It's a flanders brown. Makes a killer cheesecake too
get ahold of a rodenbach grand, then youll see how amazing these beers can be
The Duchesse has varying levels of sourness in my experience. Bottle variation is normal. I've had VERY sour bottles, and very tame bottles. Wild yeast and bacteria aren't exactly predictable.
The Duchesse has varying levels of sourness in my experience. Bottle variation is normal. I've had VERY sour bottles, and very tame bottles. Wild yeast and bacteria aren't exactly predictable.
I had the pleasure recently of going to a GREAT bar in Brookline, MA (The Publick House) that had both the Duchess and Monk's Cafe Flemish Sour.
PTN
The clone was of Russian River's Consecration which... the best way to describe Concescration is that it is the big brother of the Duchess in every way... actually... maybe not sweeter but everything else is bigger. It is Duchess on steroids.
the variations you mention are very weird considering that duchesse is pasteurized
Actually, it's not. Says right on the label, "100% natural and unpasteurized."I'm with Ryane, Dutchess is a blend of young (sweet) and old, barrel aged beers which is then filtered and pasteurized.
Actually, it's not. Says right on the label, "100% natural and unpasteurized."
Rodenbach Grand Cru, which I sadly haven't been able to find since Christmas last year, either.
I've had Rodenbach is having issues with customs or distributors or something along those lines, and its not currently being imported.
It's a flanders brown. Makes a killer cheesecake too
I've been looking for Rodenbach for about 2 months now (since I brewed my F.R.). Still haven't found it. I feel like I'm only one step away from being able to get the Duchesse at the 7-11. That stuff is seemingly everywhere.
Well, I hear they make beer using rocky mountain spring water in your area. You could give that a try. ;-)
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