43. Urthel Vlaemse Bock

This beer has been rolling around the floor of my car for the past 2-3 weeks. I felt bad taking it away from its new group of friends, empty coffee cups and crumpled receipts, who seem to have now taken up about two-thirds of my car space.

Winner of the bronze award for “Belgian Style Double” at the 2008 World Beer Cup, Urthel’s Vlaemse Bock is a dark and fruity treat.  It pours deep brown with tons of foam that quickly dissolves into a sticky, creamy surface. Deep layers of caramel, brown sugar, toffee, sweet malts, and dark fruits like prunes, figs and plums, suck you in. The aroma is just so ripe. I love it.

An alcoholic sweetness and a burst of fruits and raisins make this almost a mix between a bock and a belgian strong ale. It has a medium body, is very smooth & creamy, and its high carbonation make it quite effervescent. It’s a bummer that they stopped brewing this last year because it is such a full-flavored brew. Pick one up if you spot it somewhere!

Grade: A-


One thought on “43. Urthel Vlaemse Bock

  1. You’re in the doppelbock range, aotulhgh you could go higher and still be within the style range. Another can of extract wouldn’t hurt. Unlike the sugar, the yeast will reproduce in the wort. Two packs (smack-packs, I assume) should be plenty. You could even use one, if you are willing to wait a little longer.If you plan on using wine yeast to boost the alcohol content, wait until the bock yeast has completely run its course. Then add the champagne yeast, at the risk of not conforming to style. Adding the champagne yeast earlier almost insures nonconformance. (And wastes the money you spent on the bock yeast.)

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