaps and growth in the seemingly small amount of time that we have existed.

As a way of welcoming in the new year as well as reflecting upon the last year, I have chosen to create a list of the 3 most influential people on The Beer Wench (both blog and person) in 2008. Honestly, several people have made a tremendous impact on my beer tasting … beer drinking … beer writing experiences. Although most of these people will go unnamed, I hope they know how much I appreciate them and the education, encouragement and experiences of which they have provided me!

I have chosen to highlight the 3 most influential people on both myself and my blog in 2008. In my opinion, these 3 individuals have educated, inspired and helped develop me and my blog into what we have become today. And without any further ado … allow me to present The Beer Wench’s 3 biggest influencers of 2008.

Drum roll please…

3. Sam Calagione. It is no secret that The Beer Wench is obsessed with Dogfish Head beers. In many ways I attribute my passion for craft beers to Dogfish Head. Not only is the beer DAMN GOOD, but the stories that accompany each ale are equally intriguing. Drinking Dogfish Head is more than just mere consumption of beer. It is an experience. Each ale has a compelling story. Each ale is brewed with unique and interesting ingredients. Each Dogfish Head ale is brewed with an obscene amount of TLC … and trust me, you can taste it.

I have many of these extraordinary “off-centered ales” sitting in my “cellar” at this very moment. (And by cellar I mean the several cardboard boxes of beer I have sitting in my closet. Currently, I have Raison D’Extra, World Wide Stout, 120 Minute IPA, Pangea, Theobroma, FORT, Red & White, Punkin Ale, Midas Touch, Chicory Stout, Palo Santo Marron, Olde School Barley Wine…)

My preoccupation with everything Dogfish Head resulted in my reading of “Brewing Up A Business” … written by the brilliant founder and owner of Dogfish Head, Sam Caglione. His book was extremely compelling and surprisingly inspirational. Sam’s dedication to producing the highest quality “off-centered” ales is rather amazing. His passion for beer is contagious.

One of my most memorable moments of 2008 was my first visit to the Dogfish Head Brewery and Brewpub in Delaware. Unfortunately, Sam was not around at the time. HOWEVER, I am intent on meeting him (and his wife Marnie) in person … in the very near future. Until then, I will just have to stalk them via Twitter (@dogfishbeer).

PS: Rumor has it that The Beer Wench will be co-hosting a Twitter Taste Live beer event with Sam Caglione in mid-February. Stay tuned for official confirmation. (‘The virtual tasting will definitely happen … when and who will be involved is TBA.)

I encourage you all to raise your glass to Sam Calagione and the ridiculously awesome beers he has created at Dogfish Head Brewery! CHEERS!

2. Michael Jackson. My number two is a no brainer. Almost all homebrewers, brewmasters, beer bloggers, beer connoisseurs, etc. can attest to the fact that Michael Jackson, even after his death, is and was the most influential person in the modern day beer world to have ever walked the planet.

His books are my bibles. Especially when it comes to Belgian beers. And we all know how much I love my Belgians. Any time I need information, confirmation, further education about a Belgian beer, style or brewery … I consult MJ (my pet name for Michael Jackson). He is my go to reference when it comes to beer.

Unfortunately, the infamous Beer Hunter died before The Beer Wench was even conceptualized. His death occurred just as I was coming in to my beer obsession. And sadly, I will never have the honor of meeting him. He will never be forgotten, though. I have aspirations to keep his legacy alive and lofty dreams of becoming a female version of The Beer Hunter. (After all, like MJ, I combine a passion for beer with a “skill?” for writing.)

And now I ask you all to raise a glass to my number 2 … quite possibly the most infamous man of the beer world … Mr. Michael Jackson. CHEERS!

1. Brian Van Zandbergen. Who is this mystery man, you ask? How on earth can any one person out rank THE Michael Jackson? Why have you not heard me mention him before now? Or have I …

Allow me to explain. Brian has had, without a doubt, the biggest impact on my beer world yet. He completely revolutionized the way I thought about and tasted beer.

Need elaboration?

I met Brian in Chicago. I was in town for the National Restaurant Association show. 2008 was the first International Wine, Spirits & Beer Event at the NRA show. Naturally, after the day long event … everyone involved spent a good amount of time eating and drinking throughout the entire city of Chicago.

One night, I found myself in the same Irish restaurant as a Mr. Brian Van Zandbergen. A mutual friend introduced us … knowing that I was an aspiring beer connoisseur and that he was not only a beer connoisseur and the Merchant Du Vin representative for Illinois … but also the infamous author of The Beer Enthusiast’s Guide to Chicago!

When I first met Brian, I thought I knew about beer. BOY WAS I WRONG. Although I was the biggest advocate of American craft beer, I still had a thing or two to learn about the world of beer. And Brian made sure to school me … and school me he did. We traveled around the city of Chicago to all of his favorite, and arguably the best, beer bars in the entire city. And learn about beer I did.

Because of Brian, I am obsessed with Belgian beers. And because of Brian, I am head over heels … completely in love with Lambics. And because of Brian, the GUEUZE is my absolute favorite style of beer.

I told Brian that I loved IPAs and Double IPAs. He schooled me on what a real IPA was. And then he schooled me on the Belgians.

Brian gave me one of the most memorable beer experiences of my young Beer Wench life … and for that I am eternally grateful. He is an amazing mentor … and friend.

And now I ask you all to raise a glass to my friend, my mentor … a fellow beer lover and connoisseur … Brian Van Zandbergen. Thanks, Brian. You have inspired me in more ways than you will ever know. I look forward to visiting you in Chicago sometime in the near future! Cheers!

And so kids … we begin a brand spanking new year. Cheers to making this year better than the last!

Merchant du Vin and Pinkus Brewery (Munster, Germany; est. 1816) are pleased to announce that a new Certified Organic dark lager will be available in the US soon: Pinkus Jubilate.

Merchant du Vin holds exclusive import rights to many of the world’s greatest beers, including several Trappists. If your local retailers and bars do not carry any of the beers imported by Merchant du Vin, I highly recommend that you ask them  to start. A list of Merchant du Vin distributors can be found by clicking HERE.

ABOUT MERCHANT DU VIN

Merchant du Vin sets the strictest standards for the beers that bear our importing label. All Merchant du Vin beers are “authentic”—meaning they are naturally made, without chemicals, additives, or preservatives (sometimes referred to as “adjuncts”). Secondly, the beer must be an outstanding representative of its style, and produced by a brewery of superb reputation. As a result of these standards, Merchant du Vin’s benchmark breweries appear on nearly every list of the top beers in the world.

About Westmall Tripel

Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.

The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.

Westmalle is exclusively imported in the United States from Belgium by Merchant Du Vin. The Beer Wench has located the Westmalle Tripel at both Bodega in the Short North and Grapes of Mirth in the North Market.

The Abbey of Westmalle is one of only seven Trappist breweries in the world. The monastery is located in the village of West Malle, Province of Antwerp, Belgium, and was founded in 1794. Both the Dubbel and the Tripel are considered by many tasters as the benchmarks for the style. Westmalle Dubbel was first brewed for consumption within the Abbey around 1836; Westmalle Tripel was introduced in 1934. (Source: Merchant Du Vin)

THE DEFINITION OF A TRAPIST BEER

A Trappist beer is somewhat different to an abbey beer. Out of all the beers in the world, only seven of them can use the name ‘Trappist’: Achel, Chimay, La Trappe, Orval, Rochefort, Westvleteren and Westmalle. You can recognise them from the “Authentic Trappist Product” logo.

A Trappist beer is only given this name if it satisfies a number of strict criteria:

1. The beer is brewed within the walls of a Trappist abbey, by the monks themselves or under their supervision.
2. The brewery must be controlled by the monastery and have a business culture compatible with the monastic project.
3. The purpose of the brewery is not to make a profit. The income takes care of the livelihood of the monks and the upkeep of the abbey site. What is left over is used for charitable purposes, social work and people in need.

The Trappist breweries produce beers of an impeccable quality that is permanently controlled. Thus a Westmalle Trappist contains 100% natural ingredients.

Trappist breweries strictly observe all standards in the areas of safety, health and consumer information. And the style of communication and advertising is one of honesty, austerity and the modesty appropriate to the religious environment in which the beers are brewed. (Source: Westmalle Abbey)

pièce de ré·sis·tance n. pl. 1. An outstanding accomplishment: “The bison is an evolutionary pièce de résistance, the result of thousands of years of genetic development under the toughest weather and geographical conditions” B.J. Roche. 2. The principal dish of a meal.

Monday brought yet another day of prowling the floor of the NRA show – indulging in countless foods such as gelattos, chocolate truffles, gourmet cheeses, lots of artisan breads, pizzas, soups, dips, sandwiches, more cheeses, more chocolates, more breads … and every type pf cuisine you could imagine. On top of all that food, I also had the opportunity to have lunch with the Illinois Restaurant Association. We were served a lovely salad of fresh greens, yellow raisins, toasted pine nuts, a huge brick of goat cheese and a balsamic vinaigrette. The main course was Chicken Marsala over basil orso pasta. Surprisingly (for it being meat) … I gobbled down the dish. To finish it off, we were served a rather large individual apple tart, finished with a thick cinnamon whipped cream and fresh berries.

NOW ON TO THE IMPORTANT PART.

Once again, we left the show to embark upon yet another culinary tour of Chicago. This time the cuisine was mainly beer.

First Stop: The Gage, a restaurant and tavern situated on Michigan avenue directly across from Millenium Park. Newly opened, The Gage is known for its upscale comfort food, fine wines, boutique beers and whiskeys in a sultry and vintage decor.

I ordered a glass of Sauvignon Blanc — but before I could enjoy it I was stolen away to meet two very important people in the world of beer. Both are with the country’s leading importer of fine beers — Merchant Du Vin — and are known nationally (if not internationally) for being beer connoisseurs. In fact, both also serve as beer consultants to hotels, restaurants, bars and the like.

Merchant du Vin sets the strictest standards for the beers that bear our importing label. All Merchant du Vin beers are “authentic”—meaning they are naturally made, without chemicals, additives, or preservatives (sometimes referred to as “adjuncts”). Secondly, the beer must be an outstanding representative of its style, and produced by a brewery of superb reputation. As a result of these standards, Merchant du Vin’s benchmark breweries appear on nearly every list of the top beers in the world.

After listening to me rattle on about my beer blog and passion for beer, the younger of the two beer gurus (a local Chicagoan) found it pertinent to give me a proper beer tour of Chicago. Of course, I could not resist, and so my coworker and I piled into his car for a most memorable beer experience.

Second Stop (although the first of the beer tour): Clark St. Ale House. Unfortunately, we could only srounge up enough meter money for a half an hour – so our time here was brief. My beer of choice was the Southern Tier IPA, which was served in a pretty small Brandy sifter. During the first half of its consumption, the beer was too cold to really embrace its true flavor. My beer guru companion informed me that the whole point of the brandy sifter was so that I could warm the beer in my hands. By the time I reached the end of the glass, the beer reached a desirable temperature and was quite enjoyable.

While at Clark St. Ale House, I had the opportunity to purchase “The Beer Enthusiast’s Guide to Chicago.” Although it is slightly outdated, the content of the guide was extremely well organized and helpful. Unfortunately, it is very rare to find and I was extremely lucky that I could procure a copy. And the icing on the cake? The bartender informed me that the author of the guide was none other than my beer guru companion sitting next to me. How about them apples?

Third Stop: Goose Island Brew Pub – Clybourn. Now, if being given the beer tour of Chicago by one of its most renowned beer connoisseurs wasn’t awesome enough already – at Goose Island we were accompanied by one of the world’s leading writers on beer. (Names will be added when permission is granted).

My first beer: Reserve Imperial IPA 9.0% ABV “At Goose Island, we live and die by hops. With our Imperial IPA, we pushed the hop limit to the extreme. We took three of our favorite hops, Tettnang, Simcoe and Cascade and balanced their spiciness with tons of malt… then we added more hops and more malt until this beer was exploding with citrus aromas and flavors… you’ll smell the hops from a yard away. What will surprise you is how drinkable it is. Served in a Tulip.” The Beer Wench gives it two thumbs up!!!

My second beer: Saison ‘08 6.5% ABV “Brewed by our Fulton brewers here at LPB, Saison is a Belgian-style farmhouse ale traditionally brewed in the cooler months for summer consumption. The Saison strain of yeast works at warmer temperatures and produces unique fruity and spicy aromatics with slight tart character.” This was the first time that I had ever tasted this particular style. The Beer Wench takeaway? It definitely has a unique earthy (manuresque) characteristic. According to Wikipedia, “what truly makes saisons unique is the fermentation which is closer to a red wine fermentation. Taking place at temperatures upwards of 90 degrees Fahrenheit (32 degrees Celsius), these ales are incredibly phenolic; peppery, floral, often reminiscent of the spice found in a bordeaux wine.” As a lover of bordeaux wine, my palate is inclined to prefer saisons as well. I look forward to further exploration.

Food wise, we enjoyed the fresh baked pretzels (cheddar jalapano and regular) as well as the sausage and cheese plates (complete with artisan bread and olives).

Fourth Stop: The Map Room, “A Traveler’s Tavern: Don’t Get Lost.” Traveling with “celebrities” definitely has its perks. Especially traveling with beer celebs on a beer tour. At the map room, my coworker and I were given a personalized no holds bar beer tasting led by the pros.

And here are the beers … (drum roll please):

1. To drink, we all started out with the De Ranke XXBitter … aka “a really f*ing hoppy beer.” Delicious. It got better as the night progressed and the beer became warmer.

2. Saison Du Pont, “a barnyard ale. Brewed in spring to last throughout the summer in order to fuel the workers.” We used this beer to cleanse our palate and jump start the tasting. Once again, I’m very intrigued by the Saison style.

3. Lindeman’s Gueze Cuvee Renee, “ Possibly the oldest beer, Gueuze, or Geuze, (pronounced “GOO-za”) is unseasoned, wild-fermented wheat beer. The brewers blend aged lambic and younger lambic, to taste, and a bottle refermentation occurs after capping. It is highly coveted by gourmands in Belgium who lay it in their cellars like wine. Golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth with a more complex and natural flavor. Style—Gueuze Lambic.” Source: Merchant Du Vin.

Numbers four and five were tasted side by side, as they are different variations of the same style from a brewery called Westmalle. “Bottle-conditioned Dubbel and Tripel Trappist Ales brewed by the Abbey of Westmalle, one of only seven Trappist breweries in the world. The monastery is located in the village of West Malle, Province of Antwerp, Belgium, and was founded in 1794. Both the Dubbel and the Tripel are considered by many tasters as the benchmarks for the style. Westmalle Dubbel was first brewed for consumption within the Abbey around 1836; Westmalle Tripel was introduced in 1934.” Source: Merchant Du Vin.

4. Westmalle Trapist Tripel Ale, ” Glowing orange-gold color, herbal aroma, and complex flavors that meld rich malt sweetness, warmth, hops, and powerful drinkability.” Source: Merchant Du Vin.

5. Westmalle Trapist Dubbel Ale, “Brown-amber color, subtle dark-malt aroma balanced by Belgian yeast character. Deeply malty, with a subtle and dry finish that hints at tropical fruit.” Source: Merchant Du Vin.

6. ORVAL, “Brewed and bottle-conditioned at Orval monastery founded in the 1100s in the pastoral Belgium countryside. Fermenting three times with three different malts and two types of hops give great character and complexity. This vintage-dated chardonnay of the beer world can be cellared up to five years. Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.” Source: Merchant Du Vin.

7. Samuel Smith IPA, “The rich Samuel Smith strain of yeast at The Old Brewery dates from the early 1900s. Hops are hand-weighed by the master hop blender, and the brewing water is drawn from a well sunk over 200 years ago. First introduced to the U.S. market in 1978 by Merchant du Vin, Samuel Smith beers quickly became the benchmark ales for the emerging craft beer movement. To this day, they remain among the most awarded. All Samuel Smith beers are vegan products, registered with The Vegan Society. Samuel Smith’s IPA: A restrained maltiness and an emphasis on the aroma and flavor of hops from England’s finest vineyards.” Source: Merchant Du Vin.

8. Three Floyd’s Boheameth, “A massive American Barley Wine; caramel-sequel and hoppy appeals.”

Fifth Stop: Delilah’s, “one of the great whisky bars of the world.”

According to Center Stage Chicago, “Delilah’s owner Mike Miller is to whiskey what Hemingway claimed to be to bullfighting—an aficionado. He not only runs the bar with hands-down the biggest selection of whiskeys in the city (he advertises more than 300, and the specialty is, yep, bourbon), but has written scholarly articles and given lectures on whiskey around the country. From his resume, the uninitiated might think Miller runs a quiet, cigar-and-snooker type joint, but Delilah’s rocks. With DJ styles ranging from punk Mondays to play-your-demo Thursdays, the music is eclectic, and loud.” The owner spent the evening sitting at the table with us. As for beer, I savored a Samuel Smith’s IPA while having the opportunity to taste some truly exquisite Bourbon.

Overall, this was one of the coolest beer experiences I have ever had. It was my best beer experience in Chicago, by far. I am very excited to have important friends in the beer world and look forward to them playing mentor to me.

Thank you to all those people who made this night as awesome as it was, you rock!