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Old 03-30-2006, 07:17 PM   #21
Ivan Lendl
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Quote:
Originally Posted by Cheesefood
I had a blue recently, and it must have gone south a bit because it was nothing special. I used to LOVE the red, but this blue was boring. Just a so-so from belgium. Being that it's the Candyland of Beers, I expect more than this from even the worse belgium brewers.
thats funny you mentioned that i had an 'orval' last night and was rather unimpressed. The bottling date is 2/17/05 but the best before date is 2/17/10!

thats 5 years of a 6.9% abv to sit on a warm shelf. I guarentee it would be best 6 mos. to a year after its bottled.
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Old 03-30-2006, 08:37 PM   #22
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SO where does this stand? Chimay? RED or WHITE? This weekend (4-1-2006)?

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Old 03-30-2006, 08:40 PM   #23
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I'm all about an April Fool's Red.

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Old 03-30-2006, 08:43 PM   #24
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Let's do it. Doesn't Chimay print the date on the cork? If so that would be interesting to note in the tastings. Also, any agreed upon tasting temp or protocal?

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Old 03-30-2006, 08:44 PM   #25
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Quote:
Originally Posted by Brewpastor
Let's do it. Doesn't Chimay print the date on the cork? If so that would be interesting to note in the tastings. Also, any agreed upon tasting temp or protocal?
You're as close to a pro as we've got...any suggestions? I'd say whatever temp you like, but a tasting protocol could be interesting. The date is a good idea, as well.
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Old 03-30-2006, 08:56 PM   #26
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My only reason for suggesting a protocal is we could get a more consistant result.

Suggestions:
A clean glass that allows you to see the beer and get a good noise off it (tulip shaped, curved lip, wine glass...)

A clean palate, no cheese or greasy food.

Beer slightly warm, maybe around 50 degrees. It shows its character better this way. If you wish, let the bottle warm a bit, pour your sample and chill the rest for later.

First smell (with mouth open - which helps pick up aroma) make notes. Noise the center and edge of the glass, take small sniffs, not long snorts.

second taste

third examine

repeat...

Or chug it down and make up some stuff about funky horse blankets...

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Old 03-30-2006, 09:11 PM   #27
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I like the idea of a loose protocol. I went to a Scotch tasting a few years ago (in Sweden, oddly enough), and we all had forms we filled out for each Scotch that included aroma, a flavor wheel, etc. Comparing after the tasting was really interesting!

We don't need to get too detailed, but if everybody described the color, aroma, and notes on the taste (first sip vs later sips, etc.), it could be instructional.

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Old 03-31-2006, 02:22 AM   #28
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I'm all set for tomorrow's BOTW tasting. I got my big, corked bottle of Chimay Red this evening (and a big, corked bottle of Ommegang Witte). SWMBO will be participating in the tasting tomorrow evening and will post her own comments.

I almost got all three colors because I got to the beer aisle at the grocery and blanked on which color we were going for. But suddenly I got a mental imape of the string of text sayin "April Fool's Red" from BeeGee and saved myself $15 by not buying the blue and white.

Who says drinking brains your kill?

-walker

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Old 03-31-2006, 02:30 AM   #29
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I'll see what I can do about getting a bottle up in MN/WI. Hopefully the hotel will have wireless and I can make a post.

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Old 03-31-2006, 02:33 AM   #30
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Quote:
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I'll see what I can do about getting a bottle up in MN/WI. Hopefully the hotel will have wireless and I can make a post.
Dude, I stayed in a roach infested hole in the wall the last time I traveled, and even THEY had free wirelss net access. I suspect they might have been stealing it from some other source.

-walker

ok... there weren't really roaches, but it was the kind of place that roaches would dig. I would not have been surprised at all to have seen one while staying there.
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