This week's "BotW" selection is one of those "day late, dollar short" deals. It was available briefly right around WhiskyFest at Guthrie's, Delilah's, Map Room (actually, Map Room may have some left), Long Room, Underbar and Weegee's. It also tied in to WhiskyFest in that the malt used in brewing was whisky malt.
The beer is the ultra-rare Unibroue Raftman. This Belgian pale ale is lighter than most anything Unibroue has ever brewed, including Blanche de Chambly. Pouring a bright amber in color with a creamy white head, the nose of this beer teems with bright fruit and smoke. That smoke, from the whisky malt, becomes more pronounced upon tasting, complemented by some caramel. The mouthfeel on this is not as thick as other Unibroue selections, but then Raftman is supposed to be a bit different than their usual line.
It's also contains the least amount of alcohol by volume of any Unibroue brand outside of Blanche de Chambly, so it's accessible for the lager drinker but with enough character for the craft beer aficionado. If it's still available at Map Room or any of the other places listed, get it while you can, before it goes back into the vault like a Disney cartoon. Unibroue Raftman is Chicagoist's "Beer of the Week."
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What's the difference between an "India Pale Ale" and a "Belgian Pale Ale", or any other "Pale Ale" for that matter?
It's mainly found in both the hopping. Back in the days when the sun never set on the British empire, when they had to sail around the Cape Horn to get back to England, they would add extra hops to their bitter in order for the beer to survive transport without spoiling. among other things that hops give beer (spice, bitter flavor), it also acts as a preservative. Hence the name "India Pale Ale."
Now, a Belgian Pale Ale is typically a Saison, what's commonly known as a farmhouse ale. It's still brewed with some pronounced hops, but the malt flavor tends to run on the sour or stringent side. If you've ever had Jolly Pumpkin Bam Biere, Saison DuPont, or New Glarus Spotted Cow, you've had a Belgian Pale ale.
Thanks for the clarification, Chuck. I gotta say, you're WAY more informative than Bill Daly (Trib). I think he's a hack compared to the stuff you put on Chicagoist.
I'm gonna try to buy all of these beers this week and run my own tasting.
BTW, Bridgeport is where I spent my formative years -- way back in the day, I attended St. Barbara's elementary school.
I would say Spotted Cow is more of a Cream Ale than a Belgian Pale.