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Wine Details
Price:
Description:
A cross between an abbey double and a saison. Open fermentation wait a saison strain and a dose of wild yeast at bottling add to the complexity.
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Varietal Definition
Ale:
Ale is beer that is brewed using only top-fermenting yeasts, and is typically fermented at higher temperatures than lager beer (15–23°C, 60–75°F). At these temperatures, ale yeasts produce significant amounts of esters and other secondary flavours and aromas, often resembling those of apple, pear, pineapple, grass, hay, banana, plum or prune.
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Abbey Ale:
A fruity, strong ale made by secular brewers in Belgium and based on the products of the Trappist abbeys. Abbey beers began to appear shortly after the Second World War, when secular breweries took commercial advantage of the true cultural heritage of Belgium's monastery brewing traditions, and the growing success of Trappist beers. Some Abbey beers were made by genuine monasteries until the early 20th century, such as Affligem Abbey, who brewed until the First World War, and whose name now appears on beers made by the Heineken owned Affligem Brewery. Abbey beers are not a fixed style, but will tend to be a brune (a Belgian brown ale, sometimes termed dubbel), a strong pale ale or tripel, and a blonde ale or blond.
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Saison:
Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there's been a massive revival; especially in the US.
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