Belgian Easter Beers (in case you were wondering) are brewed by monks or farmers to welcome spring & celebrate Easter (no surprise there then!). They were also created to ward off any evil spirits that may endanger that year’s harvest or bring bad luck to the community. This time of year also marked the end of the brewing season in the days when a lack of refrigeration limited production to the colder months. Brewers made a special effort to make stronger beers with fresh flavours to reward themselves for the early mornings & late nights spent brewing in the cold (any excuse!).
Some examples to try are Bos Keun (Easter Bunny) by De Dolle Brouwers, Gouden Carolus Easter from Het Anker & Grimbergen’s Optimo Bruno.
While on my travels, your favourite Squirrel Detective discovered that the famously mysterious Abbey of Westvleteren has begun to export their hugely desirable beer for the first time in their history. Rather than negotiate the “cloak & dagger” methods of obtaining this much-prized brew, 6 packs of Westvleteren XII with 2 glasses are becoming available in select venues worldwide. These packs, otherwise known as Bricks, are helping to fund a new dormitory for the monks, each pack representing an actual brick for the Abbey of Saint Sixtus.
Belgian supermarket chain Colruyt in collaboration with several local newspapers had 93,000 Bricks on offer, the remaining 70,000 packs being distributed across the world. 6 European countries (sadly not including the UK), the US & Canada were lucky enough to have some. E-bay, here I come!
Meanwhile, over at the Duvel Moortgat brewery in Breendonk, Duvel Tripel Hop 2012 Selection has been launched. Following the success of the 2007 & 2010 editions, Duvel have produced the 2012 version with the addition of Citra hops from the Yakima Valley in Washington State. The brewers select a different hop each time to add to the two already used, creating a unique flavour – this time with “notes of grapefruit & tropical fruit”. The third hop is added to the brewing process & also later, using a “dry hopping” method, which ensures that the flavour is maintained in the finished product. Yum, all we need to do now is find out where to get some.
Finalement, if you are short of ideas for the weekend, why not find your pink elephant costume & head over to the Huyghe Brewery near Ghent on Sunday at 10.00am for the Delirium Tremens Open Doors Day?
To celebrate the opening of their new brewery, they are offering a year’s worth of beer to the first 25 people to appear at the gates dressed as pink elephants in honour of their logo. Runners-up will receive a Delirium gift pack, so come on, what have you got to lose? A word of warning from the sponsors though: “Simply putting on a trunk hat is not sufficient. We want a full transformation, including the necessary Delirium accessories”. If you see a squirrel there disguised as an elephant, you know who that is . . . who said the Begians are boring?!
Bon weekend Babar!
Ps. Maybe if you ask nicely, maybe someone will let you borrow this costume? (See YouTube link above or below)
Burns Night This week, I have been learning about what my Scottish chums get up to on these cold winter nights. I have been hearing about this feast of celebration you call Burns Night, which will take place next Wednesday 25th January. As your favourite Squirrel Beer Detective, I decided to investigate further & have asked my squirrel relatives in the Caledonian Forest to fill me in on the details.
Robert Burns (also known as Rabbie Burns) is a much-loved Scottish poet & songwriter, so they tell me, who wrote in the late 1700s. The most well known of his creations is the poem & song “Auld Lang Syne”, sung all over the world on new year’s eve.
Lovers of all things Scottish across the globe celebrate his life & work every year with a Burns Supper on 25th January. These Suppers often follow a standard format of speeches, bagpipe playing, poem recitals, eating & drinking. That sounds like my kind of night!
Following the host’s welcome speech, the guests join in with what’s known as:
The Selkirk Grace
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.
A traditional soup such as Scotch Broth or Cock-a-Leekie is served to start the meal, then everyone stands to welcome in the main course.
The Entrance of The Haggis A piper playing bagpipes leads the way to the table followed by the cook who brings in the haggis. The haggis is then welcomed in:
Address To a Haggis
Burns’ poem praising the haggis is recited. In this vintage film clip, the performer speaks almost as if he is welcoming an old friend!
After a whisky toast, the guests will tuck in & enjoy their food. Following the meal, there follows a series of toasts, recitals & speeches including:
The Immortal Memory: remembering Burns’ life & poetry
The Appreciation: where the host thanks the previous speaker
Toast to the Lassies: where the men complement & drink to the ladies’ health
Reply (sometimes known as Toast to the Laddies): where the ladies complement & drink to the mens’ health.
Then general singing, dancing & drinking begins. I love the way that the food & drink are given their rightful reverence in these celebrations.
Scottish Beer But where, I hear you ask, does beer fit into all of this? Well, my friends, this is all an excuse for me to tell you about Scottish beer! There is a very fine tradition of brewing in Scotland that goes back centuries. Not only does this magnificent country produce some of the world’s finest whiskies, some of its contemporary breweries are also making their mark. Innis & Gunn, West, BrewDog, Williams Brothers, Harviestoun, Fyne Ales & Orkney are among those achieving worldwide acclaim. Some even use whisky barrels to age their beer, giving the beer lover an all-round Scottish experience.
Belgian Scottish Beers Just to confuse everyone, when you order a Scotch in Belgium, you will be served a beer, not a whisky, but that’s the Belgians for you! You could say that whisky is in fact distilled beer, but let’s not go down that road for now. The term Scotch Ale in fact refers to a particular range of beer styles, the most common of which is recognised as being similar to an English Barley wine & is otherwise known as a “wee heavy”. These ales are dark, full-bodied & reminiscent of sweet stouts with complex chocolatey/toffee flavours & plenty of alcohol.
Grandpère Squirrel was a big fan of Gordon’s Scotch (known as Douglas Celtic Ale in Scotland) which was brewed especially for the Belgian market at 8.6%ABV. Served in a beautiful, thistle-shaped glass, Grandpère would enjoy a few of these every day for health reasons, so I was told.
Beer Experiments Time for some experiments I think. After last week’s investigations into taste, flavour & how the senses are linked with emotions, I have been eager to try out some Heston Blumenthal-style inspired magic tricks. I want to see if we can transport ourselves to bonnie Scotland by tasting Scottish beer while stimulating our other senses. Here goes.
I suggest that you try Fraoch Heather Ale from Williams Brothers Brewing Co. (see tasting notes below) or you could try any other Scottish beer or even a wee dram of whisky.
Make sure you are sitting comfortably with a minimum of distraction. Place your wine glass & unopened beer (at the correct temperature of course) on the table in front of you. Have your computer/smartphone ready on this page. Now open & pour your beer & play the video below.
Swirl your glass then take a deep sniff with your eyes closed. Now take a slurp of your beer, still with your eyes closed, & listen to the sounds on the link.
Now play the next video. This time watch & listen (you may want to turn the volume up on this one) while you enjoy your beer. Surrender to the experience!
So, how was that for you? Let me know how you got on or if you have any other suggestions. Bon weekend mes amis
|Brand Name||Fraoch Heather Ale|
|Overall impression||A hazy, pale amber-orange, aromatic, medium-bodied & medium-light Scottish Gruit Ale. Flavoured with heather & bogmyrtle & with a honey & caramel sweetness, an exciting, citrusy, herbal spiciness & a long dry finish.|
|Food match||Hot smoked salmon with warm potato salad|
|Brewery||Williams Bros. Brewing Co.|
|Brewing ingredients||Barley malt, wheat malt, heather, bogmyrtle|
|Beer style||Scottish Gruit Ale. Gruit is a mixture of herbs & spices added for flavouring & preserving beer, which was used in many countries in the Middle Ages before the use of hops|
|Look||Pale amber-orange, hazy, with gentle carbonation|
|Smell||Floral, herbal, honey-caramel|
|Flavour||Honey-caramel sweetness & a floral/heather/herbal spiciness|
|For more info||Williams Bros. Brewing Co.|