Greetings, beer lovers! Happy Friday, and yes, ‘tis chingchongchinaman here as your guest FNBB blogger this evening, with esquimaux taking a well-earned rest from blogging duties. Given Easter Sunday coming up soon, self the loser wondered, as others have, if such brews as Easter beers exist. Needless to say (so 3CM the loser will say it), the answer is “yes”, even if the number seems a tad small. Some examples include:
Semper Ardens Easter Brew, a 6.5% ABV bock from Denmark:
“Semper Ardens Easter Brew is a malty-rich bock beer brewed on plenty amounts [sic] of Munich malt and a little bit of caramel malt, which together give the beer a deep chestnut brown colour and a persistent off-white head. The taste is rich and dominated by caramelised elements from the malt and a well-balanced bitterness in the aftertaste.”
St-Feuillien Påskeøl, from Brasserie/Brouwerij St. Feuillien (Belgium), a 7.5% ABV dubbel, with the following Danish write-up (followed by Google Translation) from the Danske Ølenthusiaster (Danish Beer Enthusiasts) blog here:
“St. Feuillien Påskebryg 7,5% Det siges at St. Feuillien brygger denne påskebryg specielt til det danske marked. Den brygges i slutningen af vinteren og modner i bryggeriets kældre, så den er klar til foråret. Det er en overgæret brun ale med kobberfarvet skær og delikat, fyldig, let sødlig smag med stor cremet skumkrone. St. Feuillien Påskeøl brygges på malttyperne münchener og caramalt, hvilket udover at give øllet dets smukke kobberagtige farve, bidrager med at give øllet en diskret sødme med toner af sødlig karamelagtig aroma.” “St. Feuillien Easter Beer 7.5% It is said that St. Feuillien brews this Easter brew especially for the Danish market. It is brewed at the end of winter and matures in the brewery's cellars so that it is ready for spring. It is an over-fermented brown ale with a copper-colored tinge and delicate, full-bodied, slightly sweet taste with a large creamy foam crown. St. Feuillien Easter beer is brewed on the malt types Munich and caramel, which in addition to giving the beer its beautiful coppery color, helps to give the beer a discreet sweetness with tones of sweet caramel-like aroma.”
“St. Feuillien Påskebryg 7,5%
Det siges at St. Feuillien brygger denne påskebryg specielt til det danske marked. Den brygges i slutningen af vinteren og modner i bryggeriets kældre, så den er klar til foråret. Det er en overgæret brun ale med kobberfarvet skær og delikat, fyldig, let sødlig smag med stor cremet skumkrone.
St. Feuillien Påskeøl brygges på malttyperne münchener og caramalt, hvilket udover at give øllet dets smukke kobberagtige farve, bidrager med at give øllet en diskret sødme med toner af sødlig karamelagtig aroma.”
“St. Feuillien Easter Beer 7.5%
It is said that St. Feuillien brews this Easter brew especially for the Danish market. It is brewed at the end of winter and matures in the brewery's cellars so that it is ready for spring. It is an over-fermented brown ale with a copper-colored tinge and delicate, full-bodied, slightly sweet taste with a large creamy foam crown.
St. Feuillien Easter beer is brewed on the malt types Munich and caramel, which in addition to giving the beer its beautiful coppery color, helps to give the beer a discreet sweetness with tones of sweet caramel-like aroma.”
Off Pinterest, this post has images of old-time Easter beer-themed paraphernalia , where perhaps it’s not a surprise that so much of the source material is from Europe, although our side of the pond is present with vintage American breweries like Lemp Beer (from STL, MO, no less) or Hornung’s (from Philly).
Of course, leave it to King of Losers 3CM to dig up esoteric brews that he has no chance in you-know-where of ever trying. Instead, his beer for the evening is a Swingle, from Alpha Brewing Company here in STL, an “Ale Brewed with Lime” (5.0% ABV). Moreover, he purchased this beer for no good reason at all, namely that it was sitting on the 50% clearance table at the shop. However, it was a flavor that I’d never tried, so I figured “what the heck”. This has a light feel to it, whose tartness quotient fittingly increases if one gently swirls the residue at the bottom. I didn’t do that the first time, of course. I did on the second.
With that, time to turn it over to you. Clearly, anyone posting about beer here tonight didn’t give it up for Lent :) . In that light, what are you imbibing tonight? Or anyone brewing their own? Inquiring minds, etc…
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