Ommegang Abbey Ale is a Belgian-style dubbel brewed by Brewery Ommegang in Cooperstown, NY. I bought it in a 750ml bottle, poured it at around 50 degrees fahrenheit, and let it warm significantly over the course of my consumption. I drank it from a brandy snifter.
The pour revealed a beautiful mahogany beer with striking red-orange highlights when held up to the light. Initially, it had a 1-finger head that diminshed in about a minute to a healthy white collar.
Aroma was of bread, dark fruits — fig and a little raisin, toffee, and burnt sugar. A little bit of alcohol. As the beer warmed, the fruits in the aroma became more pronounced.
Flavor was similar to the aroma, but with an initial emphasis on the fruit and more alcohol and very light hops presence as the beer came to temperature. Quite complex.
This beer is quite effervescent, evidenced by the appearance as well as the sensation of bubbles in the mouth. Medium body.
Very drinkable with food; I enjoyed mine with my vegetarian “cassoulet” and it worked nicely with the veggie broth as well as the sweet parsnip and the sugary flavors of the caramelized onions. It was also a decent, but not great, match for the gruyere cheese I enjoyed after the meal.