Ivars Jānis Avens 🇦🇺🇱🇻 @ivars

Launceston, Tasmania.

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Christening one of three spectacular additions to the collection thanks to @bluebettybrewery with one of my favourite gueuzes. Oude Gueuze (07 Aug 14) by Hanssens Artisanaal, Dworp, Flemish Brabant, (goo.gl/2qMmLx), ABV 6.0%. This family owned blender (Geuzestekerij) uses wort from Girardin, Lindemans and Boon. Operating since 1871 the tradition is continued by Sidy Hanssens and her husband John Mattys. Top of my to visit list.
  • Comments 3

Christening one of three spectacular additions to the collection thanks to @bluebettybrewery with one of my favourite gueuzes. Oude Gueuze (07 Aug 14) by Hanssens Artisanaal, Dworp, Flemish Brabant, (goo.gl/2qMmLx), ABV 6.0%. This family owned blender (Geuzestekerij) uses wort from Girardin, Lindemans and Boon. Operating since 1871 the tradition is continued by Sidy Hanssens and her husband John Mattys. Top of my to visit list.

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Chimay Triple by Bières de Chimay SA, Chimay, Hainaut, (goo.gl/iLUrwW, goo.gl/WespJR). 26C. Belgian Tripel, 8.0%. From @danmurphys. The second greatest of the Trappist Triples, Chimay's tasting wheel (goo.gl/j53Rtd) describes a beer rather more austere than the other style benchmark, Westmalle. We're lucky here that at least Chimay is readily available. Westmalle is not.
  • Comments 1

Chimay Triple by Bières de Chimay SA, Chimay, Hainaut, (goo.gl/iLUrwW, goo.gl/WespJR). 26C. Belgian Tripel, 8.0%. From @danmurphys. The second greatest of the Trappist Triples, Chimay's tasting wheel (goo.gl/j53Rtd) describes a beer rather more austere than the other style benchmark, Westmalle. We're lucky here that at least Chimay is readily available. Westmalle is not.

I normally keep my yeast cultures in jars in the fridge but now trying a different method thanks to @wildandsour. Just fed these for the first time and going to treat them more like sourdough cultures kept at ambient temperature and fed every couple of weeks.
  • Comments 7

I normally keep my yeast cultures in jars in the fridge but now trying a different method thanks to @wildandsour. Just fed these for the first time and going to treat them more like sourdough cultures kept at ambient temperature and fed every couple of weeks.

Drie Fonteinen Oude Gueuze by Brouwerij / Geuzestekerij Drie Fonteinen bottled 10 Feb 12, Beersel, Flemish Brabant, (goo.gl/A2Wts2). 23E. Gueuze, ABV 6.0%. Last of my bottles of this vintage (produced with wort from Boon, Girardin, and Lindemans), perfect for a sunny afternoon on the first day of Summer.
  • Comments 5

Drie Fonteinen Oude Gueuze by Brouwerij / Geuzestekerij Drie Fonteinen bottled 10 Feb 12, Beersel, Flemish Brabant, (goo.gl/A2Wts2). 23E. Gueuze, ABV 6.0%. Last of my bottles of this vintage (produced with wort from Boon, Girardin, and Lindemans), perfect for a sunny afternoon on the first day of Summer.

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Hawthorn hedge blooming in Northern Tasmania on the cross quarter day between the Southern Spring Equinox and Summer Solstice (7 Nov 2017), in some traditions the beginning of Summer, Beltane in Gaelic mythology or in Latvian mythology Ūsiņi. Time to forage blossoms for a Beltane beer.
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Hawthorn hedge blooming in Northern Tasmania on the cross quarter day between the Southern Spring Equinox and Summer Solstice (7 Nov 2017), in some traditions the beginning of Summer, Beltane in Gaelic mythology or in Latvian mythology Ūsiņi. Time to forage blossoms for a Beltane beer.

Westmalle Tripel by Brouwerij der Trappisten van Westmalle, Antwerp province, (goo.gl/uioRNZ). 26C Belgian Tripel, ABV 9.5%. Almost every Belgian artisan brewer does one but no one does a Tripel as well as the Abbey of Our Lady of the Sacred Heart. The Trappist benchmark for the style, fruity yet very dry, aromatic blast of esters and phenols in perfect balance. Very drinkable so to be consumed with great respect given the ABV.
  • Comments 3

Westmalle Tripel by Brouwerij der Trappisten van Westmalle, Antwerp province, (goo.gl/uioRNZ). 26C Belgian Tripel, ABV 9.5%. Almost every Belgian artisan brewer does one but no one does a Tripel as well as the Abbey of Our Lady of the Sacred Heart. The Trappist benchmark for the style, fruity yet very dry, aromatic blast of esters and phenols in perfect balance. Very drinkable so to be consumed with great respect given the ABV.

Weihenstephaner Hefeweissbier by Bayerische Staatsbrauerei Weihenstephan, Freising, Bavaria, (goo.gl/TDMFNf). 10A Weissbier, ABV 5.4%, 14 IBU. Time was when all we had was the “six o'clock swill” and CUB industrial lagers “ice cold” so as not to be tasted. Occasions like the Dandenong Oktoberfest with its German beers were a rare treat. From that time and still going strong is Weihenstephaner, an old friend and not at all cliched.
  • Comments 5

Weihenstephaner Hefeweissbier by Bayerische Staatsbrauerei Weihenstephan, Freising, Bavaria, (goo.gl/TDMFNf). 10A Weissbier, ABV 5.4%, 14 IBU. Time was when all we had was the “six o'clock swill” and CUB industrial lagers “ice cold” so as not to be tasted. Occasions like the Dandenong Oktoberfest with its German beers were a rare treat. From that time and still going strong is Weihenstephaner, an old friend and not at all cliched.

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Nürnberger RotBier by Hausbrauerei Altstadthof, Nürnberg, (goo.gl/5KiXUs). 7A. Vienna Lager, ABV 5.2%, 18 IBU. @gabavens was delighted with his present from a visiting German colleague. We were delighted when he shared it!
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Nürnberger RotBier by Hausbrauerei Altstadthof, Nürnberg, (goo.gl/5KiXUs). 7A. Vienna Lager, ABV 5.2%, 18 IBU. @gabavens was delighted with his present from a visiting German colleague. We were delighted when he shared it!

Last experience with this group of yeasts (then WLP540) proved to be a missed opportunity to harvest yeast blown off during their vigorous fermentation. This time fermenting a Westmalle Tripel clone using WLP530 I placed a flask with "sterile" water in the blow off line. Works well: waste not, want not. Swipe left for detail.
  • Comments 3

Last experience with this group of yeasts (then WLP540) proved to be a missed opportunity to harvest yeast blown off during their vigorous fermentation. This time fermenting a Westmalle Tripel clone using WLP530 I placed a flask with "sterile" water in the blow off line. Works well: waste not, want not. Swipe left for detail.

Also brought back from Vietnam. Limited Release Belgian-style Saigon Saison (bottle 35/50) collab between @eastwestbrewery (goo.gl/NwY8EM) and Fermentis. Brewed by head brewer Sean Thommen with Safale BE-134 for this year's SEA Brewing Conference in Vietnam (www.instagram.com/p/BYH50RIls82). Interesting yeast said to have similar properties to Belle Saison.
  • Comments 7

Also brought back from Vietnam. Limited Release Belgian-style Saigon Saison (bottle 35/50) collab between @eastwestbrewery (goo.gl/NwY8EM) and Fermentis. Brewed by head brewer Sean Thommen with Safale BE-134 for this year's SEA Brewing Conference in Vietnam (www.instagram.com/p/BYH50RIls82). Interesting yeast said to have similar properties to Belle Saison.

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We brought back from Vietnam one bottle of west coast style IPA brewed with Vietnamese Jasmine by @pasteurstreetbrewing. Over the past two years the craft beer scene in Vietnam has boomed, pretty much lead by Pasteur with their IPA, Passionfruit Wheat and Saison available throughout the country. Their beer will soon to be available in the USA and hopefully even Australia sometime.
  • Comments 2

We brought back from Vietnam one bottle of west coast style IPA brewed with Vietnamese Jasmine by @pasteurstreetbrewing. Over the past two years the craft beer scene in Vietnam has boomed, pretty much lead by Pasteur with their IPA, Passionfruit Wheat and Saison available throughout the country. Their beer will soon to be available in the USA and hopefully even Australia sometime.

St Louis Premium Kriek by Brouwerij Van Honsebrouck, Ingelmunster, West Flanders, (goo.gl/tT4SgU). 29A Fruit Beer, ABV 3.2%. From Beer Plaza, 94 Lê Lai, District 1, Sài Gòn. More trip memorabilia. Lacquer vases and from a Belgian beer shop, found thanks to @saigonpix on our last day in Sài Gòn, a controversial, very respectable, sweet but not at all medicinal kriekenbier by the brewers of the Kasteel and Bacchus brands.
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St Louis Premium Kriek by Brouwerij Van Honsebrouck, Ingelmunster, West Flanders, (goo.gl/tT4SgU). 29A Fruit Beer, ABV 3.2%. From Beer Plaza, 94 Lê Lai, District 1, Sài Gòn. More trip memorabilia. Lacquer vases and from a Belgian beer shop, found thanks to @saigonpix on our last day in Sài Gòn, a controversial, very respectable, sweet but not at all medicinal kriekenbier by the brewers of the Kasteel and Bacchus brands.

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