39page

39 Westmalle Dubbel There are few brews that garner more love from beervangelists than West- malle. One of the small number of authentic Trappist breweries, Westmalle pro- duces two quintessential Belgian styles that are available in Korea: the tripel and dubbel. In both cases you start with a prodigious head on the beer, a byproduct of Westmalle’s distinctive yeast strain. The nose on the dubbel is a complex melody of toasted sugar and dark fruits, full of esters and complex aromas that are the hallmark of quality Belgian brewing. As the beer is bottle-conditioned, with C02 being produced naturally by yeast residing in the bottle, the mouthfeel is light, creamy and delicious. More flavors of raisin, fig, chocolate and burnt sugar are there for the taking, making this a classic winter ale and a wonderful introduction to the world of Belgian brewing. WHERE To GET IT Nuba in Hongdae Weihenstephan Korbinian State-owned Weihenstephan is the oldest continuously operating brewery in the world, with confirmed records dating to 1040 and historical reference reaching back even further. Like Schneider & Sohn (below), Weihenstephan is most fa- mous for its work with wheat beers, but the Korbinian is an essential addition to a winter lineup. The style is dubbed a “doppelbock” (yes, a “double goat” for German speakers out there) and it smashes expectations of what a lager is meant to be. Flavors of malted milk, caramel and clover are foremost, with a warming alcohol presence that brings the beer right where it needs to be. Sip slowly, beer enthusi- asts, for the 7.4 percent alcohol here goes down a little too smoothly. WHERE To GET IT Thirsty Monk in Gangnam Schneider & Sohn - Aventinus Weizen-Eisbock Essentially responsible for preserving wheat beer brewing in Germany virtually single-handedly, it’s hard to overestimate how influential Schneider & Sohn are in weissbier/hefeweizen (wheat beer) circles. We are fortunate enough to have their Tap 7 original here in Korea, but hefeweizen itself is really a beer that only comes into its own during the summer months. For the darker months of winter, Schneider & Sohn have another offering for us: Eisbock. By freezing the beer and removing the ice that forms, the brewer fortifies the beer, raising the beer to new levels of intensity (and alcohol!). This beer has a staggering nose of clove, banana, bread, wheat and booze. High carbonation works to lighten the body of an otherwise heavy beer. There are very strong alcohol phenols on first taste, and the raisin, plum and almond are reminiscent of good-quality rum. The heat of the alcohol does begin to wear off as you work through the bottle, but all the same be warned: This is not a beer for the faint of heart. Beer geeks only need apply. WHERE To GET IT Imported primarily by E-Mart, so check your local store. St. Bernardus Abt 12 The most revered of all Trappist ales is Westvleteren 12, a Belgian “quadrupel.” But this is not that beer. Fortunately for us residents of Korea, many beer geeks also rate St. Bernardus Abt 12 as superior to the famed Westvleteren. So what is all the fuss about? In short, this style of beer is considered by many to be the pinnacle of Belgian brewing. Clocking in at 10 percent alcohol (not that you’d ever know it), flavors of brown bread, caramel, figs, clove and tobacco dominate. This is quite simply one of the most complex brews around. There are few places in town doing this beer properly – and it’s expensive – but if you want to plumb the incredible depths of the Belgian brewing tradition, this beer is an essential stop on your quest. WHERE To GET IT Nuba in Hongdae