This Ale was created in Collaboration with Sierra Nevada Brewing Company and the Trappist-Cistercian Monks at Abbey of New Clairvaux both in California. The brewery is located in Chico while the abbey is located in Vina. The monks may be trappist Monks but this is not an official Trappist beer but an Abby Ale. The “Ovila® Abbey Saison with Mandarin Oranges and Peppercorns” is what has been born out of this collaboration. This interesting saison pours an amber/orange with a quickly dissipating off white head. The aroma consists of peppercorn, mandarin oranges, lemon, yeast and wheat. The flavour is of lemon, mandarin oranges, peppercorn, yeast, wheat and some hops bitterness at the finish. This body has a very nice mouth feel and body. The alcohol content comes in at a respectable 7.5% alcohol and IBU of 24. This is a highly tasty beer and I really hope that the monks start to look into becoming an official Trappist brewery to shine a light on this very special project they have with Sierra Nevada Brewing Company.
Commercial Description: An homage to the monks’ noble work, this unique farmhouse ale is incredibly complex with notes of lemon, pepper, straw and herbs balanced by the tang of Mandarin oranges and a spicy kick of pepper. The Mandarin oranges used to make this beer were locally grown, including a portion grown on the grounds of the Abbey of New Clairvaux and picked by hand by the community of monks living there. We hope you enjoy this collaboration ale.
Food Pairing as per the Sierra Nevada Brewing: Curried dishes, poultry, fish, shellfish, Camembert, Parmesan, Gorgonzola, orange sorbet, crepes.
This Ale was created in Collaboration with Sierra Nevada Brewing Company and the Trappist-Cistercian Monks at Abbey of New Clairvaux both in California. The brewery is located in Chico while the abbey is located in Vina. The monks may be trappist Monks but this is not an official Trappist beer but an Abby Ale. The “Ovila Abbey Quad with Plums” is what has been born out of this collaboration. The beer pours a deep brown with a reddish tinge and a brown head. The aroma consists of malts, sweet fruitiness, plums and other dark fruits and maybe a hint of alcohol. The flavour is of sweet malts, dark fruit like plums, caramel, sugar, yeast and some alcohol. The alcohol content of this brew comes in at 10.4%. I would have to say the Monks and Sierra Nevada have come up with a great beer worthy of some day bearing the Official Trappist logo!
Commercial Description: Ovila Abbey Quad is heady with aromas of caramel, rich malt, and dark fruit balanced by the spiciness and delicate fruity notes of a traditional Belgian yeast. This complex beer is a collaboration between Sierra Nevada Brewing Co. and the monks of the Abbey of New Clairvaux. It features sugar plums grown on the grounds of the Abbey and harvested by the monks in Vina. We hope you enjoy this collaboration ale. A collaboration between Sierra Nevada Brewing Co. and the monks at the Abbey of New Clairvaux, Ovila Abbey Quad brings the centuries-old monastery brewing tradition to America. Ovila Abbey Quad is rich and complex with layers of flavor including notes of intense dark fruits, and caramel-like maltiness. Rich and complex, this ale should be shared among friends in the true spirit of the season. 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 California Cistercian abbey.
Food pairing as per Sierra Nevada Brewing Company: smoked meats, game, gouda, sharp cheddar, plum-walnut tart.