 JK (2479), Twin Cities, Minnesota, USA
Oct 8, 2005 Updated: Jan 14, 2006
ABR ’05. Very dark brown with no head. A sweet beer; fairly thin body with some oak flavor. While not a bad beer; I don’t really see the "abbey" quality here. Maybe it needs some time to mature.
After a few months of aging it has improved. More mellow flavors, and the malty qualties of a dubbel, as well as the oak, really show through and in a good way. Score raised.
Doppelganger (1198), Oxford, Oxfordshire, England
Jan 20, 2006 Dark amber, a light beige head with some nice lace. Aromas of plum, green grape skin, vanilla, cinnamon. Spicy, lively, and very interesting. The flavor is smooth, warm and a bit tanic. Not as much complexity to the flavor as the aroma, but still a very complex and interesting taste.
badgerben (3160), Blaine, Minnesota, USA
Jan 17, 2006 Dark orange color with no head. Nice aroma of fruit and oak with almost a hint of chocolate. The taste is just sinful... Lots of chocolate and fruit, though no particular fruit really jumps out at me. The vanilla from the oak lends a lovely finish.
hezron (594), Madison, Wisconsin, USA
Jan 17, 2006 On tap at the brewery, labeled as "Oak aged abbey" and the other ratings match what I found, so I think this is the right place to put it.
Fruity, bright and spicy with vinous dried fruit, caramel, toffee, noticeable alcohol and lots of oak tannins. Very interesting, the oak does not dominate the nose at all. Dark amber-orange in color with a thing, off-white head and I think there are some legs when I swirl it. Soft flavor at first with more of the dried fruit and caramel flavors with a bit of oak in the finish. The dried fruit tastes more and more like a red wine the more I drink. Not as complex in flavor as in aroma. Alcohol is present, nice and warming. Mouthfeel is a little creamy, while being fairly dry in the finish.
MilkmanDan (1938), Eagan, Minnesota, USA
Oct 14, 2005 Clear deep orange. Oak and vanilla, punchy and fruity, lots of grapes. Rather strong. Sugary up front, then qutie dry at the end. Interesting, but could probably use a bit more time.
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