St-Michel Bruin / Brune
Haacht in Boortmeerbeek, Flemish Brabant, Belgium 🇧🇪
Belgian Style - Dubbel Regular|
Score
6.60
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Pindolaire (1200) reviewed St-Michel Bruin / Brune from Haacht 2 months ago
Appearance - 7 | Aroma - 7 | Flavor - 7.5 | Texture - 7 | Overall - 7
Comprada en supermercado Consum. Color marrón muy oscuro, rojizo al trasluz, espuma blanco hueso cremosa de persistencia media-alta. Aroma y sabor maltoso, repleto de notas de fruta seca, pasas, ciruela roja, algo de cereza, azúcar Candy...Fondo dulce, ligera acidez, amargor contenido, equilibrada y sabrosa, final seco. Hacia tiempo que no disfrutaba una dubbel belga, muy rica.
Sloefmans (15338) reviewed St-Michel Bruin / Brune from Haacht 1 year ago
Appearance - 8 | Aroma - 6 | Flavor - 5 | Texture - 4 | Overall - 5
Probably the same beer as Abdij van 't Park Bruin Small yellow head over deep dark brown beer with orange highlights. Lots of caramel in the nose, brown candi sugar, brown (sweet) bread, dark green leaves, restsugars from dark malts. Wood, liquorice, watered down caramel with a watery, burnt paper finish. Some restsugars indeed and candi, but so watered down it is lean, and finally overthrown by this burnt-bitterish edge. Not even an attempt at body. Good carbonation doesn't solve its problems. Poor. Haacht simply doesn't try. Txs to Stef!
Alengrin (11561) reviewed St-Michel Bruin / Brune from Haacht 1 year ago
Appearance - 7 | Aroma - 7 | Flavor - 6.5 | Texture - 7 | Overall - 7
The brown (dubbel) one in this newish abbey beer series by Haacht, named after a renowned Antwerp abbey and produced for the Aldi supermarket chain. Almost certainly an alias of Tongerlo Bruin, but since I have no hard evidence or confirmation (yet), I cannot but treat it as a separate beer here... Thick and frothy, busily cobweb-lacing, pale greyish beige, irregularly edged but quite dense and very stable head on a crystal clear chestnut brown beer with copper red glow. Aroma of burnt sugar, dry caramel, toast, chewing gum, clove (quite pronounced), very strong iron (and very convincingly confirmed by the 'hand test'), crumbled old 'speculoos', brown bread crust, breakfast cereals, dry bayleaf, damp earth note. Clean, sweetish onset, some light banana and pear notes but little 'esteriness' in general, with vague and dull sourish undertone, very lively (and artificially) carbonated with minerally effects drowning out the low fruitiness; smooth middle of hard-caramelly maltiness with cereally core, notes of brown bread crust and toast but all simplistic and superficial, while this iron effect manifests itself as a metallic 'zing'. Some more toasty bitterishness in the finish, convincing me that actual dark malts were used here and not just caramel to 'dye' a blonde beer brown (as I am convinced is the case with Leffe Brune and Grimbergen Double), while a superficial yet leafy and balancing hop bitterness also shows up. Burnt sugary and dried dark fruity effects linger, but everything remains unsurprisingly simple, shallow and metallic. In comparison with the abovementioned brands of mass-marketed abbey beers, this is admittedly not the worst, but it remains an industrially made, 'dead' and pasteurized, simple macro beer for the masses - just like Tongerlo, which I remain convinced is the same thing as St-Michel. Poor and bland, but there is even worse - about the same conclusion as for the blonde one. I was thinking of using the remaining bottles in my 'stoverij' (beef slowly stewed in beer, a very classic Flemish food staple even described by the legendary Escoffier in 1903) but I am hesitating if this beer is even good enough for that...