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New Belgium Abbey
Fort Collins, Colorado
BJCP Category: 18B Belgian Dubbel
New Belgium Brewing Co. <visit site>
38
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[expand]Total Score: 40/50
Beautiful appearance and wonderful aroma. Complex flavor is right on target with only a lingering astringency that detracts from an otherwise very good dubbel. more >
[close]Total Score: 40/50
Aroma: Sweet, aromatic malt aroma with hints of raisin and plum fruity esters. Noticeable alcohol adds to complexity. No diacetyl. Very low phenols. No hop aroma. (10/12)
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Appearance: Orange-amber color on the low end of the style; not as dark as many examples. Very clear. Large, mousey, long-lasting head. (3/3)
Flavor: Sweet malt flavor with a woody, roast (chocolate) malt presence and a drying finish. Moderate and balancing hop bitterness. No hop flavor. A candi-sugar-like sweetness with complexity from higher alcohol levels. Fruity esters (prunes) are moderate; additional esters would be welcome. (15/20)
Mouthfeel: Mousey, light, soft mouthfeel. Medium body. Highly carbonated. Alcohol warmth evident. Some astringency that detracts from the drinking experience. (4/5)
Overall Impression: Beautiful appearance and wonderful aroma. Complex flavor is right on target with only a lingering astringency that detracts from an otherwise very good dubbel. A good accompaniment to beef stew. (8/10) -
[expand]Total Score: 41/50
Though this particular sample is a little hot and heavy on the alcohols for the style, the rich malt, ester, earthy complexity would stand up well against the classics. more >
[close]Total Score: 41/50
Aroma: Rich caramel, currant with a very little banana. The beer as it warms reminds me of banana bread. A light toasted walnut aroma with chocolate emerges as well. Does not really have any hop aroma, skewed toward malt and esters. (10/12)
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Appearance: Pours rather foamy, filling the glass to two-thirds. Cascades like a Guinness in the glass. Deep golden to amber; a definite reddish hue. Fine off-white head lingers to the bottom of the glass, forms lace on the sides. (2/3)
Flavor: The rich caramel malt flavor provides a firm foundation for the currant raisin, banana flavors and evident alcohol. Toward the finish is a slight cardboard note indicating perhaps some age on this bottle. A bit of toastiness like from Munich malt adds to the earthy, slightly woody finish. Higher alcohols are evident, sort of like new paint on fir lumber. (17/20)
Mouthfeel: Medium-full bodied with fairly high carbonation, feels creamy but finishes clean. Alcoholic warmth lingers. Hop bitterness with a hint of tartness are just enough to keep the finish from being cloying. (3/5)
Overall Impression: Though this particular sample is a little hot and heavy on the alcohols for the style, the rich malt, ester, earthy complexity would stand up well against the classics. It drinks closer to an Afflegem than a Grimbergen, and I think it could actually improve with another month or so in the bottle. The malt character and currant flavors are pleasant, but would be more so with the alcohol cooled down a bit. Would be really good with warm banana bread and butter, or roast beef with brown gravy and mashed potatoes. Good for a cold, stormy night. Well done. (9/10) -
[close]Total Score: 35/50
Aroma: Bouquet of esters, alcohols and, to a lesser extent, phenols. Notes of bubblegum, banana and pepper. Belgian character is evident, but solvent notes are a little too assertive. Malty sweetness is apparent with caramel and dark candi sugar. Raisins and dark fruits add complexity. (9/12)
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Appearance: Deep copper color, great clarity. Head color is surprisingly light compared to the beer color, and the retention is superb. (3/3)
Flavor: Malt is subdued up front, with roastiness coming later. Alcohol is more apparent than in most commercial dubbels, but is on the mark for a dark strong. Yeast character includes bubblegum esters, dark fruits and pepper and smoky phenols. Hop bitterness is appropriately restrained, but there is some lingering harshness and warmth from the higher alcohols. (14/20)
Mouthfeel: Body is thinner than most examples, even as the beer warms. Also some harshness from acetate esters and higher alcohols. Good carbonation. (3/5)
Overall Impression: In the same vein as Chimay Red, but not as refined. Balance leans strongly toward fermentation, which is certainly acceptable, but a less aggressive level of acetate esters and higher alcohols would help bring out the malt complexity. (6/10) -
[expand]Total Score: 39/50
Might be young (label says “best before July 05” and it’s now late October 04). Very interesting complexity in malt and yeast choice. more >
[close]Total Score: 39/50
Aroma: Complex: fruit, alcohol, spice and malt. Some solvent. Deep, dark fruit (raisin, plum). Spicy alcohol and some clove phenolics. Rich malt—bread, toast, caramel. Hint of chocolate and dried cherry. (11/12)
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Appearance: Moderate, creamy off-white head. Rocky and long-lasting. Light copper color with deep reddish highlights. Crystal clear. Very pretty. (3/3)
Flavor: Complex. Moderate bitterness seems a bit high, lingering into the finish. Perhaps the bitterness is accentuated by the dry, spicy alcohol and solvent flavors. Rich malt—caramel, bread, toast, Munich-like base. Hint of roast detracts. Spicy, perhaps with some fusel alcohols. Dried fruit and spices (as in aroma). Finishes full but with a slightly harsh dryness from the alcohol. (14/20)
Mouthfeel: Medium-full body. High carbonation. Moderate warmth. Creamy. Alcohol seems hot: perhaps this would improve with age. (4/5)
Overall Impression: Might be young (label says “best before July 05” and it’s now late October 04). Very interesting complexity in malt and yeast choice. I’d cut back on any roasted malts present and maybe lower the fermentation temperature. Definitely let it age to smooth out and reduce hotness. Perhaps also reduce bittering hops. I’d give it at least another three to six months cellaring. (7/10)
