Comments on: Ik ben een Belg!

by: Michael Cox

Sat, 29 Mar 2008 19:22:20 +0000

Thanks for the invitation and opportunity to tag along. I didn’t get to participate in the best of the tour, but I thoroughly enjoyed the “practice” phase of your mission. Cheers!

by: Chris Workman

Mon, 03 Mar 2008 15:38:16 +0000

Have you ever drank gueze?

by: bear_geeker

Fri, 29 Feb 2008 05:02:34 +0000

lol…buuurrrppp!

I thought the mission idea and the blog were very interesting. Chris, loosen up dood. Sounds like you’ve had a lot of mud to drink.

by: Chris Workman

Wed, 20 Feb 2008 15:33:47 +0000

Oh yes, the uninfected beers which were fermented at too warm a temperature and thus have the off flavors associated therewith, which again, any other brewer would dump down the nearest drain.

by: Chris Workman

Wed, 20 Feb 2008 15:02:40 +0000

Oh and Rood, or as I like to call you, Tim, I’m pretty sure that beer can cause weight gain, along with cirrhosis and, if you’re drinking a lot of those nasty acidic guezes, gout.

by: Chris Workman

Wed, 20 Feb 2008 15:00:11 +0000

I invite anyone reading this to try some of these beers which have flavor qualities like horse blanket, stomach bile, and balsamic vinagrette.

by: Rood Cervical Zymurgist

Wed, 20 Feb 2008 03:30:06 +0000

The translator I used (after I wrote that)actually said; Belgian. Oh well! No biggie! / Um Chris, some Saisons use Infecting organisms. Anyhoo, like Rich said, There are hundreds of other uninfected Belgian Beers. It is also a wonderful country! That has friendly people, great food, great beer, cathedrals, castles & Museums. Along with world renown Chocolate & lace for the ladies. Smurfs are from Belgium, for the Children.

by: Rich Ireland

Wed, 20 Feb 2008 01:59:52 +0000

“Grasshopper, you have much to learn…”

The variety of beers brewed in Belgium is truly astounding. Yes, there beers that are spontaneously fermented and bacteria does play a part, but there are only nine such breweries out of 130 or so. There are some “tart” Flemish ales that actually allow acetic bacteria and lactic bacteria to finish the beer. The bacteria live in the barrels and specifically there to give the beer a tart, refreshing finish. The acidic balancing act is no different that using balsamic vinegar in a sauce to add some snap.

The vast majority of Belgian ales nothing like your stereotype.

Note to Readers: I am pretty sure Chris knows most of this stuff, but he just likes to be contrary and stir it up a little…

by: Chris Workman

Tue, 19 Feb 2008 21:40:25 +0000

For those of you who read Rich’s article and think that this sounds wonderful and that you wish you could try the great beers he is talking about, take note:

The Belgian “beers” he is talking about are rancid, bacteria laden swill.

by: Rich Ireland

Tue, 19 Feb 2008 21:31:38 +0000

Rood, your Dutch phrase says “I am Belgium”…

The title is “I am a Belgian”