Thursday, October 11, 2007

Ground Pepper, Sir?

Last night I cracked open a bomber of Voodoo White Magick of the Sun - a Belgian wit brewed with tons of spices (including 12 types of peppercorns) and fermented with a house Belgian tripel yeast. Odd conglomeration of elements, but a fairly decent brew.

Without a doubt, the most peppery beer I've tried to date. It was in the nose, and it was on the tongue. In fact, when pouring the dregs, the yeast was black-ish from the pepper. Interesting.

I can see how many will miss the more subtle notes of this beer; very delicate. As it warms up a bit, sitting in a snifter, the aromas blossom a bit more. First, there is the pepper. Undoubtedly, the strongest pepper/peppercorn aroma I’ve ever encountered. The juniper berries come next, with the sweet gin tang. A bit of orange blossom and light coriander, though not a lot. Definitely a delicate nose and easy to miss. Mild tripel sweetness and light honey. Pours with a pale dull copper-amber, hazy, with non-descript off-white head. Very little lacing. Medium watery body with medium carbonation, thin but also quenching. Starts with medium tripel-wit sweetness, wheaty yet with a chalky yeastiness. Peppercorns and sweet orange essence attack next. A spicy beer, for sure, but not overbearing. Mild watery gin taste, light coriander. Overall, a bit watery with carbonic tang. Fruity juniper and pepper finish, with light chalky tripel-yeast-sweet after. I like this, but could use a bit more body to it.

1 comment:

Adam said...

Wow...I have to taste this. Heck...I have to brew something like this. I'll bet it would go well with sushi.