Boak and Bailey's Beer Blog - Discomfort Beer — Saison, Tripel, Brett and Kriek

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https://i2.wp.com/boakandbailey.com/...size=650%2C439‘Access01’ by David Bleasdale from Flickr under Creative Commons.These are our instructions from Alec Latham, the host of this edition of the monthly beer blogging jamboree:

‘For Session 119 I’d like you to write about which/what kind of beers took you out of your comfort zones. Beers you weren’t sure whether you didn’t like, or whether you just needed to adjust to. Also, this can’t include beers that were compromised, defective, flat, off etc because this is about deliberate styles. It would be interesting to see if these experiences are similar in different countries.’
The example Alec gives in his own post is Thornbridge Wild Raven, the first black IPA he’d ever tried, and in the broadest terms, there’s the answer: any new style will probably wrong-foot you the first time you come across it. You might even say the same of entire national brewing traditions.
‘Discomfort’ is an interesting word for Alec to choose because the feeling we think he’s describing is as much social anxiety as it is purely about the beer: other people like this, but I don’t — am I being stupid? Am I missing something?
https://i0.wp.com/boakandbailey.com/...size=650%2C392
We grappled with saison for years, for example. Michael Jackson wrote about it so eloquently and enthusiastically, as did Tim Webb and Joris Pattyn, and many others, but we didn’t get it. How could we match up those tantalising tasting notes with the fizzy Lucozade beers we kept finding in Belgian bars in London? Maybe the experts were just wrong — a worrying thought. We could have simply given up*but we kept trying until something clicked. Now we not only understand saison (with, say, 65 per cent confidence) but also know which particular ones we do and don’t like.
Over the years we’ve been similarly disgusted or nonplussed by Belgian tripels, specifically Chimay White which just tasted to us like pure alcohol back in 2003; and also by*Brettanomyces-influenced beers — Harvey’s Imperial, now one of our favourites, appalled us the first few times we tried it, and Orval left us cold until*quite recently. (We are now fanpersons.)
In each case, the discomfort was worth it, like practising a musical instrument until your fingers hurt, because it opened up options and left us with a wider field of vision.
The flipside to Alec’s proposition, of course, is that some beers are immediately appealing but perhaps become tarnished with experience. The first time we were ever dragged to an obscure pub by an excited friend it was to drink Timmerman’s fruit beers from Belgium which we now find almost too sweet to bear. Comfort turns to discomfort, delight to queasiness.
The sense of taste is an unstable, agile, mischievous thing that you can never quite tame.
Discomfort Beer — Saison, Tripel, Brett and Kriek originally posted at Boak & Bailey's Beer Blog


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