Sunday, November 8, 2009
This deep red cloudy brew is Abita's attempt at an Abbey. Belgium Abbey's are always extremely hard to recreate because so much of the recipe is local and, in the case of the water and yeast, usually unique to the monastery.
In any case, this ale passes the eye test with its beautiful dark red color and thick head( please ignore my bad pour in the pic). When I smell Abbey Ales, the sweetness of the malt and spiciness of the yeast typically dominate. The hops always take a back seat when it comes to aroma. This ale's aroma did not disappoint. Though the smell was not as intense as I expected, I was pleased by its caramel toffee scent.
I could taste a distinct citrus flavor immediately followed by caramel and then a slight bite of bitterness. I expected more of the allspice-like aftertaste you get from abbey yeast but I didnt get much of it. Overall the beer is a medium bodied , economically priced version of an Abbey that tastes exactly like your drinking a $3.50 version of a 22oz authentic Trappist. Considering a Chimay double will run you atleast $12, you should get my point.