Greene King Brewery - Abbot Ale
Serving Temperature:52-55° F
There has been brewing in Bury St. Edmunds since at least as far back as 1086 when cerevisiarii, or ale brewers, were chronicled in the Domesday Book as servants of the Abbot. And indeed today, Greene King’s master brewers still draw their water from wells sunk deep into the chalk beds beneath Bury St. Edmunds as those early ale brewers did almost 1,000 years ago! A point of contrast to this ancient tradition is the innovative technology that has gone in to serving Abbot Ale. It is the first U.K. ale to be commercially dispensed by nitrogen/carbon dioxide push in the U.S. (if you can find it on tap, try it!) It pours as close as possible to the traditional, handpumped English ales served in Britain’s famed pubs. Serving as the company’s flagship brew, Abbot Ale was first served up during the 1950s, making it a very recognizable and enduring brew across the U.K. And we can see why it’s been around for the past half century. Abbot Ale is simply an excellent ale. It is brewed longer than many traditional ales according to a unique recipe, giving it the full flavored, smooth and mature flavor profile that wows newcomers and enthusiasts alike. Expect tons of ripe fruit and sweet malts on the nose with an initial taste of fruity esters and deep malty undertones. The finish is characterized by masses of hop bitterness which impressively balance the malty sweetness. Note the floral flavors, fruity esters and bitter finish—some contributed by the pale crystal and amber malts, but much introduced by the use of a combination of hops—such versatile little devils those hops are! Challenger hops give this beer its bitterness and a spicy overtone while a final “late-hopping” of Fuggles hops adds the floral and fruity tones to the aroma and flavor. Try it alongside lamb with rosemary and garlic or a fully-loaded Shepherd’s Pie.
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