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Abbaye De Saint Bon-Chien Grand Cru (Aged In Rhum Barrels)

Jun 222013

Alcohol by Volume (ABV): 11%
Brewed By BFM Brasserie Des Franches-Montagnes
Ch. des Buissons 8
Saignelégier
Canton of Jura
Switzerland
Europe
+41 (0)32 951 26 26
http://www.brasseriebfm.ch/

May the wind always be at your back, the sun upon your face and may the winds of destiny carry you aloft to dance among the stars. Would you take Abbaye De Saint Bon-Chien Grand Cru (Aged In Rhum Barrels) with you? Let us know your thoughts below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Bière de Garde Traits

Click the below buttons for a more detailed description of Bière de Garde style traits

Beer Style Description

Golden to deep copper or light brown in color. They are light to medium in body. This style of beer is characterized by a toasted malt aroma, slight malt sweetness in flavor, and low to medium hop bitterness. Noble-type hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Flavor of alcohol is evident. Earthy, cellarlike, musty aromas are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character. French-Style Biére de Garde may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or Leather-like. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare.

Alcohol By Volume Range

6-8.5

IBU's Range

18-28

Aroma

Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may be a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.

Appearance

Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.

Flavor

Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.

Mouthfeel

Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.