R.I.P.: Bistro New Albany.

The following is a composite of postings at NA Confidential and a bit of new material. I’ve had merrier times at funerals than Wednesday morning, when I dropped in on Dave Clancy at the now defunct Bistro New Albany for a chat about his life and times. Here's the story.

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Dave Clancy posted the news himself on the Louisville Hot Bytes restaurant forum:

It is with a heavy heart that I have chosen to shut the doors of my labor of love. Due to circumstances beyond my control (mostly financial), my restaurant is closed as of 10/16/07. This was not an easy choice for me as I was so close to success that it is going to break my heart to see it end like this. I have run this place alone for well over a year and it has truly ruined me in every sense and, given the choice, I would do it all over again (only next time, I'll have a little more cash!). Thank you all for your support over the course of the last few years and wish me luck as I try to sort out a dead business and find some new direction to travel. If anyone is looking for an old washed up Chef, let me know!

It's remarkably difficult for a genuine paradigm shift to occur. All of downtown New Albany currently is engaged in just such an effort, and it's a work in progress that unfortunately will have its ups and downs. Bistro New Albany's demise is a downer, but within it are seeds of positive developments.

What I know is this: Dave Clancy chose to stick it out as a pioneer in a place where the naysayers said it couldn't be done; what's more, he chose to stick it out when he wasn't ever supposed to be the sole owner of the business (recall that the original investor dropped out, and that former partner Dave Himmel moved on to his own business), and not once did he curse his bad fortune. Rather, he saw the potential and put his scant resources on the table.

He lost the bet. Dave might not be the best poker player, but he has considerable balls, and he'll always be a hero to me.

Meanwhile, don't expect the BNA space to be empty for long. Building owner John Dowell's name is on the three-way permit, and most of the physical assets of the restaurant remain untouched even though some are in need of modification; think "new carpet." Sources indicate that wheels are spinning as we mourn, one locally based, and another from Louisville. While a replacement for the undercapitalized Bistro New Albany probably won't be of exactly the same genre, ground indeed was broken, and there are too many good things about the BNA experience for savvy operators to ignore. Here's Dave again, from a later forum posting:

Rest assured that this space will not remain vacant and it is a golden opportunity for any saavy restaurateur. I STRONGLY suggest that anyone interested in this property contact Mike Kopp at Lopp real estate, and anyone who is interested is welcome to see my P/L for the last year and a half. The difference between making this place succeed or fail was the lack of a FOH manager or partner combined with my own lack of capital. New Albany is a great city with so much potential and I know that it will continue to grow and prosper in spite of my loss.

Perhaps another downtown eatery in need of a boost might be in need of a chef, and in today's Tribune article, Speakeasy owner Brad Tharp openly discusses the possibility of welcoming Dave into the fold. Let's hope Brad includes Dave's staff as part of the deal.

They both very much need it -- as does downtown.

Random beer-related Harvest Homecoming views.

The first three photos were taken at Connor's Place.

Congressman Baron Hill visited the Bistro New Albany patio Friday and was greeted by his fan club.

Where to find good beer during Harvest Homecoming.

Speaking personally, it has been a cherished goal to live long enough that I might be able to enjoy a craft beer downtown during New Albany’s annual Harvest Homecoming celebration, and by doing so, to strike a small blow against the hegemony of the swill merchants.

In 2005, the old House of Bread put two kegs of NABC beer on tap during Harvest Homecoming, and last year, its successor, Bistro New Albany expanded the NABC selection while adding craft beers from Upland (a Bloomington, Indiana microbrewery) and others from America and around the world.

BNA will do it again this year, and there’ll be NABC and Upland beers on tap once again. Unlike last year, BNA will conduct food and drink business during booth days both outside on the patio and inside in the dining room, which means that one need not be restricted to elephant ears and rolled oysters (the latter remaining a favorite of mine) from the street side vendors.

Another marvelous option is added for 2007: Connor’s Place, run by former BNA partner Dave Himmel, and located on Main Street adjacent to the Parthenon. CP will feature NABC drafts during Harvest Homecoming: Community Dark, Elector, Flat Tyre, Hoptimus (limited quantities) and Mt. Lee (also limited quantities).

Flat Tyre will be available in cask-conditioned form from the hand pump, which has been borrowed from NABC for the occasion, giving Connor’s the distinction of being the first New Albany establishment during the modern era to offer hand-pumped “real” ale. When the cask version is depleted, there’ll be a regular keg as back-up. Connor’s Place will also have Oktoberfest beers from Upland, Browning’s (Louisville micro) and Spaten (Germany).

I believe that Elector will be on tap at Speakeasy Jazz, NABC’s remaining downtown account.

Yes, swill reigns supreme at Harvest Homecoming, and it probably always will. However, all we ever wanted was a choice. Now more than ever, we have it. If you like good beer and you’re downtown the next three days, visit one of these fine establishments and buy one. In NABC isn’t your taste, my feelings aren’t hurt; have another microbrew or an import instead, and let them know that you appreciate having options. Rest assured that if it were up to Anheuser-Busch, you wouldn’t have any.

Update: Ayinger Oktoberfest beer dinner at Bistro New Albany on Monday, October 1.

A visit to the Bavarian village of Aying, a 40-minute suburban rail trip south of Munich, is delightful any time of the year, but never more so than in autumn.

With the harvest winding down, there is ample leisure time to kick at Aying’s cobblestones amid rustling leaves and a slightly chilly breeze presaging the arrival of winter, before pausing to admire the charming silhouette of the onion-domed church in the square.

From that spot, it’s only a few yards to the Ayinger brewery’s prominent hostelry and blessed brewery tap for a half-liter of Oktoberfest lager ... and if you’re as lucky as I was the last time we occupied a table there, you may find yourself devouring an elk steak from the presiding Inselkammer family’s private hunting preserve.

In fact, when I escorted a group to Aying in September of 2004, the Inselkammers personally greeted us upon our return from the late afternoon brewery tour and stayed close by until we were seated and enjoying the amazing dinner.

The brewery that occupies such an important place in this bucolic setting is thoroughly modern in terms of production technique and marketing savvy, and yet scrupulously traditional when it comes to the makeup of the beer in your glass. It’s a graceful balancing act that seems almost effortless in its efficiency.

However, make no mistake about it: It’s hard work, and the Inselkammers’ business model is just as impressive as its beer. The family has invested upward of 13 million Euros since the mid 1980’s, first constructing a new distribution and packaging center, then adding a state-of-the-art, extremely green, fully computerized brewery, and finally completely renovating their hotel and restaurant.

Ayinger’s beers, which still taste as though they were crafted by lederhosen-clad villagers in the Alps foothills, are aggressively exported around the world, and are routinely rated in the upper reaches whenever the Bavarian brewing art is quantified.

As such, they’re a perfect accompaniment to our forthcoming Ayinger Oktoberfest beer dinner at Bistro New Albany, which will commence at 6:00 p.m. on Monday, October 1.

My affection for Ayinger’s excellent line of Bavarian beers has prompted me to pair them with another stellar menu concocted by Chef Dave Clancy, owner of Bistro New Albany. There’ll be fewer beers than offered during previous beer dinners, but larger portions, as befits generally lower alcohol contents and the expansiveness of traditional German drinking and dining.

Pray to your particular Gods for crisp fall weather and a chance to dine outdoors.

Here is the menu and the pairings. Chef Clancy has hinted at an additional “surprise” appetizer, and the price per person (excluding gratuity) will be $45.

-Opening toast: Here’s to us …
Ayinger’s Oktober-Fest Marzen, a tawny golden/amber autumn seasonal lager, will be on tap throughout the evening, and we’ll begin the meal with an Oktoberfest toast in a complimentary Ayinger signature glass.

-Gurkensalat (cucumber salad)
-Brau-Weisse … traditional unfiltered golden wheat ale

-Gulaschsuppe (goulash soup)
-Jahrhundert-Bier … golden “export” style lager

-Sauerbraten with Kartoffelpuffer (brined and roasted beef with potato cakes)
-Altbairisch Dunkel … “Old Bavarian” dark lager

-Schwarzwalderkirschtorte (black forest cake)
-Celebrator Doppelbock … rich, dark Double Bock

Contact Bistro New Albany at 812-949-5227 for reservations and further details.

Photo credit: Ayinger's web site

Calendar check: Ayinger Oktoberfest beer dinner at Bistro New Albany will be Monday, October 1.

More details will be coming this week, but for now please take note that I’ll be collaborating with Bistro New Albany owner/chef Dave Clancy on a German-themed beer dinner on Monday, October 1 at 6:00 p.m. at BNA.

My beer plan is somewhat different from previous beer dinners at the Bistro. This time around, we hope to be featuring the fine line of beers made by the Ayinger brewery south of Munich.

These include pale and dark wheat ales, Celebrator Doppelbock, Jahrhundert (export lager) and Altbairisch Dunkel (all in bottles), and what I hope will be Oktoberfest Marzen on draft (cross your fingers). We’ll offer larger portions of fewer beers this time around, as befits the hearty Bavarian drinking and dining tradition.

Pray to your particular Gods for crisp fall weather and a chance to dine outdoors.

Here is Chef Clancy’s preliminary menu. An additional appetizer may be added, and we’re hoping to keep the price near the $45 range per person.

-Gurkensalat (cucumber salad)

-Gulaschsuppe (goulash soup)

-Sauerbraten with Kartoffelpuffer (brined and roasted beef with potato cakes)

-Schwarzwalderkirschtorte (black forrest cake)

Photos: Bastille Day Biere de Garde Dinner at Bistro New Albany.

2nd annual Bastille Day Biere de Garde Dinner at Bistro New Albany on Sunday, July 15.

On Sunday, July 15, Bistro New Albany & NABC are co-sponsoring our 2nd annual Bastille Day Biere de Garde dinner, to be held at Bistro New Albany – we hope on the patio; we'll move inside if there's rain or undue heat. Starting time is 6:00 p.m.

Chef Dave Clancy's five-course French menu will include hors-d ‘oeuvres, soup, salad, and entree and dessert, and will be paired with beers selected by the Publican (that's me) from Brasserie Thiriez, Brasserie Duyck (Jenlain) and Brasserie Artisanale La Choulette. As a bonus, we'll have draft vintage French cider from Normandy: Cidre Bouche Brut E. Dupont 2002. Ales will be poured in 4-oz portions, and I’ll have a few comments with each.

The price is $65 per person (service non compris), and reservations can be made by calling Bistro New Albany at 812-949-5227.

You may view the event poster here. The menu, including beer pairings, follows.

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Bastille Day aperitif

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Hors- d ‘oeuvres

- Canapes de Gravlax que Saler en Duchene avec Crème Fraiche et Ciboulettes (Canapes of Duchene Cured Gravlax with Crème Fraiche and Chives)

- Escargot que pate a frire en Jenlain Ambree avec Citron-Chervil Aioli (Jenlain Ambree Battered and Deep Fried Escargot with Lemon-Chervil Aiolli)

- Bouchees avec Chevre et Lavande (Boucheés with Chevre and Lavender)

Jenlain Ambree (6% abv)
A classic amber Biere de Garde from the Duyck brewery.

Thiriez Blonde (6% abv)

Farmhouse blond brewed in French Flanders, near the Belgian border.

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Soup Course

- Vichyssoise avec Celeri et Noix de Grille (Chilled Potato, Leek, and Celery Puree with Toasted Walnuts)

Thiriez Extra (4.5% abv)

Farmhouse bitter with French barley and English hops.

St. Druon de Sebourg Abbey Ale (6% abv)

French barley, wheat and Alsatian hops combine in a tribute to a nearby church named for a “homeless, pious orphan.”

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Salad Course

- Salade de Chicoree avec des Poires de Pocher, Roquefort, et Miel-Thym Vinaigrette (Endive Salad with Poached Pears, Roquefort, and Honey-Thyme Vinaigrette)

La Choulette Les Sans Culottes (7% abv)

From the importer’s website: “This, the brewery’s masterpiece, proudly pays homage to Les Sans Culottes – the “trouserless” craftsmen who could not afford uniforms but unflinchingly did the handiwork of the French Revolution. A number of brewers were included in their ranks.”

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Entree Course

- Veau de Grillade avec Truffe Parfumer Pomme de Terres Lyonnaise, Asperges, et Sauce a Chasseur de Tomate d’Heritage (Char Broiled Veal Chop with Truffle Scented Lyonnaise Potatoes, Asparagus and Heirloom Tomato Chasseur Sauce)

Cidre Bouche Brut E. Dupont 2002 (5.5% abv)
Classic artisanal cider from Normandy. The Dupont family orchard contains 6,000 trees of typical regional apple varieties, including Saint-Martin, Binet, Noel de champs, Mettais, Frequin and Rouge Duret.

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Dessert Course

- Chocolat Noir-Grand Marnier Mousse avec Framboise et Crème (Dark Chocolate-Grand Marnier Mousse with Raspberries and Fresh Cream)

La Choulette Framboise (6% abv)

Fresh raspberry juice is added to the brewery’s Ambree.

New Speakeasy about to lift off in downtown New Albany.

(Updated 8:42 a.m. on Thursday, 14 June)

I'm told that Speakeasy, downtown New Albany's newest restaurant (also a jazz venue), will be doing "soft" lunches this week from 11:00 a.m. to 3:00 p.m. on Wednesday and Thursday, and 11:00 a.m. to 9:00 p.m. Friday, as preparation for the big grand opening show on Saturday, June 16th. I'm assuming that regular hours will commence beginning next week, and will inform readers when the information is known.

The Speakeasy is located at 225 State Street (between Main and Market, just adjacent to the retro Firestone auto service center. The phone is 812-981-0981. Owners are Brad and Lori Tharp, and the chef is Kevin Crum.

The Saturday grand opening event, featuring the Glenn Miller Orchestra, is sold out. Develop New Albany is the primary sponsor of the event along with Holiday Inn Express (Dee Cunningham; the hotel provided all the Miller band's rooms); Tumblebus (Larry and Brenda Scharlow); Lopp Real Estate (Mike & Terri Kopp); New Albany mayoral candidate Doug England and wife Michelle England; Sturgis Carpet Cleaning (John and Amy Sturgis); and Community Bank in New Albany.

Three draft New Albanian Brewing Company beers will be served (Mt. Lee, Elector and Community Dark, at least to start) along with two from Bluegrass Brewing (Main & Clay). A short list of craft beers and imports from World Class Beverages also will be offered. The food menu is Cajun-influenced, and the physical setting is compelling and likely to become an immediate classic.

With four taps at Bistro New Albany and two at Connor’s Place, the Speakeasy's three NABC taps bring the downtown total to nine -- one more than at the pub and pizzeria. If that isn't progress, I'm not sure what is.

Thanks to Mike Kopp for fleshing out this posting.

Downtown NA pub crawl Wednesday night.

In honor of the honorable Don Barry, world traveler, scholar and the author’s cousin, who is in town for a brief stay before jetting to New York and Europe for the usual round of summer frolics, those of us forced to remain here are going to do something previously thought impossible: A pub crawl of ... yes ... downtown New Albany, with Don in tow.

That’d be a pub crawl with good beer, and not the area standard of swill. It ain't Bamberg ... but it's better than before.

This largely unplanned event will take place on Wednesday evening (May 30). We will be meeting at the Baylor residence (1117 E. Spring) at 5:30 p.m., and then decamping by foot to the nearby La Rosita for culinary succulence. Stated simply, there is no better Mexican cuisine in the Louisville metropolitan area than that prepared and served by Israel Landin and his family.

After various morsels, we’ll walk down Market Street and examine the Bistro New Albany’s expanded libations list, which now includes top shelf liquors. Founded in April, 2006, the Bistro New Albany offers fine dining in the historic New Albany Inn hotel building at 148 E. Market. It has an excellent, atmospheric patio, and four or five NABC beers always on draft.

Later, we’ll stroll around the corner to the brand new Connor's Place for nightcaps and cigars on the patio. Connor’s Place, with relaxed sports bar ambience and casual dining in a historic building at 207 E. Main Street, is former BNA partner Dave Himmel’s labor of love. It has another knockout outdoor seating area and two NABC beers always on tap.

Afterwards we’ll walk back to the starting point via Main Street and 11th. Readers and friends are invited to join us at one or all of the stops.

NABC's Jared Williamson performing at Bistro New Albany this weekend.

Our associate brewer, Jared Williamson, will be doing a solo gig at Bistro New Albany tonight and tomorrow (May 25 & 26). He'll be performing at the outdoor patio from 6:00 p.m. to 9:00 p.m. Jared's day job is brewing, but he's been playing music for longer than he's been making beer. Anyone up for catching the tunes on Saturday evening?

In other downtown New Albany news, the soon-to-open Speakeasy jazz club has announced that its first big Saturday show -- the Glenn Miller Orchestra on June 16th -- already is sold out. Pretty good for an establishment that's yet to open, as well as a fair amount of pressure to open.

Famous big band booked for New Albany Speakeasy; Glenn Miller Orchestra playing State Street jazz club’s opening (from the New Albany Tribune).

Don't forget Connor's Place at 207 E. Main. Dave Himmel has embarked upon his dream, and it's a comfy, atmospheric setting for beer and food ... and even more inviting since his dad bought him an outdoor grill for the attractive rear patio.

Tribune visits Connor's Place during last night's grand opening gala.

Bistro New Albany's current draft beer selection.

Here’s a downtown New Albany update for local readers.

Bistro New Albany has made a few draft changes. Currently Dogfish Head 90 Minute IPA, Upland Dragonfly IPA and Franziskaner Hefe-Weisse Dunkel are alongside the usual four NABC ales, Bell’s Oberon, Guinness and a mass-market Belgian lager that I failed to record. Not also the distinctly top-shelf liquor selection that has been evolving since bNA procured a three-way permit a couple months ago.

bNA also has started adding selected bottles, beginning with small Chimay Blue and Dogfish Head ApriHop.

Come help celebrate Bistro New Albany's one year anniversary on Monday night.

Bistro New Albany will be celebrating its first year in business on Monday evening, April 30, from 6:00 p.m. to 9:00 p.m. Blog readers, NABC patrons and the general public are invited to come celebrate.

Owner and chef Dave Clancy will be providing appetizers, and there'll be a cash bar for beer, wine and BNA's recently acquired and steadily growing selection of top-shelf spirits.

See Dale Moss's Courier-Journal column today for more on the BNA phenomenon and the revival of downtown New Albany that proceeds apace: Downtown New Albany shows signs of vitality.

Here's the current beer list at BNA:

NABC beers
Bob's Old 15-B
Community Dark
Croupier IPA
Elector

Micros/craft
Browning's Bourbon Barrel Imperial Stout
Sierra Nevada Brown
Upland Wheat

Imports
Guinness Stout
Stella Artois

Kitchen staff beer
Miller High Life

Guinness on tap at Bistro New Albany.

Chef Clancy reports that the Bistro New Albany has added a nitro tap to the row, and now has Guinness Draft Stout. That's good news for downtown New Albany. I'll return to this space later tonight and provide a better report, seeing as (I believe) an investigative visit is in order.

Late note: Hmm, colcannon with rock shrimp and mussels, a prelude of bacon, potato and cabbage soup, Guinness, and the presence of Guinness pint champ Karl Scharrer made for an entertaining evening at the Bistro.

Extreme Belgian is in the books.

Pictured above are more pours of draft Urthel Hop-It at one sitting than Louisville's ever seen, much less New Albany. They were among the ales and kindred spirit (and chef) Clancy's delectable cuisine at Monday's Extreme Belgian beer dinner at Bistro New Albany.

Apologies for not having the camera primed for capturing a view of rabbit, and note that barrel-conditioned, Belgian-style Scotch ale (Allagash Musette) does go very well with chocolate tart. Thanks to all in attendance, and next up is out projected "Best of Communism" May Day beer, wine and Tokaj dinner.

I'm not joking, comrade.

Extreme Belgian: Swapping Rocheforts.

As of tonight, Chef Dave Clancy reports a dozen seats available for our Extreme Belgian Beer Dinner at the Bistro New Albany on Monday evening, March 5.

Examine the bill of fare here, and be aware that I’ve been forced to make one change in the beer list.

Rochefort 10 – one of my all-time faves – is an unfortunate "scratch," as my Indiana wholesaler and dinner co-sponsor World Class Beverages hasn't received any for quite some weeks, and in fact has recently been informed that "maybe" 10-15 cases (12 to a pack) are coming for the entire state of Indiana to last the next three months.

I'll be substituting the same brewery's 8, which is the second best beer at a brewery that makes one of the best beers (the absent 10) in the world. Note that there’s no shortage of the 8. However, if it ever approaches the top of the charts at Rate Beer and Beer Advocate, all bets are off.

Given the demand that such notoriety generates for beers that are produced at such small quantity levels, it’s a shame that with occasional laudable exceptions (see: Three Floyds), beer and wine operate under very different consumer value systems, i.e., it is far more difficult for a beer producer to permit the market to adjust pricing, and be willing to pay the piper, than for a wine producer.

Are you seeking a worldwide top-ten wine selection? The bottle might cost hundreds of dollars, and wine drinkers and collectors are quite accustomed to paying for the quality accrued.

Are you looking for Westvleteren 12, the savory Belgian Trappist ale from West Flanders, which currently is at or near the top of the on-line rating? It’s still only a few Euros in Belgium – if you can get it.

Obviously, Trappist brewers aren’t supposed to be in it for the money, but the analogy holds. By and large, the perception of beer’s value for both brewer and consumer is that even the best in the world should still be priced like … well, like beer, as opposed to wine.

Digressions aside, I hope to see many readers at Monday’s dinner. Just don’t mention King Leopold, and you should be okay.

Complete details: Extreme Belgian beer dinner at Bistro New Albany, March 5, 2007.

February 19 - 27: PC's in Europe. Be back soon. Ciao.

Bistro New Albany and the New Albanian Brewing Company are proud to present “EXTREME BELGIAN,” a six course meal and eight ales that celebrate Belgium's finest cuisine and brewing traditions.

Cheese Course
DeuS Brut des Flandres … Sparkling “Champagne Method” Ale (Buggenhout, Belgium)

Brusselae Kasse Frommage de Bruxelles/Beauvoorde/Herve/Limburger

Starters
Panil Barriquee … Flanders-style Oak-Aged Red/Oud Bruin (Torrechiara, Italy)

Mossels Gekookt en Hun Eigen Nat
(Mussels cooked in natural juices)

Soup Course
Urthel Hop-It … Belgian-style American India Pale Ale (Berkel-Enschot, Netherlands)

Karnemilk Soep Met Appelkes
(Buttermilk Soup with Apples)

Salad Course
Ommegang Hennepin … Belgian-style Saison (Cooperstown, New York)

St. Jabob Schelpen Opeen Bedje Van Witloof
(Bay Scallops with Belgian Endive)

Entrée Course
Drie Fonteinen Schaerbeekse Kriek … Belgian Lambic (with cherries) (Beersel, Belgium)

Konyne Rug met Kriek Bier en GedRoogde
(Slow roasted Rabbit with Cherry Beer)

Sides
Savooikool op Z’n Vlaams
(Flemish style Savoy Cabbage)

Nieuwe Aardappelen met Peterselle
(Parslied New Potatoes)

Dessert Course
Allagash Musette … Belgian-style Scotch Ale (Portland, Maine)

Tart Flamiche met Chocolat
(Sugar Tart with Chocolate)

Closers
Avery “The Reverend” … Belgian-style Quadrupel (Boulder, Colorado)

Trappistes Rochefort 10 … Trappist Ale, brewed by the Abbaye Notre-Dame de St. Remy(Rochefort, Belgium)

What you need to know:
The meal begins at 6: 00 p.m. on Monday, March 5. The Bistro New Albany is located at 148 East Market Street in downtown New Albany. Please place and confirm your reservations with Bistro New Albany at (812) 949-5227.

The price is $65 per person (18% gratuity), and includes 2-oz or 3-oz samples of the featured beers. The Publican (Roger A. Baylor) will introduce the beers, while Chef Dave Clancy holds forth in the kitchen. Many of the beers also will be priced for consumption during the meal, including Urthel Hop-It, which will be the only draft of those being featured. Each diner will receive a complimentary Belgian beer glass as a keepsake.

Special thanks to World Class Beverages, Cavalier Distributing and The Keg Liquors for kind assistance and consideration.

Beer lineup for Extreme Belgian 2007.

Here is what, barring the unexpected, should be the final beer list for the Extreme Belgian dinner, to be held on Monday, March 5 at Bistro New Albany. The ball's now in Chef Dave Clancy's court, and when his side of the ledger is complete, so will the pairings.

Opener:
DeuS Brut des Flandres … Sparkling “Champagne Method” Ale, brewed in Buggenhout, Belgium.

Beers with cuisine (not in order):
Panil Barriquee … Flanders-style Oak-Aged Red/Oud Bruin, brewed in Torrechiara, Italy.

Drie Fonteinen Schaerbeekse Kriek … Belgian Lambic (with cherries), brewed in Beersel, Belgium.

Urthel Hop-It … Belgian-style American India Pale Ale, brewed in the Netherlands for the Belgian De Leyereth brewery.

Ommegang Hennepin … Belgian-style Saison, brewed in Cooperstown, New York.

Avery “The Reverend” … Belgian-style Quadrupel, brewed in Boulder, Colorado.

Allagash Musette … Belgian-style Scotch Ale, brewed in Portland, Maine.

Closer/parting glass:
Trappistes Rochefort 10 … Trappist Ale, brewed by the Abbaye Notre-Dame de St. Remy outside Rochefort, Belgium.