This morning sees a return to the dreaded honey beer, but with an even more interesting twist. They do like to play around with different yeasts at RCB and this beer is in the style of a Belgian Abbey Tripel.
It’s in 275ml, bottle conditioned, form and tips the scales at a respect-demanding 8.7%. It poured hazy amber with decent carbonation and a thin off-white head. There’s no mistaking the origins of this beer; the nose was full of sweet phenols and Belgian yeast.
The beer itself was warming and a continuation of the aroma. Phenolic tones on a medium body and a bittersweet undercurrent. It’s awhile since I’ve had a Westmalle or something of that ilk, but this Tripel, brewed in the depths of Ramsbottom, seems to have all the right characteristics.
Once again the honey is used subtly to develop alongside, rather than dominate, the other flavours. So it looks like, in the right hands, honey can work in beer.
Tyson says: If you like your beer Belgian style, forget Brussels and head for Ramsbottom.