Ommegang Abbey Ale

Brewed by Brewery Ommegang (Moortgat)
Style: Abbey Dubbel
Cooperstown, New York USA

a swirling deep red pour with a head so light it was like peaks of marshmellow. sweet anise and dried dates smell. malty smooth taste, great with the level of abv. long finish

This is an interesting beer. All beer, but fininshes like a dry red wine. Goes very well with a Rhubarb crisp!

Reddish-brown and hazy. Frothy tan head. Prominent vinous nose of plums, malt, rye bread and licorice. Notes of chocolate, raisens, caramel and lights you right up too. Lingering finish that dances on the tongue. Daddy wuvs you, Abbey Ale.

This beer pours a deep red-brown with ample head that leaves behind fine belgian lace. The aroma is fruity and malty. I find dark fruits in the aroma along the lines of cherries and plums. The flavor is very similar with no noticeable alcohol, which is surprising. The body is medium with the carbonation. I’ve never been disappointed by Ommegang.

Bottle. Huge dense light tan head. Very big nose filled with fruity sweet doughiness. Taste is thick, dark sweet like over ripe plum or fig. Malty with a hint of tannins at the end and clean lingering bitter finish. not session beer imo, but a good after dinner sipping beer.

Large pillowy and lasting head with a red-amber pour. Rich fruit and dark fruit notes finish with a little alcohol. Very nice from an American brewery.

Bottle, cork’d and caged. Lots of people have been to Europe, and have attempted to bring the quality and honesty, back to the states. Ommegang scores big with a photographic tongue! A true delight from New York. Enjoy reasonably kids!

Huge 4-finger almond-hued head tops a slightly-hazed burgundy pour... nice retention that leaves a thick cap all the way down the glass. Yeasty dough and fruity notes to the nose. Nice start of sweet fruits and Candi Sugar, an "ester-take" on heavy malts. This leads to a yeasty bread mid-palate, with a touch of alcohol following a lightly bitter finish. Mingling around are more notes of complexity... some wooden earth, unripened bananas (from many different layers of yeast). Soft carbonation levels and a medium (to medium-light) embodiment tend toward an oily mouthfeel. Nice abby dubbel, and a classic example of the style. Would be nice paired with food. This only gets better as it warms... nice and rounder, with lots going on; livelier carbonation levels provide more character at slightly warmer temperatures. (Honestly, this isn’t my first "style" of choice, but it’s an appreciated offering; a very good brew, staying true to the Trappist style.) Good stuff. On the next bottle, I’ll let it sit for a bit before partaking.