Wind, when moving swiftly, can hit you like a punch to the face. Well, we’d love to return an uppercut to wind’s jaw right about now. It’s one of the main factors that knocked out our estate barley this season.
August 5, 2013 - 8:13am
May 28, 2013 - 8:52am
Numerous mandarin trees contributed to our latest Ovila® Abbey Ale collaboration, but there’s a special group of six whose fruit are part of every bottle.
When we designed the recipes for two new Ovila beers, we asked the monks of the Abbey of New Clairvaux if they could spare estate-grown goods for the project. We felt, and they agreed, that their agricultural endeavors—a mere 20 minutes up the road—would enrich the spirit of the collaboration.
May 3, 2013 - 8:47am
This month, Southern Hemisphere Harvest® enters our seasonal lineup for the sixth year. For this fresh hop ale we’re indebted to the Internet—yes, the Internet.
January 30, 2013 - 9:34am
Flavors of raisin, plum, and dark fruit are typical of traditional Belgian malts used to make a Quadrupel (Quad). Our most recent Ovila release, part of our collaboration with the Abbey of New Clairvaux, actually takes the aromas and sensory notes a step further by incorporating plums from the monks’ 130 acres of trees. More than 300 pounds of plums went toward Ovila Abbey Quad with Plums, a dark and complex Belgian ale now available in 4-packs.
December 7, 2012 - 3:18pm