Brewmaster's Selection

Craft: An activity involving skill in making things by hand. At Old Abbey Ales, ‘our thing’ is beer, and our master brewer skillfully crafts every batch by hand, producing what we believe are some of the finest beers in the market.

Belgian Tripel

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Delicious and approachable, this Belgian style Tripel features a rich malt character enhanced by notes of citrus and spice. The color is clear to deep gold and displays a creamy white head. The Belgian Ale yeast produces pronounced fruity ester and spice characteristics, including notes of orange and coriander. The alcohol may show itself more readily amid the flavors in this style, while pilsner malt sweetness and balancing hop bitterness round out what is customarily a beer offering complex aromas and flavors.

  • Taste/Smell: Complex, Fruity Esters, Spicy, Medium-
    to Medium-Full bodied
  • ABV: 9%
  • IBU: 30
  • Serving Temp: 8-12º C
  • Cheese Pairing: Blue Cheese, Gorgonzola, Triple Créme, Goat and light Feta
  • Food Pairing: Cajun, Game, Pork and Roast, Curries and much more
  • Glassware: Beer Snifter, Stemmed, Chalice
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Belgian Tripel IPA

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Strong, delicious, and surprisingly smooth, this Belgian style Tripel IPA features a complex blend of fruit, citrus, and spice. As much a style born from American ingenuity and exploration as it is from storied Belgian tradition, this wonderfully delicious, mystical beer is the answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Strong Pale Ales.

  • Taste/Smell:
  • ABV: 9%
  • IBU: 50
  • Serving Temp: 12-14º C
  • Cheese Pairing: Blue Cheese, Cheddar, Edam and Gorgonzola
  • Food Pairing: Spicy Seafood Dishes (like Gumbo), Butter Chicken & Curries
  • Glassware: Beer Snifter, Stemmed Tulip, Chalice
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Belgian Quad

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Old Abbey Ales Belgian Quad is our biggest, most flavourful beer. At 10.1% ABV, this Belgian style Quadruple represents a deep garnet to dark brown hue of bold strength and character. Exhibits great depths of maltiness, the smooth mouth-feel and full body deliver multiple layers of malt complexity evocative of rich, dark fruit, molasses, brown sugar and more. This beer also exhibits spicy yeast notes while the hops keep the mall sweetness from becoming cloying, but they remain in the background.

  • Taste/Smell: Complex, Malty, Dark Fruit, Estery, Full-bodied
  • ABV: 10.1%
  • IBU: 27
  • Serving Temp: 12-14º C
  • Cheese Pairing: Blue Cheese, Cheddar, Gouda, Swiss Cheese
  • Food Pairing: Roast Game, Smoked Meats, Tenderloin, Chocolate Cake
  • Glassware: Beer Snifter, Stemmed Tulip, Chalice
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Innovation Series

The Innovation Series is all about change – a new beer every batch. Get it before it’s gone but don’t worry there’s always something new, exciting and most of all Innovative on the way! Brewmaster Tony Dewald has over 25 years of brewing experience – these beers are his creations and the culmination of that experience. Enjoy with an open mind and an enthusiastic palate!

Belgian Pale Ale

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Cinnamon spice combines with blood orange, papaya and a hint of vanilla. The use of Brettanomyces Bruxellensis as a secondary yeast means the beer has a note of barnyard funk.

Brettanomyces yeasts can digest sugars unavailable to regular brewers yeasts – by using Brett as a secondary strain we can access these and add a new dimension to a beer. Brett flavors can range from tropical fruit to farmyard and sour notes dependant on the strain used.

The Belgian pale ale style was orginally designed to compete with pilseners and British pale ales. Our beer continues in this tradition of innovation – combining the complexity and richness of flavour associated with Brett beers with an approachable, easy drinking style.

  • Malts: Pilsner, pale ale malt, torrified wheat, aromatic and special B 
  • Hops: UK sovereign
  • ABV: 6.4%
  • IBU: 33
  • Serving Temp: 8-12º C
  • Cheese Pairing: Fruit and funk mean that this beer is made for mature cheese – the stinkier the better. Try Ripe Brie, Strong Blue or something with a washed rind like Epoisse
  • Food Pairing: Carbonades is a traditional Belgian stew and pairing with this beer. Beef and ale – stew or pie – made with this beer is magical. As is pulled pork
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100% Brett IPA

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Brewed with Brett Drei yeast which creates some intense tropical flavors – mango and pineapple with a hint of feijoa. Classic West Coast dry hops yield a crisp finish, balancing the fruit with notes of resin and pine.

Brettanomyces was normally considered a spoilage yeast but is becoming increasingly popular in brewing. Different strains can yield flavours ranging from farmyard to the most intense tropical fruits. Drink this one young to make the most of the hop character.

  • Malts: Pilsner, Wheat malt, Carafoam, acidulated wheat
  • Hops: Magnum, Chinook, Centennial, Simcoe, Falconers Flight (Dry hopped with Falconers Flight and Simcoe)
  • ABV: 7.5%
  • IBU: 55
  • Serving Temp: 12-14º C
  • Cheese Pairing: Sharp Cheddar, Earthy Soft Cheese – i.e Taleggio or a Salty Hard Cheese – i.e. Pecorino
  • Food Pairing: Hop balances well with spice so earthily spiced dishes i.e. morrocan tagine work well. They also cleanse the palate well so try seafood dishes like chargilled prawns or paella
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Dry Hop Saison

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Smells like a sunny day in a spring hayfield. Spicy black pepper notes and orange zest are present on the palate with subtle use of noble hops to provide refined bitterness and structure.

Saisons are traditionally brewed in cooler months to provide a refreshing beer to be enjoyed over the summer by seasonal workers “Les saisonniers”. The notoriously open-ended style has changed over time making true definition difficult with both alcohol content and flavor profile evolving.

  • Malts: Pilsner, Wheat Malt, Torrified Wheat, Rye Malt, Cara 8
  • Hops: Magnum, Saphir, Ahtanum (Dry hopped with Saphir and Ahtanum)
  • ABV: 6.5%
  • IBU: 35
  • Serving Temp: 8-12º C
  • Cheese Pairing: Salty Goats Cheeses – Soft or Hard –balance the freshness of the Beer. Hard Cheeses like Comte or Appenzeller
  • Food Pairing: If you can’t get hold of a slice of traditional flamische, try this with quiche or pizza and a garden salad. Similarly you can substitute sole meuniere for BC trout or salmon!
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