Home > Best Abbey Ales - Top 10 Ranked by the U.S. Open Beer Championship
Best Abbey Ales - Top 10 Ranked by the U.S. Open Beer Championship
This Top Ten Belgian Abbey Ale ales list is from America's Best and from the results of the 2010
U.S. Open Beer Championship.
1. Dank Tank –
Sweetwater Brewing - Georgia
2. New World Triple – Boston Beer Company - Massachusetts
3. Oude Zuiper – Papago Brewing - Arizona
4. Brother David’s Triple Abbey Style Ale, Anderson
5. Star Island Single, Smuttynose Brewing
6. Rochefort 10 Trappist Ale, Rochefort Brewing
7. Chimay Première - Bières de Chimay -
David’s Double Abbey Style Ale, Anderson Valley Brewing
9. Trappist Westvleteren 8 - Brouwerij Westvleteren - Belgium
10. La Fin Du Monde - Unibroue - Canada
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.
Alcohol by Weight: 5.2-6.0%
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.
Alcohol by Weight: 5.6-8.0%
Color SRM: 6-10