92 Trois Pistoles, Unibroue (Canada). 9% ABV (4/09)
Deep russet brown color with a manila head. Aromas of buttery treacle, grilled lime and densely compacted spices and herbs follow through on a round, supple entry to a dryish medium-full body with molasses, poached pear and praline notes. Finishes with a long, spiced apple, mineral and delicate herbal hops fade. An impressive beer that demands grilled meats and roasted root vegetables.

90 Seam Roy Red, Bastone Brewery (MI). 7.25% ABV (5/07) %{Brewpub}
Deep copper color. Spicy apple cherry tart and cinnamon toast aromas. A round frothy entry leads to a dry-yet fruity medium full body of dates, baked apples, roasted nuts and singed spices. Finishes with a crisp and refreshing roasted nut, toast and dried citrus-like hops fade. A strong, yet very thirst-quenching style.

90 Monk Madness, Rogue Ales (OR). 7% ABV (5/07)
Reddish chestnut color. Sweet dark caramel toffee aromas are accented by a draft from a horsey barnyard. A round entry leads to a frothy dry medium-full body of dark roasted nuts, burnt crème brûlée, molasses and muddy hay flavors. Finishes with a pleasantly astringent blend of bittering hops and burnt nut flavors. An earthy, nutty and fun strong ale reminiscent of American barley wine.

89 Three Philosophers Quadruple Ale, Brewery Ommegang (NY). 9.8% ABV (5/07)
Deep burnished copper color. Caramel, cherry custard aromas. A round, supple entry leads to a dryish, velvety medium body of honeyed rye toast, toffeed and cocoa-dusted cherries and pits. Finishes with a long tangy nut, cocoa and cherry juice fade.

89 Malheur 10, De Landtsheer (Belgium). 10% ABV (5/07)
Hazy golden amber color. Dried apple and paraffin aromas have an herbal, slightly soapy edge. A supple entry leads to a fruity sweet medium-full body of white chocolate toffee, candied tropical fruits and subtle spices. Finishes with a sweet honeyed rye toast and caramel fade. A very fruity and inviting beer that needs food to balance out the sweetness—try with spicy Asian cuisine.

88 Ommegang Abbey Ale Dubbel, Brewery Ommegang (NY). 8.5% ABV (5/07)
Beautiful reddish mahogany color. Candied ginger, pickled beets and dark chocolate-covered cherry aromas follow through to a dry-yet-fruity medium full body of roasted nuts, dried cherries, cocoa, delicate spices. Finishes with a charred nut, black cherry skin and melted chocolate fade.

86 Bon Secours Dark, Brasserie Caulier (Belgium). 8% ABV (5/07)
Mahogany with a tan head. Dark fruity caramel, cola nut, allspice and walnut fudge aromas. A silky, frothy entry leads to an fruity off-dry medium body of peach jam, cinnamon raisin toast and nutmeg flavors with brisk, slightly watery toffeed nut fade. A refreshingly fruity, lightly spiced dark ale.

We don’t really have much of a spring here in Chicago, but a great indicator to the locals that good weather is around the corner is the arrival of a quality Maibock on draft at one of our great beer bars. I love the malt character and strength of a solid Maibock. I grill roasted a pork loin stuffed with apples and onions and it pairs nicely with either the Full Sail LTD 02 and the Hofbräuhaus München Maibock (both 92 points). As quenching as they are, just remember to watch your intake with these heavy hitters. With an ABV at around 7 percent, you could be spinnin’ round the May pole a little quicker than planned.

Being outdoors is something I crave during the winter months. Come January, the cabin fever sets in and thoughts of picnics, riding the bicycle and relaxing on the patio with a hot grill, good book, and frothy beverage are steaming through my brain. So when the weather finally breaks and life is good, treat yourself to an afternoon outside with a bottle of saison. If there was ever a beer to consume in the beauty of nature, saison is it! Just think of the aromatics and lively character of this style combined with a relaxing picnic under a tree. Bring along a basket full of cheese, crusty bread, and fresh fruit and the experience can’t be beat. Two notable entries this time around included Goose Island 2009 Sofie (94 points) and Grizzly Peak Fille De Fermier (88 points). Take the time to find yourself a nice saison and I’ll see you in the park.

Our Belgian Specialty category is more or less a catch-all for those that don’t necessarily fit the strong ale or abbey style category. This time around, the entries were a real treat. The Belgian Style Red Ale category also gave us a great example of what brewers are doing with wild yeasts these days. Get your guests’ juices flowing with a Grumpy Troll Flanders Ned Ale (93 points), a great aperitif that will get the conversation started. Move onto Brooklyn Local 2 (91 points) and serve up some grilled flank steak with a side of chimichurri. This combination will make your people happy and you’ll be praised for your hospitality! Finish your soirée with a Unibroue Anniversary 17 and be sure to pair it with something decadent such as crème brûléeor maybe those artisanal truffles you’ve been holding onto. A mild cigar with this brew wouldn’t hurt either.

Be sure to check all of the results in the buyers guide following this article to discover even more excellent ales that are sure to inspire, whether they are a simple quaff to quench or a decadent sipper to savor. Cheers!

Every other month, the Beverage Testing Institute holds the World Beer Championships and I’m fortunate enough to be involved. This time around we sampled Continental European Ale Styles, and Maibocks, as they are in season.

Let’s start with the Abbey Dubbel category. Goose Island’s Pere Jacques (93 points) and Anderson Valley’s Brother David Double (90 points) reminded us that brewers here in the United States are doing a phenomenal job replicating traditional Belgian ale styles. Try these beers with some grilled lamb chops or fire up some steak kabobs. The rich malt profile of these brews will complement the flavors of the fire and the richness of the meat. A reduction sauce made from either brew would also make a great addition to this meal plan.

The Abbey Triples were excellent as well. Brother David’s Triple from Anderson Valley (91 points) and Issaquah Brewhouse Menage A Frog Tripel (90 points) stood out amongst the entries and would pair nicely with some fried calamari. Just give a little zip of lemon juice over the fried tentacles and let the subtle sweetness of the beer gently wash away the tasty fried bits. Not into seafood? Prosciutto and some herbed cheese will also work as a great appetizer for your guests.

In the Belgian Blonde Ale category, two old friends stopped by and a new guest made an appearance. Unibroue’s La Fin du Monde (96 points) was truly decadent and a brew that would certainly be welcome at the apocalypse. Abbaye de Leffe Blonde (91 points) was also outstanding. The newcomer, Jopen, supplied their Hoppenbier (89 points)—unique for the style. Hints of wild yeast and wonderfully complex layers of flavor proved this to be a great food beer. Try the first two brews with some cheese for a snack: I like goat cheddar. Or for something more sustaining, a fried clam Po-Boy with some citrus aioli is truly a great way to spend your lunch money. The Jopen Hoppenbier would be a great aperitif to get your beer savvy guests talking; then bring out the ceviche appetizer before the main event.

The Belgian Specialty Ale category showed some exciting brews you should definitely try. Unibroue’s Anniversary 17 (93 points) would be perfect for the end of a patio grilling session paired with dried fruit, nuts and a slab of creamy French cheese such as Petit-Suisse. Drizzle this plate with some honey and prepare for decadence. Goose Island introduced us to a new one they’re producing called Juliet (89 points). A wonderfully tart and refreshing beer with hints of the barrel would also be another way to intrigue your guests and break the ice as an aperitif. This beer was recently served at a beer dinner I attended and was paired with rabbit loin. Nothing short of sublime!

Kölsch style beers are great for the summer months. I think of them as the quintessential lawn mower beer. Clean, refreshing and moderate in alcohol, they make for great summertime ale refreshment. Our judges tasted Goose Island’s Summertime Kölsch (90 points) and the Brew Brothers Corano Extra Kölsch (85 points). Try these two beers with a salad. I prefer a Cobb salad with plenty of hard boiled eggs, but a simple green salad with, say, a citrus or shallot vinaigrette would also work just fine.

Lastly the Maibocks. Not as roasted or dark as their big brothers, the maibock style is a great beer to enjoy late spring/early summer. The alcohol is still there and the biscuit sweet maltiness is a wonderful component to combine with a meal. I like to pair them with grill-roasted pork and some mashed sweet potatoes laced with roasted garlic. Privatbrauerei Plank Laabar Bavarian Heller Dopplebock (91 points) or Bastone Brewery Maibock (86 points) would both work nicely with this suggested pairing. Just watch your consumption. In my circle of friends, maibocks are often referred to as “mind-blocks,” since the alcohol in these beers can easily sneak up on you, considering how easily drinkable they are.

One last secret I’ve got to share. When mapping out the beer events you plan on attending for the year, be sure to include the All About Beer World Beer Fest held in Raleigh, NC every April [and Durham in the fall]. Truly a great opportunity to enjoy some excellent beers amongst some excellent company! Thanks again to the AAB crew. Those are my beans and sure enough they’ve been spilt. I’ll keep my mouth shut for now, or at least until the next issue. Cheers!