There are few dishes we remember with such fondness as Poire belle Hélène we once enjoyed at a trendy restaurant in Paris. The pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup left a lasting impression. Imagine our surprise when we discovered its National Pear Hélène day. Sadly, Pear Hélène isn’t on Peaks and Pints daily special board, so we decided to create the flavors for our daily beer flight: Craft Crosscut 3.15.17: A Flight of Pear Hélène.
Yeah, we know. Pears are popular in hard cider in what is called “Perry,” or pear-based cider, but they have never been used much in beer. But, there’s a few excellent beer with pear notes. Vanilla and Chocolate? Easy. Let’s give this a shot. …
Portland Cider Pearfect Perry
5.6% ABV
Let’s begin our Pear Hélène flight with the main ingredient: pear. Portland Cider’s Pearfect Perry is made from nothing but a blend of Bartlett and D’Anjou pear juice. This lovely balanced perry arrives semi-sweet, almost cider-like, and very tasty.
Sonoma Pitchfork Pear Cider
6% ABV
Sonoma Cider created an apple connoisseur’s pear cider, hand-crafted with organic apples and a measured infusion of pear essence that twists and turns on the tongue. Candied apple, caramel and smooth vanilla sweetens the tongue before snappy, tart pear notes herald a refreshingly dry finish. Pear and vanilla are two-thirds a Pear Hélène so we’re all good here, and the Pitchfork Pear is indeed good.
Duvel
8.5% ABV, 33 IBU
Duvel Moortgat’s Belgian is considered the archetype of the Belgian strong golden ale category. The distinctive characteristics of any Belgian beer are imparted by the yeast — the fruity esters and spicy phenols created during fermentation are the major draw for drinkers. Anyone looking for these traits in Duvel will not be disappointed. The nose is an equal, subtle blend of white pepper, coriander, tangerine peel, and pear juice; the flavor mixes spice rack stuff (coriander, clove, and white pepper) with sweet blasts of pears and apples before a slightly drying, bread-y finish.
Brouwerij der Trappisten van Westmalle Tripel
9.5% ABV, 36 IBU
In 1836 the Belgian Westmalle monastery became a Trappist Abbey and began brewing beer shortly thereafter. The holy suds they produced started out as an insider-only deal — a choice beverage to be made and enjoyed by Trappists and Trappists alone, but eventually they decided to expand and opened up a public beer hall in the early 1930s. Westmalle embodies the tripel style with a thoughtful balance of sweet, fresh pear, lemon zest and a dash of peppery spice. Its flirtatious effervescence sweeps the mouth clean, while lingering lemony hops leave the mouth pining for more. It’s an exceptional beer, with a great deal of finesse and elegance and a splendid enduring aftertaste.
Samuel Smith’s Organic Chocolate Stout
5% ABV, 28 IBU
OK, it’s chocolate time. Samuel Smith’s has always brewed the old-fashioned way and the British operation still pulls water from its original well dug in 1758. Its Chocolate Stout is velvety and delicious, with creamy chocolate milk, chocolate syrup and cocoa powder dancing on the tongue. Caramel and vanilla try to cut in.
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