I’ve had this a few times now, but always in a pub and so haven’t been about to write about it.
It’s one of the beers, along with Fantôme that’s teaching me the pleasures of sour beers, and I have to say it’s slowly creeping up into my favourite beers list.
Duchesse De Bourgogne is matured in oak casks for eighteen months and then blended with a younger brew and is, to get down to basics, the beer equivalent of a really good port.
Pouring a rich ruby red, the smell is tannin thick red wine, cider and mace.
Taking a sip immediately curls your tongue with a big sour fruity dryness.
There’s a whole barrel of aniseed in here, massive fists full of plum and damson skins, all red and pithy in equal measure, and a little dark chocolate and black cherry liqueur stickiness.
You also get a nice treacle toffee in the malts that rounds everything out and softens what could become a sickly cider vinegar smack.
As you work your way down the glass you come across a heavy blue cheese fug that hangs in the aroma like a mist and is brightened by orchard green leaves and pear flesh.
Duchesse De Bourgogne is a beer you must try.
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