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Home > 2012 Top Ten Belgian Abbey Ales in the United States

2012 Top Ten Belgian Abbey Ales in the United States


This Top Ten Belgian Abbey Ales  list is from the results of the 2012 U.S. Open Beer Championship, Great American Beer Festival, and the World Beer Cup.

      
1. Tripel Entendre - Sound Brewery, Poulsbo, WA
2. Belle Star - Lonerider Brewing, Raleigh, NC
3. Velvet Rooster - Tallgrass Brewing, Manhattan, KS
4. Davidís Double, Anderson Valley Brewing Co., Boonville, CA
5. Wild-Westmalle Tripel, Chicago Brewing Co., Las Vegas, NV
6. Two Tortugas, Karl Strauss Brewing Co., San Diego, CA
7. Leffe Brown, AB InBev, New York, NY
8. Belgian Dubbel, Bier Brewery, Indianapolis, IN
9. Gift of the Magi, The Lost Abbey, San Marcos, CA
10. Nectar des Dieux, Bastone Brewery, Royal Oak, MI
 

SoundBeers.jpg (350◊250)

  

Belgian Abbey Ale
Subcategory: Belgian Dubbel
This medium-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate like, and mild roast malt and caramel arom Flavor and aroma may also have a raisin like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low to low-medium bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Often bottle conditioned a slight yeast haze may be evident. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.060-1.077
FG: 1.012-1.016
Alcohol by Weight: 5.2-6.0%
IBU: 22-30
Color SRM: 18-22

Subcategory: Belgian Tripel
Tripels are often characterized by a complex, sometimes mild spicy character, but no clove-like phenolic flavor. Yeast-generated fruity banana esters are also common, but not necessary. These pale/light-colored ales may finish sweet, though any sweet finish should be light. The beer is characteristically medium bodied with a equalizing hop/malt balance. Traditional Belgian Tripels are often well attenuated and bottle conditioned beers aged for a long period may be very well attenuated. Brewing sugar may be used to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.070-1.092
FG: 1.012-1.018
Alcohol by Weight: 5.6-8.0%
IBU: 25-35
Color SRM: 6-10





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