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Dubbel Ale

Ale brewed with Licorice root, star anise, sweet orange peel, coriander, cumin.

Rich, fruity and aromatic Burgundian brew. Abbey Ale was made to celebrate the many layers to life.

Complexity is divine.

When you first encounter the many layers of flavor and aroma from our Abbey Ale, you may begin to rejoice in a certain kind of perfection, just as the Trappist monks who invented the style did hundreds of years ago.

All of the exotic spice additions in our version of a Dubbel were destined to give our flagship beer its distinctive, aromatic quality and dry finish – an added dimension to a style already rich in monastic tradition.

Perhaps you'll be reminded how all the delicacies in life have added up to this moment. You may even feel compelled to dance a bit.

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Abbey Ale is best from a chalice or a goblet. The wide surface area allows the temperature to rise and release the aromas.

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The rich spice profile and deep flavors make Abbey Ale great with roast meats and braised foods. It complements rich strong flavors much like red wine.

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Brewmaster Phil's Tasting Notes

Abbey was Ommegang's first beer and was styled after Dubbels produced by Belgian Trappist monks. A deep, rich and malty ale, Abbey uses several Belgian specialty malts and spices resulting in a very aromatic, flavorful beer.

Deep burgundy in color, topped by a dense tan head, Abbey Ale is rich on the palate but with a dry finish. Suitable for cellaring, Abbey develops wonderful caramel, fig, and currant notes with age.

Chef's tasting notes & recipes

Abbey is in a class of its own when it comes to food friendly beers. Rich, chewy and fruity, the dubbel mimics the palate sensations of drinking a big zinfandel or cabernet sauvignon. If you know these wines, you know Abbey. Its flavor profile perfectly complements charcutterie, game meats, linguini with cheese, meatballs, and red sauce.

And just like its grape relatives, Abbey Ale is amazing in the kitchen. Using it like a red wine in a Bolognese, with demi-glace and mushrooms for a sauce, or for marinating chicken - it works beautifully. Combine one part Abbey and two parts beef stock as an amazing base for French onion soup, or reduce with rosemary and some stock, mound it with butter and top a steak.

Profile

  • Malts: Pils, amber, Munich, aroma
  • Hops: Styrian Golding, Spalt Select
  • Spices: Coriander, sweet orange peel, star anise, licorice root, cumin
  • Yeast: Ommegang house yeast
  • OG: 18.2o Plato
  • FG: 4.1o Plato
  • ABV: 8.2%
  • IBU: 20