We are very privileged and fortunate to bring you our second BrewView of B.O.M. Brewery’s beers- TRIPORTEUR SPECIAL ROAST ROSIE ROSA! This BrewView is possible by very special arrangement from Master Brewer Bert Van Hecke. Our first BrewView of B.O.M. Brewery’s beers was the Triporteur from Heaven (Click here to read BrewView)
We are actually BrewViewing this beer before it is available in the US market. Bert has advised us that it was only launched in Belgium, and MAY come to the US market by the end of 2015, but that is yet to be determined. Perhaps this BrewView can help spark interest for this beer in the States!
ABOUT THE B.O.M. BREWERY
BOM Brewery means Belgian Original Malt Bakery and brewery. In earlier days, each brewery had its own malt-house. Starting from this tradition, they bake their own malt as the first real malt bakery in the world. The concern here is that new speciality malts are created for each type of beer individually, in house. They beers are unique and artisanally homemade. Their first line of beers is called Triporteur. As Bert explains, the name ‘Triporteur’ means Tricycle- as depicted on the cartoon label. He further explains that many breweries in Belgium delivered their beers on a 3-wheeled bicycle in the old days.
The BOM Brewery create their own beer recipes that they brew according to the principle of the gypsy-brewery. This means that they hire the wort boilers of a brewery to brew their own beer. (Currently, that is being done by the Anders Brewery in Liege.) They are convinced that not the kettles determine the taste of the beer, but on the contrary the malt baker and the brewing master.
The Triporteur beers are their point of departure and their basic beers. Besides those, they also have launched a special beer line with once-off products. The beers are brewed using once-off kinds of malts or grains and will be put on the market under the collective name Special Roast Series.
BOM BREWER / BAKER
Bert Van Hecke started as home brewer at 18 and in his career learned the tricks of the trade in the breweries of Orval and Rodenbach. For a short while, he was cellar master at brewery Boon. As brew master at Sint-Bernardus, he put the Abt 12 Special Edition on the market to celebrate the 60th anniversary of the brewery, a beer that links up closely to Westvleteren 12. Quite an impressive resume for his first 17 years in the Belgian brewing industry!
As member of the jury at the World Beer Cups at Seattle, San Diego, Chicago and then again San Diego, he could fully indulge in his passion for beer, and it was there that he discovered the citrus properties of the American aromatic hops. He also worked for a while in the USA, at New Belgium.
In his search for quality and originality he found inspiration in the traditional way of working at Rodenbach, where in former days ‘the kiln’ was used to produce their own malt.
BOM MALT BAKERY
In his search for his ‘how do I do this myself and better’, Bert was inspired by the traditional way of working at Rodenbach where in earlier days ‘the oast’ was used for preparing their own malt.
He purchased a coffee burner and remodeled this to use it for creating his own special malt. He buys so-called ‘white’ malt and uses it for making new malt in function of each individual beer by baking the ‘white’ malt himself. Baking malt at low temperatures makes the malt smooth and light. Roasting malt at higher temperatures makes the malt darker and more intense. Super fresh malt is used for brewing beer within the 48 hours.
As Bert suggests, it is not the boilers that make the beer, it is the malt baker and the brewer. Bert creates an individual recipe for each single beer. The homemade malt is the basis for a secret composition of ingredients. On the basis of that secret recipe Bert himself brews in the boilers and kettles that he hires from Brewery Anders. He follows up the whole brewing process himself, from A to Z.
The website reads “Bom Style” when describing Triporteur Rosie Rosa. What does that mean, exactly? We previously wrote directly to Bert to get his take on what the BOM Style is, and here’s an excerpt what he told us:
The idea about my beers was to brew “free-style” and not specific in a style. When a style should be a guideline it sometimes becomes too specific, making the “not-in-line-beers” sound worse. The first rapper who came up with a “song” was probably talking too much and not singing enough 🙂
Brewing beer and baking malt can only be done with qualitatively high and (by preference) authentic raw materials. This is an absolute necessity to create something new during baking the malt or in the course of the brewing process. All BOM raw materials used fit into a larger picture. There is not one single predominating ingredient. Bert personally chooses the grains, the basic malts, sugars and hops to guarantee the quality of the raw materials. They will never use artificial flavors or aromas. What you taste and smell is real!
Baking malt or grains in this way to create made-to-measure speciality malt, is unique in the world. They start off with grains that are either or not malted and that are baked or roasted at various temperatures in function of the beer in mind. Other ingredients are often added during baking. This makes the possibilities endless. Especially for this particular purpose a coffee burner was completely converted according to the strict BOM quality demands.
Only Bert knows the ingredients and the proportions of the secret blends. Only he masters the whole process. And still, he chooses to provide the consumer with abundant information on his product. He delivers all ingredients to the brewery. To be more succinct, Bert advised us that he doesn’t do a “normal” gypsy brewing. He does it this “secret” way:
“The brewer I cooperate with receives a BOM-package. This package contains all the secret mixes: from my bom malt blends, through the hops. All “bom” packages are pre-weighted and sometimes blended together with “dummie” products (they change the weight and color) in turn, the brewery I cooperate with has no real idea what is inside. The brewers of the cooperation brewery receive a nearly old fashioned recipe guiding them as to how and when they need to add the package; I don’t expect any creative input from them. Maybe a few people know the secret coca cola recipe… only one knows the secret mixes of the BOM Brewery.” 🙂
A brewery could be described as a kind of sugar factory. The starch in the malt is transformed into sugars by mixing it with water and leaving it to rest at various temperatures. The yeast transforms these sugars into alcohol. The other ingredients such as speciality BOM malts and hops that are used, determine the taste. In this way the beer finally originates.
All BOM beers have a second fermentation in the bottle. Before the beer is bottled, a small portion of yeast and sugar are added to the beer. All sugar is eaten by the yeast and transformed into a little bit of alcohol and carbonic gas. The bottle is capped, preventing the gas to escape: it dissolves in the beer until the bottle is opened. This gives after opening the bubbles and the beautiful foam collar. (Source: BOM Brewery)
BEER STYLE AND COMMERICAL DESCRIPTION FROM B.O.M. BREWERY
Style category: Belgian Artisanal Strong Ale– BOM Style
With the special roast series Bert Van Hecke has knocked it out of the park with a series of experimental beers. This special roast is inspired by ‘Rosa’, a Jacques Brel tango. The beer was brewed with bread and without adding hops, following the example of the ancient Egyptians. Jan Dierickx Visschers, artisan baker at the Bosmolens in Izegem in Belgium, developed a new raisin bread for the Rosie that is made using blueberries from Meeuwen-Gruitrode and baked by BOM, apple and pear butter from Vrolingen, gently roasted BOM barley malt, buckwheat flour, sourdough, and French wheat. The unique process creates in a delicious, blonde tango of artisan products.
ABV 9.2% °p 20 EBU 0 EBC Golden
BOM Malts- BOM Baked
Bread, bread, and more bread
Rosie Rosa is best served in the original BOM glass. Serving temperature is 8° – 12° C. (46°F – 53°F)
Not determined at this point
OUR BREWVIEW OF B.O.M. BREWERY TRIPORTEUR SPECIAL ROAST- ROSIE ROSA
APPEARANCE / THE POUR:
Poured into a tulip-shaped glass, and served at 50°F. (Our apologies Bert- we didn’t have a proper Triporteur glass!) Pours a deep golden color. The white colored head pours an easy 3-finger height, and is rocky, dense, with large and small bubbles.
As the head collapses, the Brussels lacing it leaves behind is very thick, spider web patchy, and even. (We ensured this was a “Beer Clean” glass). The meniscus is slow rising. If you hold the beer up to the light, you can see a gentle champagne type of bubbling, with multiple streams. There was a yeast haze / suspension in the liquid, due to the bottle conditioning and heavy yeast sedimentation. The rim variation color is slightly lighter than the body of the beer.
AROMA / BOUQUET:
Very interesting- there is a definitive blueberry aroma right off the bat. Blueberry skin mixed with the beautiful BOM Baked malt are up front, with fresh baked sourdough bread in the background. Reminded us of a fresh warm blueberry scone with melted butter spread on it. Excellent Belgian yeast bouquet, delicate green apple notes are also in the mix.
You’ll immediately get flavors of fresh blueberry, and apples together with a fresh baked bread taste. This is not an ordinary “Blueberry Ale”… quite the contrary. No hops… very interesting indeed. Nice spicy phenols from the yeast strain. We also found faint hints of pineapple in the taste.
MOUTHFEEL / PALATE:
What you will notice with Rosie Rosa, is the pleasant creaminess in the mouthfeel. Upon the first sip, that sensation fills up your entire mouth. Medium, bordering on high effervescence. The creaminess hits the sides of the tongue and the top of the mouth most especially, yet you’ll get that carbonic bite at the front of the tongue. The finish is very creamy, inviting you to that next sip.
FOOD PAIRING SUGGESTIONS:
APPETIZERS: Pair with high quality sourdough bread and washed rind or blue-veined cheeses. Goat cheese with blueberries. Spring buckwheat salad.
ENTRÈES: Moules-frites- cook the mussels in the Rosie Rosa. Rosemary Apple Chicken, Mild sausage with apples in the sausage paired with caramelized onions, Rosemary Chicken with Blueberry sauce, Pork tenderloin with Blueberry Balsamic. Delicate white fishes such as Mahi-Mahi, or Chilean Sea Bass cooked in a sauce reduction made with the Rose Rosa would be excellent.
DESSERTS: Anything with blueberries, of course! Bread pudding with wild blueberry sauce, blueberry cheesecake, Marzipan Blueberry Croissants, or simply a bowl of fresh, organic blueberries. You could also try Apple brownies or apple crisp.
What impresses us with Bert Van Hecke’s brewing genius is that he is definitely one who thinks WAY outside the box. It’s great to see a brewer’s personality being expressed through his beers. Rosie Rosa is no exception.
Bert reminds us of those innovative chefs that we’ve seen on episode of IRON CHEF from time to time, that push the boundaries of normal cooking. Who would have thought to brew a beer with bread? It has been said that beer is simply “liquid Bread”, but this takes that saying to another level!
We were pleasantly surprised with ROSIE ROSA, and highly recommend it. Again, we must stress, this beer is NOT your typical “Blueberry Ale” that many beer drinkers may have experienced in the past! Destined to become another world classic, all beer lovers in Belgium will most definitely welcome this new beer.
At this point in time, this beer is available only in the Belgian market, and as we said at the beginning of this BrewView, are hope is that our tasting notes will inspire Belgian beer lovers in the USA and other countries to try this beer once it is available. Seek this one out- it’s unlike any beer we’ve ever tried before. If you are going to Belgium, you’ll want to give it a shot. Hopefully it will be available in the states (and elsewhere outside of Belgium) sooner than later…