Our red-brown abbey ale can be considered a “single”, meaning a beer that was made for the guests of the abbey and for everyday consumption.
Hazy, nearly opaque mahogany, with a deep red shining through and a small white foamy head.
This is a top-fermenting ale is refermented in the bottle, which means you can age the beer for a few years. The aroma will make you think of sweet burning wood, plums, banana bread, citrus, and a little yeasty zip. Full and complex flavor, hints of smoky dark malt, lovely rolling flavours of caramel and chocolate.
Due to the dark coloured malt, the taste repeats a burning sense and gives us hints of sweet peaches, ending in a light hoppy bitterness.
Kristin –
Nice enough beer, but think it has confirmed to me that I prefer dubbels
Mark E –
Alright but uninspiring. I am hoping my remaining stock will improve if left to age.
Mark Charrington –
In my tulip glass a deep brown had a small head that faded all too quickly The nose was subdued but there was liquorice malt and sour berries My tongue detected yeasty malt biscuits then sweet then metallic tones. Not the best pater I have tried so would not immediately seek it out. I would try it again if I was in Belgium
WJ –
If you were given this blind folded you wouldn’t think it was beer. Very dry, tastes tends towards red wine.
Xavier Crepin –
Average beer, drinkable but forgiveable
tg –
i always feel i should like this style more than i do. the flavours are just not strong enough. maybe it’s too dry for me?