Personally, I am a big fan of lambic beers. The intense fruit flavors, low ABV (no more than 4%), and none-to-few hops please my palate. Plus, I have a lot of experience in drinking them since I am allergic to wine.
This beer had a lot to live up to considering that I love Lindeman’s Framboise and Kriek varieties already. Cassis lambic gets its flavor and robust color from black currants. Lambic, by nature, is highly carbonated, and this one is no exception. The head started thick, but quickly bubbled down to a manageable level. The aroma is very similar to wine. The currants add a bolder flavor than I have come to expect in a lambic and does not leave me as refreshed as I would like. When the beer first hits the tongue it is sweet and light, but by the end of your throat it has become a little sour and tart, which is okay but leaves me wishing for more.
I will say, like all lambics, keep the bottle cold because the flavor loses a lot when warm.
If calories are a concern, this lambic is about 16 calories an ounce.
I eschew the Monk class in D&D. You might say religiously. Be that as it may, monks makes some darn tasty brews.
Take for instance, Monk’s Triple Ale brewed at the Benedictine Monastery of Christ in Abibquiu, New Mexico. This ale is made in limited quantities and is only available in limited markets, so it can be hard to find.
While not an especially fruity beer, like a Lambic, the first thing noticed is the sweetness of the ale. The label mentions notes of apricots and plums, which definitely come out in that first sip of sweetness. Those fond of the heavier beers, don’t be afraid though. It still has the strong mouth-feel one comes to expect from a heavier beer. According to the label, “the hops bring balance and add a light herbal, spicy flavor” that comes across in the tart bite finish. Plus, those hops are grown at the monastery reducing the carbon footprint of creating this brew. With an ABV of 9.2%, the Belgian Style Abbey Triple Ale will help you ease down after a day of dungeon raiding.
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