Home brewing Project#18 La SanTequilisima Quadrinidad by Nubis Sanctum Ales

October 10, 2016 by cloudx30 tagged Belgian Abbey, Belgian Abbey Quadrupel, Belgian Dark Candi Sugar, Belgian Quad, Belgian Quadrupel, Belgian Quadruple, Belgian Quadrupple Ale, Belgian Trappist Monastery, Belgian Trappists, Bleach, cane sugar, Dark Belgian Candi, dark fruits, dreams do come true, French Oak, Herradura Añejo Tequila, Holy water, Home brewing, Kill-LA-Kill, Kos-MOS, kosmos, La Santequilisima Quadrinidad, Las Quad-tro Monjas, Las quatro monjas, Mexican Cane Sugar, Naruto, Nubis Sanctum Ales, Plums, Ryuko Matoi, Sangria, Temari Sabakuno, Tequila, Tequila Barrel Aged, Tequila Oak Aged, The four Nuns, The SancTequilified Quadrinity, Trappist, turbinado sugar, Xenosaga, Yoruichi Shihouin | 1 Comment

Rating: 6/6

Home brewing Project#18 La SanTequilisima Quadrinidad by Nubis Sanctum Ales is a 12% ABV Belgian Trappist Quadrupel brewed with Holy Water and Oak aged in Herradura Añejo Tequila.

Label:
Holy Trappist Belgian Quadruple brewed with Holy Water and Oak aged in Herradura Añejo Tequila.
A prophecy, only once told by the highest of religious leaders, has predicted The Four Nuns or Las
Quatro Monjas will return. Ancient manuscripts indicated that the Abbey Nun, The Buddhist Nun, The Shaolin Nun and the Celestial Space Nun will each bring the nectar of God as given to man once before.

This time, however, the nuns infuse the elements of Wind, Water, Fire and Earth to create a celestial nectar. Meanwhile, various religious leaders forbid that mankind ever lay their lips on the very oracle left by the nuns. Lucky for you, the nuns happen to enjoy visiting Nubis Sanctum Ales.

La SanTequilisima Quadrinidad, or The SancTequilified Quadrinity is stored in this very bottle.

Ingredients: Holy Water, Malts, Hops, Dark Belgian Candi Sugar, Turbinado Cane Sugar, French Oak, Herradura Añejo Tequila & Trappist Yeast.
==Introduction==

Project #18 came from the need to surpass my previous skills of the brewing arts. After successfully creating project #2, I wanted to create a barrel aged version of that special quadrupel that I held very close to my heart. So what did I do? I adjusted the recipe to add a bit more ingredients than before including one of them being a small sample of Holy land water. Yes, some people may think this is blasphemous, but in order to make a brew that was truly worthy of monks in Belgium and praise to the almighty God (depending on your beliefs) I added the vial to the brew at flame out. I am no priest but I did say a prayer for the brew to bring forth good fortune to those that drink it. LOL I just hope the beer doesn’t make my friend Aaron Mediola from BeerMetalDude.com catch fire (Just Kidding brother!). So the liquor I decided to use in this project was a Tequila. Why Tequila? Well, two reasons. First, tequila barrel aged brews rule and are to come by and second, after The Lost Abbey made Agave Maria which was their Tequila Barrel aged brew, I decided it was perfect. The beer was going to be about nuns and their worship to God. It was also a crazy idea I really wanted to do. Why is it Project# 18? Well, I had made this brew back in February 2016 and after a month, I put it on the Tequila oak for 6 months. The Tequila was sitting in oak since January 2016 so 2+6, that’s 8 months! Essentially, the 12% ABV was something unexpected but my working with Turbinado and Candi sugars probably had a lot to do with it. Regardless, I bottled it last month and now October 6, 2016 I bring it forth for a review. Yes, the brew will be published at a later date on my site but for perspective purposes and logging this masterpiece I want to get it right. So, for being a quadrupel aged in tequila, I hope is nothing short of amazing and knowing that I can definitely make an awesome brew, I will be pursuing more projects soon like this. Stay tuned, but for now, let’s take a look at this celestial nectar. Cheers!

Aromas:
Tequila notes, oak, Dark fruits of plums, raisins, figs, cherries, bubble gum notes, clove spice, raspberry Chambord hints, Stone fruits, Bananas, Brown sugar, Belgian Candi sugar, Chocolate, Sangria, rice pudding, tamarind, marshmallows, chocolate smores, lechugilla agave nectar, hazelnut nectar, pecan pie, Danish cream, port wine, fruit cake, leathery hints, apples and butterscotch.

Flavors:
Rich Dulce De Leche Caramel, Grilled Bananas, Deep Dark fruits, plums, raisins, figs, dark cherries, dates, clove spice, Belgian Candi sugar, bubble gum notes, capirotada Mexican raisin bread pudding, rice pudding, sweetened condensed milk, tamarind,Vanilla, Oak, Marshmallows, Tequila, Mezcal, dark chocolate, milk chocolate, Sangria Wine grapes, Mexican pan dulce, Danish cream, rock candy, port wine, leather notes, rye bread, pecan pie, hazelnut hints, pecan ice cream, brown sugar, dragon fruit notes, raspberry Chambord hints, Stone fruit peaches, golden apples, flan, funnel cake, waffle cone, mango notes and butterscotch.

Aftertaste:
Finishes with a Tequila and vanilla oak flavors with so much complexity lingering of the rich dark fruits, caramel, pecan pie, flan, sweetened condensed milk, sangria, agave, stone fruit, funnel cake and mild Danish cream. Slightly boozy in the aftertaste but diminishes as the beer gets warmer and does not detract from the flavors. Full bodied Honey Crimson Colored, Smooth, velvety, creamy, chewy and syrupy mouthfeel along with a sipping drinkability

Overall:
Nothing short of a miracle. I am very proud of these results. The Tequila takes this brew to another level. I do not give this one a 7/7 since it is not a beer you could find, but trust me when I say you could drink some of my brews. To me, it is my own personal bucket lister in the sense that I really feel I have achieved so much just from trying different beers and now trying to make my own different beers. This one is probably the best one I have ever made along with the Sangrileche Stout, Frontier Tropics and Diablita De Leche Banana Weizenbock. This beer screams some godly ambrosia. Some nectar that even I don’t understand. I can definitely feel proud that if those dudes at Westvleteren or St. Bernardus tried my beer, they would definitely find it indistinguishable from some of their greats!

Anime Corner:
Yoruichi Shihouin from Bleach, KOS-MOS from Xenosaga, Temari Sabakuno from Naruto and Ryuko Matoi from Kill La Kill make a return in this brew. Since I used them in my Project# 2, Las Quadtro Monjas, it was only fair to get them in the somewhat right attire for nuns they represent. They represent my passion for the work that I do. Reviewing and Brewing. These girls have been my favorite characters from the different anime series that I love for the longest time going way back to the year 2002. Being a big anime fan and the shows I like, complementing the beers I love with different characters doesn’t have the same effect as the way I complement using my top favorites. AS I mentioned in the last review of the original base beer, the name Las Quad-tro is a play on the Belgian word for Quadrupel and Cuatro which is 4. La SanTequilisima Quadrinidad is a play on the words for La Santisima Trinidad or The Holy Trinity. I had worked for a couple weeks not only finding the right combinations of artwork in photo-shop but the right backgrounds. Of course, all the artwork belongs to the perspective owner as I do not claim any art. As I mentioned before too, the 4 girls are the best and the ones I use as my mascots for my whole passion of anime and the best beers in this whole lost treasures of taste and experience. Cheers!

La ManzArcángel Chapter 2: Mālum Ex Machina by Nubis Sanctum Ales

June 25, 2015 by cloudx30 tagged Agave, agave syrup, Apple Archangel, Apple Cider, Archangel, Belgian Chocolate, Belgian Trappists, blue agave, Blue Agave Syrup, brown sugar, cane sugar, Cider, Claire Farron, Crisp Apple, Crispin The Saint, Final Fantasy XIII, HOLY, Home brewing, Hone crisp cider, honey crisp, Honey Crisp Apple, La ManzArcángel, La ManzArcángel Chapter 2: Mālum Ex Machina, Lightning, Mālum Ex Machina, Nubis Sanctum Ales, Organic Cane Sugar, The Holy See, Trappist Cider, yeast cake | Leave a comment

Rating: 4.65/5

La ManzArcángel Chapter 2: Mālum Ex Machina by Nubis Sanctum Ales is a 13% ABV Belgian Trappist Honey Crisp Apple Cider made with Organic Blue Agave Syrup and Mexican Cane Sugar.

==Introduction==

Project#8 is the return of my original recipe for the Belgian Cider made with Blue Agave Syrup and Trappist Yeast but using Honey Crisp Apple Cider and Mexican Cane Sugar/ Azucar Morena. The idea for the name came from the original Holy Cider theme that I was going with and in essence since I was going to use the left over Trappist yeast cake that I had left from the Blinding Lunar Currants Cider. In essence, the second chapter is a play at the word for Apple and Evil and Latin ‘Mālum’. Yes, it seems there is dual meaning here. Although, this cider is supposed to be Holy, it should be more Godly than anything but can a God be pure? Well, It’s like comparing apples and oranges so lets find out. Cheers!

Aromas:
Sour Apples, peppercorn, citrus, honey, brown sugar, grape hints, dark fruit hints, Belgian phenolic notes, vanilla, dulce de leche, cherry notes, and piloncillo.

Flavors:
Tart Sour apple notes, grape hints, apples, pears, agave hints, strawberry notes, rich citrus, orange notes, lemon peel, brown sugar, cane sugar, banana hints, clove hints, pineapple hints, Stone fruit peaches, apricot hints, peppercorn, floral notes, vanilla, dulce de leche caramel, cinnamon, toffee, pilocillo hints, toffee, pecan pie hints and plantains.

Aftertaste:
Tart and sweet finish, sugary apple remnants, banana notes, clove spices, honey, vanilla, pears. Chardonay hints, clove spice, hazelnut, berries and brown sugar. Slight boozyness in the taste but not as much as the original, Gold and brown Hazy body, sipping drinkability and a slight crisp and creamy mouthfeel.

Overall:
A slight mark above the original as the booziness has become more subtle but the complexity of it takes another direction from what the original did. It seems like it is more in the sweet yet tart taste which is most likely from the use of the yeast cake and the fact that there was some hints of the Black Currant cider in the yeast cake as well. All and all, it was mainly as way to see how the yeast cake can flourish even after the initial cider has completed. I think what I will do for next time is ferment the regular cider and then use the yeast for another cider but then any additives will be in the secondary. Either way, I really love how this one came and and definite on the honey and banana citrus edge.

Anime Corner:
Lightning Claire Farron, from the Final Fantasy XIII series was chosen in this pairing to go with the Belgian Cider as I wanted to use something that had to do with something Holy as it is a Belgian Monk themed cider and similarly, I wanted to do something like the saint. The Spanish name was give as it uses the Agave Syrup as I mentioned before. For lightning, she became a messenger of God, a holy knight of God in the series. Lightning returns in Chapter 2 holding the very power of God from the apples. She is not quite evil (which could be said something about the tartness about the taste) but because she is closer to God, she has no human emotions as she remains neutral. The strength of the cider to be something above of what it used be could be seen Godly. Thankfully, this cider is not evil and it is deliciously and holy goodness.

Sources:
https://financialpostcom.files.wordpress.com/2014/02/lightning-returns.jpg?w=940

Blinding Lunar Currants by Nubis Sanctum Ales

June 23, 2015 by cloudx30 tagged Apple Cider, Arizona Wild Flower Honey, Arizona Wildflower Honey, Belgian Trappist Monastery, black currant, black currants, Blinding Lunar Currants, cane sugar, Cider, Fate Night, Fate Night Stay, Fate Stay Night, Fate Zero, Fate Zero Assasin, Fox Barrel Currant Perry Cider, Mexican Cane Sugar, Nubis Sanctum Ales, Ribena Black Currants, Rider, Servant Rider, Trappist, Trappist Cider | Leave a comment

Rating: 4.85/5

Blinding Lunar Currants by Nubis Sanctum Ales is a 10% ABV Belgian Trappist Cider made with Arizona Wildflower Honey, Mexican Cane Sugar and Black Currant concentrate.

==Introduction==

Project # 5 is my second attempt at a cider using 100% Apple cider, Mexican Cane Sugar (Azucar Morena), Ribena Black Currant Brittish Black Currant Concentrate, Arizona Wild Flower Honey and Monastery/Trappist Ale yeast. The idea here was give by Evelyn Silva, my sister from another mother who reminded me about the first time we tried the Fox Barrel Currant Perry Cider back in 2010 on UC San Diego grounds while we were all on vacation with my friend Jorge Silva. One of the best ciders I had ever had which is no longer being made. So as a result of wanting to reproduce that cider, I decided to give it the good ol’ Belgian treatment and rather than using pear cider, I used apple cider. The result was this. Cheers!

Aromas:
Floral, cinnamon, Belgian sweetbread, phenolic notes, honey, grapes, tart currant notes, agave, candi sugar, cane sugar, lots of berry and dark fruit hints, vanilla and caramel notes.

Flavors:
Sour Apples, tart currant skins, Cinnamon, honey, biscuit bread, candi sugar, dark fruit currant notes, hints of cherry, raspberry, dark fruit raisin hints, dulce de leche caramel, pear, stone fruit peach hints, cane sugar, clove spice, floral notes, grapes juice, chardonay, agave hints, citrus, toffee, blackberry, blue berry and flan hints.

Aftertaste:
More of the rich berry and currant in the finish lingers with the slight sugary breadiness but then goes off dry leaving some apple juice remnants and cinnamon. No alcohol in the taste as the black currant tartness care of that. Golden Crimson light to medium haze body, easy to moderate drinkability, crisp, clean and smooth mouthfeel.

Overall:
Unlike my first beer, The Black currant really popped in this one. I was able to incorporate the sweetness a little better in the bottling as well as measure the right levels of sugar so the ABV didn’t sky rocket like the last one. Also, in the secondary, It cleared up very nicely show casing a more cider appearance with some slight haze. As a while it was more pink in color but in the glass you could tell that the apple and honey colors took over. Overall, I think this was the better cider from my first one although many did like my other cider as it was more potent and stronger. Give or take, this whole Belgian cider thing is pretty damn remarkable.

Anime Corner:
Rider from Fate/Stay Night Zero was used in this pairing as I wanted something that would greatly represent the color of dark fruit and currants. The name Blinding Lunar Currants is a play at the vizer that Riders uses while under the moonlight. The cider is called Blinding as the taste is enough to make one close their eyes in deliciousness. Also, the fact that you can’t really tell that the currants are really there, drinking this ‘blindingly’ brings one an awesome surprise of rich currant sweetness. It definitely worked out in my favor and the passion these currants Rider carries through the taste buds is amazing.

Sources:
https://i.warosu.org/data/jp/img/0130/54/1424165452872.jpg
https://s-media-cache-ak0.pinimg.com/originals/db/bf/a9/dbbfa9a0912eb1f96e32dd16cf26b1b6.jpg

La ManzArcángel by Nubis Sanctum Ales

April 1, 2015 by cloudx30 tagged Agave, agave syrup, Apple Archangel, Apple Cider, Archangel, Belgian Chocolate, Belgian Trappists, blue agave, brown sugar, cane sugar, Cider, Claire Farron, Crispin The Saint, Final Fantasy XIII, HOLY, Home brewing, La ManzArcángel, Lightning, Nubis Sanctum Ales, Organic Cane Sugar, The Holy See, Trappist Cider | Leave a comment

Rating: 4.5/5* Cider rating

La ManzArcángel by Nubis Sanctum Ales is a 13% ABV Belgian Trappist Cider made with Organic Agave Syrup and Brown Cane Sugar.

==Introduction==

Project # 4 was my first attempt at creating a cider using 100% Apple Cider, Organic Agave Syrup, Brown Cane sugar and Trappist yeast. The name derives from a combination of the word Manzana for Apples in Spanish and Arcángel. Basically the Apple Archangel. The original idea came from trying to replicate Crispin’s The Saint which is made similarly but with maple syrup. While I could not get the recipe exactly, I decided to make my own by using Organic Agave syrup. There were the results so let us see where my crazy experiment went.

Aromas:
Apples, honey, brown sugar, phenolic notes, vanilla hints, dulce de leche caramel hints, mild cherry notes and grapes.

Flavors:
Dark fruit hints plum, peaches, grape hints, apples, pears, strawberry, cherry hints, brown sugar, cane sugar, agave hints, banana hints, clove hints, pineapple, citrus, Stone fruit peach and apricot hints, peppercorn, floral notes, vanilla, cinnamon, dulce de leche caramel hints, toffee and pecan pie hints.

Aftertaste:
Slight dry finish with good sugary apple remnants, pears, berries, banana, clove spice hints, caramel, vanilla and chardonay. Slight boozyness in the taste, Gold Hazy body, sipping drinkability and a slight crisp and creamy mouthfeel.

Overall:
While I found this one very good, I still couldn’t help that the yeast pretty much ate the majority of the sugar but because it was this Belgian liquid yeast, it did not leave it dry. The problem I realize was that I had used a high gravity Trappist yeast instead of a low gravity one making this reach the 13% ABV mark. I felt it was pretty high for a cider and was concerned about the product being too boozy. However, after trying it when it was carbonated, it came out just fine. The weeks it took to bottle conditioned mellowed out the alcohol and really let some of the cider play well with the ingredients. This cider can use some aging for sure to see where it will be at several years later. For now, I was pretty impressed with the results either way and hope the next cider project becomes awesome.

Anime Corner:
Lightning Claire Farron, from the Final Fantasy XIII series was chosen in this pairing to go with the Belgian Cider as I wanted to use something that had to do with something Holy as it is a Belgian Monk themed cider and similarly, I wanted to do something like the saint. The Spanish name was give as it uses the Agave Syrup as I mentioned before. For lightning, she became a messenger of God, a holy knight of God in the series. The fact that I found an artwork where she is holding what appears to be an apple as well as the fact that she has the angel wings and is close to God, well, it couldn’t get any closer to exactly what I was looking for in this pairing. The fact that it became 13% ABV and the fact that she became just as powerful as God in the series, it represented the strength of the cider and well really well.

Sources:
http://www.deviantart.com/art/Save-my-soul-435626707

Habanero Cider by Finnriver

February 24, 2015 by cloudx30 tagged Apple Cider, brown sugar, cane sugar, Finnriver, Habanero chillies, Habanero Cider, Habanero heat, Habanero Peppers, Hard Cider, Organic Cane Sugar, Organic Habanero, sugar cane, Washington Organic Apples | Leave a comment

Rating: 4/5* Cider Rating

Habanero Cider by Finnriver is a 6.5% ABV Apple cider made with Washington Organic Apples, Organic Habanero chillies and Organic Cane sugar.

Label:
Batch 814
Finnriver’s Habanero Cider release was inspired by the quest for something strange and a hankering for heat. In the winter of 2013, cold days on the farm coincided with the annual Strange Brew Festival in Port Townsend, WA. This gave our crew the inspiration to take the hottest thing we could get our hands on and blend it into out had cider. The combination of chili he4arr and tart apple, mellowed by a dash of sweet, makes for a memorable fermented adventure. Enjoy in any latitude with rice and beans, fish tacos burritos of all kinds, or just a crackling bowl of chips & salsa.

==Introduction==

My friend Aaron Mendiola from www.beermetaldude.com provided me with this special cider from Washington. I have never really seen this one. Aaron advised he has not tried this one and I do feel the honor to bring it to the site to see how it is. Seeing as I love spicy foods, habanero and apple cider seem like a very awesome combination. Let us see what this one is all about.

Aromas:
A whiff and you can tell the habanero is there, apples, vanilla, caramel, honey, sugar cane, brown sugar, biscuit bread, orange hints and bubble gum.

Flavors:
Fruity yet peppery notes of Habanero heat, apples, chardonay, mild vanilla, caramel, honey, sugar cane, biscuit notes, orange hints and bubble gum hints.

Aftertaste:
Finishes dry with notes of apple, and habanero spice. No alcohol in the taste. Clear light golden body, crisp and refreshing mouthfeel, but moderate drinkability due to the Habanero attack.

Overall:
As soon as you drink it the heat flows up into the nostrils through the nasal cavity in the back of the throat. I eat chilis all the time and this one is not too hot, but its almost like habanero fruitiness does travel to mess with the your breathing a bit. So basically the heat does not stay on the tongue for long and you do get to enjoy it, but make sure you sip this one as to not choke while drinking this. I think trying to get a good flavor profile was the challenge here. Even so, get this one if you love hot stuff. It is a well made cider for being one with habeneros.

Anime Corner:
Original Vampire Girl character was used in this pairing since I wanted to show something sweet and at the same time evil. While the cider is sweet, the habanero could be seen as evil. This is why I included both. The colors also compliment the label and the vampire girl eating the apple is like the habanero infusing itself into the apples of this cider.

Sources:
https://s-media-cache-ak0.pinimg.com/736x/43/77/f1/4377f160042c68362fb27edd4dda22b3.jpg

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