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Food Pairings »

Abbey Cheese Pairings »

Derek Kennedy, Cheese Aficionado, recommends:

The sweetness of this true to Belgian-style Abbey asks to be either cut through or played with. One way to make a precision incision is a goat Chevre where the simple structure of the cheese will slice itself deep into the body of the beer while still maintaining the life of the brew. A play date can be achieved by finding one of Abby's cousins, the Belgian Trappist cheeses, still made by monks in Chimay or Maredsous.

 

Crispy Cajeta Cheesecake »

Chef Todd Davies, Partner of Tap House Grill, recommends:

 Cajeta is a sweetened goats milk.  Make a cheesecake (eggs and cream cheese), cook and cool, freeze, cut into strips, roll in a flour tortilla, then cook the peeled plantains in the cajeta and finish with a little abbey.  The banana flavor of the abbey, complemented by the cajeta, and the plantains -- delicious!

Roasted Banana Tiramisu with Crystallized Ginger »

Melissa Newell, Owner of Terroir Restaurant, recommends:

This golden brown colored beer, slightly sweet on the palate with a nose of ripe bananas immediately brings to mind one specific dessert...a roasted banana tiramisu with crystallized ginger.  However, this multi-dimensional beer will pair beautifully with many a savory dish, as well.  For instance, a gourmet grilled cheese consisting of pesto, fresh goat chevre, caramelized onions, and tomato marmalade or a vegetarian cassoulet (sauté of garlic, butternut squash, chard, caramelized onions, pinto beans, and white beans baked as a casserole with a topping of gremolata).  Both of these dishes have complementary sweet primary ingredients (caramelized onions, butternut squash, tomato) to pair well with this beer.  While this beer does not have quite the body of the Trippel, it is sure to complement any of these lighter styled, but still rich, dishes.

Abbey Chocolate Mousse »

New Belgium Cookbook

Choose either the dark chocolate or milk chocolate and follow the same directions below.

Makes about 2 cups. 


Dark Chocolate:

8 oz. Semi sweet chocolate

6 Tbl. Melted unsalted butter

5 Tbl. Abbey Ale

4 ea. Eggs, yolks and whites separated

3 Tbl. Sugar


Milk Chocolate:

8 oz. Milk Chocolate

6 Tbl. Melted unsalted butter

5 Tbl. Abbey Ale

4 ea. Eggs, yolks and whites separated

3 Tbl. Sugar


* In a metal mixing bowl, set over a pot with boiling water (known as a double boiler), melt the chocolate with the butter and Abbey Ale, stirring occasionally. 

* When chocolate has melted, remove from the heat and let cool slightly. Add the egg yolks, one at a time, whisking after each addition. Set to the side.

* Beat the egg whites to soft peaks and then gradually add the sugar. Beat for 2-3 minutes until stiff peaks form. 

* Fold half the egg whites into the chocolate mixture with a rubber spatula, and then gently fold the rest of the egg white mixture into the chocolate, fold until incorporated. Choll for 2 hours.