La Chouffe Ale

La Chouffe Ale is listed here as a Belgian-style beer, and in a four-pack it suits anyone who wants to learn the golden strong ale family over several pours. No ABV or IBU is given for this listing, so treat the notes below as what the style usually delivers rather than a measured profile. Belgian golden and blonde ales of this kind typically pour hazy to bright gold under a dense white head that clings to the glass. Expect a yeast-driven aroma of pear, green apple and orange peel, with a light spiciness that often reads as coriander, white pepper or clove. The malt base in these beers is usually pale and lean, which keeps the body medium and the finish dry despite a noticeable alcohol presence. Hop bitterness tends to be restrained and herbal rather than citrusy, there to balance a faint sweetness instead of leading the flavor. Carbonation runs high and gives the beer a lively, almost champagne-like texture. That effervescence is also why it cuts through richer food so well. At the table, it pairs well with mussels or other steamed shellfish, roast chicken, pork with mustard, and washed-rind or soft cheeses such as Havarti or a young Gouda. Dishes with a little spice, like Thai curry or Moroccan tagine, work too, because the yeast character matches aromatic seasoning. Skip very delicate raw fish, which the beer can overwhelm. Serve it cool rather than ice cold, around 45 to 50°F (7 to 10°C), so the fruit and spice aren't muted. Pour into a tulip or goblet-style glass, which holds the foam and concentrates the aroma. Pour slowly, leave the last bit of yeast sediment behind if you prefer a cleaner look, or swirl it in for a fuller, cloudier presentation.