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The " Vichtenaar" is a beer that gebrouwen becomes on the basis of diep burned malt, spicy hops, fruity leaven and gentle water pumped up from a well with a depth of 172 meters, what forms a guarantee for the quality and the purity of water. After head fermentation and the second lagering undergo the " Vichtenaar" a third fermentation in oaks dishes during a period of 8 months. The oaks dishes are large barrels with a capacity varying between 5000 and the 25000 litres. The " Vichtenaar" a traditional and typical beer for West-Vlaanderen is, in the northwest of Belgium. The taste of the " Vichtenaar" one can define as slightly sourish and complex and this by the long fermentation in oaks dishes. Rinzige the taste of the " Vichtenaar" that makes it a particular dorstlessend beer is, especially during the summer months. The " Vichtenaar" of last oud-Vlaamse are the russet beers which are matured in oaks dishes and by the beer expert are especially appreciated because of its authenticity. Already in 1958, the " obtained; Brewery Verhaeghe" for its beer " Vichtenaar" the first price during the international game for beers in Ghent.
Appearance: Light brown, medium head, and some good lacing.
Smell: Vinegar and a bitter sourness.
Taste: Sweet tart start, slight malt, and cherries.
Mouthfeel: Medium and sour.
This brew reminds me of Russian River Consecration, but in a much, much milder form.