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This is the second to last beer from this year long @lagabiere “Balade en Radeau” adventure. This time for March it’s a lemon zest and juniper berry infused kettle sour. The nose is bright and acidic, carrying lots of lemon and earthy berry notes. It’s slightly herbal, and overall the aromatics are pretty complex. The palate is fruity and tart, but not jammy. The lemon adds a nice tannic dryness and the juniper provides an herbal layer that compliments things nicely. This doesn’t come off as one of those “gin” beers, and is instead more fruity forward and tangy. Good stuff.
@labrossebrewery has come a long way in the few years that they’ve been open. They are one of the closest breweries to me, and once this is all done with, I’m going to make an effort to visit more often. That said, they are still open with limited hours (and safe distancing), so if you’re in the West Island (or not), swing by and grab some cans. #labrossebrewery #beerism @hipsta_911
When @voxpopulimicrobrasserie released “Hazel,” a brown ale, it certainly wasn’t a particularly trendy or exciting beer at the time - by beer geek standards, anyway. However, it turned a lot of heads given how utterly fantastic it was. Not too long after, they delivered us “Double Hazel”, and imperial brown ale that again was luscious and fabulous. When I heard that a portion of double Hazel had rested in bourbon barrel for a year, I became VERY excited. I got my hands on a bottle and it didn’t disappoint. The nose is massively bourbon focused up front, delivering loads of vanilla and spicy oak. Caramel, chocolate, and raisins come through as well, with a slight sherry note to the whole thing. The palate matches, providing a huge bourbon presence. Warming spirit soaked layers of vanilla mix with roasted grains - fresh figs and dried dates blend with subtle spicy notes. Milk chocolate and nutty layers shine alongside caramel and dry tannins. Overall this was great and I’m excited to see what’s next.
@brasseriedieuduciel has announced that stores can now start selling their Péché Day Packs! Right here is “Mexican Stout. This spicy, Mexican hot chocolate inspired iteration has been served on tap a couple of times and I’ve heard nothing but great things. The nose is bright and surprisingly fruity, giving off notes of berries, coffee earthiness, and lots of cacao. Sweet notes of vanilla and cinnamon come through as well. The palate matches, but far less fruity than the nose let on. Instead you get the coffee as you would normally, followed by some subtle cinnamon notes and a lovely warming heat. The spiciness is kept in check though, adding just enough heat to let you know it’s there. The Cacao really helps lend an earthy, mocha element that further dries things out. This version is different enough from the original, but not so much so that you feel like it’s a completely different beer. Easily one of (if not the) best variant to date – bourbon aside of course. #pecheday #mexicanstout #dcc #dieuduciel
Hey, if you can’t buy local due to all the closures, remember that the @saq has @nickelbrookbrewing Kentucky Bastard, a pretty awesome bourbon barrel-aged imperial stout. Brought to Quebec by @importationpivot !
Not long before things shut down, I had a chance to visit @messorembracitorium for their release of Ces Vipères. This 9% DDH DIPA is a luscious and well balanced juice bomb that gives you the perfect amount of zesty burn to balance its big profile. It’s been a little bit since having one of their new offerings and it’s clear that they are really coming into their own. Congrats gentlemen. #messorem #messorembracitorium
Originally a collaboration between @brasseriechamplibre and @biereboreale , Nordicité is a Kveik IPA that I quite enjoyed. That said, this new batch from last month was legit 🔥🔥🔥. The nose is a citrus bomb, with loads of grapefruit peel, lemon, and dank grassy hop funk. Slight fruity Kveik as well, but it’s all hops on the nose. The palate matches, delivering lots of dank hops alongside bitter grapefruit pith and light earthy notes. The finish is bitter, but not too aggressive, further drying the beer but not turning it into a one note profile. A touch of passion fruit meets some citrus zest, resinous tannins, and damp grass. I’m loving how this beer is evolving, and I’m digging it far more than the first batch (which I liked). #champlibre #brasseriechamplibre #kveik #kveikipa @alexganivetb @patrickcool_pc
This is @suttonbrouerie ‘s Imperial Brett Stout, but this particular version is aged in bourbon barrels with apple pomace from @chemindessept The nose is roasty, but carries a certain fruitiness from the apple pomace. Brett esters carry berry notes alongside chocolate, bourbon vanilla layers and notes of oak. The palate is more roasty than the nose let on, and closer to the original. It begins with a dry and ashy roast, quickly followed by hints of tart apple and general fruit. Dark chocolate and fruity light roasted coffee beans come through as well, complimenting some bourbon (although extremely subtle). The barrel helps further dry things out, carrying light tannins and some spirit induced heft. That said, although I hate using this word, the beer is the epitome of “smooth”, with its luscious body and beautiful round but dry profile - you could drink this in minutes. For a split second, I was worried this would come off a bit like one of those accidental brett infected bourbon barrel-aged stouts. However, as always, Sutton delivers something amazing, subtle and truly unique. #broueriesutton #brouëriesutton #imperialbrettstout #beerism @patroy55
Hey, I hear @labrossebrewery is doing home delivery! Hopefully they still have some of these bad boys left. Right here is “Pinte de Joe”, a coffee infused imperial stout. The nose is all coffee, delivering earthy and fruity notes alongside some milk chocolate, rich torrified malts, and subtle sweetness. The palate is rich up front, carrying a luscious body. Like the nose, the coffee is the star, adding layers of earthy espresso bitterness, red fruits, and sharp dark chocolate. The beer is aggressively dry from the coffee bitterness and roasted malts, however it’s just sweet enough to round things out pretty well. A solid coffee infused imperial stout.
Yesterday, @bbascanada released yet another huge and luscious stout. Here is “Prophète”, an imperial sweet stout brewed with vanilla, lactose, and cinnamon. It was also aged in bourbon barrels that previously contained maple syrup. The nose is straight vanilla cake, with hints of chocolate peeking through. Not much cinnamon on the nose, and their is definitely some bourbon and maple notes, but it doesn’t dominate. Wait, I got it! Maple syrup poured over marble cake. Bam! The palate matches, delivering a slurry of vanilla and maple sweetness. Rich sugars play against subtle bourbon layers. The body on this is lighter than the other pastries from BBC, and again, the sweetness is quite present. Oak tannins help dry things out, but that vanilla and lactose really amp up the dessert profile. Overall it’s not my favourite of the big BBC stouts, being a bit cloying for my tastes, but driving your least favourite Ferrari is still a lot of fun. #brasseriedubascanada #bascanada #gatineau #gatineauistrending #beerism
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