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Brew's Clues - Drexel's #1 Beer Review
This week: Abbaye du Val-Dieu
By: Dennis Mongello
Issue date: 8/24/07 Section: Arts & Entertainment
Originally published: 8/24/07 at 2:45 AM EST
Last update: 8/24/07 at 2:45 AM EST
Originally published: 8/24/07 at 2:45 AM EST
Last update: 8/24/07 at 2:45 AM EST
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Beer brewing has a great history in Belgium. It is a country known for its big beers. This did not happen by mistake. There was once a law in Belgium that outlawed liquor (the name Emile Vandervelde is still held in the lowest regard in the city of Brussels). In order to pick up the slack in terms of alcohol content, Belgian monks started brewing beers with an incredibly high ABV percentage. Some of these beers were in excess of 17% ABV. Compare this to the relatively wimpy 5% that was the more common level of the time. Much like the prohibition proved in the US, legal or not, people want to get wasted and no law is going to prevent them from having a good time.
Another curious feature of Belgian beers is their affiliation with Abbeys. Abbey ales aren't necessarily made in abbeys, in fact many abbey ales reference long defunct locations in their name, but today's beer, Abbey du Val-Dieu Triple is in fact brewed within the walls of Val-Dieu. This beer is made by the monks of the abbey and they take painstaking care in crafting their beer. It should also be known that Triple is not exactly a style of beer, but rather a relative strength. Abbeys would produce an Enkle, the weakest beer, a Dubble, which is somewhere in the middle, and the strongest, the Triple. One abbey's triple might vary from another's, but they are all unified in the fact that they will get you drunk right quick.
The golden blonde triple ale poured into my pint glass and immediately a huge foamy head started to form. This is by all means normal for blonde Belgian ale, but it is quite disconcerting for people used to the regular American style pilsners. In fact, in Belgium, a big head is appreciated, unlike at keggers where people will call you on a party foul for pouring the beer from the tap incorrectly. Still, if any co-ed calls you on it, you can always turn to them and say, "You know, in Belgium, it's polite to get some head." When they either slap you or walk away, you can drink your beer alone, wishing your beast or PBR was as amiable as an abbey ale. Anyway, the head dissipates slowly to a sturdy lacing, which clings to the side of the glass as you drink it down. As the beer settles, you can see bits of yeast floating about in the beer.
Another curious feature of Belgian beers is their affiliation with Abbeys. Abbey ales aren't necessarily made in abbeys, in fact many abbey ales reference long defunct locations in their name, but today's beer, Abbey du Val-Dieu Triple is in fact brewed within the walls of Val-Dieu. This beer is made by the monks of the abbey and they take painstaking care in crafting their beer. It should also be known that Triple is not exactly a style of beer, but rather a relative strength. Abbeys would produce an Enkle, the weakest beer, a Dubble, which is somewhere in the middle, and the strongest, the Triple. One abbey's triple might vary from another's, but they are all unified in the fact that they will get you drunk right quick.
The golden blonde triple ale poured into my pint glass and immediately a huge foamy head started to form. This is by all means normal for blonde Belgian ale, but it is quite disconcerting for people used to the regular American style pilsners. In fact, in Belgium, a big head is appreciated, unlike at keggers where people will call you on a party foul for pouring the beer from the tap incorrectly. Still, if any co-ed calls you on it, you can always turn to them and say, "You know, in Belgium, it's polite to get some head." When they either slap you or walk away, you can drink your beer alone, wishing your beast or PBR was as amiable as an abbey ale. Anyway, the head dissipates slowly to a sturdy lacing, which clings to the side of the glass as you drink it down. As the beer settles, you can see bits of yeast floating about in the beer.
Ravi
posted 8/24/07 @ 8:22 PM EST
Where is this beer available in Philly?