Beer Tasting: Forst Sixtus and Slalom Strong | Ecency

Hello beer lovers! 🍻 😎 🍻

300 #beersaturday's in a row! Impressive number. Is there any older contest on the Hive blockchain? I'd want to know.
And how are things with you? I've had a very busy week, covering over 2500 kilometers, drinking a few beers I've never seen before, and quite a few left over for #beertasting in the (near😁) future.

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I have two bottles in front of me for today as well. One brewed in Italy, one in Belgium. A challenge for sure.

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Forst Sixtus Doppelbock

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Brewed by Forst, Algund/Lagundo, Trentino-South Tyrol, Italy.
Bottle, 0.33 l, alcohol 6.5% ABV, It's Doppelbock style, which means that it's strong, rich, dark colored, and very malty German lager.

What does the Master Brewers say?

The famous, highly popular strong Forst Beer. Made with a special fermentation process and particular varieties of malt, it creates its unique caramel flavor. It's immensely, unforgettably satisfying from the first sip. Its a dark color and delicate hoppy notes evoke memories of the original strong beers and the traditional art of beer making in monasteries. A flavor that makes you want to close your eyes to best savor the experience, even if only for a moment. A double malt beer was first produced in 1901. Ever since then, it has been a favorite among those who like to stop and live in the moment.

Typical German lager, well just to know, the Trentino-South Tyrol is the Italian province settled mostly with German folk...

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The beer is dark brown in color, the head is average but very creamy. It smells of caramel. It goes down the throat smoothly, and the palate has the sweetness and bitterness of roasted malt at the same time, but I don't taste hops. Later, the caramel flavor develops and, more in the background, perhaps coffee taste?
There is a roasted bitterness in the aftertaste, which I find slightly unpleasant.

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The beer is drinkable, but given Doppelbock I expected more complexity, more flavors, not just caramel, and discreetly at that.
What bothers me most is the bitterness of the roasting, which lasts a long time in the mouth.

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Meme? I found something interesting, not a classical meme but it's worth mentioning.
A 5,200-year-old Sumerian pre-cuneiform beer recipe from Uruk.

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The tablet describes the amounts of malt and oatmeal necessary for the manufacture of beer and paid as wages.
Source

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And one more question for beerologist @zekepickleman. I heard from a brewer friend who brews some pretty good beer that beer lasts longer and it's better to taste if it's in a can, mainly because of the light which is bad for the beer.
Is that true?

Let's move forward

Slalom Strong

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Brewed by Brouwerijen Alken-Maes (Heineken), Alken, Limburg, Belgium.
Bottle, 0.33 l, alcohol 9.0% ABV. It's Strong lager or Imperial style, with pronounced malt and high alcohol content.

I have not been able to find anywhere what the master brewers say about this beer. Maybe for a reason?
Anyway, I bought it in Italy, in the Famiglia shop.

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The beer is clear golden in color, and the head is solid and disappears quickly. It has no odor. The first sip runs down my throat, I taste the sweetness of the malt and a burning metallic taste which indicates that the alcohol content is high.
In the aftertaste, it all disappears. I have difficulty finishing it.

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Yes, now I understand why the brewers have written nothing about this beer. After a long time, I have again come across a beer that sucks. Every school costs something, but this one was cheap, €1.45. :) 😁
But I knew when I bought it that a cheap lager with 9% alcohol can't be ok. Who knows what kind of alcohol they're pushing? The industrial kind? Certainly not the medical, because it's too expensive.

My advice is that if you see a lager anywhere that has more than 7% alcohol, you better leave it because it cannot be drinkable.

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And what am I listening to as I write and taste beers? Nothing from my last #newtunes post. @whywhy introduced me to a new band and I think it has a lot of potentials. I highly recommend it.