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maandag 20 december 2021


Kijk uit malloot een kokosnoot, het was een zin uit de intro van de serie van Ovide: 

Ovide en zijn vriendjes (originele titel:La Bande à Ovide) is een Belgisch-Canadese kinder-animatieserie over Ovide het vogelbekdier, die samen met andere dieren op een tropisch eiland avonturen beleeft. Ovide is een anagram voor Video. De serie werd geproduceerd door de productiehuizen Kid Cartoons en Ciné Groupe J.P. Inc. Het productiejaar is 1987. Van de serie werden 65 afleveringen gemaakt die werden uitgezonden door de BRT, onder andere in het programma Samson en Gert. Ook werd het programma uitgezonden door de VARA, Kindernet en Pebble TV. (

Kan kokosnoot ook in bier? Jazeker:

Barrel Aged Coconut Rum Porter van Thirsty Dog (7,3%)

A tropical twist on our Old Leghumper Porter with the addition of fresh coconut and aging in a RUM barrel for 11 months. (

Death By Coconut - Rum Barrel-Aged van Oskar Blues Grill & Brew (11,5%)  een imperial porter (zie

Trip In The Woods: Rum Barrel Aged Quad van Sierra Nevada Brewing Co. (11,7%)

his classic Quad in rum barrels is a nod to the great Trappist brewers of Belgium. Deep ruby-brown in color, the beer is rich and full-bodied with the style's familiar dark fruit flavors, while the yeast creates a hint of spice. Rum barrels impart delicate sweetness and complexity to this beer that can be enjoyed today or cellared for years to come. (

Coconut Delight van  Lickinghole Creek Craft Brewery (12%) 

Coconut Rum Barrel Aged Belgian-Style Quadrupel Ale. (

120 Dats Dry Aged Stout Barrel Aged (Coconut) van Evil Twin Brewing NYC (17,5% (!!)): 

Deze Barrel Aged Stout is gerijpt in Papas Pilar Rum Barrels waaraan geroosterde kokosnoot, cacao nibs en kaneel is toegevoegd. (

De Coconut Delight van  Lickinghole Creek Craft Brewery dronk ik enige tijd geleden. Het is een Coconut Rum Barrel Aged Belgian-Style Quadrupel Ale. Het heeft zeer zeker geen waterig mondgevoel. Het doet eerder aan wijn of port denken dan bier. Het is diep donkerrood en doet zwaar aan met weinig tot geen schuim. Het smaakt romig met weinig tot geen carbonatie. De smaak is alcoholerig en iets van kersen of rood fruit. En iets zoets zoals kokos. 

The beer world is a strange place, one where oral tradition and commonly held and repeated adages are often held up and cited rather than history or more substantive research. Look no further than IPA as a style, where hundreds of breweries still use PR copy about “ships to India” as the genesis point of the style, despite the data provided by actual historians such as Martyn Cornell that has long since shown otherwise. But good stories are good stories, and if something is repeated enough, it gains a life of its own. I’m using this as a backhanded way to introduce the fact that although we’re talking about Belgian quads in this piece, whether or not “quad” even exists as a distinct style is still a subject of healthy debate. That’s not to say that there’s no way to categorize famed Belgian ales such as Westvleteren 12 or St. Bernardus Abt. 12, but rather that “Belgian quadrupel” may not be the right words at all, or they may be words that were never necessary. All of these beers have simply been Belgian Dark Strong Ales all along. You may be thinking now that “quadrupel” is a style steeped in history, and although the beers now referred to as quads may be, the word itself is apparently not. In fact, as far as I can tell, La Trappe’s Belgian Quadrupel was the first-ever bottled representation of the style to bear the word “quadrupel,” and it was released … in 1991. Which is to say, I myself am significantly older than the term “quadrupel,” as applied to beer, while these beers were simply known as “strong dark ales” for almost two centuries before that point. My point is this: It seems pointless to divide these beers into multiple styles, or act as if “quad” is notably distinct from “strong dark ale.” Although modern breweries may cite ephemeral differences, none of these differences are universal, and really—what’s the point? The real factor driving whether any brewery calls its product “quadrupel” or “strong dark ale” at this point is simply a matter of style and marketing. But enough about names. Let’s dive into the history of this heady, spicy, fruity, bready, rich, boozy beer style. (

As long as there have been people brewing in Belgium and The Netherlands, than there have certainly been dark, high-gravity beers made with estery, or possibly wild, Belgian yeast strains. However, it’s difficult to imagine whether any of these beers could have been comparable to modern styles of Belgian dark strong ale until roughly 1830, the year of Belgian independence and secession from The Netherlands. At about this time, technological modernization of the brewing industry was moving through Europe, bringing “modern” brewing techniques and equipment with it. At the same time, the reestablishment of monasteries shuttered by the anti-Catholic movement of the French Revolution gave rise to the setting for many of today’s iconic Belgian breweries. The first of the modern monastic breweries to begin actual brewing operations seems to have been Westmalle, in 1836. It was followed in brewing by Westvleteren in 1839, Achel in 1852 and Chimay in 1862, which was the first to begin selling its beer to the general public to support the monastery’s operations. La Trappe, meanwhile, moved to The Netherlands and began brewing there in 1884, while Rochefort began brewing in 1899, and Orval in 1932. Most, such as Westvleteren, Rochefort, Chimay and La Trappe, make beers that we today categorize as Belgian dark strong ales. These beers later came to America and small craft breweries alongside the popularization of other traditional Belgian ale styles during the first phase of the craft brewing revolution. Special credit should probably go to Michael Jackson, the legendary “Beer Hunter” and author, whose Discovery Channel series and landmark 1977 book The World Guide to Beer provided initial background in Belgian ales for an entire generation of American brewers. In fact, Jackson’s contributions were deemed so influential that he was appointed an honorary Ridderschap van de Roerstok, essentially a knight of Belgium, in 1997. In the U.S., there’s no doubt that “quadrupel/quadruple” or simply “quad” has become the more common nomenclature, and it’s not that hard to see why—it’s easy to explain to a drinker the progression from singel to dubbel to tripel to quad, and quite frankly the term just sounds a bit cooler. Regardless of whether “quad” was ever used to describe high-gravity dark ales with original gravities greater than tripels, the name has come to stick in American brewing. The actual beers, though, do tend to differ from their Belgian brethren. With the exception of certain “American Belgian” breweries such as Allagash or Ommegang, American-made quads have a tendency to be less expressive/cleaner in their yeast profiles, even though they’re also using Belgian yeast strains. Their fruit flavors are often juicier or fresher, and there’s less of the subtle, age-added character derived from oxidation. To sum up in a sentence: An American quad often feels younger, bigger and more brash in its flavors, while the Belgian classics are more reserved, contemplative and subtle. A large portion of this perception is no doubt due to the omnipresence of barrel-aging in the current American craft beer market, and quads, like most other high-gravity styles, often see time in a barrel. In the course of our recent blind-tasting of 32 quads, we came across American barrel-aged quads of nearly every variety—rum barrels, bourbon barrels, rye whiskey barrels, wine barrels, brandy barrels and more. We also tasted American quads spiced with cinnamon and chiles, finished with whole fruit and blended with other barrel-aged ales. It’s exactly what you would expect from the American variants of a classic Belgian style, a diversification and certain irreverence for tradition that is the backbone of the way American craft brewers innovate. (

La Trappe Quadrupel
If it’s the very first beer to carry the word “quad” on the label, you can’t very well NOT try it, right? The nice thing about most of these Belgian classics today is that they’re readily available in any decent beer store. While the craft beer world has continued to spin and obsess about the newest thing, these timeless beers have endured. In reality, though, La Trappe’s offering really isn’t much like other quads or Belgian dark strong ales. It’s significantly lighter in color, for one, and almost seems to share more in common with a malty tripel than what we currently think of as a quad. The nose is uniquely different, full of spicy esters and farmhouse-like aromatics, while the malt is soft and toasty. A herbaceousness not found in most examples of this style is also present, making it a fascinating comparison with all the other Belgian classics labeled as quadrupel or dark strong ale. (

St. Bernardus Abt. 12
An undeniable classic of the style, St. Bernardus is born of out a sprawling history connected to that of fellow brewery Westvleteren. Indeed, although Westvleteren 12 is often considered the finest quad/Belgian strong dark ale in the world, St. Bernardus’ equally acclaimed Abt. 12 is said to come from the exact same recipe and yeast strain, or at least that was the case in 1945. In that year, Westvleteren brewmaster Mathieu Szafranski became a partner in Bernardus’ business, bringing along with him the recipe and famed St. Sixtus yeast strain. The resulting beer is wonderfully complex, with dark, bready malt flavors, dried, raisin-like fruit and delicate spiciness that works in beautiful conjunction with the high ABV. Many a night has been whiled away by Paste staffers over the years drinking St. Bernardus Abt. 12, the house brew of our local craft beer bar The Brick Store’s second floor Belgian Bar. (

Tja, in vergelijking met die bier doet dit bier wat schamel aan. Het heeft een zeilschip op het etiket dat doet denken aan een piratenschip. Het heeft een verhaal op het etiket over een schat, maar de letters zijn niet echt duidelijk leesbaar.

Compared to every other season, autumn always conjures up particular styles of beer. Pumpkin beers, Märzens, and Ambers match drinkers’ palates like the changing shades of leaves. As the summer winds down during peaks of sweltering humidity, you wouldn’t think there could be a beer over 10% fitting for the season. Thankfully, us Virginians have access to a beer that perfectly represents the twilight of summer with Lickinghole Creek’s Coconut Quad.
Lickinghole Creek Craft Brewery are masters of making big beers ranging from award-winning imperial stouts to experimental barrel-aged projects. Their Coconut Quad was one of the first beers I tried from them that stood out for its unique design. Belgian Quads are specifically made to reflect on classic flavors of Belgian yeast, rich candi sugar, and concentrated stone fruits. Adding coconut to mix sounds really odd considering the ingredient is very volatile and time-sensitive. When have you ever heard of a fruit cake with coconut?
In the glass, the Quad pours as a dingy brown with reddish highlights. The head is very cola-like in both appearance, with small bubbles, and color. Coconut erupts completely in the aroma rekindling memories of Mounds bars and Samoa cookies. Some of the traditional Quad elements remain as hints of plum and prune come from underneath the layers of island sweetness.
Only people like the brewers at Lickinghole Creek could create such an enjoyable beer that reminds you of a tiki drink combined with rich figgy pudding. Hints of caramel, vanilla and toasted wood echo through the sugary raisin notes present throughout. There is an oily character here, which is common in coconut beers, though it balances out against the heavy 11.2% booziness.
This beer is a coconut lover’s dream. Every dessert you associate with the fruit will come to your mind with every sip. The dawn of fall is upon us, so if you can find this beer, please take it to the beach for a wonderful night. (

Lickinghole Creek Craft Brewery brouwt meer vage bieren:

German Chocolate Cake Begins As A Traditional German Style Doppelbock. Brewed With German Specialty Grains And Hops And Fermented For A Long Period Of Time It's Well Worth The Wait. We Then Condition This Classic German Style Lager Over Cocoa Nibs, Toasted Coconut, Vanilla, And Pecans. (

BigFoot Juicy IPA
A special collaboration with BigFoot County Band out of Virgiania, loaded with Simcoe and El Dorado. This juicy we hit it with a splash of Simcoe Cryo for that deep, dank mcyrence-mango-lupulin that we all lust for. We supplemented that with El Dorado for a nice pineapple and resinous bite. (

ABV 6.5
9 mile is a smooth, hoppy-go-lucky drinkable IPA with a conscientious. The philanthropic backbone of this product is to deliver hope and access to clean water to a remote village called "9 Mile", high in the mountains of Jamaica. With every can sold, a portion of the proceeds will go to creating access to clean water for this village. 9 mile is brewed to be easy access for all to enjoy craft beer. (

10.5 ABV
This hop bomb is a lot of things. One thing it is not, is subtle.  Nuclear Nugget explodes the nose with notes of citrus, flowers, and Centennial hops, then the nuclear fallout is accompanied by local clover honey, to bring everybody back to safety.  Our onsite LCCBee’s and other local apiaries provide our honey. BEEr Power. Support the Bees. (

ABV 5%
We brewed a light lager for the Lettuce funk band. It has a simple infusion of Orange to add to Its complexity. (

Bear Bait Berliner Weisse Ale with Blackberries
ABV 4.0
We brewed this Berliner Weisse Ale for those hot summer days that you just can’t seem to catch your thirst. Soured with a blend of lactic acid-forming bacterias that lend to big notes of freshly cut lemon wedges. We then blended with Blackberries to create a tart, crisp, fruity, and beautifully hued libation. We hope you love this Berliner as much as the bears on our farm love our blackberries!

We brewed this traditional German-style wheat ale to tantalize the senses.  Expect a light and crisp beer with notes of sour, salt, and juicy watermelon whirling across your taste buds. As always with our estate series, we used hundreds of pound of grain that was grown and harvest right here on our farm. (

Keller’s Seltzer bubbles up as a collaboration between musician Keller Williams and Lickinghole Creek Craft Brewery, both Virginia born and bred. 
More than a Little Mango
4% ABV (

Strawberry Hefeweizen
ABV 5.5 We brewed this Traditional German Hefeweizen with the freshest local ingredients that we could source. Hundreds of pounds of wheat were, grown and harvested from right here on our farm. We said buh-bye to reinheitsgebot and loaded this yeast forward wheat beer with fresh strawberries. Expect an estery, but crisp ale bursting with fresh strawberries and plenty of banana esters from the yeast that we used. Prost! (

ABV 8.0
28 IBU
French Toast Brown Ale is our hop-forward American Brown Ale conditioned on fresh vanilla and cinnamon, with noticeable maple syrup flavor. Nuanced and delectably quaffable, you’ll be wondering why we didn’t make this sooner. We seek inspiration in all that we do, why not find it from the most important meal of the day? Let them drink French Toast! (

Awaken the Despot 2019
ABV 11.3
Bourbon Barrel + Coffee. Awaken the Despot 2019 Russian Imperial Stout with Coffee. Awaken the Despot is made with ten different specialty grains, generously hopped, aged in premium bourbon barrels for as long as it takes and cold-conditioned on fresh roasted coffee. The Despot is Coming, Look Busy! (

Gold medal winning Russian imperial stout aged one year on rare Kentucky wheated bourbon barrels. 

ABV 11
Rum Barrel Carrot Cake Imperial Amber Ale is made with hundreds of pounds of freshly grated carrots and aged in Rum Barrels. Spice notes of cinnamon, allspice, clove, and vanilla complement the fresh carrot. (

ABV 9.5
12th Night. Spiced Belgian-Spiced Quadruple Ale.  This quad evokes the spirit of the holiday by tasting notes of raisin, plum, prune, and currants beautifully combine with the added spices of nutmeg, cinnamon, vanilla, whole cloves, cardamom, star anise, and orange peel. Perfect for the holiday season. (

ABV 11.2
Named for the County LCCB calls home, We used our house Belgian yeast strain, which adds to the complexity of the quad and Belgian Candi Syrup called D-180. D-180 is a very dark, award-winning, premium Candi Syrup, which contributes to the depth and lightens the body of the most authentic Belgian-Style Quads. Tasting notes of raisin, plum, prune, and currants. Easily drinkable, complex, and refreshing.  (

Op hun site geven ze aan wat hun naam betekent:

Lickinghole Creek Craft Brewery is a majority woman-owned and operated, water-conscious, biologically friendly farm brewery and agritourism event venue carefully crafting beers and growing hops, barley, and other adjuncts. We operate on a beautiful working farm in the heart of Virginia.
Lickinghole Creek is a farm brewery and outdoor agribusiness venue that promotes and hosts events and beer collaboration with talented artists to combine the best of beer and the best of music.
Lickinghole Creek is a water-conscious brewery. We brew with well water drawn from the deep. Our wastewater is purified on-site and returned to the Lickinghole Creek watershed.
Our name pays homage to Little Lickinghole Creek, which runs through the farm's rolling hills. Since pre-colonial times the creek has been known as the Lickinghole where wildlife stopped to drink from the nourishing waters. May the tradition continue. .... Knolls Point Dr. is a private shared gravel road. When visiting the brewery please drive slowly and responsibly with respect to our neighbors and rural area.
Lickinghole Creek Craft Brewery is Virginia's award-winning Farm Brewery, located on 305 pristine acres in Goochland County, Virginia, USA, Earth. We love to make innovative, premium beers for beer lovers. Small batch flavor and hard-to-come-by ingredients are just by-products of the craftsmanship and care that goes into each brew.  
We grow many of our own ingredients such as: wheat, barley, hops, berries, pumpkin, and what we don’t grow, we source it from local farmers, and from global farming communities. We strive to be global stewards of clean water, and, unlike most breweries in the world, we sustainably source our own water on site. Many of our signature beers are aged in ultra-rare Kentucky Bourbon barrels (so rare, we can't name our source) for up to 12 months and we utilize some of the finest hops in the world in our brews.  
We look forward to you enjoying our award-winning beers and event venue! 

We get a lot of questions and giggle’s about our name and the brand. First of all, we can't make this stuff up. AND, yes, Goochland County is a real place. ." The name Lickinghole is as old as the people who first discovered it. As a matter of fact, it's so old, it pre-dates proper English. It's the creek that runs through the farm. Technically it's Little Lickinghole (you guessed it, there is a Big Lickinghole). You'll also notice that it's one word, and not two. Let's start with the definition of a 'lick'—not the verb, the noun. A lick (n) is a waterway somewhere between a 'rill' and a 'stream,' often changing in-depth, path, and size. Many of these 'lick' waterways had minerals and nutrients that animals would seek out, creating a 'licking hole' making it a great place for Native Americans and early Colonists to hunt animals. (

WHERE DID THAT SWEET LOGO COME FROM? We also get a lot of questions about the origins of our 'Merchant Mark' logo. It's a delightful rip-off of early 17th c. merchant's marks used to stamp casks, crates, boxes, pottery, and other vessels of goods transported on tall ships making the six-month long voyage to India and the West Indies. If the majority of the world is illiterate, then how can you identify your goods? And more importantly, if you're the King, how do you know who to TAX? Well, you just cut a bunch of simple, identifying marks on your product. Boom! Logos were born. If you're a beer scholar, you'll know that the IPA (India Pale Ale) was created for the British officers stationed abroad, in the late 18th c. Previous, lesser ales, with lower ABV, couldn't withstand the long journey, so the brewers fortified these particular beers with a higher ABV to stay fresher, for longer.
LCCB MERCHANT MARK has borrowed select characteristics from a few of our favorite symbols through out time.
Fig 1. THE HEART. Not only is it the symbol of Elizabethan England, the original 'Queen of Hearts', it is the symbol of the Virgin Queen in our home, Virginia AND the epicenter of our commonwealth's slogan 'Virginia is for lovers.'
Fig 2. ST. ANDREW'S CROSS. St. Andrew was crucified on an 'X' and was considered a martyr for standing up for his beliefs. We are always under constant scrutiny for doing things differently, and we like to believe we're sticking to our guns.
Fig 3. PATRIARCHAL CROSS. Not necessarily related to Christianity, the cross is originally a pagan symbol for nature worship. The two bars represent land and sky, above and below. + Magnum PI thought it was cool. (

Dus kokos in je bier is niet eens zo vreemd, vaak zit er een behoorlijke lading ABV bij. Het vraagt een goefende drinker, want het is vaak geen pilsje maar eerder een stout of quadrupel.

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