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Our Beer

The Citrus for Our Saison

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. Read more.

Our Beer

A Nod to the Kiwi Hop Crop

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. Read more.

Our Beer

A Monastic Harvest for Ovila®

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. Read more.

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