Malheur Extra Brut | Brouwerij De Landtsheer NV

no score
Awaiting 10 Reviews
no score
Send samples

Brewed by:
Brouwerij De Landtsheer NV

Style: Bière de Champagne / Bière Brut

Alcohol by volume (ABV): 11.00%

Availability: Year-round

Notes / Commercial Description:
No notes at this time.

Added by Phyl21ca on 09-21-2013

For Trade:
View: Beers | Events
User Reviews
Sort by:  Recent | High | Low | Top Raters
Reviews: 2 | Ratings: 4
Reviews by the Alström Bros:

  None found.

More User Reviews:
Photo of olradetbalder
3/5  rDev -26.3%

Photo of Phyl21ca
4.04/5  rDev -0.7%
look: 5 | smell: 4 | taste: 4 | feel: 3.75 | overall: 4

Bottle: Poured a cloudy yellow color ale with a gigantic foamy head with perfect retention and some excellent lacing. Aroma of sweet malt notes with light warming alcohol with some dry floral hops notes. Taste is also dominated by sweet alcohol notes with some warming alcohol notes and some dry alcohol notes with light herbal notes. Body is quite full with super great carbonation and light warming alcohol notes. I was expecting a bit more from the dry hopping but still quite the experience.

 495 characters

Photo of biegaman
4.25/5  rDev +4.4%
look: 3.75 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4.5

Malheur Extra Brut pours with plenty of foam but not so many bubbles; a good champagne displays far more - and far more energetic - bubbles than the lazy ones casually drifting about here. This honeycomb orange ale is also fairly dark and cloudy (champagne was historically cloudy until the early 19 century, but that's certainly not how we think of it today).

The bouquet has intoxicating ambrosial notes of apricot, peach, lemon rind, and a touch of vanilla. It's similar in a generic sense to white wine except that it has a tremendous maltiness and a wealth of biscuity, bready flavour. Yeast isn't neutral either - there's a sprinkling of spice.

The taste is equally exquisite and has general notes of orchard fruits and herbs as well as a whole loaf of fresh-baked white bread. More specifically, there's plenty of herbal tea flavours the likes lavender, hibiscus and chamomile. The yeast provides just a pinch of clove. Far from dainty, however, this has the grain to give it a hefty, 'masculine' frame.

Indeed, the malts are so plentifully bready as to make the mouthfeel spongy. "Extra Brut" (extra dry) is right: this is both late and dry-hopped, the result of which is a very dry, leafy grassiness as well as a splash of lemon. It is a sheer delight on the palate. The 11% alcohol is hardly noticed. What should be noted, however, is that this really doesn't have champagne-like carbonation...

Malheur Extra Brut (like the others) is produced in the "methode Champenoise". A champagne beer?! Sounds impressive but in reality most Belgian ales are made in basically the same method as champagne anyhow: secondary fermentation occurs in the bottle. The only difference so far as I can tell is that in Champagne they removes their lees through a process called disgorging.

So basically it boils down to the fact that this "Champagne" beer is filtered whereas most other Belgian ales are not. Big deal, right? Well, except that this - even more so than the regular Malheur Brut - really is a phenomenal beer, marketing garb or unique fermentation process aside. Something like this would be perfect for everyday consumption, if not for price and rarity. This limited edition dry-hopped version, however, is worth spending money on.

 2,243 characters

Photo of Evil_Pidde
4.5/5  rDev +10.6%

Malheur Extra Brut from Brouwerij De Landtsheer NV
4.07 out of 5 based on 4 ratings.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • BeerAdvocate Microbrew Invitational

    Join us June 2-3, 2017 in Boston, Mass. for beer, cider, mead, kombucha and sake from over 70 small producers.

    Learn More
  • Subscribe to BeerAdvocate Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.