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Hello LTHers,

When I first moved to Andersonville 4 years ago, I was a regular at the Hopleaf and my drink of choice was La Trappe Quadrupel Ale from Holland. It was dark, fruity, and malty and absolutely freakin'-delicious. A couple years ago, to my dismay, I found out that La Trappe had stopped making beer (the details escape me, but it was something to do with monks and breweries and regulations). I thought I was never to have my beer ever again. I was lost.

Fast forward 2 years: Boyfriend and I go to Hopleaf last night for a late dinner. I first enjoyed a goblet of Leffe Brune, which was dark and hoppy and yummy. My dinner arrived (oven roasted duck--incredible!) and I needed another beer. I read on the draft menu the following words: "Konigshoeven: formerly known as La Trappe." YAY! I asked our waitress for a taste and when I took my first sip, I was immediately taken back to a time when my life was much simpler (not really, but it sounds good anyway).

So if anyone has been wondering where the heck La Trappe has gone to, it has emerged as Konigshoeven and can be found on tap at the Hopleaf in its own beautiful goblet for $7.50. The dark fruitiness is perfect this time of year.

More information about Konigshoeven and the trappist brewing style can be found here:
http://www.bavariahollandbeer.us/koningshoeven.html

Sharona

Last week about this time, I was at Hopleaf, and I didn't order a Konigshoeven, but I did cop a sip from one of the folks I was with, and it seemed a very fine beverage, not as heavy as a stout, but with more body than a pilsner (if I recall correctly).

I was flipping between Rodenbach and Duchesse d' Bourgogne, both fine sour slurps -- and I must admit, I'm a sucker for the deep red hue of each. The Duchesse is particularly pleasing.



Hammond

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

There has been a lot of hype about Konigshoeven being the first Quadrupel available on draft in America. They also have it at the Maproom. I guess I was not that impressed with it. I mean, it was good for what it was, but I expected more. It was a nice and smooth, malty but not cloying, high alcohol trappist beer. To me, it had almost a cola flavor. Tasty, but not my cup o'. I was a lot more excited that Brigand is back.

David,

The duchesse was my drink of choice when I first started going to the Hopleaf. I loved its unique flavor and beautiful hue as well. Then a vegetarian friend of mine took a sip from my goblet and declared to our table, "This tastes like meat marinade!" Then she passed it around to the rest of our party and made everyone take a sip and somehow, everyone concurred. While still to this day, I never have understood what she or my other friends saw that evening, I do love a goblet of the duchesse...

Sharona

Sharona, I will not discount your friend's opinion simply because she's a vegetarian ( ). The vinegar-y nose and even color of the Duchesse do bear some resemblance to a red wine marinade, but more to the point: this drink is simply not to the taste of most drinkers. I believe ReneG offered me my first sip of the drink, and I couldn't believe it; the sourness kind of shocked me; now, it awes me.

Hammond

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

balsamic vinegar was what came to mind when I tried the Duchesse. I can appreciate it without having to order it again.

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I used to think the brain was the most important part of the body. Then I realized who was telling me that.

Yes, in the Duchesse there are notes of balsamic vinegar (which in Modena is a beverage itself, though taken in quantities much smaller than goblet-sized).

Hammond

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni