Duvel

[Sent From My iPhone]

I think Duvel is crappy. It is low on flavor, and the flavor is does have is acetaldehyde and fermented sugar.

You prolly drank it too cold. There's lot 'o flavor in Duvel.

[Crackin]

No, it's crappy. By fermented sugar, i was referring to adding too much cane sugar to your beer. Duvel taste like an amateur attempt at a light ale, gone wrong. You can argue it diffenently but that is my opinion. Any backers?

[TapItGood]

What's your favorite beer crackin?

[oblivious]

No, it's crappy. By fermented sugar, i was referring to adding too much cane sugar to your beer. Duvel taste like an amateur attempt at a light ale, gone wrong. You can argue it diffenently but that is my opinion. Any backers?

But thats the great thing about opinions its yours and yours alone and no ways bears any resemblances to reality

[Crackin]

My commercial favorites include GB Marzen, Fullers London Pride, even Heiniken. Those beer have flavor.

By the way, you can drink a bottle of Bud at warmer temperatures and it will have a lot of flavor too, but that doesn't make it any tastier. Belgian beers are a fad - they will fade back into their appropriate obscurity. Let's leave real beer where it should lie, with the Germans and Brits .... even the Americans.

[rhino777]

My commercial favorites include GB Marzen, Fullers London Pride, even Heiniken. Those beer have flavor.

By the way, you can drink a bottle of Bud at warmer temperatures and it will have a lot of flavor too, but that doesn't make it any tastier. Belgian beers are a fad - they will fade back into their appropriate obscurity. Let's leave real beer where it should lie, with the Germans and Brits .... even the Americans.

I won't argue specific beers since that's obviously an opinion thing but I can't see Belgian beers as a whole being a fad. They've been brewed for how many hundreds of years now?

[DannyW]

He may have a point about the faddishness of some beer types in the craft beer movement.

First there were "Extreme" beers, led by Calagione at Dogfish and Koch at BBC.
Next was Belgian anything.
Then barrel aging really seemed to take off
Now sour beers seem to be the "in" thing.

None of the predecessors really go away, but they don't really elicit "oooh you brought what?" from the homebrew club when you bring a bottle to a tasting.

I guess the big question now is what will be the next big thing? My guess is expansion into indigenous (cherries from WI breweries for instance) or unusual ingredients (like Calagione is doing now at DFH).

[TampaBrew]

My commercial favorites include GB Marzen, Fullers London Pride, even Heiniken. Those beer have flavor.

By the way, you can drink a bottle of Bud at warmer temperatures and it will have a lot of flavor too, but that doesn't make it any tastier. Belgian beers are a fad - they will fade back into their appropriate obscurity. Let's leave real beer where it should lie, with the Germans and Brits .... even the Americans.

Fad? Really? The brewers of Duvel have been at it for about 120+ years. But i see your attitude and taste in beer, so it doesn't shock me that you are closed minded when it comes to style. Especially when you are putting Heineken over any fine crafted belgian beer.

.... even the Americans.

Please