Ommegang Abbey Ale

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

Serve in Trappist glass, Tulip

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From notes: Poured hazy chestnut brown with a pillowy 4-finger bone-colored head. Sweet aroma of candied stone fruit with a mild earthiness underneath. Full body, very slightly syrupy, with a light astringency to the finish. Flavor of candied fruit up front giving way to nutty malt with an earthy note beneath. As it warms, the sweetness subsides a bit and the nutty malt becomes more pronounced.

Appearance is a deep brown with slight cloudiness and a thick tan head that quickly dissipates. Aroma is dark fruit, raisin, licorice, and burnt sugar. Taste is deep and complex with caramel, molasses, dark fruit, licorice, and brown sugar. Mouthfeel is relatively thick, almost syrupy. Finishes with a deep rich malt flavor and alcohol warmth. Overall great dubbel.

Fermented cans of spiced cherries, plums and other ancient dark and dank fruity malts unearthed from George Clinton’s Patriotic Pantry. Saddened by the lack of Sir Loyalist Licorice.

180513. Bottle at home. Pours clear deep ruby with a nice head. Aroma licorice, caramel, toffee. Some spices. Nice balance. Should age really nicely. Not Bad.

355ml bottle from Appellation Wines. Pours a colour that is somewhere between copper and prune - the head is generous and typically Belgian. The nose has toffee, apple and prunes. The taste has raisins, prunes, stewed apples and just a hint of toffee. The palate is rich and full bodied with a big creamy yet tangy texture and the finish still has a degree of elegance despite having a lot of sweetness. Overall, a really complex beer which engages the brain with its layers of flavour.

Bottle, from BOE, split at JF’s, 20/04/13. Hazed dark amber with a thin beige head. Nose is toffee, dark malts, brown sugar, light booze. Taste comprises toffee, yeast notes, dark malts, cocoa, dates, brown sugar, a little booze. Medium bodied, fine carbonation, touch of bitterness in the finish allied to booze. Decent enough dubbel, whilst the booze was evident it was never all encompassing.

A - 2 fingers of cream colored foamy head that takes forever to melt and leaves blankets of tight knit lacing. Body is Dark ruby/garnet. S - A huge mix of fruit, cantaloupe, red grapes, apples, tart cherries and raspberries, mango, some muted under-ripened bananas, creamsicle, some faint oak notes, hints of chocolate and fruity alcohol. T - A very complex blend of fruit, pick the fruit and you can taste it, lots of papaya and cantaloupe when chilled. A mix of soft spice and brown sugar, yeast is dark fruit dominates as it warms. M - Full creamy body with lush mouthfeel. In the top running for the American made Dubbel. Very complex fruit aromas and flavors. Excellent mouthfeel as well. A go to Dubbel for sure. Serving type: bottle 07-14-2011

Deep copper from bottle at Dylan's Chicago. Sweet doesn't describe this. Chocolate and cherries take over then smooth out with a long mouth feel. ---Rated via Beer Buddy for iPhone

This score is from my backlog at a different site. Full reviews written for all new beers tasted.

[330ml bottle, The BeerHive, Edinburgh] Lots going on in this one – light brown, slightly hazy pour with a small, thin white head. The aroma is liquorice, on top of other tingling spice, some raisins, sweet stone fruit and alcohol. On the taste, again, the liquorice comes out on top overall, but there some woody, tannin flavours at first. The aftertaste is where the cumin comes out, which is something of a shame (despite loving cumin). Maybe there’s just one too many ingredients here, that ends up spoiling what could have been a great twist on the classic Belgian-style abbey beer [25042013]