Verhaeghe Vichtenaar

Brewed by Verhaeghe
Style: Sour Ale
Vichte, West-Vlaanderen, Belgium

Bizarre. The aroma is like red wine vinegar and caramel. The color is chocolate brown and it forms a small head when poured though it does have plenty of carbonation. It was very difficult to drink at first but the odd taste grew on me by the time I was done. Its sour, sweet, medicinal and has the taste of vinegar and cheese. But, very little in the way of bitterness. Very complex but not necessarily in a good way. Aftertaste is sticky and sweet. This is only going to be enjoyed by those who like the style. Not recommended as a session beer.

Bottle into tulip glass, Hop Leaf, Chicago IL. As a huge fan of Duchesse, I was looking forward to this. It’s a more subtle version of that beer, lighter in color and flavor, and almost equal to it in dopeness. I know I’m a sucker for this style. Very murky dark ruby with yellow highlights in the glass. Quickly diminishing gray tan head that leaves a dusting on top and a thick ring around the edge. Very erratic lacing in large thick sticky clumps, but very nice sub-surface "racing." Smell is balsamic vinegar, sour cherry, spruce, and light but musty yeast with some stale bread too. The flavor is like a less potent Duchesse with brown sugar added, a sweet cherry finish that balances the acidity nicely, and maybe some toast. There were definitely Granny Smith apples in the middle flavor with cinnamon and granulated sugar, like in an apple pie without the crust. Great level of carbonation helps propel the acidity and fades to reveal the sweetness, and adds to the light crisp feel that actually gets a bit fuller in the beginning of the finish. Awesome. I’m a Verhaeghe groupie, I think.

From a bottle. Pours a nice reddish brown color with a fairly thin white head that stays with the beer all the way down. The aroma provides a big clue as to just how sour the flavor will be. The taste is full of sour grapes, cherries, and a hint of sweet sugar. This is not a beer for beginners and apparently this is supposedly weak for the style. Still I find it rather enjoyable.

Pours a nice reddish brown, with mostly diminishing off white head. Aroma is wonderful. Cherries and the yeast is sweaty, and barnyard, the combo is great. Taste is a little sour, somewhat sweet. Nice balance of cherry, wood, kinda earthy. Palate is superb. Smooth almost creamy. Overall excellent sipping brew. Starts and finishes very well. Probably not enough of that Flemish sour stuff for the ’hardcore’ but I appreciate the balance. Enjoy!

RERATE 30 Oct 2005: Vinegar in the nose, slightly sulfury, sour cherries. Mahogany color, low sticky head. Chocolate tones, cherries, cranberry. Sugary sweet turning sourish. Medium body. Sweeter than I wanted, but the balsamic vinegar tastes counter that. Really good sweet and sour blend.

Reddish amber with a small dissapearing white head. Balsamic aroma of unriped sverries and almond. Rather sweet but fresh flavour of vanilla, candidsugar, black cherries, and red apples. Crisp aftertaste of wood, raspberries and cherries.

Bottled. Pours a reddish amber with a small white head that didn’t last long. Very effervescent looking pour. Aroma is of cheap red wine, metal, sweet malt and red wine vinegar....not looking too good at this point. Tastes of sweet malt and fruity esters (cherry and apple) with plenty of sourness characteristic of a Flemish red. Vanilla and oak present. Hops aren’t too apparent if at all in the flavor, but the finish contains some mild hop bitterness. Some champange qualities emerge in this beer. Finishes very dry. Medium bodied and coarse and it is very carbonated. Decent, but not as good as Monk’s Flemish red.

Clear, reddish-bronze body and a soapy, light tan head. Big balsamic in the nose and flavor. There’s some serious acetobacter action here. Oakiness comes through and a fruity, cherry malt quality emerges as it warms. Some noticeable oxidation with a note of cardboard. Medium-high apparent sweetness and medium acidity. Good stuff.