Drunken Crayfish

“The brewery is the best drugstore”

Old German folk wisdom

Do you know that?
Bokkereyer beer by Belgian brewery Sint-Jozef is a particularly tasty, amber-coloured beer for connoisseurs.

This traditionally brewed degustation beer is produced on the basis of a very delicate recipe and using slightly burned malt, which gives this beer its beautiful amber colour. Its spicy taste and greater alcohol content (6%) make this beer a real treat for the beer connoisseurs amongst you.

Any fan of dark beers will be surprised to find out that Bokkereyer is, in fact, a low-fermentation beer, which further highlights the subtlety of our brewing process. And on top of that, this beer boasts two Gold Medals for Quality, awarded in 1991 and 1997.

Enjoy!

Belgium: Specialty beer maker Duvel Moortgat confident in ?possessing the key foundations to realize a further growth in turnover and results? in 2009

Belgian specialty beer maker Duvel Moortgat said on November, 13 the growth in turnover realized in the first six months continues in the third quarter.

The losses in exchange rates which, as a result of the conversion of receivables, debts and credits in foreign currencies, are yet again increasing owing to the weakening dollar. Given the current economic climate, it is difficult to make specific prognoses; however, Duvel believes it possesses the key foundations to realize a further growth in turnover and results.

All brands are progressing globally. The launch of La Chouffe and Mac Chouffe in a 33cl bottle is successful. The Liefmans relaunch has little impact yet on the evolution of turnover, the Belgian brewer reported.

The Duvel Moortgat group, founded in 1871, is an independent producer of authentic specialty beers and premium brands. Around the world, the group is considered to be the leading producer of blond, bottle conditioned, high-fermentation beers, a dominant position owed largely to the success of its best-selling product Duvel.

A pioneer in fermentation and secondary fermentation techniques, Duvel Moortgat has not only grown into being the 5th largest brewery group in Belgium, but is above all market leader in terms of operating rate of return.

Since early June 1999, Duvel Moortgat N.V. is quoted on Eurolist by Euronext Brussels.

Belgian beers awarded at the European Beer Star contest

The sixth European Beer Star, in which 836 beers from more than 30 countries participated, was marked by some surprising results. A number of Belgian beers received the top awards, the competition?s official website informs.

In the category Belgian Style Ale, the gold went to Brasserie Du Bocq for its Gauloise Ambrée (the brewery also got the bronze for its Gauloise Brune in the category Belgian Style Dubbel), the silver ? to Affligem Brouwerij for Affligem Blond, and the bronze ? to Brouwerij De Halve Maan for its Brugse Zot Blond beer.

Brouwerij De Halve Maan also got the gold in the categories Belgian Style Dubbel (for Brugse Zot Dubbel Bruin) and Belgian Style Tripel (with Straffe Hendrik).

Brewery Malheur N.V. De Landtsheer s.a. got the silver award with its Malheur 12° in the category Belgian Style Dubbel and the bronze ? with its Malheur 10° in the category Belgian Style Strong Ale. The silver in this category went to Brasserie Dubuisson for its Bush Ambree Triple beer.

The silver in the Belgian Style Tripel category went to Brouwerij Het Anker (Gouden Carolus Tripel beer) and the bronze ? to Affligem Brouwerij for Affligem Tripel.

Alken Maes brewery got the bronze for its Maes Pils in the category European Style Lager.

The more beer the healthier heart

Drinking half a dozen beers cuts the risk of heart disease by more than half in men, The Independent cited on November, 19 the results of a recent research.

In one of the largest studies of the link between alcohol and heart disease, researchers have found that the protective effects of a daily tipple are not limited to those who drink moderately but also extend to those who consume at what are conventionally considered to be dangerously high levels.

The researchers, who are from the public health department of the Basque government in San Sebastian, a region with one of the highest drinking rates in Europe, warned that alcohol caused millions of deaths a year around the world from other causes and their findings should not be taken as a licence to drink to oblivion.

The research was conducted among 15,000 men and 26,000 women aged from 29 to 69 who were followed for 10 years.

The results showed that those who drank a little ? a glass of wine or a bottle of beer every other day ? had a 35 per cent lower risk of a heart attack than those who never drank. Moderate drinkers, consuming up to a couple of glasses of wine a day or a couple of pints of ordinary bitter, had a 54 per cent lower risk

The surprise was that heavy drinkers consuming up to a bottle of wine or six pints of ordinary bitter had a similar 50 per cent reduction in risk of a heart attack to moderate drinkers. Those drinking at even higher levels were still half as likely to suffer a heart attack as the teetotallers.

Larraitz Arriola, who led the study, said alcohol caused 1.8 million deaths a year around the world and 55,000 deaths among young people under 30 in Europe alone. “The first thing to say about our research is that alcohol is very harmful. If you drink heavily, you should drink moderately. The more you drink, the worse off you will be.” The researchers only looked at the effect of alcohol on the heart and confirmed what 30 years of studies have shown ? that it is protective. The effect was independent of the form in which the alcohol was taken, as beer, wine or spirits. However, people who only drank wine had slightly less protection.

Spain is the world’s third-largest wine producer and ninth-largest beer producer, and is ranked sixth in the world in terms of alcohol consumption. Average total alcohol consumption in San Sebastian is 41.4 grams per head a day, equivalent to half a bottle of wine, three 330ml bottles of strong (5 per cent) lager or just under a quarter bottle of whisky. BelgianShop recommends nevertheless drinking beer in moderation!!!

Beer can-shaped air humidifier released

Green-House of Japan has released a new Beer Can-shaped USB Humidifier, TechFresh.net communicates.

The gadget will keep your area cool and fresh and is very easy to use.

Just put a filter in the device, fill it with water, and plug it on your PC via a USB port.

Best to combine with a can of beer consumed internally!

There is nothing more tempting and delicious than chocolate

Chocolate was and still is associated with the concept of a delicatessen, sending our thoughts way back in time to a refined world, Buzzle.com informs.

Is there any other food more delicate and romantic than chocolate? Its story is full of mystery, it will capture you completely and you?ll be pleasantly surprised of the benefic effects that some of its components have on your health.

In our fast-moving, modern society with its ever-hastening rhythm, we oftentimes get tired. We need to recharge and what better cure for our tired bodies is more alluring, toothsome and yummy than chocolate?

Very few people do not actually like chocolate. It is almost a heresy! They are perfectly conscious about the delicious taste of chocolate, but they just cannot savor it!

There is a wide variety of chocolate types on the market today; they suit every taste and each personality. Hazelnut chocolate, dark chocolate, milk chocolate, fruit chocolate, oh, we can go on and on, you name it! Plenty varieties and assortments will surely suit your taste and you?ll find your favorite – even if we cannot like all of them just the same.

With the passing of time, our preferences have changed, however today?s dreams did not fail to enclose our favorite chocolate. It continues to be a class delish and something special in the hierarchy of our desires.

Chocolate often represents a very nice gift especially for the fair sex, because the magic of a well-made chocolate is very much associated with the feminine charm and touch.

Can anyone describe the taste of chocolate? Yes, we think we can?yet when you think about it,” you have to taste it and you?ll know” sounds more realistic then all verbal descriptions. Chocolate is meant to be eaten, not talked about! That?s the best part after all!

Do you know that?
Belgian Gruut brewery is situated in the beautiful city of Gent.

In the Middle Ages the river Leie divided the city into two parts. On the right bank the brewers used typical beer ingredients like hops. The brewers on the left bank, which was ruled by the French, added a mixture of herbs or “Gruut” to their beers. Landlords collected a tax from the brewers based on the amount of spice (Gruuts) used in the beer.

Today, to produce its four excellent beers, Gruut brewery combines present day brewing techniques with centuries old tradition.

One of them, Gruut Belgian Wit Beer (5% alc. by vol.) has a beautiful natural cloudiness, a golden colour and a refreshing finish.

When using the typical open glass, you will see a fabulous head, discover its cloudy white colour and smell and taste its fine bouquet.

Enjoy!

AB InBev increases January  September revenues by 1.8% while beer volumes drop

World’s largest brewer, Belgium-based Anheuser-Busch InBev, said on November, 12 its total 3Q09 beer volumes decreased 3.3% to 96.48 mln hl, with own beer volumes down 3.1% to 94.97 mln hl.

In 9M09, total beer volumes decreased 1.6% to 276.20 mln hl, with own beer volumes down 1.4% to 271.77 mln hl, AB InBev said, adding that it managed to increase over the period its market share in 5 of its key markets: Argentina, Belgium, Brazil, the UK, and the US, and maintained market share in the Ukraine.

3Q09 Focus Brand volumes grew 0.4% led by Antarctica, Brahma and Skol in Brazil, Harbin and Budweiser in China, and Stella Artois in the UK. In 9M09 Focus Brands grew 1.6%.

Revenues fell 0.4% in 3Q09 to USD9,763 mln and rose 1.8% in 9M09 to USD27,461 mln, while revenue per hl was up 3.9% in 3Q09 and 4.6% in 9M09 due to continued effective revenue management including selected price increases, the brewing giant said.

CoS for 3Q09 decreased 6.4% overall and 2.8% per hl as the company benefited from synergies achieved, procurement efficiencies and lower costs of non-hedgeable inputs. In 9M09, CoS decreased 4.2%, and 1.1% per hl.

The combined expenses for distribution, sales and marketing, administrative and other operating items decreased 3.7% in 3Q09 and 4.7% in 9M09 driven by continuous fixed cost management in all Zones and synergy programs in the US driving greater efficiency.

AB InBev’s 3Q09 EBITDA grew 11.9% to 3,549 million USD, with EBITDA margin of 36.4% compared to 32.6% in 3Q08, up 394 bp on an organic basis. 9M09 EBITDA grew 18.0% to 9,932 million USD with a 36.2% margin, 487 bp of organic improvement. For the nine months, all operating Zones delivered organic EBITDA margin expansion, the brewer said.

3Q09 normalized profit attributable to equity holders of AB InBev came in at 1,132 million USD, compared to 837 million USD in 3Q08 on a reported basis. In 9M09, normalized profit attributable to equity holders of AB InBev of 3,050 million USD compares to 2,084 million USD in 9M08 on a reported basis.

“We overachieved against our target with approximately 9.4 billion USD of asset disposals of which approximately 7.4 billion USD are cash proceeds at closing. These amounts include the sale of Busch Entertainment Corporation to the Blackstone Group announced on 7 October and the sale of the Central European operations to CVC Capital Partners announced on 15 October. Both transactions are expected to close by HY10,” the brewer said.

The remaining balance of the 12 billion USD Facility “A” has been fully repaid in October 2009, one year before maturity.

“Looking forward, we see improving volume comparisons in the fourth quarter, but expect year-over-year EBITDA gains in-line with third quarter levels due to higher year-over-year sales and marketing investment and administrative expenses. Recall that in 4Q08 we reversed variable incentive compensation accruals, making this comparison especially challenging,” CEO Carlos Brito said.

FOCUS BRANDS

While AB InBev has nearly 300 brands, the majority of its marketing resources are invested in the so-called Focus Brands, those that the brewer believes have the greatest growth potential in their relevant consumer segments. 3Q09 saw Focus Brand volume increases of 0.4%, ahead of own beer volumes, demonstrating the strength of the core portfolio. In 9M09, AB InBev?s Focus Brands grew 1.6%, ahead of own beer volumes.

Focus Brand highlights in 3Q09:

Antarctica, Brahma and Skol each delivered double digit volume growth, driven by the launch of the Antarctica Sub-Zero line extension, and package innovations such as the introduction of the 1 liter bottle and the 269ml can. All three Focus Brands continued to exhibit positive brand health indicators, and contributed to market share expansion;

In China, Budweiser and Harbin continued their national expansion with strong growth of 12.1% and 5.7%, respectively. All incremental investments behind Budweiser and Harbin, such as the Budweiser National Karaoke Contest, were funded through first half 2009 savings from non-working money, following the “Cost-Connect-Win” model;

In the UK, the company?s three global flagship brands, Stella Artois, Beck’s and Budweiser, all posted double digit growth despite a declining environment. Innovation played a key role in the continuing growth of Stella 4% and Beck’s Vier;
The company’s US marketing teams prepared the product launches of Bud Light Golden Wheat and Select 55, while maintaining Bud Light Lime’s growth momentum and driving increased interest in Michelob Ultra;
In Canada, the Bud Light family grew 6.8% as Bud Light Lime maintained its strong momentum following the launch of can packaging and major brand building activities using social media platforms.

Own beer volumes in Belgium decreased 3.7% in 3Q09. In 9M09, beer volumes were off 1.7%. Year to date the company achieved market share gains, slightly outperforming the declining market driven by the local flagship brand Jupiler.

Belgian Lambic beers across centuries and countries

Lambic beer risked dying out a decade ago, but its survival and growth now seem assured despite being among the most awkward beers to make, store and market, Reuters communicated on November, 10.

“Ten years ago I might have said it was set to disappear. Now there’s great expansion of traditional brewing and blending,” said Tim Webb, author of the Good Beer Guide Belgium.

Beer can be divided into three basic forms: bottom-fermented lager and top-fermented ale, both of which have cultivated yeast introduced, and a third form, spontaneous fermentation, using only wild yeasts in the air.

Lambic beer is produced in this third way. Some experts believe it is the oldest surviving brewed beer in the world.

Jean Van Roy, head of the Cantillon brewery in Brussels, has been glued to the weather forecasts since late October.

Spontaneously fermented lambic beer is not a 365-day a year product and can only be made when the night temperature drops to around 5 degrees Celsius (41 Fahrenheit) or below.

That is because the boiled wheat and barley juice known as wort must sit overnight in a large copper vessel to cool and absorb airborne yeasts that waft in through vents.

The Cantillon brewery boasts equipment dating back to the 19th century and spiders as natural pesticides.

Most beers are consumed within weeks of production, but gueuze, the most commonly drunk form of lambic beer, sits in barrels for an average of two years and then in a bottle for as much as a year before being sold.

Pure lambic, essentially flat, can be consumed as it is, but is generally drunk as gueuze, a sparkling blend of lambics of different ages that ferment again in the bottle, or as kriek, gueuze with sour cherries. Other fruit can also be added.

The very dry and sour taste is a shock to anyone used to standard lager or ale.

“If you approach it as a wine or a traditional cider it’s easier to appreciate… The only reason it’s not celebrated by people with a taste for excellence is that they have not heard of it,” said Webb.

European law decrees that the terms lambic, gueuze and kriek can only be used for acid beer made by spontaneous fermentation with specific airborne yeasts

However, unlike champagne, it need not be made in a specific region – in lambic’s case the traditional area is in the Senne valley in and to the southwest of Brussels.

Armand Debelder, a brewer and blender, established an umbrella group, formalised in 2004, to secure the artisanal industry’s future.

“You can brew spontaneously fermented beer all over the world, but lambic only here. The wild yeasts live in this region,” he said.

The problem for Lambic brewers is that it is far more expensive to make than average beers and they have struggled to push through price hikes at bars mostly controlled by big breweries.

Unlike Trappist ales, you will struggle to find a gueuze of kriek in a Belgian bar, with the exception of the Belle-Vue and Mort Subite brands of brewing giants Anheuser-Busch InBev and Heineken.

“With hygiene norms of the 1990s, all the small breweries could have closed,” said Debelder. “People also only had a taste for sweet things.”

“Now at least we are respected in the Belgian brewing industry. Growing interest in slow foods has also helped.”

Van Roy agreed that the appeal of products such as organic wines and traditional ciders had also extended to lambic beer.

“The Internet has clearly played a role here. More and more people also know what is an authentic lambic,” he said.

The word has indeed spread. Cantillon exports some 55 percent of its beers.

North American, Scandinavian, Japanese and increasingly Italian drinkers are buying up gueuze. Bottles on sale for some 5 euros ($7.49) in a Belgian brewery could fetch at least $50 in a Manhattan bar.

Visiting Carlos Rodriguez, of Ales Agullons near Barcelona, is hoping to adjust Spanish palates with mixes of his own brews and lambic. Californian speciality brewer Russian River has also turned its hand to spontaneous fermented beer.

“Twenty five years ago, we had to beat against doors to sell our beer. Now people beat on our doors to buy,” said Van Roy. Beer author Tim Webb believes the lambic brewers and blenders are at a crossroads, facing a decision of whether to survive as folksy craft beer producers or to establish themselves as makers of a growing premium product.

“You have premium white wines from champagne. Why can’t that happen to gueuze and lambic. That would justify the money they need to invest,” he said.

A bottle of beer sells for more than L10,000

A blackened bottle of beer found in the wreck of the Hindenburg zeppelin sold for more than GBP10,000, Swindon Advertiser communicated on November, 16.

The bottle was recovered from the wreckage of the German airship Hindenburg after it burst into flames as it moored at Lakehurst, New York, on May 6 1937. It was part of the collection of survivor Richard Kollmer.

The bottle of Lowenbrau, heat-damaged but still sealed, was sold with an account of its recovery signed by Mr Smith.

Fierce international phone bidding pushed up the price at Henry Aldridge auctioneers in Devizes, Wilts.

Six bottles were found, four went missing and one is at the Lowenbrau brewery.

The previous highest price for a single bottle of beer is thought to be around GBP2,500.

Russia: Duty on beer to triple

Russia’s lower house of parliament, or Duma, cleared the final reading of a bill to triple duties on beer, Reuters reported on November, 13.

The bill, approved by a majority of 313 votes, clears the way for the duty on beer to increase to 9 roubles ($0.314) next year from the current 3 roubles.

Government officials have said the bill will bring in an extra 65 billion roubles of budget revenues in 2010, but market participants say the industry would incur heavy losses.

Danish brewer Carlsberg, which owns Russia’s biggest brewer Baltika and generates nearly half its profits from Russia, has seen its shares tumble on the news about plans to raise the duty.

According to the bill, the excise tax will rise further to 10 roubles in 2011 and to 12 roubles in 2012.

Chocolate and romance for every day

Looking to spice up the love life? Here are some romantic chocolate ideas that can’t fail! Extremechocolate.com informs.

It’s natural to associate chocolate and love, so why not stock up on romantic chocolate ideas for any time of year? Valentine’s Day is a great time to indulge, sure – but how surprised would your significant other will be with a special chocolate gift on the fourth of July, or your one year and eight months anniversary?

Print out these romantic chocolate ideas for your chocoholic significant other. They’re bound to love them!

- Get a bouquet of chocolate roses. Place them in a beautiful vase wrapped with a ribbon. They’ll last longer than real flowers, and they taste better, too.

- Create a chocolate trail. Lay a path of wrapped chocolates that lead around your house, out the back door, through the yard (make sure your sweetheart discovers it quickly, though, or the local wildlife – and insects – might get there first). Have a special treat waiting at the end.

- Use chocolate as a lead up to a bigger gift. Take a picture of a special treat (a location you plan to visit, for example) and cover it with plastic coating. Artfully arrange chocolates on top, then caution your sweerheart to eat only one a day. When they finish, they’ll get a big clue as to your ultimate gift.

- The ultimate in romantic chocolate ideas? A love note written in chocolate! You can use icing on a cake, or you can write a little “I love you” in chocolate syrup alongside a dessert made specially for them.

- Create a chocolate recipe book (warning: ONLY do this if you have a significant other who really enjoys cooking. Otherwise, it might look like a hint!). Scour the internet for unique and intriguing chocolate recipes, print them out in fancy font, and create a special book. It never hurts to attach a box of chocolates, too – just in case.

- Make your own candy box! Most craft supply stores sell chocolate molds. Get some that express something special between you and your significant other, melt down some chocolate wafers from the grocery store, pour them into the molds, and let them cool. It’s so easy anyone can do it, and it shows how much you care.

Stockpile these great ideas for the future. Remember, it doesn’t have to be Valentine’s Day for romantic chocolate ideas to come in handy.

Do you know that?
Belgian microbrewery Achilles is founded on the passion for special beers.

After 7 years of trials with different beers, the decision to start a microbrewery was made in 1999.

Today, the brand name of its beers is Serafijn. All Serafijn beers are high fermentation brews, with second fermentation in the bottle.

Enjoy one of the Serafijn family, Serafijn Donker which has 8% alc.vol.

The herbal character, combined with a soft bitterness ensures this beer is in a class of its own. The use of various types of roasted barley gives this splendid beer its brown to dark purple colour and its unique personal flavour.

Who?s drinking craft beers?

The beer you drink says a lot about you, Mindset Media, the market researcher specializing in psychographics, say.

Your choice of beer can be as telling about your personality as what kind of clothing you wear or the car that you drive. And if you don’t drink suds at all, or change brands depending on your mood – well, that says something too.

The company started out with a theory that with so many opinions and brand loyalty around beer, the choice people make must be connected to personality. Mindset interviewed more than 2,600 people online in August and September and found specific personalities and mind-sets “popped” for more than half a dozen branded beer choices.

So, if you prefer craft beers, you are more likely to spend time thinking about beer rather than work, Mindset Media report says.

Besides, you are more open-minded than most people, seek out interesting and varied experiences and are intellectually curious. Craft-beer drinkers also skew as having a lower sense of responsibility – they don’t stress about missed deadlines and tend to be happy-go-lucky about life.

Craft-beer lovers are 153% more likely to always buy organic, research shows.

“I was surprised at how much we did find out,” said Mindset Media Director-Research John Durant, who also admitted that he “doesn’t just like beer, I love beer.”

He and his team found generic differences as well. For instance, people who prefer domestic beers over craft beers or imports are generally middle of the road in their politics. They’re not nearly as conservative as people who don’t drink beer at all, but not as liberal as people who prefer more exotic beer.

People who drink a broad portfolio of beers are different than one-brand drinkers as well. Those “indifferent” beer drinkers are more open-minded and emotional people who enjoy a variety of life experiences, the report says.

United States: States raising alcohol content in beer

A growing number of states are moving to allow higher alcohol content in beer, USA Today reported on November, 3.

Alabama and West Virginia have passed laws increasing the legal alcohol-by-volume cap for beer from 6% to as high as 13.9% this year. Similar efforts are underway in Iowa and Mississippi, two states with very restrictive limits on the sale of high-alcohol beer, said Sean Wilson, former president of Pop the Cap, North Carolina’s successful grass-roots effort that raised the state’s limit in 2005.

The average alcohol content in beer is 4.65%, according to a 2002 study by the Alcohol Research Group in Emeryville, Calif.

Twenty states still place some kind of limit on the amount of alcohol in beer, Wilson said.

Paul Gatza, director of the national Brewers Association based in Boulder, Colo., said limiting alcohol content restricts flavors and styles because “you can’t put as much malt or other sugars in your beer as you may want to.”

Some efforts to change beer laws are led by consumers, Gatza said. In Iowa, for example, the Iowa Brewers Guild and a consumer group called Lift the Limit are working to change the state’s law on alcohol content in beer, Guild President David Coy said.

David Rosenbloom, president of the National Center on Addiction and Substance Abuse at Columbia University in N.Y., said the more alcohol, “the faster you get drunk and the longer you stay drunk. … There’s no evidence that people will drink less, or fewer beers.”

Chuck Hurley, CEO of Mothers Against Drunk Driving, said, “Our chief concern is that (higher-alcohol brews) be properly labeled so people understand it takes fewer beers to become intoxicated.”

Gatza said consumers of specialty or microbrewed beers, also known as craft beers, “don’t drink to get drunk. They drink to appreciate the flavors.” Ohio was among the first to raise beer alcohol-content rules when it pushed the allowable alcohol-by-volume to 12% in 2002, Gatza said. Georgia followed in 2004, then North Carolina in 2005 and South Carolina in 2007.

Alabama passed the Gourmet Beer Bill in May, state Rep. Thomas Jackson said. The bill increased the cap from 6% to 13.9%.

West Virginia upped its maximum legal alcohol content for beer in April from 6% to 12%.

Vermont raised the cap to 16% and Montana to 14% last year.

Craft beers, typically stronger, tend to be more expensive. An average case of Budweiser costs $17.76, according to Information Resources, a market research group. Midrange higher-alcohol beers cost $24-$40 per case, Gatza said.

Belgian beers ? the best of the best

Belgian beers are as rich in history as they are in flavour, The Urban Coaster reminds.

There is a vast array of Belgian beer styles, some dating back to the Middle Ages. Some of the most delicious examples were made by monks for use in their monasteries before being sold commercially in the 1800s. These are called “trappist ales.”

There are many types of Belgian beers. There are blonde ales like Duvel that are light and refreshing. Hoegaarden is a wheat style whose citrus flavor qualities are best when complimented with a slice of lemon.

Tripel styles are highest in alcohol content, and offer rich blonde ales with layers of complexity. Tripel Karmeliet and Delirium Tremens are perfect examples.

Rich trappist ales like the three Chimay varieties are have a rich caramel smoothness. There are brown ales, hoppier choices similar to IPA, stouts, and sweet Lambics that are brewed with fruit.

The rich, complex flavors and textures of Belgian beers make them wonderful candidates for pairing with a variety of foods. Crisp wheat styles like Hoegaarden compliment fresh flavors like baked lemon chicken.

A rich trappist style like Chimay would be perfect with warm, cheese stuffed figs or roasted duck.

Fruit lambics are amazing drizzled over vanilla ice cream or can be reduced to a decadent sauce for pork or turkey.

The centuries have paid off for Belgian beers, as they have become some of the most delicious, dependable examples of unique styles and flavors available to us today.

Beer judging tips

Beer judging tips When tasting a beer, true beer connoisseurs evaluate the following parameters:

Bouquet/Aroma: Immediately after the beer has been poured, take a sniff while the sniffing’s good. In less time than you think, the volatile esters that make up the beer’s aroma will be gone. What you’re looking for are the dominant aromas of the beer. Is it sweet, sour, roasty, earthy, herbal, flowery, citric or any one of a number of other aromas? A strong malt presence will be sweet. Sourness and tartness often, but not always, are a result of an infected beer. Roasty aromas derive from roasted grains, such as the highly roasted, unmalted barley used in an Irish stout. Different varieties of hops impart earthy, herbal, flowery and citric aromas. Ales are often fruity. German wheat beers and many Belgian ales are yeasty and spicy.

Appearance: Is the beer clear? Most beers are filtered and should be clear. Or is the beer cloudy? Unfiltered wheat beers are supposed to be poured so that the yeast on the bottom of the bottle is roused and poured into the glass. What color is the beer? Each beer style has its own color parameters: golden for pilsners, amber for most pale ales, orangey-reddish-amber for Oktoberfests, black or near-black for stouts. Does the beer have a nice foamy head and good head retention, or is the head weak and anemic? Does beautiful lace cling to the sides of the glass or does the beer wash down the inside of the glass like dishwater?

Flavor: Here you’re looking for a number of characteristics, many of them similar in definition to the bouquet/aroma characteristics. Is the main flavor one of malt (sweet or roasty) or hops (earthy, herbal, flowery, citric)? Does an added fruit take over the flavor? Is the beer tart or sour? Wheat beers are often pleasantly tart. Many Belgian beers are tart or yeasty or spicy or something totally different. How does the flavor change from the first impression into the middle and to the finish? Is the finish a slam-bam “That’s all folks!” or does it linger with a particular taste?

How do all these flavors play off each other? In beer-judge talk, that’s called “balance.” Is the balance good, or does one flavor drown out all the others in a nasty show of brute strength? How well is the beer “conditioned,” by which beer judges mean the age of the beer and how the flavors have all come together? Is the level of carbon dioxide pleasant or overpowering?

Body: What’s the mouthfeel of the beer? Is it thin and watery (like a standard American lager) or full and chewy (like an Imperial stout)? Does the beer sparkle or is it flat and dull looking?

Drinkability & Overall Impression: Finally, beer judges make comments about how they perceive the beer as a whole, adding kudos where appropriate and constructive criticisms when necessary: “This is a great example of an American pale ale, full of malt body and lots of fresh, lovely Cascade hops aroma and flavor.” “This was entered as an Irish stout, but there’s almost no roasty malt aroma or taste, and the color is brown, not black.”

One thing must be clear from the above examples. In order to judge beer, you have to know beer. Beer styles. Study these by buying and tasting as many commercial examples as possible and you’re on your way to becoming a knowledgeable beer judge.

Chocolate rules

If you’ve got melted chocolate all over your hands, you’re eating it too slowly.

Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want.

The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It’ll take the edge off your appetite and you’ll eat less.

A nice box of chocolates can provide your total daily intake of calories in one place. Isn’t that handy?

If you can’t eat all your chocolate, it will keep in the freezer. But if you can’t eat all your chocolate, what’s wrong with you?

If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.

If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don’t they actually counteract each other?

Money talks. Chocolate sings.

Chocolate has many preservatives. Preservatives make you look younger.

Q. Why is there no such organization as Chocoholics Anonymous? A. Because no one wants to quit.

Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.