Rocky: They've been making beer since 1129. The practice may not have made them "perfect" but it certainly hasn't hurt. The bottle has instructions to pour slowly, taking care to leave the yeast in the bottle, but if you like a nuttier taste feel free to pour the yeast in your glass. I tried it both ways, and while the appearance certainly changed, the difference in taste was minimal. Bottle also says it's wonderfully aromatic, gold in color with a dense creamy head, honey and spice notes and a velvety smooth finish. Hate to steal lines from the bottle, but in this case it's actually the truth. 7% abv, but you'd never guess it...this is extremely quaffable. (4/3/2004)


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Steve: The thing I will remember most about this was the experience of buying it. When Kris and I took it to the counter, along with some Old Rasputin, Dogfish Head, Brooklyn and others, the guy behind the counter said, "Oh, the Flanders beers, good choice, good choice." Of course, he said that about all of our selections. I think if I put a cheese log or a frozen turd in front of him, he would've said, "Oh, good choice, good choice." Anyway, this is a good summer ale. It tasted a lot like a Weiss/White beer with a lemon background and low hoppiness. Nice 8% ABV, but it was far from overpowering. (12/4/2004)


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Steve: I saw this and immediately had to get it, despite it's high price. Belgians make excellent beer, right? And a winter bock, with the typical Belgian flavors like orange peel, coriander, and other spices? Even better, right? Well, too bad this was basically a mundane, spiced winter ale. The spices weren't all that noticeable, although there was a little bit of a sweet malt flavor. Full of alcohol, but you don't really notice it. It is marketed as a beer full of flavor, and comes across as being kind of week and unimpressive. (8/2/2009)


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Steve: I've had better Belgian white ales, let me just say that. This was a novelty more than anything, as it came in a 25.4 oz (just over 2/3 of a liter, I think) corked bottle. Not really strong, average for whites I think, at 5% ABV. This had a weak champagne-like flavor, very effervescent, but not that nice wheaty, malty character that I love in my white ales. As a rule I don't do this, but I think the flavor would have remarkably improved had I put a lemon slice into the glass. Although, I'm not sure I'll do that since this bottle cost about $9 at Harry's Farmers Market. Good, but not great. (4/26/2003)


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Steve: The head is a dark tan, very reminiscent of a root beer float. Bornem is dark brown in color, sugary sweet, and 8% ABV. And, apparently, it's good luck for the Calgary Flames. Between the time I left the room to get this from my beer fridge to the time I finished pouring it (6-8 minutes), the Flames scored twice in Game 3 of the 2004 Stanley Cup Finals, both times while I was out of the room. The home team does have a habit of doing that, dating back to April 1998, as my buddies Kris and John will confirm. (12/11/2004)


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Steve: Despite the fact that "Slap Shot" is full of beer-drinking hockey players, that's probably not the best movie to watch while drinking this (to be fair, the Chiefs are probably drinking Rheingold, Yuengling or maybe Ballantine, not a Belgian triple). But I have to say it was good nonetheless. Deceptively high alcohol presence at 9% ABV (you don't notice it), an almost candy-like sweetness (almost caramel-like) with a slight fruity background. It's deep gold in color (like something out of an old museum) and pretty highly carbonated. In other words, way too fancy for Slap Shot. But not enough alcohol to make Lost In Translation good, either. (12/18/2004)


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Steve: I didn't exactly dislike this, but it had more going against it than for it. The taste was a bit too sour to be easy-drinking, even though it had the wheat malt flavor and yeasty aroma and taste that I usually enjoy. Also, it was a little too effervescent for my taste. Hell, it took forever to pour it because it kept foaming well above the rim, even with careful pouring. FYI, it's the weakest of the six pack sampler at 5.2%. (12/4/2004)


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Steve: I never knew what black currants were until trying this, and now I'm not sure I needed to know. So far, this is my least-favorite lambic. Overall, not a bad beer, but the currant flavor provided what I referred to as an agricultural flavor, very earthy. Now, I'm sure the kind people of Belgium will argue otherwise, but earthiness is not a quality I look for in any beverage. Usually it's a flavor one associates with something a bully crams down your mouth. (9/26/2004)


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Steve: Kasteel Donker was a wonderfully sweet brown ale, very malty, with a nice alcohol content of 11%. You get that nice warming alcoholic burn as it slides down your throat, Kasteel makes a good after-dinner drink, relaxing with a goblet in-hand. (1/23/2010)


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Tim: Is this beer chick drink material, or is it just one of those tasty change of pace beers? I guess that depends on whether you want to make fun of it or admit that you drink it sometimes. It has that funky yeast taste that you get with lambics, kind of sour. But it's the sweet banana taste that settles. It does work as a sweet tasting banana drink. And at 3.5% it's a light weight. (12/22/2007)


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Steve: I have to say, I believe this is the first honest to goodness lambic that I've ever had. I've had fruity beers before, and never cared for them, so I always assumed that I would hate Lambics. Well, I have to admit, I was wrong. I wasn't head over heals about this beer, but I was pleasantly surprised. First of all, this is a strawberry lambic, so it had a VERY strong smell reminiscent of strawberry syrup or pancakes. As for the taste, it was very effervescent, almost champagne-like, with the fruit very prominent. I will say that this will take some getting used to, and I will never count Lambics among my favorites, but as the experience didn't kill me, I will give them an honest try in the future. It earns points for being good enough to open my prejudiced eyes. Might go down if I find better ones. (9/27/2003)


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Steve: Nice and sweet, this is the lightest of the three Chimay ales. Not as rich as, say, the Westmalle ales, but still good. Makes me wonder, do the Trappist monks of the Chimay brewery ever meet up with the Westmalle monks for a game of touch football? Or am I the only one who thinks of stuff like that? Really? OK, I'll shut up then. Oh, and check out their website. Who would've thought that monks living in silence could produce such a bitching website? Gotta give them points for that. (3/12/2005)


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Steve: This trappist ale (brewed by Trappist monks) was very effervescent, like a champagne beer. It was a little hard to get used to. I wish this came in a smaller, cheaper bottle, so that I wouldn't have wasted the money not being able to finish one (comes in a 3/4L bottle), and my drinking partner saw the look on my face when I sampled this, so he was waved off. Not bad for a first outing, so I will probably give this as many chances as I gave Guiness. Look again in the future, as there may be a better review. Or maybe not. The one thing to warn all newcomers to this market--this is an unfiltered beer, so don't be alarmed when you see stuff floating in it...it's not the cork, it's supposed to be that way. (8/13/1998)


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Steve: At 9% ABV, this is obviously a bit heavier than the basic Chimay. A little better too, but it's subtle. It has a fruitier taste, almost plumb-like, and I could swear I detected a hint of chocolate. Expensive as hell, so a lot of you might be pushed away from this for economic reasons....that is, if you're an Economic Girlie Man. Whatever the hell that is (Schwarzenegger said it, so it must be a big deal). It had a touch of a brandy-like finish. All in all, this might be a winter staple for me. (3/19/2005)


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Steve: I actually liked this more than Westmalle's tripel. There, I liked the dubbel better than the tripel, but with Chimay, the tripel comes out a little ahead. It could be that Chimay was enjoyed with a Labor Day Weekend ribeye steak, or it could be that it tasted better. It had a tasty malty texture, that wheat just shining right through, and a slight lemon background. I also thought I detected both a hint of chocolate, and a plumb flavor, somehow. It was quite tasty, and I highly recommend it. If Belgium keeps sending over more beers like this, I'm bound to become an alcoholic. (3/26/2005)


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Kris: The label has a drawing of baby jesus sitting on Guadelupe's lap in a church-type thing in a vagina. Very disconcerting. And that's the good part. The beer? Not so good. An odd taste that I'd rather not repeat. (2/5/2005)


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Steve: This came in a 7.5% ABV, 750 mL, monk-brewed bottle of goodness. It's corked, so you need to drink at one sitting (because I can't tell you how to re-cork it....if you know someone who does, better go ask them, otherwise drink all of this at once). Quite tasty. Kind of a lemony, wheaty taste, very smooth, not too much of a hop presence, but that's OK, it doesn't need it, it has too much else going for it. In all honesty, I can't tell you what else, because this was my last beer of the evening, and Kris pussed out and didn't drink his glass, so I drank the whole bottle, after having 3 other high alcohol content beverages that night, so by the end of this beer, I was toasted, which probably made BaseKetball even funnier. So, rent BaseKetball and drink Corsendonk, and you'll have a good time. This review doesn't do it for you? Tough, go ask Michael Jackson how it was....remember though, he'll use words you'll have to look up in a dictionary. (7/16/2002)


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Steve: This was quite a flashy label for a beer brewed by Trappist monks. But, maybe it's by the younger monks of the iPod generation. Quite enjoyable, even in the middle of April, and the bonus was it came in a special holiday pack with a Corsendonk glass, to add to my collection. And, I now think my wife is right, I'm starting to develop an OCD with beer glasses. Oh well, it's worth it. Corsendonk went well with the Christmas roast beef, and an after dinner drink on a warm night. Nice fruity aroma, rich sweet flavor, and a nice 8.5% abv to help me sleep well. I'm definitely making this a Christmas regular. (11/1/2006 edit: Rumor has it it's not brewed by monks at all. Maybe by Oompa-Loompas, but definitely not monks. Finding out for sure requires that I do research. I haven't done any for 10 years, I'm not about to start now. Research is for suckers.) (9/24/2005)


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Steve: New Year's Day I woke up at 8:00 AM with the worst hangover I've had in years, possibly dating back to the 1990's. My head hurt, my tongue was unusually large, I couldn't open my eyes, and the light from the Sun burned my skin. Plus, I had to be at the airport in less then 2 hours to pick up my in-laws, which wasn't that big a deal, as they're great people, except for the fact that I was hungover and tired. And I blame all of these feelings on Delirium Noël. 1 glass of champagne. 2 bottles of Salvator Doppelbock. A pint of Sam Smith's Winter Welcome. And this, a 750 ml bottle of 10% abv Pure Death. The night before, I felt like I could've been on the label of this bottle, sitting on Santa's sleigh, being hauled by a team of pink elephants. The morning after, I just wanted to die. God this beer was good. God it made me feel horrible the next day. Moderation, Steve. Always in moderation. (6/3/2006)


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Steve: You know a beer has potential when the label actually features pink elephants and dancing sunglass-wearing crocodiles. This is a Belgian golden ale, comparable to Duvel. It's been a few months since I've had Duvel, so off memory I'd say DT is good, but not quite as good. Others might disagree. I will say you won't be disappointed with DT, especially at 8.5% ABV. I'm not saying you'll be seeing pink elephants (at least after one), but I can say it makes it damn awful difficult to get up at 4:00 AM to change a diaper and giving the baby a bottle. (8/20/2005)


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Steve: A very intriguing ale. Comes in a champagne-style bottle, it recommends chilling to 2-4 deg C, drinking out of a chilled champagne-style flute or a chalice (not many beers suggest drinking that cold, except Bud and such). Obviously, due to the champagne connection, this was my New Year's Eve 2004 choice. Champagne flute and all (also tried it with the chalice to compare). I will be viewed as a heathen for saying this, but I wasn't thrilled with it. It was good, but for $20 per bottle and the whole champagne imagery, I was expecting something that would knock my socks off. Strong citrus flavor (like orange peel), extremely foamy (requires great care when pouring), and loaded with alcohol, but I think I would've enjoyed a lambic more. Or that Delirium Noel that I had on Christmas Eve. (7/9/2005)


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Steve: Duchesse de Bourgogne is a blend of 8 and 18 month old ales, and is an extremely rich, very sweet ale, with a sugary flavor to it. It kind of had an overripe, heavily sweetened plum flavor. I think this is one that I will have to try several times to try and get all the flavors out. I'm really not sure if I'm doing this justice or not, but it was also several dollars for a 300ml bottle, so I'm not about to stock several right now to make that experiment. (10/25/2008)


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Steve: This had an overly sweet, toffee-like flavor that just didn't sit with me for some reason. I like the sweet flavor from dubbels and tripels, but this was almost too sweet, if that makes any sense. It was certainly drinkable, and I would have it again, were it not for the $4 price for a 33 cl bottle, even if that bottle was a nice painted white bottle with a foil neck (actually, it was a green bottle, painted white. I guess someone finally told those monks that green bottles are bad, so rather than get a new batch of brown bottles, they just broke out the paint). (4/30/2005)


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Steve: Duvel (pron. Doov'l...or so I'm told), is the mack-daddy of Belgian golden ales, regarded by most to be the most perfect example thereof. It's bottle conditioned, 8.5% ABV, and is just kickin' with goodness. It has kind of a lemony background to it, very effervescent, and when the bottle says "pour unhurriedly," heed that advice. It's very easy to have a glass full of nothing but foam. What made the experience cooler was that I had this out of my very own Duvel glass. It's just an overall good drinking experience. I think I need to always keep some of this on-hand, and there are not too many beers I say that about. (3/5/2005)


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Steve: The best way I could describe this is that it tasted like a wine cooler. I know, I'm going to get ripped by Lambic lovers, but I swear that's what it reminded me of. To me, it reminded me more of a "malternative bev" than it did to a beer, so don't go into this thinking you're going to be trying a regular ale. It had a bright pink head, and before I filled the glass up, it had a bright red color. Once the rest of the beer went in, it got darker, naturally. It had a strong raspberry smell and flavor (which is the fruit that was used to brew this) and was very effervescent, like champagne or wine coolers. Really rather decent, but I'm still not sold on Lambics. With wine coolers, I tried the novelty when I first started drinking, but they wore on me. I liked this flavor better than Chapeau Fraises (strawberry), but they were equally good, so they get the same rating. (9/27/2003)


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Steve: I will admit that certain events make certain beers taste better. For example, you could give me dirty bathwater, if I'm drinking it while watching Scott Stevens lift the Stanley Cup, I'll drink it and think it's fine. Such is the case here. I bought this to commemorate Christmas 2004, when my friends Kris (my best friend) and Melissa (who is the big sister I never had) got engaged in my home on Christmas morning. It had a wonderful, rich fruity flavor, with a plum and raisin background, but you know what? In 20 years, all I'm going to remember that it was a damn good beer that I had on a very special Christmas. I celebrated with my pregnant wife, my daughter, my two best friends, and 2 weeks away from the birth of my 2nd daughter, and this beer. Life is good, and as such, so was this beer (and it was certainly no bathwater). (5/28/2005)


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Steve: What is so significant about this beer is that it is as good as it is without having been brewed with a single gluten-polluted grain. Rather than using grains such as barley, wheat and rye, which tend to make the best beers but conversely are full of gluten, which is poison to sufferers of Celiac disease, this beer is brewed with such enticing grains as millet, rice, buckwheat and sorghum. YUM! Kidding, in reality beers brewed for the Celiac market using these grains tend to taste like ass, if ass tasted like really weak beer. Which I can't really confirm nor deny. Thus, it's almost a miracle of raising-of-the-dead or healing-the-syphilis proportions when a gluten-free beer actually tastes like not only a beer, but a DECENT beer. So, if you're looking for such a beer, I think you should start with Green's. Or, start with the others and then you'll appreciate Green's even more. This actually tasted like a decent triplel blonde ale, with a golden color, very effervescent, and a noticeable alcohol content (8.5%...many gluten-free beers are considerably weaker). It did taste a lot like a wine, something my wife pointed out, but that didn't make it less drinkable. One of the more interesting things about this beer was the "allergy warning" on the label, that said "Green's Ales DO NOT contain any of the following: Wheat and/or barley, Crustaceans, eggs, fish, peanuts, soya beans, milk, lactose, nuts, celery, mustard, sesame seeds, sulphur dioxide and Sulfites. I realize many of these are there because of the common problem of cross-contaminiation (growing wheat next to oats, for example), but should fish, crustaceans or eggs EVER be a problem with beer? Seriously? Don't worry, I will trust that Green's does not use lobster when brewing beer, you don't have to state it on the label. (5/7/2011)


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Steve: This comes in a milky white bottle, and packs a wallop at 10.5% ABV. It was extremely relaxing, I actually dozed off while drinking this and watching Monk. Too bad too, because it was a good episode and I missed a lot. This is very sweet, like a dark sugary presence, and very malty. 5 years ago I wouldn't have finished it. Now, in 2004, I crave more. Very nice indeed, almost like an aperitif (which I am counting on Spell-check to tell me if I got this word right). (1/8/2005)


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Steve: A fine Belgian ale with a pleasant-looking monk on the label, holding a stein of ale, with a look on his face that makes him look like Michael Jackson in a kiddie pool (the singer, that is, not the Beerhunter). For those of you who know what I'm talking about, you'll find some similarities to Ommegang Abbey Ale in color, maltiness, consistency, etc. For those of you who don't know what I'm talking about, come on, it's a Belgian ale with a monk on the label. It's like looking at a pair of sneakers with a Swoosh on it. The two just go together. You know you want it (the beer, not the monk). (12/11/2004)


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Steve: This was a completely forgettable ale. What I mean by that is, 1 minute after finishing it, I had completely forgotten anything about it. I couldn't tell you if it was good or bad, if I liked it, hated it, or was indifferent. So I guess I was indifferent. And it was bad because it left no lasting impression on me. I didn't hate it enough to slam it, nor did I love it enough to praise it. I was just like, "meh, I could use that $4 back." And to those reading this from another country, $4 US is like $3 Canadian, or about 1.50 Euros. (2/23/2008)


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Steve: I truly believe Hoegaarden is also the name of the brewery, as it doesn't appear to be on the bottle. Word to the uninitiated: As I've stated before, a Belgian White is similar to a German Hefeweizen, in flavor, texture, etc. This beer is cloudy with yeast, and tends to gross some people out. Me? I love it. This particular one was tangy, pretty lemony, sweet and overall pretty flavorful. Just follow the directions on the bottle on how to pour it, and you'll be all right. There's a little misadvertising, though: The bottle claims its age as "Since 1445." Not true. By 1957, there were no breweries left in Hoegaarden, Belgium. It was several years after that that some locals decided to use some old recipes and open a new brewery. I got this info from the box the beer came in, if anyone tries to dispute this. (10/25/1998)


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Steve: Go ahead, say it. I did. La Chouffe. Gesundheit. OK, got it out of your system? Good. Idiot. This is an artisinal golden ale, brewed with spice, and was very good. Honestly, I didn't notice the spices too much, but it had a wonderful wheat and lemon taste, and looked absolutely perfect in the glass, with the beautiful foam crowning the beer. Definitely worth the purchase at least once, despite the cost. (8/13/2006)


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Steve: Admittedly, the Bruin (Brown) version of Leffe is not as good as the Radieuse, but that may be because I was absolutely shit-housed when I had the Radieuse. The brown was average for the abbey-style brown ales that I've had. Not as good as Corsendonk, I thought, but I'll bet there are those that will think I'm insane for thinking that. Not at all a bad beer, but I think if I could do it again, this would be the one I'd drunkenly swill in the neighbor's driveway, and the Radieuse would be savored in front of a fire. (8/17/2007)


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Steve: Man, is there anything more white trash than swigging beer from the bottle in a friend's driveway at 2AM on New Years? OK, so what do you call it if the beer is a high-dollar import that might not even be available in the US? Leffe is widely available, but I've never seen Radieuse until now. So when my neighbors gave me some Leffe that a friend brought back from a trip to Europe (they kept trying to insist it was "that German shit that I love"), I was drunk enough that I swigged this right there while talking to them. Sacrilige, I know...I should've enjoyed this sober, out of a glass. I couldn't even tell you if it was a 7, it might've been a step above Old Style for all I know, but I certainly enjoyed it at the time. Probably the best InBev beer I've had to date, seeing as how it's a sister beer of Becks. (7/30/2007)


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Steve: Because of the image of the Devil in Hell that's on the label, I think it would be sweet if they sold this at NJ Devils games. However, with the 8% ABV that this carries, do we really want 19,040 hockey fans smashed on this stuff? After all, they'd probably start acting like Flyers fans and tear the place apart, and do we really want that? No, didn't think so. So, sit back at home and enjoy this on your couch, with your feet up, and your keys tucked safely away. Don't worry, you'll get past the metallic taste at some point, once the alcohol kicks in. (8/14/2004)


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Steve: Maredsous 10º is a triple, and brewed in the Benedictine tradition. Now, while I think the Benedictines rule when it comes to theological discourse, I think the Trappists have them beat when it comes to brewing beer. I mean, who ever heard of a Benedictine brewery, am I right? Yeah, that's what I thought. But, this was still good nonetheless. It had a port wine-like background, which gave it a fruity character. I thought I detected plums and other fruit, but I was too distracted by watching the 80's classic Red Dawn, seeing Patrick Swayze and Charlie Sheen dispatch the Russian and Cuban armies with chilling efficiency. (5/22/2005)


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Steve: A Belgian brown ale, this had a nice malty plum flavor to it, with a nice alcoholic burn to it due to the 9.5% abv. The downside was it also had too much of a sugary sweetness to it. Good, but not great. Nostradamus' predictions were a bit more on the mark than this was. (8/25/2007)


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Steve: In all honesty, I drank this right after having a Corsendonk dubbel, and a 22 oz glass each of Killians and Shiner Bock. So, I was pretty f'd up when the sampling took place. However, I remember it being a great example of a Trappist ale, which means Kris would hate it. Not to say he doesn't like good beer, but he's more of an English ale/stout kind of guy. I don't know, maybe one of his Hungarian ancestors got his ass whupped by a Belgian once. Who knows. This was good, though. I promise if I review it sober, and my thoughts change, you'll be the first to know. (2/12/2005)


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Steve: Kwak has the most recognizable glasses in the world of beer, designed so that coach drivers in Napoleonic times could drink while driving. I can confirm it tastes very nicely out of a Duvel glass as well. I believe it's a golden ale, there was a lot that reminded me of Duvel. A very nice beer. Now I want to own Kwak glasses, because I think they'd look great in my collection. And of course I'd have to stock up on Kwak so that I can use the glasses. (6/9/2007)


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Steve: OK, THIS is the best Lambic I've ever had. This one used peaches (Peche), and had an orange-ish color, with a fruity taste. This was one of my many choices for New Year's Eve 2003 (in honor of the Peach Drop, which they do here in Atlanta). It went excellently with our fondue of gruyere and ementaller cheese, with a little Kirschwasser and Riesling (German white wine) mixed in. I'd dip in some mushrooms or bread, take a bite, and then take a sip of this. By the end I was like a slobbering Homer Simpson going, "mmm, peche lambic." It was made all the better by seeing my Razorbacks beat Missouri in the Independence Bowl. (1/9/2004)


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Steve: The label proudly says aged in oak casks for 2 years. Either it was aged too long, or not long enough. From my experience, nothing good comes aged that long. Corpses of mafia victims in the NJ Pine Barrens. Sheets from a college student. Dead critters found in the back of the attic. Used gym clothes that you thought were lost. Get my point? This had an overly tart taste, which made it hard to swallow. It had a lot of characteristics of some lambics, without the coloring or effervescence. As such, I will recommend this over my dead body, after it's been aged 2 years in nitrogen, waiting to be brought back to life. (6/4/2005)


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Rocky: There is a huge amount of yeast on the bottom, so if you don't like floaties in your beer you'd better pour very carefully or skip it altogether, but I wouldn't recommend that. It's too good, and yeast will not hurt you. It's a tripel, 10.5% ABV, and has the spicy, fruity, complex tastes that good belgians are famous for. Certainly worthy of purchase if you see it. (7/17/2004)


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Steve: This is a very interesting Red Ale. By interesting, the taste takes you by force. A Grand Cru is a Belgian fest beer of sorts, brewed to celebrate weddings, holidays, and the like. You definitely need to be careful how you drink it. I tried it with pork chops. Not good. It has a very sour, raspberry taste, not a chugging beer. Sip slowly, or you will hate it. On top of that, it had a pretty good hop presence, but it was still dominated by the fruit. I really can't give an idea what kind of food to try this with, so maybe none at all. Pour into a brandy glass, relax, and enjoy. (12/17/1998)


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Steve: This was a pleasant artisanal blond ale, very much bottle conditioned. You could practically chew the sediment left over from this (Hey, it's a balanced diet!). It had a nice wheat taste, which included the usual citrus background as well. And, going against character, it had cool label art as well. Definitely a good find from my recent trip to Arkansas (by good find, I mean I stole it from my friend John). (9/16/2006)


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Steve: Probably the strongest Belgian golden ale I've had to date at 12% ABV, in a teeny 250 ml bottle. I first heard of this over a decade ago, when Kris had tried it. I remembered the name, because his description sounded just like the name, which is awful (like Scott Farkus, not a great sounding name). Anyway, Kris would probably still not like it very much, and I wasn't crazy about it either. I can't put a finger on it, it wasn't bad, but it didn't excite me. While almost as strong, it wasn't as alcoholic-tasting as Belzebuth. I think I'll stick with the lighter Dubel. (7/16/2005)


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Steve: A little stronger then the regular Scaldis, at 12.5% abv, and a bit darker too. Not a bad Christmas ale, but I've had quite a few better, including Corsendonk and of course Gouden Carolus. It was a nice Christmas night treat, right before bed, relaxing and looking at the lights on the tree, contemplating the ungodly amount of money we just spent on two kids, and the ungodly destruction they created in our house with their new loot. But it was all worth it. And so was the price for this Scaldis, even if it wasn't the best. It certainly has the nicest label. (12/31/2005)


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Steve: I can tell you only one thing: poured liberally all over the inside of my suitcase, soaking it's wonderful malted grains, hops, yeast and water all over 3 of my shirts, coating everything in its aroma, I can say that it smelled great. I wanted to just sit there and soak it all in for hours. Now, this may seem like an unusual way to try a beer, and I agree! Thanks to the morons at TSA, I was unable to actually drink this beer. You see, those jackasses searched my bag while I was transporting this from NJ, unwrapped the secure padding which was around this beer, and just plunked it back in the bag, without putting it back inside its cushion. So, while transporting, it rattled against another bottle and shattered, leaving me with nothing but the memory of the aroma, and a deep, bitter, anger against the TSA for being so god-damned careless. Stay in school folks. You might end up checking luggage for the TSA someday. (4/16/2005)


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Steve: First and foremost, this was MUCH better than the Dubbel, because I actually tried this one, instead of just sniffing the oder out of my luggage (as a recap, I couldn't drink the Dubbel because the idiots at the TSA re-packed my luggage in such a way that I had beer bottles colliding like bowling balls and testicles on America's Funniest Videos). Although, this is probably the most disappointing tripel that I've had to date. It was good, but not fall out of my chair good. It basically had a weaker overall flavor than some of the others. Maybe I was hoping it would be better, to make it worth having brought this back from my trip to New Jersey. (5/14/2005)


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Steve: For those of you from Texas, it's pronounced Ar-twah, not Ar-toys. And it's a lager, not an ale, like you call everything else. Anyway, this brewery has been around since 1366, and proclaims to use the same brewing methods.which is interesting, since lagering wasn't invented until 500 years later (and more than 100 years after Sebastien Artois took over in the early 1700's). I'm wondering how the good folks at Stella Artois came up with this beer: Gee, we need a lager that can compete with Heineken and those other bastards in the Netherlands, but have less of a taste, and cost a hell of a lot more, and still sucker in import buyers in England and the US. Anybody got any ideas? Why yes boss, why don't we put a fancy, gay-looking foil thingy around the neck and cap, to make it look Imported! Right, Pierre, great idea, get right on it! And there we have it, Stella Artois as we know it. Not as good as Heineken, fancier packaging, and $7.99 per six pack. This is way too expensive, do you hear me Stella? Stella? STEEELLLLAAAAA!!!!! (12/11/2004)


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Steve: One of the few Dubbels available in Georgia, it's a bit weaker than most, but still enjoyable. It was rich and malty, but a little on the sweet side. However, that's like going to Bennigan's and getting their Death By Chocolate and complaining that it's a little sweet.....I think you can learn to put up with it, and I think I need to try this again sometime. Good for cold weather. (4/24/2004)


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Steve: For my money, Hoegaarden was better, although this will do. It had an effervescent feel to it, a lemony background, and was sweet, in a good way, but it also had a funny background to it that I couldn't quite place. All of the Sterkens that I've found have been grossly expensive, so this might be hard to swallow. (7/3/2004)


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Steve: A beer brewed to celebrate the birth of Baby Jesus. And yet, it's a beer so bad that it would make Baby Jesus cry. Unbelievably sour, unbelievably bad. (12/31/2005)


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Steve: This has to be one of the plainest labels on any beer I've ever seen. It almost brought me back to "The Repo Man," where they had generic beer with just "Beer" on the label. OK, not quite that bad, but it makes Westmalle look flashy by comparison. The beer itself is good, but not as good as Orval, Westmalle and a couple others. Chocolate is the most dominant flavor and aroma you'll find, with a slight fruity background. The label is entirely in either French or Dutch, which will be fun trying to read after you've finished this 9.2% ABV trappist ale. Go ahead, try pronouncing "Gebrouwen van," I dare you. Out loud, in front of your friends. (4/9/2005)


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Steve: So, I wonder if the Karmeliet monks ever gets their Football team together and go toe to toe with the Trappists, with the winner getting bragging rights to who brews better beer. You have to admit, it'd be pretty bad-ass to watch, wouldn't it? A bunch of fat monks running around in brown robes kicking a soccer ball, with a bunch of drunken nuns singing, "Brother Thomas takes it up the arse, doo-dah, doo-dah!" And for just that occasion, I wouldn't mind watching while drinking this tripel. It doesn't taste as potent as some of the Trappist tripels, as it has a nice mellow flavor, a little bit of lemon in the background, and a nice balance of wheat, oat and barley. 8% ABV, which will give you the courage to yell at the ref for calling Offsides on Pere Jacques, while hitting on Sister Mary Catherine. (10/15/2005)


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Steve: This is hardly one of the stronger golden Belgian ales out there. Kind of disappointing after I've had some of the stronger 8 or 9% ales. It has a slight lemon background, which is probably the most interesting thing about it, and it's unfiltered, if that matters to you. It's also God-awful expensive for just one stinking 33cL bottle. I think this cost something like $3 per bottle. Which means you're looking at the review for the first and last tasting. (12/31/2004)


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Steve: You know, it must be awesome to be Belgian. You have the awesome French accent that the girls love, you're automatically credited with being from the homeland of hundreds of terrific beers, and if someone calls you a French pussy, all you have to do is say, "Non, I am Belgian, NOT French," and girls will still love you. So you can actually drink this with an air of superiority that while it sounds French, it's actually Belgian. Plus, it has a sweet, malty flavor, a lemony background, and looks beautiful in a glass. (1/22/2005)


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Steve: Ooh, a Gold Medal Winner from the Beverage Tasting Institute (which means they merely paid the fee to the BTI to give them a gold, so don't be impressed). It was closest in appearance to a strong Belgian golden ale but it's a bit stronger (durr, hence the "Tripel" part). This went great with the slice of chocolate silk pie that I got to-go with my dinner tonight from a local BBQ joint. The rich chocolate flavor, the smooth alcohol, made for a nice evening sitting on the recliner watching my ass grow. (4/1/2006)


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Steve: While it's not a Trappist ale, this is brewed in the Dubbel style, at about 8% abv. You know how people have beers for certain situations? Lawnmower beers, dessert beers, breakfast beers, etc? This is now officially my "Shower Beer." Let me explain. I came home late after my softball team got thoroughly spanked, and I obviously needed a shower to wash the dirt from me. But I also needed a beer to wash the stench of defeat from my mouth, and the ache from my bones. A decision had to be made. Now, many of us have surely brought beers into the bathroom, but in this case, I decided to bring it into the shower with me. It sat perched high on the shower windowsill, where occasionally I would take a hit to ease my sore muscles. Twas a wonderful combination indeed, and I think Shower Beers is a trend that will only grow in the US. Of course, most will still use a Budweiser, but people will learn which is better. (10/14/2006)


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Steve: Gotta love this beer. It has a "best before" date of 3/31/2006. Take that, Budweiser. Yup, this is like the beer version of a fine wine, best when aged. Unfortunately, I'm too impatient to cellar beers, especially when this is the first beer that I purchased in Georgia since they raised the ABV limit to 14% Man, this was good. Dark, sweet, like a good desert. In fact, I had a good strawberry cheesecake which went nicely with this. Life is good. (1/22/2005)


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Steve: Man, this is potent. I'm half in the bag as I write this. I don't know why, I've had stronger. Although, I did have a Pilsner Urquell right before it, so maybe it's the two beers combined. Who knows. Man, this is potent. I liked the Dubbel better, because it doesn't leave you halfway f'ed up, and it also has a smoother, more balanced taste. The Tripel is almost too sweet. The malty sweetness just assaults you from the get-go, and the alcohol finishes you off. The Tripel has decided that I need to go to bed now. Damn Trappist monks. (2/5/2005)


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Steve: While drinkable, it's a rather unimpressive Belgian abbey single ale, if you ask me. And obviously you are, if you're visiting TOBP.com. The label is bland, save for the D&D-like character on the front. If I were to guess, a Dwarf Cleric, perhaps neutral good, with a tendency to the beer and not so much the violence. So, D&D fans, if you want a beer that represents your demographic, give this a try. Have your mom get some next time she heads to the store, just as long as you help her bring it down to your basement lair. You can pretend you are Garlock the Pious in a medieval tavern swigging ale from your flagons while discussing your next quest. What ho this is good fun! Oh come on, I'm not making fun of you. Stop crying. Please don't slam me on your blog. Ooh, I'm so scared, you're going to tell your co-workers at Best Buy to come flame me on our forum. Pfft. Grow up, Garlock. (3/25/2006)


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