Abbey - New Belgium Brewing

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AbbeyBelgian Style Ale

- Year Round

STORY

Winner of four World Beer Cup medals and eight medals at the Great American Beer Fest, Abbey Belgian Ale is the Mark Spitz of New Belgium s lineup - but it didn't start out that way. When Jeff and Kim first sampled the beer at the Lyons Folks Fest, reviews were mixed at best. One of founder Jeff s first two Belgian style homebrews (along with Fat Tire), Abbey is a Belgian dubbel (or double) brewed with six different malts and an authentic Belgian yeast strain. Abbey is bottle-conditioned, weighs in at 7.0% alcohol by volume, and pairs well with chocolate (or boldly served by itself) for dessert.

BEER FACTS

Birthdate: June, 1991

Body: Medium - Full

ABV: 7.0%

IBU: 20

Calories: 210

Hops: Willamette, Target, Liberty

Malts: Pale, Chocolate, Carapils, C-80, Munich

Yeast: Belgian Yeast

Aroma: Candy banana, sweet chocolate malt, clove, bubblegum, sweet spice cake, cinnamon, dark fruits

Mouthfeel: Full mouthfeel, creamy and rounded start and middle, slight warming and peppery perception give it a clean and slightly dry finish

Flavor: Spiced banana bread, slight peppery/clove/herbal, sweet caramel and bitter roasty chewy chocolate malt, nuances of pipe tobacco

Visual: Clear (kegs) or Hazy (bottles) with a deep redwood-mahogany, tan head with elegant billowing lacing

Food Pairings

Old cheese, new flavors! Derek Kennedy, Cheese Aficionado, recommends: print recipe Old cheese, new flavors! 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, platanos, fosters style Chef Todd Davies, Partner of Tap House Grill, recommends: print recipe Crispy Cajeta cheesecake, platanos, fosters style 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!