I have never been to Belgium, I have talked a lot about visiting, I've read books about it and I've even seen maps posted on the web so I'm assuming all of this real. How could I doubt anything posted on this newfangled thing currently sweeping the nation called the Internet.
Why I am in such disbelief is because of the sheer magnitude of the brewing and culinary tradition rooted in this great land. It is beyond belief. That's why I talk a lot about usually after drinking several of their beers and follow up with about half a dozen high fives (that part gets pretty weird when I'm by myself).
Liefmans' Goudenband and Cuvee Brut started appearing on Michigan retail shelves I'm wanting to say nearly a year ago. At first I was pretty excited wondering why I deserved such special fortune until I realized they were everywhere and cried a little. Anywho, it turned out to be a great thing because Liefmans apparently is making some serious inroads with American importing as most Belgium breweries rely heavily on U.S. sales to stay in business. Believe it or not, even in the incredible beer-drinking countries such as Belgium, Germany and England, then No. 1 selling beer internationally is still fizzy, yellow, over-carbonated lager like Stella Artois and that other beer that is so prevalent at NASCAR races and shotgun weddings - it shall not be named.
For those not all that keen on tartness in beers but still interested to try Liefmans, I would suggest looking up the Cuvee Brut and/or the Fruitesse. They're both made with fruit juices and wrapped in paper like an adult Christmas present.
Goudenband pours a deep chocolate brown with a crimson tint, big foamy brownish reddish head dissipates slowly; good lacing down the glass.
Biscuit, crescent rolls, rum cake and figs appear in the nose. There are dark fruits like blackberries, raisins; a nice spice element rests in the backdrop something like cinnamon and cardomam and those spices follow well up front in the first few drinks. I taste cinammon, black pepper; creamy dessert-like texture reminds me of a creme brulee or something terribly fancy I never order. Think Tiramasu without the espresso bitterness.
Bakers chocolate and powdered sugar in the finish with an aftertaste that totally splits as if it has better places to go. Suggestions of sugar cane, rock candy, along with some balsamic vinegar, soy sauce.
This is something I could drink a lot of. Cheers!
