Monday, December 8, 2008

Rapunzel Abbey Ale

I had the pleasure of taste testing Mountain Goat’s specialty ale Rapunzal during a recent Friday night visit to their Melbourne suburb (Richmond) brewery. For those who wish to have a taste of this delightful abbey ale will have to go to their brewery on any Wednesday or Friday night ‘open house’ as the ale will only be available on premise.

According to head brewer Dave Bonighton “Our aim was to produce a Belgian Style Strong Blonde. This style demands certain ingredients, and we followed the traditional specs. Pilsener Malt, low bitterness derived from Hallertau hops and a Belgian Yeast strain. Traditionally these beers top up their alcohol with 20% non-malt sugar - this keeps them light and approachable so that the malt doesn't dominate and the yeast and alcohol can speak for themselves (Rapunzel's alc is 8.3%).”

“The driving force behind these beers is ultimately the yeast. Those funky, fruity, phenolic esters and fusel alcohols that come from Belgian strains are what makes them so distinctive. You need to let them do their thing which is why the bitterness is low, and the malt profile quite dry. Getting them all balanced is the key.”

“So we end up with a medium bodied, high alcohol, estery, quite drinkable Belgian style Blonde Ale - Rapunzel really named herself after that. Eat with washed rind cheeses and dried fruit.”

As for my opinion, the key to it’s success is the restraint employed that moderate the usual overt sweetness characteristic in this style ale. Rapunzal has a deep golden colour, slightly cloudy with plenty of aromatic fruity esters with yeasty, bready qualities to enhance the experience. The other pleasing quality is the slightly bitter taste again not often found in Belgian styled ales. An experience worth savouring, but hurry as this is a limited edition brew that will only be available for a short time.