Ovila® Abbey Quad with Plums

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Ovila® Abbey Quad with Plums

Rich, dark, and infused with the complex sweetness of abbey-grown plums.

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.


  • Alcohol Content 10.2% by volume
  • Beginning gravity 22.5⁰ plato
  • Ending Gravity 4.9⁰ plato
  • Bitterness Units 21


  • Yeast Belgian yeast
  • Bittering Hops Styrian Golding
  • Finishing Hops Saaz
  • Malts Two-row Pale, Munich, Chocolate, Caramel
  • Other Plums and Belgian Candi Syrup

Food Pairing

  • Cuisine Smoked Meats, Game
  • Cheese Gouda, Sharp Cheddar
  • Dessert Plum-walnut tart

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • Abbey Ales

    Traditional brewing has always had a home in the abbeys of Europe. Abbeys, by definition, are cloistered—meaning separated from society as a whole—and often self-sufficient, with the work of the inhabitants providing much of the required food and provisions. As the world outside the abbey walls modernized and adopted regional breweries, monks and nuns carried on with their quiet spiritual lives inside the grounds of the abbeys, and continued to brew their own beers to sustain their monastic communities. As a result, many older styles of beer survived. Strictly speaking, any beer made at or in conjunction with an abbey can be an abbey beer, which is not necessarily a certain beer style. In modern parlance, the term “abbey beer” is a reference to medium strength brown ale (dubbel), strong pale ale (trippel) or stronger still brown ale (quad). These beers usually contain some sugar as an adjunct to boost alcohol while maintaining a light body. Abbey ales are excellent matches for food and considered some of the finest culinary beers in the world.

  • Aging Beer

    Most beer should be consumed as fresh as possible to experience the bright flavors and complexity the brewer intends. Occasionally, though, some styles of beer will progress and improve with a bit of age—not unlike a fine wine. Beers that are high in alcohol, have a moderate amount of roasted grains, use a wild yeast, are barrel-aged, and are bottle conditioned are prime candidates for aging. Over time, gradual oxidation changes the flavors of the beer, adding notes of sherry or port wine and smoothing out harsh alcohol flavors. Vintage beers should be stored in a dark place with a cool and constant temperature for best results. Barleywines and Imperial Stouts are great candidates for aging, and both Bigfoot and Narwhal will progress in the bottle for years.