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Ommegang Ommegeddon

Serve in Tulip


on tap


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RATINGS: 700   WEIGHTED AVG: 3.66   SEASONAL: Special   EST. CALORIES: 240   ABV: 8%
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Belgian pale & pilsner malts w/ Styrian Golding for bittering and Saaz for aroma. Ginger predominates the spicing. Fermented in primary with Ommegang’s house yeast, followed by secondary with Brettanomyces bruxellensis. Dry-hopped in secondary w/ a blend of hops; Tettnang being the stand-out. The flavor profile is very herbal with an earthy undertone (very fitting for a Belgian-style farmhouse ale). The dry finish and pronounced hop aromas hide the 8% abv very well. Dangerously drinkable for its strength and character.

Sham's rating

   AROMA 8/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
Sham (1845) - Seattle, Washington, USA - JAN 21, 2008
Color of golden straw with a large frothy head. Strong lacing. Dry, dusty and yeasty with lemon citrus. Lots of spiciness; coriander. Bitter bite at the tail.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
smcolw (530) - Boston, Massachusetts, USA - JAN 27, 2014
3/4 head, 1/4 liquor. Recedes in a rocky fashion. Leaves large bubbled lace. The color is straw with a very light haze. Yeasty and mildly hoppy. Strong farmhouse aromas. Fresh and citrusy. Peppery with strong lemon zest flavor. Lots of yeast bite to the drink, which lasts through the swallow and aftertaste. Not much hop; this is mostly dry malt. Thin body and highly carbonated.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 17/20
ads135 (2579) - Lawrence, Kansas, USA - OCT 20, 2013
Brett-tastic. Dry, peppery, golden, and crisp. Tried this courtesy of Jay after a year aging.

   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
CarloOG (57) - Austin, Texas, USA - AUG 7, 2013
Batch 1-poured hazy orange (cant see through it) with a thin white head that settled to a thin layer. Had a few yeast chunks in it. Aroma of yeast, funk, basement. Sweet flavor up front that finishes a pink peppercorn finsih. Slight bitterness really evens it out.

   AROMA 6/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 11/20
djd07 (2918) - Houston, Texas, USA - JUL 28, 2013
2007 Bottle. Pours a cloudy orange yellow with medium frothy white head. Aroma is funk, yeast, and ginger. Thin mouthfeel with strong ginger flavor and light spice. Decent.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
charule (813) - Chicago, Illinois, USA - JUL 5, 2013
Bottle from Jessup Bev. Poured amber color with light white head. Funky brett aroma. Quite smooth slightly bitter. Decent for not my style.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
Hair6a11 (1270) - Illinois, USA - FEB 9, 2013
Batch #4, May 2009 Labeled Bottle; Pour is fairly clear golden with a frothy white head here - retention is above average, with some sticky lacing present. The nose is mineral water, baked bread, feint citrus, and a touch of spicing. The flavor profile reveals a fantastic drinker here ; mild funk, herbals, lemon grass, baked bread, minerals, mild sweetness, with some bitterness present near the finish. It’s not over the top, but it works overall for me.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 15/20
RogertheKid (90) - Quebec, CANADA - JAN 27, 2013
Had this beer in 2011, and was the last one that night... by far the best! Very nice herbal flavors, hoppy finish, all in all, a great Season.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
superspak (2215) - Michigan, USA - DEC 8, 2012
750 ml bottle into tulip glass, bottled in March 2008. Pours lightly hazy golden amber color with a 3 finger foamy white head with good retention, that reduces to a small cap that lingers. Spotty foamy lacing clings to the glass. Aromas of lightly tart apple, pear, grape, lemon, pepper, clove, earth, hay, bread, herbal, and earthy yeast spiciness. Very nice aromas with good complexity and balance. Taste of pear, apple, lemon, pepper, clove, earth, funk, bread, herbal, hay, grass, leather, and yeast spiciness. Lingering notes of light fruits, citrus, pepper, clove, earth, bread, funk, hay, grass, and yeast spiciness on the finish for a good bit. Damn nice complexity and balance of flavors; with a nice malt and peppery flavor balance with good brett character; and zero cloying flavors after the finish. Medium-high carbonation and medium bodied; with a very crisp, prickly, and lightly slick mouthfeel that is nice. Alcohol is very well hidden with nearly zero warming noticed after the finish. Overall this is an excellent brett saison! Nice amount of flavor complexity and balance; and very smooth to sip on for an 8% brew. Really enjoyed this one.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 2/5   OVERALL 17/20
BiddleBrau (876) - Fort Washington, Pennsylvania, USA - NOV 1, 2012
Batch #1 June 2007 - Had this lying around so time to try in 2012. Gold and hazy with frothy white head, visible carbonation, big pop when opening this one. Funkhouse is right. Big Brett nose with this one. Funk for sure. This has lots of carbonation which is somewhat distracting. Very earthy, horsey grassy flavor and aroma. Full Brett attributes. Resiny/dry hop finish, slight spice. Palate is light and thin.

   AROMA 6/10   APPEARANCE 4/5   TASTE 5/10   PALATE 4/5   OVERALL 14/20
PapaSkeetSkeet (799) - Corvallis, Oregon, USA - OCT 19, 2012
Pours hazy light-gold with white, fizzy head. Aroma is a perplexing and complex tartness, and then a taste reveals... My initial reaction is to recoil; the mid/aftertaste reveals a Listerine flavor that I associate with poorly fermented meads, a second wafting reveals this in the aroma. However, as it warms, the flavor, while still present, becomes more tolerable. I’m guessing it was a result of the unusual combination of ginger and Brett. Interesting, but not delicious like a sour beer should be. Of course, from a historical perspective, ginger was the most common spice added to farmhouse ales (which were almost always spiced.) In addition, these historical examples tented to get funky. However, back in those days, the malt would have been darkened due to uneven heating and would have produced a more complex grain flavor (all this according to the book "Farmhouse Ales") Anyway, interesting, but I wouldn’t get it again when all of Ommegang’s others are more enjoyable for me.

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