Bart23 (982) ticked Grimaldie Blond from Boelens 5 years ago
bier4der (3351) ticked Bos Bier from Boelens 5 years ago
bier4der (3351) ticked Tripel Bos from Boelens 5 years ago
Alengrin (11609) reviewed Tripel Klok Isla of Jura BA from Boelens 5 years ago
Appearance - 6 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 6
Another hobby brewer posing as a brewery, but at least these guys are honest about where their beers are actually brewed - the first ones (of a few years ago) at Paenhuys, this newish one at nearby Boelens. It is currently the only beer commercialized by this Brouwerij Coucke. Egg-white, frothy, regularly shaped, mousy and stable head on an initially clear peach-golden beer, turning hazy and more deeply orangey with sediment. Aroma unfortunately plagued by strong DMS (overcooked cauliflower), next to banana peel, coriander seed, stewed carrots, white bread, peach, straw. Fruity onset, banana ester with peach and red apple aspects, sweetish with a slight sourish edge and lively carbonation; supple, bready and ever so slightly soapy body, spiced with clear coriander seed which explains the soapy aspect; floral hops in the end, softly bittering, while the coriander lingers and the DMS makes a final appearance retronasally. Apart from that latter aspect, not the worst Belgian blonde imaginable, but very basic, simplistic and predictable...
Alengrin (11609) reviewed Singillis from Boelens 5 years ago
Appearance - 6 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 6
New quadrupel-ish strong ale from a hobby brewer in Sint-Gillis-Waas, commercialized by Boelens in nearby Belsele. Bottle from Van Callenberge in Stekene. Thick and dense, creamy, membrane-lacing, yellowish egg-white, very stable head on an initially clear, very dark mahogany brown beer with deep copper red glow, becoming misty with sediment added - a sediment that in this case contains relatively large, pale yeast flakes whirling to the bottom of the glass. Aroma of caramel, toasted brown bread, walnut, dried fig, brown sugar, quince jam, roasted salsify, stewed plum, sugared tea, white pepper, honey, sirop de Liège, old cloth, whiffs of cooked meat and blood - combining into an accent vaguely reminiscent of black pudding... Sweetish, fruity onset, clear candi sugar yet nothing cloying at all, hints of banana, peach, ripe blackberry, fig and plum, touch bubblegum in the background, medium fizz, supple and slick body. Caramelly and brown-bready maltiness with added dark sugars and very slight, blood-like iron edge; coriander seed soapiness and spiciness in the end as well as vague nutmeg and cocoa accents, late and mild herbal hop bitterness and lingering honeyish and malty sweetness, as well as some earthy, powdery yeastiness especially after the sediment was added. A 'sirop de Liège' effect remains - though far less sweet than the 'real thing' - and is highlighted by a port-like alcohol glow. Typical sweet 'massieve ale', which is rather refreshing as most of these hobby brewers - and there are way too much of them in this country if you ask me - tend to come up with the umpteenth tripel or Belgian style blonde for a first (and sometimes last) beer; maybe the still very local Corbi-Art from nearby Sint-Pauwels was a silent source of inspiration? In any case: not bad at all, though a bit uninspired, perhaps.
Bart23 (982) ticked #5 Belgian Golden Tripel from Boelens 5 years ago
Convair880 (6926) ticked Pa-Gijs Boerenkrijgbier from Boelens 5 years ago
Alengrin (11609) reviewed Tongsneyder from Boelens 5 years ago
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 6.5
Spice beer from Boelens meant to evoke the heathlands near Gooik (the 'Kesterheide') - basically Tripel Klok with a bunch of added herbs and spices, namely juniper berry, elderblossom, birch leaf, hibiscus, kidneyvetch (or woundwort, a rare yellow-flowered plant formerly used to heal wounds) and cowslip. Eggshell-white, thick and foamy, mousy, papery lacing, stable head, misty peach blonde robe with ochre-ish tinge. Aroma first dominated by sharp carbon dioxide (like opening a fresh bottle of artificially carbonated sparkling water), quickly retreating to make room for impressions of cooked pear, fried apples, banana bread, dry biscuit, tea-ish hibiscus, meringue, ginger powder, dried camomile (could be the kidneyvetch or - more likely - the cowslip), cold carrot soup slowly going bad, soap, seitan (probably the elderblossom, which always has this kind of effect), cut flowers, dough - and hardly any juniper berry (fortunately, because I hate it in beer). Sweetish, fruity onset, halfripe banana, peach and ripe pear hints, light sourish note, fizzy carbonation; rounded, smooth mouthfeel. Sweetish bready and bit biscuity maltiness, some honeyish sweetness on top, increasingly aromatized by the herbs: elderblossom being very noticeable (almost like in that Roomer drink that is so popular here in Ghent), hibiscus as well in a herb tea-like way and honeyish-flowery cowslip (and perhaps kidneyvetch), but again very little of that ethereal, piney, bitter juniper, luckily. The birch tree leaves do not seem to add anything - understandably, as they have little aroma and are best applied by themselves (if at all)... The elderblossom especially keeps lingering, over a floral and bit leafy hop bitter accent providing too little bitterness against the overall sweetness. Warming, eventually somewhat wry 'jenever'-like alcohol comes up just a tad too strongly in the end, but bready and fruity notes linger about and soften this effect a bit. Blossomy and herbal, less spicy than expected (again - fortunately), with a sweet and inviting, well-rounded general profile; I normally tend to dislike beers with too much spicing, but I can accept this one as an altogether enjoyable 'flower beer' of sorts.