Oh do I love Belgian Ale. But what happens when your favorite Belgian (Style) Ale is made with Rose Hips and Belgian style malts? Is it possible to enjoy this EVEN THOUGH your ale is not made in Belgium? If your bottle reads GRIMM then you're in luck.
Grimm Ale comes to me from my friend Lauren Carter Grimm. Her ales are little fluffy clouds of freshness and light in the utterly crowded world of Belgian Style Ales.
There are banana notes woven deeply with citrus, toasted nuts and puffed popcorn on the palate. I'm smitten by the aromatics of toasty grains followed up by stone fruits and a glaze of wildflower honey. Grimm reminds me of the beers that I grew up with. In this case they were mostly Belgian Farmhouse Ales and Trappist Ales that packed our garage refrigerator in our home growing up.
There was always a fine selection to chose from. My step-dad LOVED Belgian Beers!
I did a fair amount of traveling as a youth. One time I spent nearly a month in Belgium sampling the local craft beers. Some had a multiple hundred year history. Grimm tastes for all intents and purposes like those venerable Belgian Ales.
I'm interested in how she extracts such concentration from such simple flavors!
Whatever she is doing, it seems to be working out rather well. I'd say that Grimm is making some of the best Belgian style ales that I've tasted this year. I highly recommend that you seek it out. I had mine in a Duvel glass which is the perfect shape and size for this delicious ale. I suggest that you do too!
The perfect glass for this beer happens to say Duvel!
Sure Grimm only makes miniscule amounts, but should you be fortunate enough to grab some, do it NOW!
This beer, my friends is a class act. I enjoyed mine with a burger, cooked simply on cast iron and then slathered with Creole Mustard that I bought at the Kitchen Witch in New Orleans. YUM!!!!
Warren Bobrow has published over three hundred articles on food, wine, and cocktail mixology in just over three years. In addition to his popular blog, The Cocktail Whisperer, Warren is the “On Whiskey” columnist for Okra Magazine at the Southern Food and Beverage Museum in New Orleans. He has written for the Williams-Sonoma blog, Foodista.com, Voda Magazine, Saveur, Serious Eats, The Beverage Journal and Edible New Jersey. Warren is on the Drink Careers 101 Advisory Board. He was a 2010 Ministry of Rum judge and an Iron Mixology judge at the Charleston Wine and Food Festival.
Warren has taught classes in social media and food writing at the New School in NY and on the roster of professors at ICE in NYC. Warren was the only journalist from the USA asked to participate in Fete de la Gastronomy 2012 in Paris for Atout France and the French National Tourist Board.
Fair Winds Press will publish Warren’s first book, Apothecary Cocktails, Restoratives from Yesterday and Today with forward from Paul Tuennerman October 1, 2013
- New Belgium Brewing Company Adds 16,000-Square-Foot Can Line
- Carlsberg Belgium Print Advertisement Opens Up Beer Bottles
- Dogfish Head Brewing Uses Cinemagraphs to Promote Tweason'ale Strawberry Ale
- Craft Beer Hoping For Another Happy New Year
- Rogue Maple Bacon Ale is a Smoky Brew
- Newcastle Brown Ale Shadow Art Installation is a Beautiful Beer Billboard
- 8-Bit Pale Ale is a Geeky Gamer's Perfect Poison
- Rogue Ales' John Maier Uses Beard Follicles to Create Beer
- Boozy Summer Ale Citrus Ice Cubes
- Samuel Adams' Utopias Beer is a Pricey Brew
- Lemongrass Ginger Ale
- Three Ingredient Party Shrimp
- Slow Cooker Dim Sum Pulled Pork & Sweet Sesame Snap Peas
- Brown Ale-Brined Breakfast Sausage
- Full Moon Ale
- Pumpkin and Auburn Ale Bisque
- INDIAN 5-SPICE TOMATO RELISH
- Dogfish Shrimp And Stir Fried Cabbage Fajitas With Sour Cream Dill Sauce
- Spiced and salted buttermilk drink
- Roasted Asparagus with Egg Salad