Pauwel Kwak - Brouwerij Bosteels
Displayed for educational use only; do not reuse.
Ratings: 1,251 | Reviews: 633 | Display Reviews Only:
Reviews by sergeantstogie:
2.17/5 rDev -42.4%
look: 3 | smell: 4 | taste: 1.5 | feel: 2.5 | overall: 1.5
Poured a nice clear light brown with 1/2 inch of head into my Duvel tulip. The head dissipated almost immediately.
The smell was inviting. Lots of spice and caramelly boozyness.
I let the beer warm up to near room temp but the whole time I was bothered by how watery it finished. Even at room temp, the most it got was some water followed by some faint malty caramel booze taste and finished water.
I simply can't recommend this beer to anyone. There are many better beers out there especially Belgians.
Serving type: bottle
08-10-2011 17:24:45 | More by sergeantstogie
More User Reviews:
4.25/5 rDev +12.7%
look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25
With the employment of kettle caramelization, Pauwel Kwak's confidence in this "grand cru" of a beer earns the beer the name of the brewmaster. ...and one sip will show you why!
As the dark amber decants, a rusty haze gives a glimpse into its rustic roots. Once tipped, aromas of soft nuts, caramel, bread crust and fresh baking bread entice the nose while a balance of cinnamon and nutmeg balance upon the initial taste.
Once the beer develops over the middle, its bready and toasty middle gives slight bready texture that's lifted with rose-type wine. Its acidity enlivens the malt and gives its terse caramel sweetness life with red grape, red apple and dried dates. Its nutmeg flavor garners esteem just ahead of the beer's finish.
That's when the high effervescence lifts the taste and refreshes the palate with ease- its steely caramel flavor dissolves easily, carrying with it any malty weight and bready texture- nearly preferring wine like zestiness in charming warmth as the taste closes.
Serving type: bottle
06-30-2014 05:16:57 | More by BEERchitect
Pauwel Kwak from Brouwerij Bosteels
85 out of 100 based on 1,251 ratings.