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New Belgium tinkering with Dubbel, Trippel recipes

abbey_lNew Belgium Brewing announced today that the recipes of several of their beers will be reimagined. Two of their longest running beers — Abbey Belgian Style Dubbel and Trippel Belgian Style Ale – will undergo several changes to update them “a new era.”

According to the brewery’s official press release, “Subtle recipe tweaks will allow the malty and hoppy characteristics of each beer to shine through. A new yeast strain will help balance the esters and phenol while emphasizing the Belgian character of these beers.”

The two beers started life as homebrew recipes inspired by a trip to Belgium and first appeared more than 25 years ago. They were among the first Belgian-inspired beers produced in the United States. With new developments in hops and malt manufacturing, the brewery felt there was a need for the update.

“As an American craft brewer founded on Belgian tradition, we have a deep respect for our history and our roots,” said NBB Specialty Brand Manager, Lauren Salazar. “And of course, there’s a ‘New’ in our name for a reason. As brewers of craft beer, we need to embrace growth and change and continue to push ourselves to make the best beers possible. We think these changes exemplify the very best of old world Belgium and new craft technique.”

In addition to Munich malt, Trippel now incorporates Pilsener malt and one additional hop, Hallertau Mittelfrüh, for an herbal and spicy Nobel hop nose. Trippel is classically smooth and complex, with notes of fruit and spice before a pleasantly warm and crisp finish. Alcohol has increased slightly to 8.5%, 40 IBUs.

Abbey has eight different malts including caramel, Munich, chocolate and now oats for mouthfeel. The addition of Caramunich and Special W malt add rich tones of chocolate and dark caramel with hints of dried cherries, burnt sugar and figs. Sweet and roasty up front, followed by a slightly bitter finish, Abbey is a true-to-style representation of the monastic beers of Belgium. Alcohol rests at 7%, 20 IBU.

For a short time, both new and old versions may be found side-by-side on shelves. Beer drinkers can identify the new versions by their expiration dates; any Trippel with a Best Buy date of 4/17/16 or later is the new version; any Abbey with a Best Buy date of 6/19/16 or later is the new version as well.

 
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Posted by on September 2, 2015 in Beer News

 

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Cigar City & New Belgium to collaborate on new Lips of Faith brew

New Belgium Brewery Tour

New Belgium Brewery Tour (Photo credit: betsyweber)

Not long ago, and after long last, New Belgium brought their delicious brews to the sunshine state. Now, the Colorado brewing behemoth is announcing a collaboration with our own Cigar City Brewing Company. Get all the details in the press release below.

Press Release:

Ft. Collins, Colo. – October 30, 2013 – Attention, Lips Lovers! New Belgium Brewing’s two newest quarterly Lips of Faith offerings, Cigar City + New Belgium Collaboration Ale and Wild2 Dubbel are now out for all to enjoy. Collaborations have become a favorite in the Lips of Faith line and this meeting of the minds with Tampa’s Cigar City Brewing continues that tradition. Wild2 Dubbel will reintroduce the soon-to-be-famous Schisandra fruit to beer lovers everywhere.

The Cigar City + New Belgium Collaboration Ale beer starts with a fruity, citrus nose, followed by an abundance of Cascade, Pacific Jade and Wakatu hops. Anaheim and Marash chilies usher in a flavor that starts sweet, gets tangy and finishes spicy and tannic. Spanish Cedar spirals were added for some subtle woody and tobacco tones and a Bier de Garde yeast brings zesty phenols for topping. ABV 8.5%.

“This playful,  full-bodied beer will be a delight in Florida, Colorado and everywhere in between,” said New Belgium Assistant Brewmaster Grady Hull. “Meanwhile, Wild2 Dubbel is in a class of its own, offering a traditional, Belgian-style dubbel with a wild side.”

Wild2 Dubbel is full of dark and robust malts creating deep chestnut tones and a tawny haze. Along with brettanomyces, this beer is spiced with the mysterious and splendid Schisandra, known as the five flavored fruit, bringing a complex peppery and pineapple push to top the banana and bubblegum notes of the Trappist yeast. The beer opens sweet and creamy, mingles with the tropic tones of the conditioning bretta, and finishes with a dry, warm spice. ABV 8%.

Over in the Hop Kitchen Series, this season’s Fresh Hop is a medium-full bodied IPA made with certified salmon-safe Oregon hops that are picked fresh off the vine and trucked directly to our brew kettle. It starts out malty sweet, builds in some bitterness with a long bitter linger. Learn more about certified salmon-safe hops at www.salmonsafe.org. Fresh Hop is 7% ABV and 75 IBUs.

“Fresh Hop is made with salmon-safe Crystal and Sterling hops that are grown using practices that ensure healthy watersheds that allow native salmon to spawn and thrive,” added Hull. “We are proud to support the efforts of farmers who work hard for that salmon-safe designation. It makes the beer taste that much more satisfying.”

 
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Posted by on October 31, 2013 in Craft Beer Brewery

 

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Sierra Nevada Continues Production of Heavenly Ales

Sierra Nevada Ovila Dubbel

Image by Another Pint Please... via Flickr

Earlier this year I wrote with much enthusiasm about a new venture that Sierra Nevada Brewing was embarking on; a collaboration with the Trappist monks of the Abbey of New Clairvaux in Vina, CA known as the Ovila series. The partnership was to produce three brews this year; a Saison, a Dubbel, and a Quad. Both the Saison and Dubbel have been released and both are excellent. The Saison is lemony and refreshing as a Saison should be while the Dubbel is rich with plum flavors.

The Quad, which is just now being released, promises to be just as wonderful as the other releases in this series. Bill Manley, Sierra Nevada’s director of communications, describes Ovila Quad as “kind of figgy, with a rum-raisin aroma, but finishing quite dry.”

For those not in the know, a Quadrupel brew is a style originated by De Koningshoeven Brewery in the Netherlands, the only Trappist brewing abbey not in Belgium. According to the beer styles guide for the Great American Beer Festival competition, the style is:

“…characterized by the immense presence of alcohol and balanced flavor, bitterness and aromas. Its color is deep amber to rich chestnut/garnet brown. Often characterized by a mousse-like dense, sometimes amber head will top off a properly poured and served quad. Complex fruity aroma and flavor emerge reminiscent of raisins, dates, figs, grapes, plums often accompanied with a hint of winy character. Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness. Though well attenuated it usually has a full, creamy body. Hop characters do not dominate; low to low-medium bitterness is perceived. Perception of alcohol can be extreme. Clove-like phenolic flavor and aroma should not be evident.” Another trait of the style is a high alcohol content usually above 10% ABV. This style is sometimes called Grand Cru, as well.

The Ovila Series was begun to assist the monks in raising funds to restore the chapter house of the Santa Maria de Ovila monastery formerly of Trillo, Spain which served as an assembly hall for Cistercian monks for more than 800 years. History, though, was not kind to the Abbey and over the years a series of wars, fires, and ransackings reduced the Monastery to being used as agricultural storage – the Chapter House, to store manure. In 1931 some of the stone blocks of the Chapter house were sold to newspaper magnate William Randolph Hearst, but the project he had in mind never came to fruition, so the blocks lay unused in San Francisco for decades.

In 2003 the ground was broken on the site of an orchard at the Abbey of New Clairvaux to rebuild the Chapter House. In 2010 Sierra Nevada, under the Ovila Abbey brand name, began producing Belgian-style beers to assist in funding the restoration.

Even though the final stone will be placed in just a few weeks, there is still a lot to be done before the Chapter House is fully0restored. Because of this, Sierra Nevada has extended its support into 2012. In an article by the Washington Post, Manley says the brewery plans to rerelease the Ovila Dubbel year-round in four-packs of corked, 375-ml (12.7-ounce) bottles. Sierra Nevada also will release two more limited-edition Ovila beers in the larger format: a Belgian-style strong golden ale and a version of the quad, aged in brandy barrels.

I anticipate getting a bottle of the Quad in the next day or so. I am looking forward to trying it and letting you know my thoughts. Based on the track record of Sierra Nevada, I am convinced it will be nothing short of heavenly.

Until next time,

Long Live the Brewers!

Cheers!

Marc Wisdom

 
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Posted by on December 2, 2011 in Beer, Beer Styles, Belgian, Craft Beer Brewery

 

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Belgian Styles Catching On in the U.S.

An Imperial Pint of American craft beer

Image via Wikipedia

It seems that American beer palates are starting to get a bit more sophisticated and enjoy the complex nature of the beers of Belgium. As a fan of Belgian beers I find it encouraging that many new brewers are embracing the wonderful beer styles of that country. Here in Jacksonville, Intuition Ale Works has two Belgian stylers on tap; a blond called Golden Spiral (and my current favorite beer) and a dubbel named Dubbel Helix.

Check out this article from Beervana about several other up-start breweries taking on the styles of Belgium.

http://beervana.blogspot.com/2011/05/third-generation-micros.html

 
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Posted by on May 6, 2011 in Beer, Beer Styles

 

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Something New from Sierra Nevada — Belgian Style Ales

Sometimes the planets align and something wonderful happens. Well, my dear friends, those planets justlined up and something wonderful did indeed happen. Just a few weeks ago one of my favorite breweries introduced a new line of my favorite style of brews — Belgian Ales.

In conjunction with Cistercian Abbey of New Clairvaux, Sierra Nevada is producing a series of three Belgian style ales to benefit the monks’ eforts to rebuild a 12th century, early-gothic Cistercian chapter house a few miles north of Sierra Nevada’s home in Chico. The medieval chapterhouse—Santa Maria de Ovila—was begun in 1190, near the village of Trillo, Spain. The chapterhouse was shipped from Spain, piece-by-piece, to California by William Radolph Herst. Herst never got around to putting it back together, though.  So, in 1994, the monks of the Abbey of New Clairvaux, began the arduous task of putting the building back together stone-by-stone.

The Ovial brews that will be made are a dubbel, a saison, and a quad. Each will be brewed using the traditional methods and ingredients. And, as is expected from Sierra Nevada, you can be sure that they will be brewed using the highest quality ingredients.

The first brew, Ovial Abbey Dubbel shipped last month, the saison should be available in June, and the quad for Christmas.

You can learn more about these exciting beers at the website Sierra Nevada built specifically for them.

http://www.ovila.com/#/home

Until next time,

Long Live the Brewers!

Cheers!

Marc Wisdom

 
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Posted by on April 20, 2011 in Beer News, Beer Styles, Belgian, Imports

 

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