Buyer's Guide for Beer Lovers

Continental Ales

Exploring a Rich Foamscape of Ales

Abbey Single

Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.

Interpreting the 100-point Scale

Consumers can translate the point score to the following quality bands:

Point Range Quality Band
96-100 points Platinum
90-95 points Gold
85-90 points Silver
80-84 points Bronze
Less than 80 Not Recommended
Legend
  • = Brewpub
  • ABV = Alcohol by volume
  • Date denotes the date on which the beer was tasted

91 Noire de Chambly, Unibroue (Canada). 6.2% ABV (5/10)
Deep brown color. Intense aromas of spicy fruity chutney, lemon muffin, lightly yeasty apple cider and caramelized nuts follow through on a silky entry to a dry-yet-fruity medium body with good depth and subtle touch of smokiness and slight sourness. Finishes with crunchy, tangy green apple, plain wafer and mossy mineral accents.

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