Living in the Abbey brewing tradition, lies a sect of beer known as the Belgian Strong Blondes and Strong Golden Ales. These beers are seductive, powerful, and deceptive. Known for being bright and snappy like a Pilsner, but complex like a Tripel, the Strong Blondes live in the 6.5%-7.5% range, while the Strong Goldens makes its way up to 8.5%. These beers are dry, slightly fruity, spicy, and have a soft pear flavor. When bottle conditioned they are bright and sparkly like Champagne and the foam bursts in your mouth as you sip.
Nectarine Golden Ale is inspired by Belgian tradition and American innovation. We began with a Belgian-inspired Golden Ale lightly hopped with the delicate German variety, Hallertau Blanc. This hop is uniquely well suited to the task at hand in that it accompanies, but never overpowers, the beautiful esters of our house Belgian yeast strain with aromas of white grapes and jasmine. We then aged it in freshly emptied Sauvignon Blanc barrels, shipped to us directly from Napa Valley, and added a unique strain of Brettanomyces Bruxellensis, known for its aromas of pineapple, white wine and melon. The beer and the brett and the barrel were then left alone to form a benevolent triumvirate. After one year, our Golden Ale reached dryness and began to beg for a dry hop. We obliged, with a one-two punch of Hallertau Blanc and El Dorado. The result is bright, effervescent, playful and ridiculously tropical.
Toasted gold body topped with a pineapple Creamsicle crown. Bright aromas of guava, watermelon, papaya, kiwi, white wine, white nectarine, and baked pear. Jammy flavors of melon, fruit punch, Sauvignon Blanc, Pina Colada, berry and dried lemons. Big tropical fruit flavors, with a bright finish.
Great with salty and fatty hors d'oeuvres such as prosciutto, jamon serrano and gravlax. Lovely with pastas such as capellini alla cecca, spaghetti agli e olio, and gnocchi con pesto di Levanto. Delicate fish with a squeeze of lemon or simply prepared fattier fish: sardines, fresh anchovies and Spanish mackerel. Bitter and hearty greens such as Belgian endives, terviso, and radicchio. Raw oysters, steamed clams, and of course mussels and frites.