Adventures in Beer Tasting

A journey into the world of beer, cooking with beer, and pairing beer with food. Discussion hosted by Chef Frank Bennett graduate of Newbury College School of Culinary Arts, formerly of Zaftig's Delicatessen, Eagle Brook Saloon, Brew Moon, and Rock Bottom restaurants.

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Name: Frank Bennett
Location: Lowell, Massachusetts, United States

I fell in love with craft beer when I started to develop my palate in culinary school. Since then I have found a new love for pairing my food creations with quality wine and beer.

Thursday, May 01, 2008

St. Bernardus-Christmas Ale



Beer Review:

This offering from St. Bernardus pours a delicious dark brown leaving a thick tan head that is frothy and typical from the previous offerings from St.Bernardus. The aroma is very fruity, plums, figs, dates, brown sugar, sweet earthy spices and dark pitted fruit.

There is also a faint sour fruit aspect in the back of this brew but nothing over powering. The taste starts malty, fruity, brown sugar, spiced seasoning, just a fantastic array of flavors and aromas massaging the palate.

The finish is slightly tart on the back of the throat, hard to make out any specific christmas spices in this brew but that doesn't matter to me. A quality brew made for sipping at 10% abv the alcohol presence is barely visible well hidden in this beer.

Food Pairing:

I paired this offering from St. Bernardus with some grilled venison. I love having a strong flavored meat to go with a malty, slightly boozey offering such as a Belgian Christmas beer. The spices in the beer really played off the gaminess of the meat making a really great balance of spice and flavor.

Cheers,
Frank

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