shintriad wrote:I agree, the Godspeed Tmavý Ležák 12º is an excellent tribute to the style, and overall it's one of my favourite go-to beers from the area. I'm also a fan of their Czech amber lager.
Belgian wrote:Hey, anybody had a few of the recent Orval?
Mine is 25/09 2020... same BD as me, and this is the mellowest batch or Orval I can remember in 17 years, it's kind of spicy and fruity and caramelly. There's still some signature funkiness and hop dryness. Orval prides themselves on never making exactly the same beer twice, at least not intentionally... your thoughts?
beerstodiscover wrote:This batch didn't strike me a especially different. But if memory serves, we wouldn't normally see Orval quite so fresh. More Brett is always a good thing, let's hope it builds up to a sweet spot in the coming months. (And we see more batches).
Belgian wrote:beerstodiscover wrote:This batch didn't strike me a especially different. But if memory serves, we wouldn't normally see Orval quite so fresh. More Brett is always a good thing, let's hope it builds up to a sweet spot in the coming months. (And we see more batches).
My favorite Orval is most the bright, dry and firm 'fresh' examples... almost 'woody-herbal' when bottled - and this beer mellows over a year or two. In Belgium they charge a small premium for 1-year-old Orval at bars. This is all down to taste preference (or, absurdly our LC chooses for us what bottlings we can access, or not.)
The Orval of 15 years ago was shockingly medicinal and dry to me, it took me a minute to get into it. Not for everyone! So I always hope that the great classic Trappists etc. do not start to 'dumb down' their formula for the greatest yield, sales and profit (to some extent Chimay has done this, perhaps one other.)
Gleemer Imports wrote:Not to dip our toes into other importers' beer, but...
unsure about your claim of Chimay dumbing down the formula. We haven't noticed any changes over the years (we stick to Blue and tend to buy it to cellar for 5-10 years).
Until the 1990s, the brewery used open fermentation. When they switched to tall, conico-cylindrical fermenters, the beers apparently lost complexity ("grievously," according to Jackson).
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