Duchesse de Bourgogne 330 ml - 24 Bottles
Product details
| Management number | 253523952 | Release Date | 2026/10/24 | List Price | CA$49.00 | Model Number | 253523952 | ||
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Duchesse de Bourgogne is widely considered the world’s benchmark example of a traditional Flemish Red Ale (Flanders Red Ale). Brewed by Brouwerij Verhaeghe in Vichte, Belgium, this iconic beer is named in honor of Duchess Mary of Burgundy, the 15th-century ruler born in Brussels. Known as the "Burgundy of Belgium," it bridges the gap between craft beer and fine wine. Through a painstaking long-term oak-aging process, it develops an extraordinarily complex, tart, and fruity profile that defies traditional expectations of what a beer can be.
Beer Description
Duchesse de Bourgogne pours a deep, ruby-tinted chestnut mahogany with clear copper highlights, topped by a dense, tan-to-off-white head that leaves delicate rings of lace on the glass.
Aroma: The nose is extraordinarily rich, complex, and wine-like. It opens with an immediate burst of tart sour cherries, dark plums, and balsamico, followed by undertones of oak wood, brown sugar, and dried raisins. There is a distinct, pleasant acetic sharpness that immediately signals its sour structure.
Palate: On the tongue, it is medium-bodied with a silky, lively, and mouth-watering effervescence. It leads with a sharp, puckering wave of tart red berries, green apple, and sour cherry juice, which quickly yields to a sweet middle of caramelized malt, fig, and dark sugar. The finish is long, complex, and bone-dry, ending with a soft oak tannic grip and a lingering, balsamic-style tartness.
Profile: It sits at a balanced 6.2% ABV and a very low bitterness of approx. 11 IBU, relying almost entirely on natural oak tannins and lactic/acetic acidity for its structural balance.
Technical Notes: The unique flavor profile of Duchesse de Bourgogne is a product of traditional mixed-fermentation brewing and patient wood-aging. After primary and secondary fermentation, the beer is transferred to massive oak foeders (casks), where it matures for up to 18 months. During this time, wild microflora and Lactobacillus present in the wood introduce complex acids and tannins. The final product is a precise blend of 8-month-old and 18-month-old oak-aged batches, balancing the vibrant fruitiness of the younger beer with the deep oak, acetic acidity, and maturity of the older liquid.
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