Wednesday, July 3, 2013
Another beer New Belgium was nice enough to send me was Paardebloem, a collaboration beer they did with Red Rock Brewery and a member of their Lips of Faith series. This beer was brewed with peach juice, grains of paradise and dandelion greens, then blended with wood aged beer. The label on Big 22 shows a bunch of abstract dandelions growing, like my yard. Best Enjoyed By May 2014.
Sweet syrupy peach aroma with Belgian yeast all over it. Peaches with a candy sugar sweet coating come first. Boozy too, like "I-got-a-little-shiver" boozy from the 9% alcohol. A weird earthy bitterness is also prevalent from the start.
Herbal, spicy, strangely sour. Toward the end, you do feel some woody dryness and finish with more flowery dandelions, which I didn't like. I will say that the beer got a little better with a some warmth, but there was really no reason to force myself to drink this beer. Not quite yuck, but close enough, like a leaner in horseshoes.
I think it's about time breweries start to swing the pendulum back and simplify things. How about more honest flavors instead of throwing every possible ingredient into a beer and seeing the reaction. That was so 2010! I was talking to a famous bartender just yesterday about this very topic, and though we were mostly rapping cocktails, it's the same damn thing! To paraphrase, he said, "Don't overthink cocktails and add a lot of unnecessary or esoteric ingredients just to make it exotic. Just make delicious cocktails."
PS. How about everyone comments about my little rant and names as many BS ingredients you can think of that brewers have used which you think ruined the beer. You don't have to call them out, just a list.