Since my Oktoberfest Challenge, the other beers in my beer fridge have felt a bit neglected, so I thought I’d grab a random one for a review. I was told by a friend about this somewhat new brewery in St. Louis and have had their Iglesia Agave Ale which was pretty good, so I thought I’d give their Belgian-style Abby a try. The bottle says, “this traditional Belgian-style Abbey Ale is brewed using five malts, two hop varieties and authentic Trappist Belgian Yeast.”
Despite the fact that I could see a little bit of yeast sediment in the bottom of the bottle, it appeared pretty clear in my glass. It had a dark brick red color and a very creamy, tan head on it. There also appeared to be plenty of carbonation in it. There was a sweet caramel malty aroma with a hint of fruitiness.
The creamy head made it silky and smooth to drink the light bodied brew. Despite the amount of carbonation that appeared to be in it, there wasn’t any carbonation bite at all. It was a little caramelly up front, followed by a bit of spiciness in the middle, and a caramel fruitiness in the finish with a mellow hop bitterness.
I’m not sure why I’m thinking of this, but the flavor would go probably very nicely with swedish meatballs, as the slighty spicy and fruity flavors would pair nicely with the seasonings and sauce of the meatballs.
I thought it was very smooth, and very drinkable for an Abby ale. The flavors were a complex mixture of sweet, spice, and fruitiness. Overall, I enjoyed this beer and think it makes a pretty good winter brew.
My Rating: 
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