Preternaturally from the Mind of De Clerck, Part 2: Chimay Blue

It is true that he educated Father Theodore in modern practices, and guided him through the development of the recipes for these world famous beers, but I cannot think of a single element of the taste of this beer that is not determined by a pre-exisitng Belgian cultural force, whether it be a temperance movement, the domestication of microzoa, or the historical influence of Belgian farmers’ sugar making practices. It seems to me that De Clerck used the tools of modern zymurgy to bring Belgian cultural tendencies to a very high expression.

Preternaturally From the Mind Of De Clerck: The Great Beer Theory

The central question of War and Peace is: Did Napoleon cause history, or did history cause Napoleon? The central question of Belgian brewing is: Did Jean De Clerck create the landscape of modern Belgian beer or was he simply a particularly active and efficacious function of pre-existing social patterns, namely folk brewing practices and modern science in the wake of Pasteur?

Yeast is a Rainbow (Really!) Part 4: Cuvee Soeur’ise

Cuvee Soeur’ise is a pun on “sister” and “cherry,” in French “soeur” and “cerise”, and the word play points to the collision of Trappist and fruited sour traditions. This punning beer combines two very distinctive, very different classic beer styles of Belgium: the tripel and the kriek. A tripel is a clear, light-colored, high-gravity ale with pronounced notes of pepper, nougat, bubblegum, and apple from the Trappist or Trappist-like yeast used, and a good bit of perceived sweetness, though relatively few actual residual sugars. A kriek is a lambic aged on sour cherries: this rose-colored beer has the taste of fresh cherries without any of their sweetness, the complex tropical… Read more »