Belgian Pale Ale
Old Abbey Ales
- From:
- Old Abbey Ales
- British Columbia, Canada
- Style:
- Belgian Pale Ale
- ABV:
- 6.4%
- Score:
- +7 ratings needed
- Avg:
- 3.55 | pDev: 9.58%
- Ratings:
- | reviews: 1
- Status:
- Inactive
- Rated:
- Feb 01, 2017
- Added:
- Sep 13, 2015
- Wants:
- 0
- Gots:
- 1
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by biboergosum from Canada (AB)
3.16/5 rDev -11%
look: 3.25 | smell: 3.5 | taste: 3.25 | feel: 3.25 | overall: 2.5
3.16/5 rDev -11%
look: 3.25 | smell: 3.5 | taste: 3.25 | feel: 3.25 | overall: 2.5
650ml bottle. Whoa, lots of stuff going on in this one, apparently.
This beer pours a hazy, medium golden yellow colour, with a stupidly effusive amount (fuck you, Brett) of towering puffy and foamy off-white head, which leaves some layered runic script lace around the glass as it slowly subsides.
It smells of musty and funky yeast, gritty and grainy pale malt, indistinct citrus rind, equally hard to parse earthy spice, further muddled tropical fruit notes, ephemeral vanilla beans, and some plain leafy, weedy, and floral noble hop bitters. The taste is bready and crackery pale malt, a thankfully lessened funky mustiness, still bland citrus pith, weak sugary vanilla, more laid-back exotic fruitiness, ethereal spice, and some consistently benign leafy, earthy, and herbal verdant hoppiness.
The carbonation is obviously quite active in its overbearing fizzy and frothy emanations, the body a so-so middleweight, and not particularly smooth, what with all those wee beasties lurking about. It finishes trending dry, the crackery malt, waning fruit, and hops coalescing as such.
Overall, I gotta say, once and forever, what is the point of adding any Brettanomyces variant to an otherwise innocent brew? Here, it just provides an unnecessary funky essence, not to mention enabling the retarded pour rate. Yeah, I lose respect for brewers who do shit like this because it's (imagine my raised fingers, you decide which ones) 'cool'.
Feb 01, 2017This beer pours a hazy, medium golden yellow colour, with a stupidly effusive amount (fuck you, Brett) of towering puffy and foamy off-white head, which leaves some layered runic script lace around the glass as it slowly subsides.
It smells of musty and funky yeast, gritty and grainy pale malt, indistinct citrus rind, equally hard to parse earthy spice, further muddled tropical fruit notes, ephemeral vanilla beans, and some plain leafy, weedy, and floral noble hop bitters. The taste is bready and crackery pale malt, a thankfully lessened funky mustiness, still bland citrus pith, weak sugary vanilla, more laid-back exotic fruitiness, ethereal spice, and some consistently benign leafy, earthy, and herbal verdant hoppiness.
The carbonation is obviously quite active in its overbearing fizzy and frothy emanations, the body a so-so middleweight, and not particularly smooth, what with all those wee beasties lurking about. It finishes trending dry, the crackery malt, waning fruit, and hops coalescing as such.
Overall, I gotta say, once and forever, what is the point of adding any Brettanomyces variant to an otherwise innocent brew? Here, it just provides an unnecessary funky essence, not to mention enabling the retarded pour rate. Yeah, I lose respect for brewers who do shit like this because it's (imagine my raised fingers, you decide which ones) 'cool'.
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