....because beer IS god

Drink Beer and Find God- ( a Belgian God Perhaps?)

A GOOD selection of Belgian-style ales is like the very best kind of buffet, offering an assortment of flavors, aromas, styles, strengths and types. You want strong ale, sour ale, sweet ale, dry ale, golden, dark, wheat, fruity and malty. When we set out to draw a stylistic standard for a planned tasting of Belgian golden ales, it seemed as if we’d taken on an impossible task. But glory does not come to those who quit easily.

So we forged ahead. We gathered Belgian golden ales and their foreign relatives as if they were snowflakes, aware that each was so unusual, and often so beautiful in a singular way, that it would resist any but the roughest categorization.

The blind tasting of these 20 Belgian-style ales was truly glorious, beer at its highest level. For the tasting Florence Fabricant and I were joined by Christian Pappanicholas, the owner of Resto, a Belgian restaurant in the Murray Hill section of Manhattan, and Richard Scholz, an owner of Bierkraft in Park Slope, Brooklyn.

Our efforts to categorize the beers withered in the face of diversity. Ostensibly, we sought strong golden ales, which at least suggests beers with a lot of alcohol and of a certain color, right? Well, not exactly. Of the 20 we ended up with, most were golden, but some tended toward amber and brown. And while some of the beers were strong, with alcohol levels of 9 to 13 percent, a handful were in the 6 percent range, about the strength of a typical pilsner.

But most were so good that we lost interest in whether they conformed to our parameters. We had beers that tasted of spices, like coriander and cloves, and those that tasted like fruit. Some were aged in oak barrels. One beer resembled the most exotic sort of lambic, a type of beer that is brewed using wild yeasts rather than those selected by brewers to produce predictable results. It had a sour funkiness that is a taste well worth acquiring. Another was so bitterly hoppy and dry that the beer seemed to have the texture of cotton, which was actually not unpleasant.

“The diversity is what makes them amazing,” Richard said. “Belgians go out of their way to make unique beers, different from the guy two blocks away.”

More---
http://www.nytimes.com/2010/02/24/dining/reviews/24wine.html?em

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