Available for a limited time Summer 2010.
Try the Petrus Recipe on page 3!

This beer is made only with pale malts, and is unblended. It has 24-30 months in wood, and emerges with an oaky aroma; hints of sherry (a Palo Cortado nuttiness?) and fruit, among a depth of flavors; the classic sourness in the finish; and an intentionally low carbonation. Its alcohol content is 5.8 w (7.3v).

A "white" red beer (in wine terms)? The temptation might be to compare it with a "white" Zinfandel but, with that sherryish character, the beer is much more robust in flavor and body. Perhaps the name Aged Pale (for which I must take some responsibility) also hints at sherry.

"...and the holder of the keys to heaven."

My preview of the finished product was not at the brewery, but at a nearby restaurant with a decidedly winey name, Bistro Merlot. The beer stood up well to a slightly smoky trout mousse and peppery anchovies. I wonder how a Merlot would have performed? Or a Cabernet?

Which brings us to Petrus, This name has been used on its range of specialty beers since the 1980s by the De Brabandere family brewery, of Bavikhove, West Flanders. It was inspired by St Peter, "the oldest Pope", explains chief executive Ignace De Brabandere. Then he adds: "...and the holder of the keys to heaven." The name did once prompt a visit from the Bordeaux château Pétrus, but apparently it was very friendly.

The new Aged Pale was developed from Petrus Oud Bruin, the brewery's more typical example of the local style. That beer is blended from two specially made pale beers and one dark, the latter aged for 20-24 months in wood. The brewery has three cellars of wooden casks, each with nine 60-hectolitre vessels. A fourth cellar, the one primarily used, has beautifully maintained casks of 220 hectoliters each. These are about 50 years old, bought a couple of decades ago from France, where they first held white wine and then Calvados.

"Aged"? Many beers have a long maturation, but this one has 24-30 months, in wood. "Pale"? This beer has an "old gold" to bronze color, rather than the Burgundy more common in the breweries of West Flanders. It is a pale version of the traditional local style (which has no name, but for which I have used terms like Sweet and Sour Flemish Red Ale). Serve cool, between 45°F and 54°F.

Learn more about the 97 Overall Rating!

The brewery behind Troubadour Blond and Obscura is set to release Troubadour Magma, a Tripel IPA that combines the hop bitterness of an American IPA with the fruity characteristics of a Belgian Tripel. Stefaan Soetemans, one of the founders of Brouwerij The Musketeers, gave us a little insight on the upcoming release as well as his thoughts on European and American beer cultures.

Some might look at Magma and begin jumping to conclusions without having tasted the beer. But to Stefaan Soetemans, that’s part of the experience. Along with co-founder Kristof de Roo, Stefaan aims to dispel some preconceived notions that beer drinkers in the United States and Belgium might have regarding beer styles.

The Musketeers are no stranger to this approach. It began with Obscura, a cross between a stout and a Belgian brown ale. The idea was simple: produce an easy-drinking, Belgian-inspired stout. By taking the essential elements of both beers and combining them, they had a hit on their hands.

But they haven’t stopped there. The new Magma Tripel IPA provides a formidable hop presence and is dry-hopped with American Simcoe hops, but is also tempered by the fruitiness that comes from the yeast during the fermentation process.

At the 2010 Zythos Beer Festival, held annually in Sint-Niklaas, Belgium, attendees from around the world were pleasantly surprised by Magma’s balance. The beer received a positive response from both Belgian and American beer geeks.

"Not to be pretentious, but I think it’s of the best of both worlds,” said Stefaan. “However, the intention was not to make a beer that’s loved by as many people as possible. We simply wanted to make an IPA that was smoother, one that could quench your thirst."

Ultimately, Stefaan hopes that folks who try Magma will have the same reaction they did when they tried Obscura – one that goes beyond styles and categories, and focuses on the beer itself.

"That’s what I want to achieve with my beers. I want to see people expand their palates and go on to try other beers, other tastes, other flavors. It’s a mission."

Be among the first in America to try the Magma Tripel IPA when hits the shelves this summer.

If you’re not in the immediate Chicagoland area and want to find out more, contact your local retailer and ask them when their shipment of Magma will arrive. Look for it in 750mL bottles and 11.2oz 4-packs in mid-May.