Ommegang Hennepin
Dec. 15th, 2010 09:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
feste_sylvainMy wonderful wife ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
tamidon has been complaining that I've got too many absolutely excellent beers taking up space in her (new) refrigerator. She has a point; I acquire beers that are way above everyday drinking, and then fail to find occasions to drink them. So you, dear readers, get a beer review of Ommegang Hennepin.
Ommegang is a brewery dedicated to Belgian-style brewing in Cooperstown, New York. And they're frankly quite good at it. Hennepin is a bottle-conditioned "Saison Farmhouse" ale with plenty of sediment which I wisely left in the bottle. I chose a snifter-style glass to contain the head and still allow plenty of nose. This is a golden ale with a hint of cloud (see what I said above about sediment), and the first thing that hits the tongue is a pincer maneuver of pleasant bitterness on the sides of the tongue. This is rapidly followed by citrus notes from the hops, and a good gulp from the ale's body. This would never be mistaken for a lawnmower beer. It is not quenching so much as filling.
I had mine to chase down a dinner of Spanish sausage quiche (with broccoli), and it performed excellently at that. A heavier or darker beer would not have accented the cheese and eggs as this did. (That said, a darker beer would have gone better with red meat.)
At 7.7% alcohol, it is best to take time drinking this. But even as I approach the end, the nose is still piquant. This should be served at approximately 50F, below cellar temperature, but above refrigerator temperature. Take it out of the fridge at least half an hour before popping the cork. (Yes, cork.)
I am now detecting other flavors, but I am unfortunately too tipsy to identify them properly. Let's just say that this is a complex ale, well worthy of being enjoyed on its own, or with "light" fare such as fish, eggs, dairy, or earthy desserts.
tamidon has been complaining that I've got too many absolutely excellent beers taking up space in her (new) refrigerator. She has a point; I acquire beers that are way above everyday drinking, and then fail to find occasions to drink them. So you, dear readers, get a beer review of Ommegang Hennepin.Ommegang is a brewery dedicated to Belgian-style brewing in Cooperstown, New York. And they're frankly quite good at it. Hennepin is a bottle-conditioned "Saison Farmhouse" ale with plenty of sediment which I wisely left in the bottle. I chose a snifter-style glass to contain the head and still allow plenty of nose. This is a golden ale with a hint of cloud (see what I said above about sediment), and the first thing that hits the tongue is a pincer maneuver of pleasant bitterness on the sides of the tongue. This is rapidly followed by citrus notes from the hops, and a good gulp from the ale's body. This would never be mistaken for a lawnmower beer. It is not quenching so much as filling.
I had mine to chase down a dinner of Spanish sausage quiche (with broccoli), and it performed excellently at that. A heavier or darker beer would not have accented the cheese and eggs as this did. (That said, a darker beer would have gone better with red meat.)
At 7.7% alcohol, it is best to take time drinking this. But even as I approach the end, the nose is still piquant. This should be served at approximately 50F, below cellar temperature, but above refrigerator temperature. Take it out of the fridge at least half an hour before popping the cork. (Yes, cork.)
I am now detecting other flavors, but I am unfortunately too tipsy to identify them properly. Let's just say that this is a complex ale, well worthy of being enjoyed on its own, or with "light" fare such as fish, eggs, dairy, or earthy desserts.
