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Tis, one of my favourite (and most used) glasses is a Delerium.... my 70+ glasses though are getting a bit ridiculous though <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->

Belgians tend to be more carbonate than other ales, I like it buts it’s no where near my favorite.

I had some Orval just the other night and felt much the same way; too carbonated and very lactic. According to Roger Protz the flavour you can't quite put your finger on is gooseberries. I do have an Orval chalice and it certainly lets the aroma out. I think it's a beer I could grow to love if it was served with the right food.

Orval is one of my favourite Belgians.

I think it's the Brettanomyces giving your trouble, microgirl. They metabolise sugars that the yeast can't, making for a very dry beer.

I know you aren't a fan of Gueuze and I think that Orval has some characteristics in common with Lambic, as Brettanomyces bruxellensis and Brettanomyces lambicus are two of the most important micro-organisms in making Lambic.

It certainly is a dry beer which I rather like but the carbonation seems a little excessive. There's quite a carbonic bite which takes from it a little, I think.

I tried it years ago and liked it but I sampled it again about 6 months back and didn't take to it, for much the same reasons as posted above. I think it may have something to do with my preference for hoppy beers. Perhaps if I weaned myself off them for a while I might learn to appreciate it more again...

[quote:2c7l5gjr]Some of the newer releases have been termed 'Belgian IPAs' by some, beers like De Ranke XX Bitter, Chouffe Dobbelen IPA Tripel, Urthel Hop-It, Poperings Hommel and Piratt. These beers feature much higher IBU's and are a departure from the traditional stylings. [/quote:2c7l5gjr]
I'd like to try these but I haven't seen them over here. Although I think I spotted Popperings Hommel somwehere recently.