So last night after work I decided to try another beer I received from a colleague at work. I had gotten 4 beers from
Ommegang and all were unfiltered but one. I still decided to go with an unfiltered one because it has been a while since the last time I had one. All of these beers had crazy high ABV's so I new I was in for a good time. Just remember that when you sit down to have one of these. I decided to have a
Ommengang Abbey Ale. The temperature was 43.0 degrees with a huge 6" head with a fizzy medium brown appearance. The head lacing was excellent and the head dissipated slowly. The carbonation was little with a murky clarity and a red body color. The aroma and taste were a mixture of burnt caramel, clove, and dark cherry. The flavor was light with a long finish length and a dry mouth feel. The tongue hit was towards the back and the body lacing was excellent. Overall I would say it was an A. My wife had a sip and enjoyed it also. I thought it was something different from the beers I have previously reviewed. It had a slightly sweet taste with a very subtle hint of bitterness that made it just an excellent beer. Thanks for reading and as always drink responsibly.
Information from Ommegang website
Abbey was Ommegang's first beer and was styled after Dubbels produced by Belgian Trappist monks. A deep, rich and malty ale, Abbey uses several Belgian specialty malts and spices resulting in a very aromatic, flavorful beer.
Deep burgundy in color, topped by a dense tan head, Abbey Ale is rich on the palate but with a dry finish. Suitable for cellaring, Abbey develops wonderful caramel, fig, and currant notes with age.
Abbey is in a class of its own when it comes to food friendly beers. Rich, chewy and fruity, the dubbel mimics the palate sensations of drinking a big zinfandel or cabernet sauvignon. If you know these wines, you know Abbey. Its flavor profile perfectly complements charcutterie, game meats, linguini with cheese, meatballs, and red sauce.
And just like its grape relatives, Abbey Ale is amazing in the kitchen. Using it like a red wine in a Bolognese, with demi-glace and mushrooms for a sauce, or for marinating chicken - it works beautifully. Combine one part Abbey and two parts beef stock as an amazing base for French onion soup, or reduce with rosemary and some stock, mound it with butter and top a steak.
Malts: Pils, amber, Munich, aroma
Hops: Styrian Golding, Spalt Select
Spices: Coriander, sweet orange peel, star anise, licorice root, cumin
Yeast: Ommegang House Yeast
OG 18.2 degrees plato
FG: 4.1 degrees plato
ABV: 8.5%
IBU: 20
Ommegang - Abbey Ale (Estimate Only)
| Calories | 220 | Sodium | 0 mg |
| Total Fat | 0 g | Potassium | 0 mg |
| Saturated | 0 g | Total Carbs | 5 g |
| Polyunsaturated | 0 g | Dietary Fiber | 0 g |
| Monounsaturated | 0 g | Sugars | 0 g |
| Trans | 0 g | Protein | 0 g |
| Cholesterol | 0 mg | | |
| Vitamin A | 0% | Calcium | 0% |
| Vitamin C | 0% | Iron | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
