The first week of working from home is over. It is a bit of a hassle, working at the kitchen table while the children are asking every 5 minutes if I will play with them, but I must say I’m managing quite good. I can’t complain though, compared to my wife who works at a nursing home during the corona crisis, working from home isn’t so bad. Since my wife has had a long week, it seemed to me like the perfect time to open a bottle of ‘Keizer Blauw’ from 2015. A beer we both like to drink fresh, but we have never drunk a matured version before.
Doesn’t it look good?
The children are in bed, time to put 2 spotless glasses on the table and pick up the bottle from the basement. What is peculiar, is that the bottle continues to foam gently but steadily when uncorking (given the fact it’s matured). The foam head has some residue on top of it, just be sure I remove it.When pouring it in the glasses, it foams slightly less than with a fresh one, but still more than enough.
Just a bit of foam.
Time for the first sip … Man this beer is delicious! Over the years, the flavors taste like they blended into each other and the less carbonation present makes the beer softer. You’d almost forget that it’s a beer of 11 percent. The taste is reminiscent of caramel, chocolate and hazelnut, a combination that would do well in many desserts.
Often there is a tip with regard to food pairing. However, I am not going to give you that tip. Honesty commands me to say that it is usually just chips I’ll eat with it, and when we truly want to celebrate, a piece of old cheese. I can recommend both with this beer though, so still a tip!
A job application came in from Rob. Can I do an internship at BeerNDX? During the introductory meeting, we obviously could not ignore the question: “Do you drink beer? “Yes, preferably Amstel.” Do you also drink different beers? Our second question was. Yes, Jupiler. Since we had an excellent conversation with Rob, he began his internship at BeerNDX, provided he had to discover more of the beer world. So there was a beautiful Saturday in early March where Rob went to discover the (matured) beers of Hertog Jan, and what better place to taste these beers, then at the Bourgondische Bierkelder (Burgundian Beer Cellar).
On a beautiful sunny Saturday, Rob and our photographer entered the food halls in Breda. Crossing the food halls we came to a door that would lead us to the Burgundian Beer Cellar. The first thing you see as you walk down the creaky steps are candles on empty beer bottles and especially lots of full bottles of beers of all shapes and sizes. Inquiry with Bas shows that he now has a total of around 9000, mainly 75cl, bottles in Breda and Megen.
Today Rob joins the matured Hertog Jan tasting, with the following beers: The Hertog Jan Double from 2015 and 2019, the Hertog Jan Triple from 2015 and 2019. The Hertog Jan Grand Prestige from 2019, 2015, 2010 and to top it all off a ‘Hertog Jan Ongekend # 2’ from 2014. It can only be called ‘Burgundian’ if the tasty beers would be accompanied by some tasty food, and so during the tasting, several tasty things passed by. Including ‘bitterballen’ (look it up!) made from Zealandish bacon.
The beers for the tasting, next to each beer the matured counterpart.
Rob listens to Bas’s story with full attention. We start with a Hertog Jan Double from 2019 and he gets a leaf on which he can take notes. Fermentation? Aftertaste? Suddenly Rob looked as if he was reading Chinese, but with some explanation from Bas Schampers he did pretty good. In addition to the Double from 2019, a glass from 2015 was poured. Rob immediately started to take a big sip, but he saw the rest smelling the beer first, so he did as well. When asked what he smelled, he said: “The 2015 beer smells different from the 2019 beer, but I have no clue what I’m smelling. ”I do taste that the beer from 2015 is a bit more sweet, while the beer from 2019 has a more bitter taste”. It appears that the 2015 double has very little carbonation, Rob adds. Bas explains that the carbonation disappears from the beer over time, but that it also matters out of what bottle the beer is poured. The neck of the jug ensures that more air can enter, so that the carbonation disappears faster. “Learned something new” said Rob, who is passionately writing along.
Rob in action.
In the meantime, plates with mozzarella, Serrano ham, fuet sausages and much more are brought to the table. Time for the Hertog Jan Tripel from 2015 and 2019. First, Bas explains that this type of beer is generally not very suitable for maturing, but that it is interesting to try as an experiment. Rob likes the Tripel from 2019 a lot. He starts to learn how to taste and describes the aroma as spicy. The taste he finds pleasantly bitter along with some spices. He says somewhat proudly, “I find the taste of this beer complex”. The 2015 Tripel is immediately a lot less complex. The bitterness has almost disappeared, in terms of taste it becomes a bit more intense, but that is mainly because it has become a lot sweeter. Apparently not everything gets better with age.
The fellow tasters extensively test the Hertog Jan Triple.
It seems to be time for the final, the Grand Prestige.
But first, a plate full of all kinds of Syrian delicacies arrives. Since Rob’s head was still full of newly acquired beer knowledge, he was unable to remember the names, but it certainly was tasty.
Time for Rob, who until 4 hours ago would still see the Grand Prestige as a dark beer, to taste the holy grail of Hertog Jan. “This sight doesn’t immediately make me thirsty, it is really dark beer man.” While he then tries – as an accomplished taster – to find out which scents he can discover, the terms of the other tasters fly around in the cellar. “I smell raisins.” “Clear notes of liquorice and chocolate” the other shouts. Rob seems to summarize it all and notes “Sweet” with determination.
After reconsideration, Rob again compares the 2019 Grand Prestige with that of 2015.
The 2015 is then poured and many of the tasters in the hall are a bit disappointed. The carbonation has largely disappeared, but not much has changed in taste. Rob looks at me questioningly and says: “I don’t taste any difference at all, maybe a little less bitter ?!”. When Bas pours the 2010, the smiles return to the faces, the intensity in the beer has increased enormously. The beer has become fuller, sweeter and at the same time very pleasant. “I do taste a big difference here,” he says, while he expertly writes on his testform: “Sweeter”.
While the ‘bitterballen’ from Zealandish bacon are served (seriously tasty!) Bas serves us the closing, the ‘Hertog Jan Ongekend # 2’. It is a Grand Prestige that has been in a fermentation tank for a full year (!) Before it was bottled, that promises something. The year of fermentation has ensured that this Grand Prestige has become 10.5%. Looking at Rob’s tasting note, it quickly becomes clear what that extra year has done. “Sweet, licorice and spicy” is written on it.
The afternoon of tasting is over and we climb out of the cellar. When asked what he thought of it, he replied: “Heavy afternoon dude, did not know that there could be so much taste in beer. Particularly liked the Double, Triple and the food. I also got thirsty, so time to look for a bar to drink some beer.
A good glass of beer can be accompanied by a plate full of delicious food. The barbecue is not just a suggestion that you have to make in the summer. Joey Buys from BBQ Experience Center in Roosendaal is happy to explain why you can enjoy cooking in your garden all year round.
The BBQ Experience Center showroom has been located in part of the old juniper distillery Wenneker since last year. It only takes seconds to notice that the barbecue is not limited to a grid, some briquettes and a piece of meat. Barbeques in this shop come in all shapes and sizes. It is the largest kamado showroom in the Netherlands with brands such as Kamado Joe, Big Green Egg and Bastard. But open fire is also broad and clearly represented, such as the South African Braai, Arteflame and Ofyr. Pellet grills from Green Mountain Grills and Traeger, fireplaces from Bonfeu to electric, charcoal and gas-fired grills from Napoleon.
A (small) portion of the product range.
You have build a nice business here. Explain to us, why the full focus on barbecues?
It started with the passion for cooking, but at a certain point we wanted to use our “catering skills” in a different way. We want to help and inspire people to bring their cookingskills outside. Try to lift tasty and high-quality cooking to a higher level. We want to show them that there are other preparation techniques.
So no more burgers on the grid?
Look, the easy way of barbecuing is quick baking and fast food. We want to pay attention to high quality dishes, being outdoors and staying in touch with your guests. It is, of course, also a piece of garden design, because people have increasingly moved into the garden. We also have barbecues, which you can see as an outdoor kitchen, complete with sink and everything. Everyone can come to us to get inspiration or to seek advice. Our main concern is that we can share the passion for barbecuing with others, and to help those people further.
Speaking of inspiration … can you challenge us with a tasty dish, then we will try to select the perfect beer. Deal?
Necessities – Chicken container with moisture container
1 – Light your barbecue and prepare it for indirect heat at 190 ° C. We will prepare the chicken and later we will put it indirectly in the barbecue. This means not directly above the fire, but next to it or with a heat shield in between. 2 – Carefully remove the skin from the chicken by putting your finches under it, possibly using a glove for this. Spread under the skin so that it comes directly onto the meat. Also spread some rub on the outside of the skin. Fill the cavity of the chicken with the herbs. 3 – Heat the beer until it almost boils. Then pour it into a chicken holder and place the chicken on the stand. Then put it in the barbecue. 4 – Cook the chicken until the breast is 70 degrees and the thighs at least 85 degrees. This will take approximately 45 minutes. 5 – Remove the chicken from the barbecue, let it cool a little and grate lime zest over it.
Ter Dolen Armand in its natural habitat, next to a barbecue.
BeerNDX has a nice suggestion for a nice beer with Beercan Chicken: Ter Dolen Armand. This beer, named after the founder of brewery Ter Dolen, fits perfectly with this Beercan Chicken. The beer has flavors of citrus fruit and spices, which fits very well with the chicken. The taste is powerful, but not predominant, and the dry aftertaste makes you long for the next sip. Don’t forget the chicken!
A source of beer knowledge, special beers and warm hospitality. That’s how a visit to Huub van Dijk can be summarized. Huub is the brewer of multiple prize winner ‘saison Wittekop’, a phenomenal beer with which he won the Brussels Beer Challenge and the Dutch Beer Challenge. He is also an award-winning zythologist and collector of just about anything that has to do with beer. To combine the useful with the pleasant, we went to visit Huub with the BeerNDX team.
Time for the interview!
“Sorry for the mess men, but we have just returned from 2 days in Antwerp and have not had much time to clean up.” Once we started talking about Antwerp and its bars, the conversation really takes off. “Do you know where you should go? Café Mombasa in Borgerhout; very nice beers that you can’t drink anywhere else. Also very hospitable, highly recommended. ” While we are being served a ‘Wittekop’, he picks up a number of folders. In these folders – described in detail – are the places in the Netherlands and Belgium which true beerlovers must visit. Quite an undertaking, while browsing through the scriptures.
Team BeerNDX listens carefully to the stories of Huub.
While we talk about the visit to Antwerp and the collection of beers, related beer items are discussed as well. Clearly it is not only beer that he collects, we notice that when he shows us the rooms upstairs. “I think I have about 80 beer neon signs and they all still work.” he hasn’t exaggerated one bit, especially by showing us the neon sign of Sint Sixtus (!). There are even 2 rooms and cupboards in the corridor that are filled with enamel signs from breweries that no longer exist or at least have adopted a clearly different house style.
Pretty impressive Huub, I am very curious about the beers in your collection, how many bottles do you think you have?
There was a long pause, after which he answered: “I don’t dare to estimate, I think somewhere between 500 and 600.” A very modest estimate, I can tell you.
The La Trappe oak aged collection is also complete!
When did you start collecting beer?
The real collection must have started somewhere in 2009. At least, most of my beers are from that time. I certainly have older beers in my collection, but I often bought them later. How do I get them? I have been in the beer world for quite some time now, and after a while you will get to know a lot of people in there. As a result, I have nice beers that sometimes even the brewer himself no longer has.
Can you name such a showpiece?
For example, I still have a closed box with 12 ‘Cuvée van de Keizer Blauw’ from 1999. The beer will be over its top by now, but it is really special to have. I don’t believe there are many of them around in this condition.
Another showpiece of Huub: Ter Dolen Limited Edition.
Where do you purchase your beer?
I particularly like the traditional beer culture and that is why I like to visit Belgian stores a lot. You will almost always find special items, especially at smaller stores in unknown places. I can recommend it to anyone who visits Belgian. Oh wait, on second thought, rather not. Otherwise the specials are gone before I can get there, haha.
And when you have found a nice beer, with whom do you prefer to taste it?
That’s easy, with Mieke Desplenter from Ter Dolen and Hildegard van Ostaden from the Leyerth. These ladies have meant a lot to the beer world and they are also very knowledgeable.
Any tips for the starting collector?
Make sure you have a good environment to store the beer. Beer should not have too much light and it should not be too hot. But the most important tip: “Don’t forget to drink!”
