Abita Abbey Ale

Brewed by Abita Brewing Company
Style: Abbey Dubbel
Covington, Louisiana USA

Serve in Trappist glass

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Poured from a 22ozer from SL, light brown (some red) color with a decent initial head. The aroma was tons of caramel and some clove/phenolic character. Flavor followed, but this didn’t strike me much differently from a dunkelweizen, bready yeast, light roast, caramel, cloves/phenolic, lacking Belgian spices / twists. A decent brew, but didn’t seem very Abbey-like. Lacked darker fruit contributions too.

Abita would have near the bottom of my guess list of breweries who brew up the "dubbel" style. I was actually pleasantly suprised when I had shared this beer and found it to be entirely drinkable and very nice. It’s always nice when my preconcieved ideas get blown-up.

The beer pours out a really beautiful cherrywood body with a pillowy off-white head with some nice lacing left behind. Raisins really explode off the nose of the beer with some red licorice, spicy yeast, caramel malts and a touch of veggie/creamed corn lying underneath. The flavor starts out really nice with a big dark fruit taste. Following up with that is the cloves/spicy notes, brown sugar and a bready/biscuity flavor that vaguely reminded me of a bread pudding. Nice job to the boys (and girls) at Abita.

Interesting. Aroma is sweet with some spice and bubble gum. A little malty body and flavor with some more clove and bubble gum and a little caramel malt and biscuit. Overall not bad.

Good sized tan head of very fine and dense bubbles in my chalice. Reduces sowly with moderate carbonation. Malty aroma with some berries, carrots ???, sweetness and a bit of caramel. Color is a dark mahagony brown. Malty and just a tad of sweetness. Chewy palate with more berry fruit flavors, some spices and roasted grains. Light alcohol presence. Finishes dry and malty with a bit of chalkyness. A pretty good example of the style and a pretty good dubbel.

Dark brown and relatively clear. Impressive creamy, dense head. Caramel and molasses in the aroma, with some anonymous spices, perhaps cloves. Medium body, with a slight alcohol tingle in the mouth. I’m usually not much for typical Belgians, but this is lighter and more bright.

22 oz bomber. Cloudy brown pour with a fizzy tan head. Aroma of yeast and stale caramel. Taste of toffee, faded dark fruit and yeast. Surprising amount of malt in the finish. Think of this as a session abbey.

Aroma of cloves, belgian candy sugar, toffee, plums and yeast. Flavor is sweet with hints of cloves, bananas, plums, candy sugar and yeast. An average American Dubbel.

Dark amber pour with a light tan head. Aroma of candy sugar, sweetness, malt. Taste is semi-sweet, a little bit carbonated, malt, and a soft dark fruit flavor. Dry aftertaste. Flavor gets better as it warms. Started at 45F. Some lacing on the glass.

After eating some spinach, 24 hr. black coffee, and some kitty litter after that last one (La JOKE), time for some beer- 22 oz bottle served in trappist glass- poured a semi transparent dull brown with dark marroon tint in color, very low carbonation, a small amount of lacing from the off tan head with several packs of frog eyes upon the liquid surface. Aroma of light and sweet candi sugar, malt, yeast, and notes of caramel. Hits the mouth with a low-medium body, malt is there for sure, caramel was warm and highly inviting, middle cracks that door wide open for everyone that really enjoys a good brew, finish subsides like a wave of water receding away but still retains sensations of the malt along with notes of nuts (pecans and pistachios highly noticeable) and clove. Ever warming sensation that puts a smile upon your face not matter what the mood- and mine is pissed 24/7. Not your typical Dubbel, but one that is very enjoyable!!!

Aroma is of baked fruit and is it clove? The appearance is great with a nice rich amber body and a persistent off white head. The flavor is excessive. The fruity sweetness dominates to cloying and is replaced by a spicy clove or cinnamon flavor that does not balance well.