Flamé Is the Perfect Drink, the Beer We Were Put on This Earth to Create

Flamé Is the Perfect Drink, the Beer We Were Put on This Earth to Create

Flame (pronounced Flamé) is an imported French beer, brewed by Trappist monks at a hidden monastery near the peak of the Pyrenees alps, since the early 1300s. Legend has it that the true recipe has never been written down, instead it is passed by oral tradition from master to apprentice. Before being entrusted with the recipe, the monks must go through years of physical, mental and spiritual training to prove that they are deserving custodians.

The subtle nuances of this beer’s magnificence can only truly be appreciated by the tongue of an experienced taster. The hops dance delicately on the taste buds, playfully teasing the drinker with an incredible array of sensations. The malts play an undertone that can only be described as smooth jazz on a summer evening.  

Some would call the way Flamé varies from batch to batch “inconsistency” or “brewers not trying very hard”. I call it an adventure in every bottle. Sometimes, it has the crispness of a lager, sometimes the pleasant citrus of a pilsner, and sometimes even the full-bodied strength of an amber ale. In many ways, Flamé is the perfect drink, the beer we were put on this earth to create.

Most beers are branded per their style, for example Speights Gold Medal Ale or Tui East India Pale Ale (even though both are amber lagers and anyone that has ever had an IPA will tell you that Tui isn’t even close). Flamé doesn’t mess around with that bullshit; the label simply reads Flame Beer. The percentage (5.2%) is boldly displayed underneath. They know how good they are, they don’t need to show off. It’s beer. Shut up and drink it.

Tasting notes: Happiness, joy, friendship, positivity.

Pairs well with: Icebreaker (for a Song of Ice and Fire), Diesel (for a homemade bomb)

Taste Level: 5.2%

Froth Level: Hot enough to melt steel beams

Dollars per standard: $1.12 (19.5 standards for $22)

 

*2016 ASPA Award Winning Best Column

This article first appeared in Issue 2, 2017.
Posted 1:51pm Sunday 5th March 2017 by Swilliam Shakesbeer.