Tuesday, February 9, 2016

LaBan in Belgium: 'Beer, anyone?'

Some thirsty Philadelphians have embarked upon a Philly Beer Week pilgrimage to Belgium, and The Inquirer's Craig LaBan tags along. Follow our new blog.

LaBan in Belgium: 'Beer, anyone?'

Philly Beer Week's Belgian beer boils Video: Philly Beer Week's Belgian beer boils

Part 1 >> Some thirsty Philadelphians have embarked upon a beer pilgrimage this week to Belgium, where they will collaborate with the legendary Brasserie Dupont on a special brew to be poured at Philly Beer Week this June. But first, there is the adventure. Stay tuned to The Food Department - philly.com/Food's new blog - as The Inquirer's Craig LaBan reports back between sips from the land of tripel and saison.

It is only 4 a.m. back in Philadelphia. But Tom Peters knows how to shake off the sleepies of a red-eye flight. The Monks Café owner, leading the advanced guard of a Philadelphia contingent to Belgium, wastes little time after our arrival adjusting his inner-clock.

Encouraged by a rousing response from his companions – William Reed of Standard Tap, Mike “Scoats” Scotese of the Grey Lodge Pub, and myself - he rises from his seat on our train rolling north from Brussels and heads directly to the bar car. He returns moments later with four cold bottles of Duvel in hand.

More coverage
Craig LaBan's favorite restaurants

The golden ale’s head rises like a lemony meringue in our plastic cups, and the first sip is cool and restorative. My first Belgian brew in Belgium. So crisp and so much fresher that what I’ve drunk back home. Jet lag? Ha! Out comes my camera to capture the moment.

“You’re going to need a lot of memory on that camera,” says Peters. “We are just getting started.”

Peters isn’t kidding. It’s only 10 a.m. local time, and we are just warming up. This is business, of course. This is a beer trip in the most literal sense. We’ve come to drink and explore the wonders of Belgium’s brewing scene, but also to collaborate on a new brew at Brasserie Dupont to be unveiled this sumer at Philly Beer Week. That will come later in the trip.

But first, a detour.

Peters is also hoping that another beer he’s collaborated on with the pioneering Dutch brewer, Menno Olivier of De Molen, is also going to be ready for the festival. So our first order of business is to travel to Holland and Olivier, whose brewery was founded inside a windmill in the town of Bodegraven just outside of Amsterdam. Here, the gregarious Olivier welcomes us with an easy smile and, of course, more beers – an excellent bitter, a tart saison, a black beer that smells like liquid pumpernickel, an imperial stout so smoky it tastes of peaty Islay malt. Then he leads us into a warm room inside the newly expanded brewery. This is where the beer Peters brewed in September has been resting in an old Scotch barrel – a smoked porter with brettanomyces, a natural yeast which produces a peculiar sour funk that takes time to emerge. They’re calling it “Smoke and Leather” or “Rook & Leer” in Dutch.

Menno unplugs the cask and pokes a glass siphon through the beer’s yeasty crust and draws out some dark, syrupy beer and pours a bit into a glass for Peters and the rest of us to swirl and sniff: “I’m hoping it’s going to be ready for June,” says a hopeful Peters before he takes a sip.

It’s rich and complex, a dense and powerful beer full of notes of coffee, figs, alderwood smoke and just the lightest hint of brett’s coveted twang.

“Velvety,” says Menno. “The beer geeks are going to love this. But it’s not ready yet. Needs more sour, more smell of horse blanket. Needs another year.”

“A year?!” says Peters, disappointed. “I’m going to be mighty thirsty by then.”

Little chance of that.

Before the day was out, we’d taste 15 or so extraordinary and rare beers at De Molen followed by a nightcap of more Dutch craft brews at ‘t Arendsnest bar in Amsterdam, where we also sampled a barrel-ambered range of true Dutch genever from Zuidam. Peters and his companions would more than compensate.

Read more

Part 2: The Power of Sour at Brasserie Cantillon

Part 3: Fun eating in Brussels

Inquirer Restaurant Critic
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Food news, tips and other food-centric dispatches!

Craig LaBan Inquirer Restaurant Critic
Latest Videos:
Also on Philly.com
letter icon Newsletter