Real ale

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Cooking it, growing it, eating it. Tell us your favourite recipes and tips, or ask for ideas.

Real ale

Postby Sprocket » February 21st, 2016, 1:59 pm

Bought yesterday, from 'The Beer Shop' in St Albans, a rather superior off-licence specialising in British and foreign real bottled ales (i.e. bottle-conditioned, with sediment in the bottom of the bottle), all new to me: Lindeman's Oude Geuze Cuvee Rene (5.5%a.b.v.), St Feuillien Triple (8.5%), Boon Geuze Mariage Parfait 2012 (8%) (all Belgian); Cloudwater Imperial Stout Ardbeg (10.7%), Pitfield's 1850 London Porter (5%), the Kernel Imperial Brown Stout (9.6%) (all British). I'm now drinking the Mariage Parfait, which is smooth and almost sherry-like, with only a hint of the sourness which is characteristic of geuze (which is a blend of new and aged Lambics, which are beers fermented by wild yeasts, typically sour, often mouth-puckeringly so - the names come from the Belgian town of Lembeek, in the heart of the Lambic production area).
http://beershopstalbans.com/

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Sprocket
 
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