switters
Well-Known Member
Last night I went to an incredible local pub called in Oakland called The Trappist. They have 20 belgian and specialty beers on tap and more than 160 in the bottle.
I tried a beer called Bockor Cuvee Des Jacobins Rouge. It was unlike any beer I had ever tasted. Very sour with overtones of vanilla, cherry, stone fruit. In fact it almost tasted more like cider than beer.
Maybe I'm getting ahead of myself here, as I am a complete newbie and haven't yet brewed my first batch of beer, but I'm wondering how this type of beer is made and whether anyone has a recipe for Bockor Cuvee Des Jacobins Rouge or something similar.
Thanks.
I tried a beer called Bockor Cuvee Des Jacobins Rouge. It was unlike any beer I had ever tasted. Very sour with overtones of vanilla, cherry, stone fruit. In fact it almost tasted more like cider than beer.
Maybe I'm getting ahead of myself here, as I am a complete newbie and haven't yet brewed my first batch of beer, but I'm wondering how this type of beer is made and whether anyone has a recipe for Bockor Cuvee Des Jacobins Rouge or something similar.
Thanks.