The weather conditions outside were definitely not getting any better. Snow, ice and sleet making the roads a nightmare of epic proportions and let me be the first to tell you, I was a little excited. It’s good to be 32 years old and still get snow days off from school. I am a Culinary Instructor at The Chef’s Academy, downtown Indy. Working at the school has several delicious benefits and I was about to chew down another one from the seasonal menu. My evening class was canceled and I was off to check out the Belgian beers of Brugge Brasserie in Broad Ripple.

But first, it happened to be “Tasty Tuesday” at work and I thought getting primed with a couple of smashing home brews sounded like a stellar idea. Tasty Tuesday is a small weekly tasting of either a couple of nice wines or beers produced the Instructors. I have been brewing for the last several weeks and this Tuesday we were to check out my personal stash of barley soda. “ LuKosky’s Porchop IPA”, “Chocolate Gravy Stout”, “Ineeda Scotch Ale”, “A Porter Yet To Be Named”, and “Easy Miyagi Barley Wine were on tap. They are all a little young, so we can discuss tasting notes on a later date.

School’s out, and it’s time to trek up slushy College Avenue in search of some deliciously creamy and fruity Belgians. Beforehand, my buddy and I were discussing the menu and he suggested the Belgian Classic Moules Frites, Crepes and of course...Beers. Moules Frites is a delectable entree of steamed mussels (2 pounds) with flavorful broth options and a side of glorious hand cut fries (served in a paper cone) with a choice of two of twelve dipping sauces. I chose the hot curry and homemade ketchup. I also ordered the grilled artichoke and portobello crepe that was stuffed inside a deep white bowl and now I’m going to have to call in for backup to help eat all of this food. I know, I’ll call my friend Em.

The food is taken care of and now it’s time to order from the chalkboard of daily beer selections. It was sporting “Old Dog Cru”, “Blonde” (but they were out), “White” and “Black”. I started at the top with the “Old Dog Cru” which is an orangish-brown yeasty beer with a floral nose. The style is called “Grand Cru” which is a special brown ale that comes served in a traditional goblet. The goblet is great because it has a wide opening that lets the nose of the drinker get full aroma while taking in the beer. It’s got such a rich yeasty and very familiar aroma that almost kept forcing me into a state of Déjà Vu or nostalgia or both I think. It’s cloudy with a thick white head and high carbonation that aids in the explosion of spice and fruit. But now it’s empty. My friend and food are here, so it’s onto the Belgian White.

Blue Moon it isn’t. This Witbeir is a thickly golden, unfiltered, spicy mélange of fruity fantasticness. The essence of orange peel and coriander intertwine harmoniously with the robust flavor of the grilled artichokes, portobello, tomato and sweet roasted red peppers of my crepe. It’s perfectly chilled with a sweet perfume and a fanciful finish. As I write this I am tying my shoes getting ready to go back for more...

I’ve romanced my share of brown bottle belly wash and let me say Brugge’s Black is a cross between Ludwig Van Beethoven, Michael Jordan, and Stanley Kubrick. With nine different roasted grains, multiple yeasts and malts, every single sip constructed a more glorious sophistication. It was literally a roller coaster of flavor that started with the initial jamocha whiff and continued thru every flavor receptor in my mouth. At one point I could taste a peppery zing rushing up the roof of my mouth and then gushing down the back of my throat into a heavenly green apple and pear fusillade. This is a beer that gives back to the community, this is a beer that speaks volumes of what’s to come, this is a beer that lets you know you can go on thru life knowing the “good Lord didn’t jip ya”. I’m going back now. Bye.