Dark amber-brown in color. Clarity is usually fair to good. Head retention may be adversely affected by alcohol content in stronger versions. Rich malty and fruity flavors bring the balance toward malt throughout. A slight to moderate clove spiciness may be present.
Hop flavor is low to none.
Warming mouthfeel from alcohol. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. By Belgian law, to be called a Trappist Ale, it must be brewed at a Trappist monastery. Home brewed and secular equivalents should be called abbey ales. Yeast strains prone to production of higher alcohols, esters, and clove-spice aroma and flavor are most commonly used.