Abbey Belgian Style Ale
Bottle-conditioned: i.e., re-fermented with the addition of yeast to the bottle. 355 ml (i.e. 12 oz) bottle, as in the picture. Served at about 45 degrees, just a bit cooler than the 50 degrees recommended on the bottle. As the glass warmed, things got better and better. Dark red/brown, mahogany color with a smallish head that gives way to just a persistent light lace. Nice appearance. Smell is definitely fruity (raspberry and cherry?) with some chocolate and fig. Taste is chocolatey, sweetly dark and rich like figs, with a depth of toasted malt in the aftertaste. Also picked up some pepper and grapefruit (!). Not overly toasty, just warm and rich. I'm sure there are some hops in there somewhere, but their presence is delightfully subtle. The alcohol is there but masked by the spicey fruit and pepper. Mouthfeel is where this beer delights! So smooth and round, you want to swirl it around in your mouth! Mmmm. Perhaps a bit too rich for drinking many of these --- two or three is the limit. The alcohol limits consumption a bit as well. I really enjoy the yeast in this beer -- it's ALIVE! Overall, a really nice American example of the style.