Delirium Tremes

Delirium Tremes arrives as a four-pack of Belgian-style beer, brewed in Massachusetts. The name and category point to the strong golden ale tradition, and beers in that lane usually pour a hazy straw to pale gold under a tall, persistent white head. Expect a yeast-driven nose of pear, green apple and citrus peel, with a pepper-and-clove spiciness from Belgian yeast and a faint honeyed sweetness underneath. No ABV or IBU is listed for this one, but strong golden ales commonly sit well above standard lagers, often 7 to 9 percent. The alcohol tends to show as gentle warmth rather than sharpness. The mouthfeel is where the style earns its reputation. Very high carbonation lifts the sweetness and gives a dry, almost champagne-like finish, while bitterness stays moderate and in the background. Hops mostly support the yeast rather than compete with it, so the finish is dry and slightly peppery rather than resinous. Serve it cold but not frozen, around 42 to 48°F (6 to 9°C). Straight from a very cold fridge, the fruit and spice stay muted, so let the bottle sit a few minutes before opening. A tulip or goblet suits it best, since the flared rim holds the head and concentrates the aromatics. Pour slowly, leaving the last bit of yeast sediment in the bottle if the beer is bottle-conditioned. For food, the carbonation and light sweetness cut through rich, salty or fried dishes. Mussels with fries, roast chicken, pork sausages, washed-rind and soft-ripened cheeses, and mildly spiced Thai or Indian dishes all work well. The peppery yeast notes also match herb-crusted fish and creamy pasta without overpowering them.