Belgian Dubbel with Cherries – Tasting

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Well.  It seems I’ve managed to produce a largely clean (i.e. non-Sour) beer in the time it normally takes to produce a full-on aged and soured beer.

But look at it…doesn’t it look pretty?

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This was supposed to be last year’s Christmas beer…but it’s sort of ended up being this year’s potential Christmas beer.

Here’s the original post and recipe: https://yeastismybitch.com/2015/10/01/deck-the-halls-with-festive-bollocks-a-christmas-belgian-dubbel-with-cherries/

As I said in the post, I was hoping it’d only sit for a couple of weeks on the fruit, but it seemed so happy and looked like it was having another ferment so I put it into two demijohns under airlock and forgot about it.

I bottled it a few weeks ago (a year later) and now it’s time to taste…

As I said previously, it’s a nice colour with a good running bead.  I got the carbonation smack-on this time.

The nose is largely neutral, clean smelling but with some trace of fruit.

The body is thin, and we’re not exactly in complexity-central with the taste.  The finish is fairly dry and there’s some fruit – but it’s not sweet fruit, it’s fermented out fruit.

It’s not particularly sour as such, but there is some tartness – and that’s coming directly from the sour cherries, so it’s a malic acid (think crab apple sharpness) sour contribution rather than any microbial action – and that malic acid might also be contributing to the overall dryness.

I can’t discern any Brett character, so what we’ve got here is probably an aged dry fruit beer…a style that I seem to have invented, only for it to fall immediately into obscurity.

I’m in two minds about whether I like it or not.  I can’t quite work out whether the malic acid is too much, or if it’s a bit “something and nothing”.  I’ll keep a few bottles back and see how it goes…another year can’t hurt, can it?

Next time I try this: I’ll ferment the base beer cleanly, then bung in fruit and a culture of lacto and some interesting bacteria to do the job properly.

Keep your eyes peeled for that one…

In the meantime, I’ll let my taste-testers deliver the final verdict…

PS: The un-fruited Belgian that this beer is based on is still going strong – which is code for still having bottles of it left; big corked bottles too.  I tried one the other week and it’s not bad at all, despite my initial misgivings.  So there’s a lesson for us all…age your Belgians for a year or so in the bottle and see how they change.  Same for Saisons: I have one coming up on two years in the bottle – I’m looking forward to trying one of those at Christmas…

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