De Molen Wheat Wine Bourbon ’22 (10%)

Van De Molen uit Bodegraven is dit een nieuw barrel aged bier: Wheat Wine Bourbon ’22. Een Wheat Wine op bourbon vaten, dus denk aan zoetige tonen, rijpe vruchten, maaro ok vanille en hout. Dit bier heeft 10% alcohol. (https://www.slijterijdehelm.nl/winkel/bier/de-molen-wheat-wine-bourbon-22-fles-33cl/)

Alcoholpercentage: 10% Bierstijl: Speciaal bier Biercategorie: Barrel Aged Smaakpalet: Rijpe vruchten, zoet en bourbon (https://shop.brouwerijdemolen.nl/alle-bieren/de-molen-bourbon-edition-2022-wheat-wine/)

Het bierflesje heeft een hals en kroonkurk in rode was en na het openen schenkt het ook een amberrood bier met wit schuim. Het bier smaakt erg zoet. De geur is zoet en beetje alcoholerig. De eerste slok tintelt wat op je tong. Het heeft niet al te veel -tot eigenlijk geen- koolzuurprik. De afdronk is niet heel erg plakkerig en heeft een licht zuurtje. Wat vinden anderen?

Zoet, plakkerig en rijpe vruchten zijn de kenmerkende aroma’s en smaken van de Wheat Wine. Door deze te laten rijpen op Bourbon vaten krijgt deze, naast de overduidelijke bourbon tonen, de aroma’s van vanille en hout. Dit samen met een minimaal fris zuurtje in de afdronk zorgt voor een unieke smaaksensatie. (https://shop.brouwerijdemolen.nl/alle-bieren/de-molen-bourbon-edition-2022-wheat-wine/)

Sweet, sticky and ripe fruits are the distinctive aromas and flavors of the Wheat Wine. By maturing it in Bourbon barrels, it gets, in addition to the obvious bourbon notes, the aromas of vanilla and wood. This, together with a minimal fresh acidity in the aftertaste, provides a unique taste sensation. (https://www.debierliefhebber.nl/product/de-molen-bourbon-edition-2022-wheat-wine/)

Ik mis bourbon tonen, maar vanille en zoetigheid merk ik wel op. Het alcoholgehalte komt niet echt tot uiting. Dat is wel jammer eigenlijk.  

Ik had eigenlijk nog niet eerder gehoord van een wheat wine volgens mij*. De term komt mij niet zo bekend voor. Met 10% is het bier wel bijna een wijn qua ABV. Als smaak vind ik het te zoet, al zou het prima als dessertwijn kunnen dienen.

Barleywine has always been one to stand out from the ever-growing style crowd. It holds itself aloof in its boldness. It smiles a little condescendingly down at other styles, for only a rare few styles can approach the same rich vein of complexity, can mine the same nuances that come with giving it a little age. But, unknown to this bruiser, or perhaps ignored in its haughty sensibilities, is a cousin; a brighter, less moody relation, but one that can still offer much of the same richness as barleywine. It certainly isn’t as well-known in the craft beer world, though it is starting to gain more and more attention. Of course, I’m talking about wheatwine. (https://learn.kegerator.com/wheatwine/)

The accepted story of wheatwine’s emergence begins in California, a year or two before 1987. And, it’s all because of a simple mistake. Phil Moeller and a friend got together to brew a batch of barleywine. In the process of adding the grain, a miscalculation, or perhaps a simple slip-up, occurred and too much wheat went in. Like any good homebrewer would do, the two pushed onward determined to see where this error would lead. They let it ferment out, and with a mixture of excitement and trepidation, they poured a glass and drank…. It was in that precise moment, they realized they had mistakenly made something worthy. In 1987, Phil Moeller became the first brewmaster for the newly-opened Rubicon Brewery in Sacramento, California. In the fall of 1988, the cooling air, likely brought thoughts of that brewing mistake and the warming, lovely brew that resulted. Moeller decided it was time to bring the secret seductress to the rest of the world. The beer was rich, deep, and complex, yet it hid its intentions well with a slightly lighter mouthfeel and only whispered notes of alcohol. Rubicon’s Winter Wheat Wine was the first commercial example of the wheatwine style. It was popular as a tap release at the brewery throughout the 1990s. The 2000s brought further recognition in the form of competition medals. It won a gold medal in the Great American Beer Festival (GABF) in 2006, and would go on to when a silver in 2009. In 2008, it was recognized at the World Beer Cup with a gold medal. Even as late as 2016, it continued to be a contender, when a 2007 vintage won bronze in the “aged beer” category of the GABF. Winter Wheat Wine remained the quintessential example of the style, until the brewery closed its doors in 2017. Though the original wheatwine is, sadly, no longer available, it did inspire other breweries to give the style a try. Many of these are still available today. Marin Brewing was directly inspired by a sampling of Rubicon’s Winter Wheat Wine and tinkered around with the style until they released Star Brew, a “triple wheat ale” in 1994. Two Brothers Brewing has been making their version, Bare Tree, as a seasonal since 2000, while Smuttynose Brewing got into the act with their own seasonal, Wheat Wine Ale, in 2005. (https://learn.kegerator.com/wheatwine/)

The guidelines for the Wheatwine style are set by the Beer Judge Certification Program (BJCP) Style Committee. The below details are a summary of what you should expect from drinking this type of beer. BJCP GUIDELINES Color Range: 8 – 16 SRM Original Gravity: 1.080 – 1.120 OG Final Gravity: 1.016 – 1.030 FG IBU Range: 30 – 60 ABV Range: 8.0 – 12.0% SERVING & STORAGE Temperature: 55 – 60°F Shelf Life: Many Years Suggested Glass: Snifter The BJCP classifies the Wheatwine style under category number 22, “Strong American Ale” and it can be found in the guidelines as sub-category (22D). .... Appearance: The color of a wheatwine can range from gold to a rich amber, often accompanied by reddish highlights. May have some chill haze, but should dissipate as the beer warms. A creamy, off-white head of low-to-medium height and good retention should form. Swirling a wheatwine in the glass will often result in “legs’ due to the high alcohol content. Aroma: Malt character presents as moderate to somewhat strong, showing a profile of bread, often with subtle notes of caramel and honey. Hop profile can be made up of just about any late hop character, but will be relatively mild in its presentation. Minimal levels of diacetyl are okay, but never a requirement. Some low, clean, alcohol aromas and low to moderate fruity notes are possible. However, any banana or clove aromas of Wiezen yeast are not appropriate to this style. Mouthfeel: Moderately full to full-bodied, creating a chewy and luscious experience on the palate. Low to medium alcohol warming and carbonation adds to the sensation of smoothness. Taste: Malt flavors dominate, showing a medium to medium-high wheaty backbone. Low to moderate notes of bread, toast, honey, or caramel can add complexity, though they are not required. Hop bitterness can range from low to medium. The flavor of hops can have the characteristics of any variety, but presents at only the low to medium range. This style can be either balanced or slightly malt forward. Fruitiness can be medium to medium-high, and frequently has the character of dried fruits. Overall, it should not be too sweet, syrup-like, or under-attenuated. Some light alcohol notes can bring warmth and add complexity, but should remain clean and smooth across the palate. Oxidative and vinous flavors can work, as long as they are not harsh. A bit of supportive oaky character can be quite enjoyable, but isn’t necessary for the style. (https://learn.kegerator.com/wheatwine/)

* Ik zei dan wel dat de term mij niet bekend voorkwam, maar ik had de term al als label. Dus ik zal al eerder over de bierstijl geschreven hebben. Als ik echter zoek op die term kom ik niks tegen. Bijzonder...