The Observer, February 16, 2007
Volume XXXIX, Issue 17
One Foot Out the Door: Getting older involves refining palate
With only a couple months left before graduation, recent conversations with my classmates have made it clear that new lifestyle habits are emerging. One friend invited me for a dinner party she was having with her roommate. Another asked me what I thought of cities he recently interviewed in: New York, Seattle, Chicago, St. Louis.
Earlier this term a group of friends asked me to join them for wine tasting. Having limited experience in such an event, I decided to try it out. By the end of the evening, I came to the realization that my "palate" was not "refined" enough to distinguish different regions of wine. I did, however, learn a new vocabulary that has helped me make sense of another recent lifestyle change – an appreciation for Belgian Beer.
Belgian beers have a lot in common with wine: they age well, require specific drinkware, are a bit more expensive, and have a distinctive character. Most of the ales have a rich history typically beginning with secretive recipes made by Trappist monks to fund monasteries. If you have little experience with them, here is a short list to get you started.
Chimay Bleu – Made in the Notre-Dame de Scourmont Abbey, this is the most popular of the three beers made by Chimay. As a darker ale, this "Classic" has a slightly bitter aftertaste with a pepper overtone. Related to Chimay Bleu is Chimay Rouge (Red) and Chimay Blanche (White) which are both brewed smoother with more of a fruity punch alongside a more potent alcohol content, but still retain the abbey's characteristic bitter malt.
Hoegaarden – Pronounced "Who-Garden," this beer comes from a recipe in 1445 by a Belgian monk in the municipality Hoegaarden. Brewed with cilantro and dried orange peels, this is a smooth light beer often served with an orange peel to accent its citrus flavor. It can conveniently be found on tap on campus at Wackadoo's.
Duvel – Meaning "Devil" in Flemish, this family-brewed beer is the middle ground of the two beers mentioned above. It contains the rich hops of a Chimay, but also the smooth character of a Hoegaarden with a golden overtone. A small amount of hops are bottled with the beer for a second fermentation before being served.
Leffe Blonde – The abbey Notre Dame de Leffe was founded in 1152 province of Namur in southern Belgium. Hands down my favorite beer, Leffe has a rich amber character with hints of lemon and bitter orange making for a surprisingly rich aftertaste.
One last note should be made about these beers. Traditionally, each is served in its own glass. Though a brand name will not affect taste, size and shape will. Conventional, straight shaped glasses suit light ales and lagers, while a chalice type glass is used for stronger, more richly flavored ales.
Ibrahim is a senior Medical Anthropology major who has just returned from a year abroad in London.
