Comments on: Drinking notes: Rogue Monk Madness http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/ Trappist, Abbey, and Strong Belgian Ales and How to Brew Them Fri, 25 Jul 2008 05:59:45 +0000 http://wordpress.org/?v=2.0.9 by: Stan Hieronymus http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-23184 Tue, 09 Oct 2007 00:31:17 +0000 http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-23184 Nick - I agree that we shouldn't get hung up on styles, but when you call a beer Monk Madness then drinkers have the right to presume they will get aromatics they associated with Belgian-brewed beers. Those are absent in this one. Nick - I agree that we shouldn’t get hung up on styles, but when you call a beer Monk Madness then drinkers have the right to presume they will get aromatics they associated with Belgian-brewed beers.

Those are absent in this one.

]]> by: Nick Thompson http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-23114 Mon, 08 Oct 2007 02:29:22 +0000 http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-23114 Don't be so strict to style guidlines...or a name, or the ingredients...some times you shold just taste....and some times a beer is just a beer. (The Zen of Beer Tasting) Don’t be so strict to style guidlines…or a name, or the ingredients…some times you shold just taste….and some times a beer is just a beer.

(The Zen of Beer Tasting)

]]> by: Stan Hieronymus http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6997 Mon, 18 Dec 2006 16:26:26 +0000 http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6997 Hi Bob. Good to hear from you. I agree that if you were to score Monk Madness according to BJCP guidelines (or the World Beer Cup or GABF guidelines were it entered there) it would get trashed for being out of style. Perhaps I should have been harder on Rogue for setting expections. I would be quite disappointed if I ordered it in a bar based on the name. Since I saw the list of ingredients, the level of hops and know the Pacman yeast I had a different idea going in. Yes, I would like to have seen it better attenuated. And it would have been interesting to let the yeast ramp a bit for more ester production. But I'm not bold enough to make those suggestions to John Maier. I also admit that I was influenced by the fact I always liked Mogul Madness and was sorry to see it go. Hi Bob. Good to hear from you.

I agree that if you were to score Monk Madness according to BJCP guidelines (or the World Beer Cup or GABF guidelines were it entered there) it would get trashed for being out of style.

Perhaps I should have been harder on Rogue for setting expections. I would be quite disappointed if I ordered it in a bar based on the name. Since I saw the list of ingredients, the level of hops and know the Pacman yeast I had a different idea going in.

Yes, I would like to have seen it better attenuated. And it would have been interesting to let the yeast ramp a bit for more ester production. But I’m not bold enough to make those suggestions to John Maier.

I also admit that I was influenced by the fact I always liked Mogul Madness and was sorry to see it go.

]]> by: Bob Sylvester http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6971 Sun, 17 Dec 2006 03:01:19 +0000 http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6971 Stan, Your drinking notes sound like an apology. I tried this on two occasions with fellow beer geeks ( including two master level BJCP judges) and we declared it "astonishlingly unremarkable". Understanding that this truely is an American/Northwest interpretation, I would think that at least a nod to the Trappists was in order. Perhaps a little higher gravity, or a higher ferm. temp. to bring out a little more character from the Pacman yeast. Heavier on the crystal or maybe more attenuated? The previous John's Locker offerings I have tried were outstanding, by the way. Stan,

Your drinking notes sound like an apology.
I tried this on two occasions with fellow beer geeks ( including two master level BJCP judges) and we declared it “astonishlingly unremarkable”. Understanding that this truely is an American/Northwest interpretation, I would think that at least a nod to the Trappists was in order. Perhaps a little higher gravity, or a higher ferm. temp. to bring out a little more character from the Pacman yeast. Heavier on the crystal or maybe more attenuated?
The previous John’s Locker offerings I have tried were outstanding, by the way.

]]> by: Stan Hieronymus http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6723 Thu, 07 Dec 2006 13:54:47 +0000 http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6723 Jeremy - A Belgian yeast certainly would have given it a lot more Belgian character, but it still would be way hoppier than any Belgian beer I know of. - Stan Jeremy - A Belgian yeast certainly would have given it a lot more Belgian character, but it still would be way hoppier than any Belgian beer I know of.

- Stan

]]> by: Jeremy http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6705 Wed, 06 Dec 2006 16:39:18 +0000 http://www.brewlikeamonk.com/2006/12/05/drinking-notes-rogue-monk-madness/#comment-6705 Do you think it would have tasted more Trappist had John M used Westmalle lor Chimay yeast? Do you think it would have tasted more Trappist had John M used Westmalle lor Chimay yeast?

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