I had a question from a reader:
Do you have any good opinions on beer (in general) or belgian/lambic beer in particular
I am in favor of beer, in general, and in particular.
I don’t know much about Belgian beer, frankly.
Most recently I have favored English beers, and I am especially in favor of bitter.
I suspect readers might have something to add.
Perhaps in our flexibility we can include stouts, etc.
BTW… I know three words in Latin for beer.
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The website Beer Advocate rates beers by both the web editors and its readers. I find that they are fairly spot on for good beer. The best thing to do is find out what you like (pale ales, dark beers, wheat beers, etc.) and then look at what other people recommend in those categories. Just because they say it’s a great beer, it may not be of a kind you enjoy. As for Belgian beer in particular you cannot go wrong with a Chimay. An added bonus is that it is brewed at Scourmont Abbey. This is a Trappist Monk beer as has several varieties. My favorite is the Chimay Blue, which is a darker beer with a higher (9%) alcohol volume. Since it is St. Patrick’s Day may I recommend Smithwick’s imported by Guiness. This is an Irish Red Ale and one very smooth Irish beer. Top O’ the Morning to you.
God Bless.
Well, seeing as it’s March 17, the feast day of St. Patrick, I’m putting in a claim for Guinness as being what’s served in heaven.
The only Belgian beer I’ve had was Orval or Chimay (not sure which, but definitely made by Trappists of course), and it was quite wonderful. I think one could probably spend a year investigating beer in Belgium and only skim the surface of what’s available.
Slainte
I think there is no better beer in the world than authentic Trappist beer. One has to get it from Belgium/the Netherlands, as the order prohibits beer from being brewed in the U.S. (fruitcakes only)
Here is a nice roundup on Trappist beers (which, by the way, are the real deal — be aware there are “Trappist style” beers too). I’ve had all but the infamous Westvleteren, which remains a dream of mine to sample.
http://www.bellaonline.com/articles/art39251.asp
Happy St.Paddy’s Day all. Here is part of St.Patrick’s prayer: I arise today
Through a mighty strength, the invocation of the Trinity,
Through the belief in the threeness,
Through the confession of the oneness
Of the Creator of Creation. So Father if you would be so kind and share with us the latin words for beer it would make uor day
Chimay Blue. The champagne of beers. Since I don’t like Guinness, I’ll be drinking one tonight in honor of St. Patrick, and another Thursday in honor of St. Joseph. (Although I may honor both St. Joseph and the Holy Father with a bottle of Franziskaner hefeweizen instead….)
If you like stout, I’d suggest Corsendonk, made by the Abbey of Our Lady of Corsendonc. I think it’s Belgian, but I may be mistaken. Quite nice and a bit chocolately.
In the U.S., there’s a West Coast brewery called Rogue that makes very nice beers. Shakespeare Stout is quite a good stout without paying for an import, but every beer I’ve had from Rogue was good.
I have recently tried a Belgian Trappist beer named Saint Bernardus, and found it to be really, really good! The smoothness was incredible and the taste had no bitterness whatsoever. On this day when most will be drinking horrible BudLight with green food coloring, I will be having another bottle of this great Belgian beer.
Chimay Grande Reserve (Blue) is not the champagne of beers. If you want the champagne of beers that would be Deus (Brut des Flandres). It’s actually bottled like champagne.
Don’t get me wrong, I have enjoyed Chimay in all it’s varieties multiple times.
Personally, I favor Hennepin brewed by the Ommegang Brewery.
I prefer nothing lighter than amber/pale ale and nothing heavier than that after memorial day. During the winter– bitters to ales, even strong ones but I’m not really a stout or porter drinker although I could be convinced to drink one with a good heavy english or irish pub dish like shepherd’s pie or steak and kidney pie. I really like a local Minneapolis brew Surly–Surly Furious is good, starts out bitter finishes smooth. Definitely on the winter/fall side of things for me though.
In the summer Blue Moon which is Coors faux Belgian ale isn’t too bad (and less expensive than some imports) although I forgo the orange they always like to put in it. When I was in college I drank a fair number of different Belgian beers and I liked them although those dreadful Lindemans’ fruit ones were just like cough syrup to me.
Beer?! Goodness, no! Give me wine anyday! “In vino veritas!” ;-)
As is often said, “Beer is proof of God’s great love for us, and that He wants us to be happy.” And bearing in mind Beer’s ancient history if not origin amongst the Egyptians, may I be allowed to speculate, wholly in the spirit of the day, that if the flight into Egypt had only happened later in the life of you know who, He might have made Guiness at Cana instead of wine…which of course he made superlatively well, although inadvertantly encouraging generations of Gallicists. Tomorrow I will return to my usual praise of wine, but for today…it’s all about Beer!
Three words? Mmmm. Cerevisia. Zythum. Vinum hordeacum? OK — I made up the last one.
Felicem et quam minime crapulosum diem Sancti Patricii omnibus exopto. Pocillum tollite ut labores illustris Apostoli Hiberniae ad illuminandam beatam Insulam Sanctorum et Doctorum hodie celebrentur.
[A happy and unhungover Saint Patrick’s Day to all. Raise a jar to celebrate the labors of the great Apostle of Ireland in enlightening that blessed Isle of Saints and Scholars.]
I also give support to Chimay Blue. It is by far the best beer I have ever had. It is spendy (about $10 for a 22 oz. bottle) but worth every penny. I figure since it is made by Trappist monks buying the beer can be counted as supporting the Church.
Love Guinness and enjoy it often, but:
A trip to Oktoberfest a couple of years ago, a liter of Augustiner Special Oktoberfest (only available in Bavaria, only during Oktoberfest, only from the keg): at 60 years old, I realized I had never really had BEER before!
Belgian beer >> all other beers.
In addition to Chimay, I recommend Rochefort (6, 8, 10).
Ommegang in the USA also produces the wonderful Three Philosophers. Ommegang is owned by Duvel, IIRC, so it has good oversight.
Incidentally, the Abbaye de Scourmont also produces cheese under the Chimay label, and it is excellent too.
A couple years ago , I tried Lion Stout from Sri Lanka to honor Archbishop Ranjith. I’m now hooked. It’s 8%
Ah, stereotypical, but I just returned from Ireland and nothing, nothing beats a pint of Guinness in Ireland. It tastes different there. That plus either fish and chips or a good Irish chowder and slice of brown bred on a cold, drizzly day …
And father, what are those three words? As a Latinist, I’m interested. I think I only know one. It’s been a little while since I translated something non-religious in nature…
OK, I give up. What are the three words for beer? BTW, we just concluded Beer Week in Philly. Many people don’t know that Philadelphia is one of the largest microbrewery locations in the US. I think at last count, there were about 26 of them. But what do I know.
I am quite partial to a local brew, Wooden Shoe, brewed for the Minster, Ohio Oktoberfest, an old recipe from the 30’s resurrected for the occasion, good semi dark with a pleasant bite, otherwise a good Sam Adams or house brew, no big cooperate stuff. however I hold a special place for my favorite, FREE and COLD ;>)
Chimay Blue!!!
You’ll never taste a better beer.
I want to support Chimay too: red or blue, best beer ever. I’m obsessed with it.
In fact today within the United States of America there is no better brewer then New Belgium Brewing. They produce Fat Tire, which was created after a trip through Belgium on a red bicycle and named after the bicycle.
As far as Belgium beers go Tripel Westmalle, that has been cellared (yes you can cellar beer as you would wine) is possibly the greatest beer ever tasted. Chimay, Rochefort, and Orval are all great but simply can not compare to Westmalle. As far Westvleteren I have not had the privilege of trying this beer but have been assured that if I ever do I will change my opinion about Westmalle.
So as far as American brewers go New Belgium Brewing, and for the Belgium brewers Westmalle, Rochefort, Chimay, and Orval in that order.
Everything above is a statment of fact.
Hoegaarden (sp?) is a good Belgian White and available here in the states. Good on a hot day, it has a hint of citrus.
Happy St. Patrick’s to you, Irish and Roland (I love your Latin prayer, Roland).
I don’t drink myself, but my late father (whose birthday was on St. Patrick’s Day, full-blooded Irish-American that he was) used to give me and my sisters some small ‘blasts’ of good ol’ Utica Club beer when we just wee ones!
It’s so funny to know that many beers were [and still are] made by monks!
It has been noted that our Holy Father likes the wheat beer from Stuttgarter Hofbrau http://stuttgarter-hofbrau.com/
Shiner Bock, a beer made in the little town of Shiner, TX, is sweeping the country. If you can get a hold of a 6-pack, grab it. It won’t last long on the shelf.
Would you believe there’s a Catholic Beer Review blog? http://catholic-beer-review.blogspot.com/ Of course you would!
Father,
Belgian beer TOTALLY rocks! [Which I take to be good. Dude.]
Try a Chimay or Orval or Cantillon or any of the others already mentioned and you’ll agree.
Cheers!
Cervesa, cervesia, celia, caela, caelia, zythum, thats all I could find.
Raised by a German Grandmother, I was given a shot glass of beer while very small. She preferred something “stout,” which is probably why Guinness is fine with me. I’m not a connoisseur. Also, in the spring, she always got bock beer, the first drawn from the vat after being brewed in the fall and aged all winter. Being from Missouri, I think she had Anheuser-Busch. I still like a good bock beer. In the summertime a lunch with a braunschweiger sandwich, pickle and a tall cold lager just hits the spot.
I like Corsendonk, and of course the Chimay. Also, Belgian beer should be served cool, not cold like it was sitting in a cool, dark cellar ;)
Semper Beer!
I think Scott W. is right about Herr Prof Dr Ratzinger’s favorite beer, the Stuttgarter Hefeweizen. Our Holy Father also is said to favor the same from Weihenstephaner Brauerei in Freising, which he probably first encountered as a seminary student, if not later while Erzbischof München-Freising. Me, I go for the Rauchenbiere common around Bamberg; complex, satisfying flavor yet so smooooth.
Not to get off topic,but as this is St. Patrick’s day.I have a question to all fellow Irishmen and women.Why did God create whiskey? Free corned beef and cabbage at my house tonight for the first right answer.
Gallaher: Why did God create whiskey?
To keep the Irish from rulin’ the world, of course.
Slainte!
Joe G.
Answer: To keep the Irish from ruling the world.
New Belgium Brewery in CO USA has some great beers. Try the Amber.
And Happy St. Patrick’s to you, as well Irish Girl!
Erinn go Brach!
I share Father’s taste in English beers—I had a Fullers last night.
Belgium does produce great beers. One variety that has not been mentioned are lambics—Lindeman’s is the most famous brewer of these fruit beers. Framboise (raspberry) is my favorite, followed by kriek (cherry). Heaven.
Today, especially, Guinness. Technically not a beer (it\’s porter), but close enough.
Others have already given it the thumbs up, so, in honor of St. Patrick, I\’ll add my vote as well.
Sláinte! and beannachtaí to Fr. Z and all the WDTPRS readers.
I second what is said above about Chimay (although I personally prefer Cinq Cent to the blue labe) and New Belgium (1554 is their gem — wouldn’t “Tonight we’re going to party like it’s 1554 be a great ad slogan?)
The other great Belgian brew of my acquaintance is Moortgat Duvel.
And an ‘Erin go Bragh’ to you too, Irish!
[are you from ‘the old sod’ or Irish-American?]
Sorry if this is ‘off-topic’, Fr. Z!
Thanks, Irishgirl. Agus beannachtaí an lae dhuit. (Must be me French Celtic background putting in an appearance!)
Some toasts for the blessed day:
Sit calix tuus semper plenus,
sit tectum tuum robustum,
atque in caelo adsis semihoram priusquam diabolus te mortuum esse sciverit.
May your glass be ever full,
you roof be strong,
and may you be in heaven a half hour before the devil knows you’re dead.
Cum bibimus, inebriamur,
Cum inebriamur, obdormiscimus,
Cum obdormiscimus, non peccarmus,
Cum non peccamus, in caelum imus,
Itaque inebriemur eamusque in caelum!
When we drink, we get drunk.
When we get drunk, we fall asleep.
When we fall asleep, we commit no sin.
When we commit no sin, we go to heaven.
So, let’s all get drunk, and go to heaven!
Vivas centum annos et unum insuper ut te paeniteat.
May you live to be a hundred years, with one extra year to repent.
Ah well, as a true Bavarian, married to an Irishman, I can’t really picture becoming a huge fan of non-Bavarian beers, even though I’ve had some Sam Adams and liked it. Kilkenny is also very nice.
We are blessed with the biggest amount of breweries per km² worldwide in Upper Franconia. It comes in all shades, tastes and forms. Most people do regard beer as food :-))
The best beer I’ve ever had is brewed at ‘Kloster Weltenburg’ a wonderful Benedictine abbey, located right at the River Danube near Regensburg -> http://www.klosterschenke-weltenburg.de/index.php?option=com_content&task=view&id=95&Itemid=108
Brewed by Monks, of course… dark, tasty, heavenly stuff!!
If you should ever make it near the Regensburg area, make sure you don’t miss that one!!!
Emilio III: This blogger also attends the TLM.
http://catholic-beer-review.blogspot.com/
Bitter Ale’s are my favorite.
Slainte!
Gallaher: Why did God create whiskey?
To keep the Irish from rulin’ the world, of course.
Slainte!
Comment by Irish
It seems also to have kept them from ruling their own island.
Father, please share the three words for beer in Latin!
Just a bit of info for all the beer lovers.
Beers are divided into ales and lagers. Porters and stouts are ales. Ales use a top-fermenting yeast and lagers use a bottom-fermenting. Ales are fermented at warmer temperatures while lagers are “lagered” (stored) in cooler cellars and fermented somewhat longer.
A “steam” beer is a lager fermented at room temperature rather than in a cool cellar.
Lambics are fermented in open containers where the wild yeast blows in and settles on the wort. At least that’s the theory.
Tonight I am opening my Irish Red Ale which I made just after Candlemas. I synchronize all home-made brews to the appropriate liturgical season. By my motu proprio, I grant myself a dispensation from the Lenten fast. I will drink some beer. But eat no meat.
I meant to second the Chimay votes earlier. I have never tried Westmalle but I hope to soon. Great thread for suggestions for good brews.
Sláinte.
My most favoritest beer is Karlovachko – Smooth, lite, no aftertaste, excellant!
Guinness is rotten, I prefer Heineken.
I’ll drink a beer (in a frosted mug) when I grill a hamburger, but that’s about it. And I usually just buy a seasonal variety case of Sam Adams (sometimes Leinenkugel) from Sam’s Club. It comes with a cream stout (not Guinness but good enough for my pedestrian tastes)–also with Winter Lager, Ole Fezziwig Ale, Holiday Porter, and Cranberry Lambic.
Gabriel, I’ve been to Kloster Weltenburg and had the beer. It was very good. I was on exchange at the Bundeswehr-University, and we had an exercise, and paddled down the Danube for about 10km in inflatable boats. Our destination was right by the Kloster… so we ended up going up to visit and of course drinking the beer. Very refreshing after all that work (and surprising to me as an American to drink a beer while technically on duty).
But there is a better Kloster for beer in Germany: Kloster Kreuzberg near Fulda.
There is nothing like a Trappist beer – nothing this side of heaven! Whether it is a Chimay, Orval, Westvleteren, Rochefort, Achelse Kluis, Koningshoeven or a Westmalle. All these abbeys produce various types of beer, brun, blonde, enkel, double, tripel etc. and they are all wonderful.
Never serve them cold but rather only slightly chilled above room temp and make certain, absolutely certain to serve them in the correct shape glass. All the bottle have a small line drawing of the style of glass that particular beer is to be serve in and enjoyed. This does make all the difference in the taste and bouquet of the beer.
There are also several good American and Canadian Trappist “style” beers available from various micro brewers. Unfortunately I have found these are not easily available throughout the USA mainland and territories.
Salut!
Cooper’s Pale Ale. It’s murky stuff and you have to
roll it before drinking. But absolutely sensational –
a meal in itself.
My favorite is Velebitsko.
Winner of the free corned beef and cabbage dinner is: Irish posted at 1:52 pm. Sorry Kyle you were 2 minutes late.But if I’m ever in Co I,ll check out New Belgium Brewery. Irish dinner is at 7pm in Manassas Va if you happen to be in the vicinity.
Beer in America is a joke! So I can see the snooty comment about “Beer, Goodness! Give me wine any day” but in Europe, particularly in Germany and Belgium they KNOW how to make beer – and they know how to serve it. One word for the Belgian Beer Seeker: GRIMBERGEN. I don’t know if you can get it here in the states – I was in Aachen when I had it (not too far from the Belgian border) Barring the availablity of Grimbergen, just about any Abbey or Trappist Beer from Belgium will knock your socks off! Incredible. Someone said it above – the best thing this side of Heaven – they are not kidding.
The Saint Arnold Brewery (http://www.saintarnold.com) in Houston, TX has a very tastey Stout!
Of course, Guiness or Murphy’s are more widely available and very apropos for today.
I was in Aachen . . .
Comment by Fr. Totton
Were you able to visit Kornelimunster?
Father,
Three words in Latin for beer…? Hmm… how about: delectabilis, pergrata, dulcissima? :)
But seriously… hmm, I know cerevisia, cervesa, cervisiola, caelia…. are there others?
pax,
Scott
An excellent resource is the late Michael Jackson, and YouTube has (had?) his excellnt The Beer Hunter series.
Personally, I approve of any beers beyond the mass market “foamy water” foisted upon the public. In a former life I made my own, but the balmy climes of So. FL are not conducive to such things, and marriage is not conducive to the establishment of compensatory mechanisms.
Stouts, porters, bitters, IPAs, milds, Irish & Scotch ales, Dortmunders, Helles, Rauchbiers, Schwarzbiers — the Samuel Adams variant is singularly ideal for pairing with Japanese & Chinese food — Marzens, they are all good and worthy.
I was just in Aachen too!
It’s true, Westvleteren (especially no 12) is in a league of its own….but, even in Belgium, it’s not easy to track down (and far from me to give away where one gets hold of it: a couple of shops in Bruges, and a very fine bar in Antwerp will suffice). It’s fruity (and vaguely cinamonny), rich, deep, warm and satisfying indeed.
All of the St Bernardus range (the no 12 of which has a historical connection with the Westvleteren), and is a similar style, but perhaps with a slightly less complicated taste, are excellent – the Pater 6, the Prior 8, the Tripel (which, like most tripels, I suppose is broadly similar in taste and texture to a good Bavarian-style wheat beer, broadly speaking), and best of all, the Abt 12.
I’m also a big fan of the West Flemish Sour Red beers, which maybe are an acquired taste to those not accustomed to them: they are quite sharp, almost even vineagry – perhaps like a beaujolais, almost. Rodenbach Grand Cru is the king of the ones that are generally available (as such things are, outwith Belgium); but their “Vin de cereale”, which is a blend of the sour red with added cereals, as you might expect, is sublime.
And then the guezes and lambics…now they are lovely. gentle, not so strong, complicated and satisfying. Geuze Mariage Parfait has to be one fo the best.
Tis truely a blessing to be only (once one gets into London) a couple of hours by train from Brussels…
Belgian Beers are my favorite. I agree that as far as US Breweries go, New Belgium Brewery is the best. Fat Tire, 1554, Tripel, Abbey are all very good. Have had a few of their other seasonals that are good as well. In addition, although my finances keeps me from splurging as much as I would like, I have also had Chimay Blue and a beer from Orval and they were splendid, I would love to make a visit to Belgium sometime to explore Belgian Beer more.
Has anybody made any Belgian style homebrews? I found a Tripel homebrew kit the other day online that I would love to ty to make someday, but I was wondering if anybody else has had any success at homebrewing a good Belgian style beer.
Although I must say, I am not fond of Belgian Whites or Lambics.
I’ve been through a few phases in the past 25 or so years concerning beer. I get largely stuck on one for years at a time.
– St. Pauli Girl Dark. Nice beer. Great label.
– Beck’s Dark. Another full bodied winner. (No pun intended.)
– Guinness. My longest phase yet, and far from over. I actually considered installing a tap in my house. I did the math and it would pay for itself in less than a year, and I don’t have tons of company that likes it. I think that’s question #13 on the “red flag” list.
– Newcastle Brown Ale, my current phase. Great compromise of full flavor that doesn’t overwhelm a good meal.
Sorry to say Italian beers as I’ve experienced them are only good. Moretti La Rosa is the best I’ve had. I am going to Italy in early July. I may need to pick your brain for suggestions, Father, both for the local vino and birra.
Yes, English bitter, pulled at an English pub. Bottles of Fuller’s ESB are the closest I’ve found to that taste in the States. Always open to recommendations.
Bene+dic, Domine, creaturam istam cerevisae, quam ex adipe frumenti producere dignatus es: ut sit remedium salutare humano generi: et praesta per invocationem nominis tui sancti, ut, quicumque ex ea biberint, sanitatem corporis, et animae tutelam percipiant. Per Christum Dominum nostrum. Amen
Bless, O Lord, this creature beer, that Thou hast been pleased to bring forth from the sweetness of the grain: that it might be a salutary remedy for the human race: and grant by the invocation of Thy holy name, that, whosoever drinks of it may obtain health of body and a sure safeguard for the soul. Through Christ our Lord. Amen.
(Translation by Fr. Ephraem Chifley, O.P.)
Is this slavishly accurate?
Fr. Totton: You’ve obviously never been to Philadelphia, PA. See my previous post.
Guinness! Lambic ales are good too!
Chimay Blue…. definitely! Tonight of course, it’s Guinness (one in my hand at the moment), but that’s due to the St. Patrick’s dinner I just finished. The Chimay burgundy label is quite nice also, though it tastes more like a hard cider to me. If you have not tried these brews, you are in for an excellent surprise!
I agree with PaulJason: New Belgium is excellent and my wife and I know the artist who does their bottle labels from years ago in college. She and her husband are good Traditionalists – so you are supporting good people while enjoying a good brew. Re: vino vs. beer: Dr. Robert Moynihan once gave a clever shorthand for remembering what happened at the Reformation: all the countries that drank beer became Protestant, while all the countries that continued to drink wine remained Catholic. So, as one who tries to be a faithful Catholic, I enjoy my occasional brew in the hopes of reversing that trend in some small way…
Pillsners for me. Hacker Pschorr, Bitburger and from my native area, Capital Amber (Capital Brewery, Madison, WI)
Father,
Deuchars IPA (India Pale Ale) is delicious and widely available in the UK (its brewed in Edinburgh). You probably know this already, but IPA was specially brewed to survive the long journey out to the British Raj, and to be more refreshing in a hot climate than your typical British Stout.
Its also the tipple of choice for Inspector Rebus in Iain Rankin’s celebrated novels.
A “good session beer” as they say in England – ie you can drink a lot of it at one sitting!!
Pax vobiscum
ORVAL!
My joy at discovering this Belgian Trappist beer is tempered by the fact that, ever since, I’ve always had a vague, unpleasant feeling that I’m wasting my time when drinking any other beer!
Westvleteren…you need a reservation to purchase it!
http://www.sintsixtus.be/eng/brouwerij.htm
The Pope’s trip to Africa has a connection to beer…20+ yrs ago beer was the de facto currency of Angola.
Joe Gallaher: Winner of the free corned beef and cabbage dinner is: Irish posted at 1:52 pm. Sorry Kyle you were 2 minutes late.But if I’m ever in Co I,ll check out New Belgium Brewery. Irish dinner is at 7pm in Manassas Va if you happen to be in the vicinity.
Why thank you kindly for your generous invitation. I was with you in spirit, enjoying corned beef, cabbage, new potatoes and brown soda bread, and of course Guinness, with me mother.
Irish Girl: I was born in America, but have the papers to prove I’m Irish as well. I received my Irish citizenship a couple of years ago.
RBrown: Not sure you can attribute that to whiskey. Difficult to get your hands on whiskey when you’re lying in a ditch starving. Since gaining their independence, the Republic has done quite well. Difficult times now, but it will pass. The Irish people have done a good job, so far, of rejecting the more pernicious Euro-treaties. Sinn Fein.
Roland-I love your Latin toasts, and the translations! I was reading them ‘sotto voce’ to myself, since I’m at the library.
Irish-congrats on your reception of Irish citizenship!
Sinn Fein, too!
Leffe! Contrary to expectations, the brune is more fun than the blonde.
Beer tastes like the armpit sweat of a particularly fat man, who has not showered in three months.
Jesus drank wine. I’ll go with what I know to be sanctioned by God.
And, no offense to the overweight people out there.
“Beer tastes like the armpit sweat of a particularly fat man, who has not showered in three months.”
and how would you know what that sweat tastes like?
Shane,
Wouldn’t you like to know.