Unibroue's Blance de Chambly -- Three Beers

Another belgian white from Unibroue.  This one, though, is much more purely sweet, when compared with [... whatever the other white Unibroue in this craft pack was].  It's so sweet, in fact, that with the extensive carbonation, it almost tastes a little like root beer.  Makes you wonder what the beer was like back when they invented root beer.

A rapid, thin carbonation reminscent of champagne, plus a cloudy look, a sweet taste that's low on fruit but high on sugar, and almost no hops, add up to a beer that's good, refreshing, and drinkable, but still not one of my fav's.  It might, to some, stand out from other whites--but, just not to me.

Rickard's White Ale -- Four Beers

Rickard's White is a "Belgian-style, wheat ale"--and by Belgian they mean unfiltered. To me, this means that the beer is pleasantly fruity. To some, this means it's sweet. And it's true, it does have a bit on the sweet side, but I never really find beer to be exactly dry, not compared with almost any other alcoholic beverage. But back to the beer. I find it fairly standard for an unfiltered beer. It doesn't go out of its way to taste like much of anything except a beer with its yeast still in it, though there are some specifically citrus undertones to the fruit--probably because, in its standardness, it's "supposed" to be garnished with orange. (Personal note: don't really like orange garnish.) Its carbonation is probably the one way that this beer stands out from other unfiltereds. It's got a fairly effervescent quality, probably, what with being so sweet, why my uncle said it's like drinking pop--but I heartily disagree. Drinking it in Spring is like getting ready for Summer. I think it would be perfect for a drink on a patio. Overall, though, it's good, but only because the style is good. I'm also glad it's from a major distributor, bringing a wider variety of beers to the uneducated, Canadian masses.




Of note: As far as I know, there are two specific styles of unfiltered beer: Belgian, and Hefeweizen (German?). With a hefeweizen, to pour it, you're supposed to swirl the bottle before and half-way through pouring, to kick up the settled yeast so that it is poured into the glass. With a Belgian, while I would still swirl it to kick up the yeast, I've also heard tell that you're not supposed to drink the yeast that has settled and clotted at the bottom, that it's actually not good for you. I haven't died or anything, and as you can see in the picture, it's definitely in there. But what's the difference, between a hefeweizen (and I've swirled the real ones imported from Germany) and a Belgian? What's the difference between the yeasts, that some of it clots and some of it doesn't? Is it top and bottom yeast? If anyone ever reads this, and happens to know, lemme know?