Name: Maredsous 10
Brewery: Brouwerij Duvel Moortgat NV
Country of Origin: Belgium
City & State: Breendonk-Puurs, Belgium
Alcohol Content (ABV): 10%
First Brewed: 1963
Amber gold in color, the biggest beer in the Maredsous range offers notes of orange marmalade on the nose and a body that is rich, balanced, fruity, and even a bit creamy. Its significant strength is most obvious in the lengthy, warming finish.
I feel like I have had this beer before. The bottle is really familiar to me. Not sure I would spend $10 on a bottle without a reason… but I am excited to try this beer. Last night we went out and I had a few to drink… a few too many. Started with beer, then went to Loopy, then Jager, then long islands. It was a mess! But I am here, and needed a little “hair of the dog” to get my birthday weekend started. Let’s dig into the Maredsous 10.
In the Glass: When I poured this, it was very thick and had a huge head. After letting it sit for a while, it settled to a orange and cloudy body. I am a big fan of this style, and the fact we just booked a trip to Belgium is going to help me enjoy Belgian beers even more!
Nose: The nose isn’t as impressive as I had hoped. We poured this right out of the fridge, which seems to be a trend… and I am sure the aroma and the flavors will pick up as it sits in the glass.
Flavor: Whoa, the flavors in this are insane. First you are hit with some citrus that wasn’t expected, then your mouth is smacked with a sour… quite an intense beer. Based on the aroma this was dishing out, the flavor makes up for it. The sour sticks around for some time, and hangs on into the aftertaste.
Mouthfeel: The beer drinks smooth with little carbonation, and until the sour kicks in toward the back of the palate, you don’t get much mouthfeel at all. It’s boring until the sour comes into play. But once that sour starts going, it grabs hold and doesn’t let go. They call this a tripel… but it tastes more like a sour to me. (I have used that word a lot… sour.)
Aftertaste: The aftertaste is solid… and quite sour. There is a subtle dryness that hangs around, too. For a beer that started off with pretty much no aroma… then beat my palate to shreds with the flavor, and then won’t let go on the aftertaste… bravo to the brewmaster on this bottle.
I have a hard time remembering how to pronounce this beer… but who cares. The flavors in this beer are outstanding. This beer has a huge ABV, too. You wouldn’t notice that all along the way. If you drink two or three of these, you will be feeling pretty great. I am a fan of this style, and now am a BIG fan of this beer! Bottoms up, people!
Maredsous 10 – The bottle says: “Maredsous Tripel is a high fermentation abbey beer, brewed in accordance with the Benedictine tradition of the community of Maredsous Abbey. The beer is refermented in the bottle during the two-month aging period. Maredsous Tripel should ideally be served at 6-10 degrees Celsius, or 42-50 degrees Fahrenheit. Contains barley malt.”
I really don’t know anything about the beer we are doing tonight. In the glass, it looks almost a cloudy pinkish-red color. When Ricky poured it out, it had a lot of head that took a bit to dissipate. It smells kind of cinnamon and fruity at the same time, which is a hard smell to describe. It’s actually a pretty good smell though. I’m curious to find out what it tastes like. Let’s see.
Wow, this is really good. I’m not sure exactly how to describe what it tastes like. It has a bit of a carbonated flavor to it. The flavor tastes just slightly sour, not a lot. The fruit taste is kind of overpowered by the carbonation. It also has a bit of a yeast taste to it. Honestly, there are a lot of flavors floating around in there, and I can’t really describe them all. At the end, you are left with the aftertaste… it’s not sour, but leaves you with some heat on the tongue. This beer is good, but it’s a very different taste. Would I buy it again? I think so, yes. With the combination of flavors, this would make a really good beer for when you can’t decide what you want.