a bit of variety

Martin's IPA | Belgium

Belgian beer! IPA!! Sunshine and brightness!!!

Last week was, by all accounts, a shitshow. Among many shitshows so far in the MBA, but this one stood out. You see, dear reader, I came to Spain with the promise that I would be different - more positive, more social, more engaged. Ah yes, that magical, wonderful, meaningless word. We've been through periods of intense work, high stress, a crush of deliverables ... but I've always managed to (more or less) get through it all with a smile. Last week felt different. I felt defeated, overwhelmed, but most concerning, a bit deflated. Just in a bad place emotionally. And we all know how emotional this wino gets. Terrible. But last week, I let it get to me. It was a combination of personal issues, lack of sleep, stress, whatever ... but my mood was awful. 

I needed a moment.

Some time alone, just as the weather here is beginning to get balmy, was just what I needed. Had a good afternoon of wine and jamón shopping on Saturday. Perfecto. A bit of time to reflect, to get my head straight - remind myself of all the reasons why I came here, why this is such an amazing time in my life. A few sips of a Brunus Montsant, a few slices of jamón, and I was back. 

Beer is dismal here. Spanish beer is, well, Spanish beer. And the variety (and quality) of imports leaves much to be desired. But occasionally, one finds the exception. An IPA from Belgium, full of that bright, citrusy hop character. Finesse and balance on the palate, finishing with a most pleasing bitterness. Can you see I've been desperate for some good beer? What I wouldn't give for some proper North American craft brews ...

So things are getting better. I'm always hopeful. The sun is shining, Barcelona is hitting 20C, and final exams or not, I'm going to enjoy myself. Because that's what I came here to do ... to be happy. Simple, isn't it. 

DF

beerbistro

Dupont Brewery | Saison Dupont | Belgium

I had a very busy, very good weekend. First up, a long-awaited dinner with Tom Newman, Director of The Celt Experience beer and his Ontario agent, Paul Flint of Rubaiyat Wine and Spirit Merchants. You recall we did a few things together a few months ago - Tom, via Paul, sent over bottles of his entire lineup, with a focus on finding a good place on the dinner table for each beer.

Tom was in Ontario for a visit, and we arranged to meet at Beer Bistro (or rather, beerbistro). Good atmosphere inside, live band and all - that typically obnoxious King St. crowd, but the beer list here is one of the best I've ever seen. I like the selection a lot, much more so than Biermarkt's, where you sometimes get the sense that they just put anything Belgian on the list and think they can get away with a 300% markup. You go through the beer list at beerbistro, and what is immediately clear is that a lot of thought has been put into categorizing and describing each beer. Where else can you see a menu that lists beers by mood?!

It was a great evening - a chance to finally meet Tom and Paul in person, and get to know each other a bit. Learned a lot. The passion and dedication in brewing parallels that of good winemaking. It all comes down to vision, doesn't it, and whether the person behind it all has the courage to follow through and not compromise. Really enjoyed the evening. Had the braised veal cheeks, fantastic. My first beer was a Junction Conductor's Craft Ale, an IPA style beer from Junction Craft Brewing, a new Toronto brewery. A great representation of that tight, hoppy style. Good texture. But the real surprise for me was this, the Saison Dupont.

Paul is responsible for bringing in many of the Belgian beers on beerbistro's list, including this one, making him really the best person to order for you. For my veal cheeks, we went with this - a Saison style beer, so named because it was brewed for the saisoniers, French-speaking farm workers in Belgium. Top fermented and unfiltered, just look at that stunning colour. It even looks textural, and with the most amazing head of foam, just couldn't wait for a taste. Incredible aroma, the fragrance of a thousand flowers, basketfuls of fruits . . . texture, beautiful integration on the palate, incredibly dry, a long, hoppy finish. Simply divine, and the best beer I've had in a long, long time.

And really, this is coming from someone who doesn't think much about Belgian beers at all. Clearly, I haven't been drinking beer with the right people. Proves that the most important thing about food and drink is to keep an open mind. Thank you Tom and Paul for a great evening!

DF

Chimay Rouge Première

Chimay Brewery Pères Trappistes Rouge Première | Belgium

Its all cool and shit to imagine monks and robes and all that, still making beer in the old ways. But thats unfortunately not the case, at Chimay at least. This is one of the biggest (and most profitable) Trappist ale breweries, and is fully modern. Still pretty awesome to see a religious order attached to a beer, but the more I drink Belgian beers, the more I appreciate the fact that unlike wine, New World brewmasters are doing some great work.

Belgians, apparently, like their beers skunky. Sure, you can make the case for rusticity - I love stinky wines, but it has to be a pleasant stank. These beers don't feel integrated, and the darker ales seem to reek of off odours, like the malt was covered in a layer of mold. The caramel they use to colour the beers is so obvious, like a seriously caked on makeup job. Just off, and half the way through, I was thirsting for a Guinness.

Like I said, maybe the Belgians aren't as good at this as we give them credit for.

DF

Kriek Lambic

Brouwerij Lindemans Kriek Lambic

Everyone always makes such a fuss about kriek lambic but it's just slightly alcoholic cherry juice innit? I mean they make such a big deal here, even with the packaging. There's a crown cap as well as a small cork. TWO CLOSURES . . . it's like doubling up, no fun for anyone.

Deep red in colour, this is glorified cherry drank at its best. Someone remind me why this is still considered a beer?! Drink it well chilled or don't bother, because the sweetness is cloying, the flavours are childish, and maybe the Belgians aren't as good at this stuff as you think they are.

DF

Leffe Brune

Leffe Brune

Strange, that the first time I would drink this beer would be in Shanghai, in an Irish pub, in the middle of the 2010 World Exposition. At the time, I thought it was wonderful. I was also starving, soaked from the rain, and cold. That might have had something to do with that initial impression. Big change this time - this beer all of sudden was sickly, syrupy sweet, toasted, and at times, undrinkable. I don't know what these monks are doing, but adding a load of syrup for colour and flavour is a mistake. Big mistake.

Expensive too.

DF