Barley's Brewing Company - Firkin Good Ale
 
     

Michael Salsbury's Dark Abbey


Food Pairings: Potato Chips with Bacon and Bleu Cheese, Reuben Sandwich, Pierogi and Kielbasa, Mussels and Fries, Strawberry Rhubarb Pie

Body: Medium Full
Color: Ruby Brown
Grain: Belgian Pilsner, Munich, CaraMunich and Special B Malt, German Melanoidin Malt, American Carapils Malt, and British Chocolate Malt
Hops: Slovenian Styrian Goldings, German Northern Brewer, and German Hallertau
Adjunct: Belgian Dark Candi Syrup
Yeast: Belgian Abbey II
Original Gravity: 1.085
Estimated IBUs: 26.9
Alcohol By Volume: 7.9%
First Tapped: April 14, 2019

 

About the Ale:

Michael Salsbury's Dark Abbey is the winner of our 23rd Annual Homebrew Competition. This is Barley's third version of Belgian Dark Strong Ale. Delicate dried dark fruit aromas dominate, with rich caramel flavor and soft, but evident alcohol. Spicy notes are extremely subdued and perceived mostly as black pepper.

Our small brewery is pushed to capacity, so we can't age the beer as long as Michael did his homebrew. We can, however, further age a portion of it in barrels. Look for an announcement about the availability of the barrel aged version in the future.

Michael's notes:

"I'm a big fan of Belgian Trappist beers, and Trappistes Rochefort 10 is one of my favorites. Some time ago I came across a recipe that claimed to be 'very much a Trappistes Rochefort 10 clone' and brewed it. The creator of the recipe was correct, it was quite close to the original.

"The clone seemed to be missing the head and a caramel note in the original beer, so I tweaked the recipe to include Melanoidin malt and Carapils malt, which in combination seem to me to produce a very creamy, long-lasting Belgian-like head.

"I'm using Styrian Goldings to bitter it and Hallertau Mittelfrueh for flavor and aroma. I'm adding Belgian Cara 45 malt to try to capture the caramel note that was missing from the first version."

   
     
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