I’m glad I finally got a chance to try this one (so many beers, so little beer money …)
I found Brother Thelonious Abbey Ale and picked some up. I’d heard good things about this brew, so my expectations were high — and they were met.
An abbey ale is modeled after the beers brewed by Trappist monks in Belgium. If monks actually do the brewing, it’s called a Trappist ale (Chimay, Orval, Trappiste Rochefort are examples). If anyone else brews it, it’s called an abbey ale. This one is produced by North Coast Brewing Co.
Anyway, abbey ales don’t really designate a specific style the way terms such as India pale ale or stout do. One Trappist or abbey ale can be quite different from another. But there are some common tendencies: light hopping, high alcohol content, fruit or floral notes, maltiness. I like to pair them with strong cheese.
The Brother Thelonious pours a brownish-gemstone red with almost no head. What little head there was vanished rather quickly. It has fairly light carbonation compared to other abbey ales I’ve enjoyed. The nose is light, a bit fruity with maybe some vanilla going on — rather enticing.
The first sip was rich, and bursting with complex flavors — raisins, dates, apricots, apples, brown sugar, maybe? It’s tough to pin down. My gut reaction was that the taste reminded me of rugelach, a Christmas cookie my wife makes. Rugelach employs walnuts and apricots and other delicious stuff. The Thelonious is on the sweet side, so if that’s a turnoff for you steer clear. I like it a lot, and will reach for more when I want something on the order of a tawny port.
I started these in the fridge for a while, and found the flavor grew more complex as the beer came down in temperature.
The rich flavor and 9.3 percent alcohol by volume make Brother Thelonious a sipping beer. It is well suited to after-dinner conversation or perhaps an elegant party. Next time, though, I’ll put together a good sausage and cheese plate to go with my Brother Thelonious. I think it would make a fantastic choice for my next Thanksgiving feast, too.
— Steve
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