bottlebomber said:Same reason you wouldn't like these. Because you have a simple palate that only interprets what it can't understand as "bad"
We actually agree on something! Haha
bottlebomber said:Same reason you wouldn't like these. Because you have a simple palate that only interprets what it can't understand as "bad"
jonmohno said:Try a sour ale, now your talking.
Seriously-- why do people hate belgians? They're delicious!
bottlebomber said:That's one thing I haven't tried... NB has a kit for one that has an OG of 1.035, and isn't supposed to be imbibed for 3 years. I can't even imagine what a beer like that would taste like.
I almost think Duvel is somewhat advanced for some reason.... I mean is just pilsner, a very small amount of hops, and then that delicious peppery funk of the belgian yeast, with not too much between you and it.MultumInParvo said:I am with you... Who has had Duvel and not liked it..? What don't people like? I don't get it...
emjay said:So... if you want to find out, most gueuze will give you some idea, but it'll be easiest to find Cantillon Gueuze or Lindeman's Gueuze Cuvée René.
n2fooz said:Amazing... I've actually never met anyone that likes beer and hasn't liked Hoegaarden when they tried it.
Wouldn't say I hate Belgian beer. It's. Just not my thing.
gstrawn said:i dont understand. Tofu is tofu, and therefore almost equivalent to nothingness. It's a universal flavor sponge. But belgians have a great variety, I haven't found one I "love" but never one i hated either
Special Hops said:Wouldn't say I hate Belgian beer. It's. Just not my thing. I have tried many at a beer test one one thinking there was one somewhere that i would really enjoy. Not the case
Zamial said:This.
emjay said:The brain handles aesthetic judgments (such as taste) in some.very strange ways.
Without a doubt, it's worth putting the work in to condition your palate and learn to appreciate Belgian beer. And yes, many people don't realize, but with a bit of work you CAN learn to appreciate previously unappreciated tastes. And to a surprisingly extreme degree too... it's very possible to learn to absolutely love stuff that you previously considered awful.
bja said:Lifes to short to put yourself through crap like that
This is rediculous. Why would I force myself to drink something I honestly don't like. Lifes to short to put yourself through crap like that.
I don't like coconut either and I see no reason why I should try too.
. . . Its like saying i hate califlower which is a pretty bland vegetable. . .
Personally, I find cauliflower to be disgusting, so this post got me thinking. I wonder if there's a compound common to many Belgian beers that some people can taste and find unpleasant while others are "flavor blind" to it.
Let me tell you a little story about a little boy. He began college drinking only budlight, and maybe even a yuengling! Whoa! And then one day he tried a Terrapin Rye Pale Ale, and boy was it disgusting. It was so bitter, he couldn't even understand why anyone would want to drink that. Now that boy loves things with three times the IBU's and is on homebrewtalk.com telling everyone he even enjoys a belgian every now and then.
Houblon said:I mean really? whats more simple than a gueuze w/cheese stuffed peppers & crackers and more cheese
If you can't find one good beer in that book of 1568 pages
nefarious_1_ said:mmmm, that looks exquisite.
Oh my GOD insperation struck I'm going to brew a Belgian drywall double IPA !!!!! I'll call it Hopwall IPA !!!!!! Don't anyone be stealin' my idea now !!!Cute!
Let me tell you a story about a big girl (this is a true story, I saw it on TV) who ate drywall (sheet rock). She says it's delicious and I believe that she truly thinks that it is. Does that mean that everyone should also enjoy her snack of choice? Probably not, but that decision is yours to make.
BTW, half of all the beer I brew is highly hopped IPA's. Wasn't always my favorite but that's what I prefer now. So peoples taste do change. Who knows what I'll be partial to a year from now.
uhhh wow that was alot of words - but I do agree with what you said. Please feel free to disagree with me but my favorite gueuze has to be hands down Cuvee Renee' (lindemans).Not particularly, actually.
The picture is actually kind of a funny contrast. The food makes it seem like he had decent taste, and then the St. Louis "gueuze" instantly destroys that inference.
I put gueuze in quotes because, while it's technically written on the label, it hardly qualifies. The producer joins a few other "lambic" blenders/breweries in bastardizing lambic products and producing something almost completely unrecognizable as lambic for the mass market.
Gueuze is supposed to be ridiculously dry (often even below 1.000), second only to particularly old straight lambic, and intensely acidic, with plenty of sourness and barnyard funkiness, but St. Louis "gueuze" is blended, pasteurized, and backsweetened to the point that it no longer bears any resemblance to a real lambic product.
What's just as bad (possibly even worse, depending on your viewpoint) is that this particular example has absolutely no redeeming qualities either way. It's disgustingly sweet for a beer, and, skimming through some BA reviews (which admittedly should never be taken too seriously), one guy hit the nail right on the head, "It's like apple juice without the depth of flavour."
One other interesting thing from the BA reviews is the MUCH higher than average ratings given from the loads of Ontario brewers. It was sold much earlier in the year by the government-run liquor store as a seasonal release, and the only VERY rarely carry sours - the vast majority of these Ontario reviewers were no doubt having their taste of gueuze ever, as many even said. And all the subsequent high scores amazingly demonstrate the subconscious willingness to delude ourselves about taste when we think we're drinking something, as nefarious put, exquisite. Even when we're not. Much like the vast majority of people will rate a wine much more highly - and even describe it much differently - when they think it comes from a $100 bottle. And this is the exact impression I get from the picture - somebody who doesn't have such bad taste, and trying to display all that stuff together as an arrangement of fine food and drink, knows enough about beer to know gueuze is considered to be a favorite of true beer connoisseurs, but not enough about this particular one (and not particularly experienced with traditional Belgian sours), that the gueuze label alone is enough to trick him into thinking it's something worthy of the utmost appreciation.
Not his fault though... the brain is funny that way. It's a shame though that these beers are allowed to be labeled identically to "real" gueuze, because a lot of people are tricked by these products all the time! Especially those that live in markets where real lambic beers are difficult to find. And pethaps worst of all, the hit to their wallet is generally the same!
Oh my GOD insperation struck I'm going to brew a Belgian drywall double IPA !!!!! I'll call it Hopwall IPA !!!!!! Don't anyone be stealin' my idea now !!!
Aschecte said:uhhh wow that was alot of words - but I do agree with what you said. Please feel free to disagree with me but my favorite gueuze has to be hands down Cuvee Renee' (lindemans).
emjay said:The picture is actually kind of a funny contrast. The food makes it seem like he had decent taste, and then the St. Louis "gueuze" instantly destroys that inference.