Last night, I had the pleasure of having my second taste of an Ovila abbey ale, the Ovila Dubbel.
From the label:
A collaboration between Sierra Nevada Brewing Co. and the monks at the Abbey of New Clairvaux, Ovila Abbey Quad brings the ceturies-old monastery brewing tradition to America.
Ovila Abbey Dubbel features a complex and rich malty sweetness with hints of caramelized sugar. The aroma is a heady and layered mix of fruit and spice with hints of clove and black pepper from the unique Belgian-style yeast.
A portion of the proceeds from this ale goes toward the restoration of the historic Santa Maria de Ovila chapter house on the grounds of the Abbey of New Clairvaux. This medieval building stood for nearly eight centuries in Spain. William Randolph Hearst purchased the monastery in 1931 and planned to use the stones for a castle even grander than his famous San Simeon. Although Hearst’s plans crumbled, these historic stones will rise again in a Califorian Cistercian abbey.
Similar to the Quad, this brew is robust, deep, and quite a pleasant taste. Light enough for a smooth drink, yet dark enough to suit my personal taste. My only wish is that I did not enjoy the whole bottle at once last night, so I could write a more thorough review. But alas, I did enjoy the whole bottle. Which means I will have to revisit this again. Oh darn.
At 7.5% ABV, it lacks the potency of the Quad, but the flavors make up for the rest.
For more information on the restoration project, the Dubbel ale, or the other brews, look no further than here: http://www.ovila.com/