On Thursday, January 7th we will be releasing our new Belgian Abbey on tap and a limited number of 25.4 oz. (750 ml.) bottles later in the month. Formulated with 2 Row, Munich, Special Roast, Caramel and Red Wheat malts, this year’s version has a strong malty caramel back bone with dark fruit flavors. We decided to add an additional twist by aging the beer in a bourbon barrel for 1 month to help smooth it out.
OG: 21 plato SRM: 14
FG: 5 plato IBU: 21
Vol CO2: 3.0 ABV: 9%
Aroma: Dark fruit, bourbon, vanilla and caramel
Flavor: Upfront slight bourbon and vanilla, highly malty with good amounts of dark fruit and caramel
Appearance: Light garnet reddish brown
Mouth Feel: Medium body
We used 3 different yeasts in this brew, as well as a free rise during the first 3 days of fermentation with additional simple sugars dosed in over a 24 hour period. This beer is exceptionally smooth from the short aging in the bourbon barrel and is reminiscent of a beer I made with a great group of guys about 8 years ago that we named Oaken Abbey.
-Gordon, “The Wort Hog”