A TRIP WORTH TAKING

Late post...

Hello everyone, I guess your waiting to see how the trip to Ommegang went! Like I said in my last post, I'm stopping there to get an education. The wife and I were coming east on the thruway Monday. We had already decided that we were going to stop at Ommegang. The wife always has the directions ready and is a terrific navigator. So Exit 30 it was and off we went. I never realized we would be going up the most beautiful mountain and countryside from that direction. Boy, the country life looked good at that moment. We had come from the west off route 88 before and that was great too. But this......Wow!

Sorry - got caught up there for a second.

Let's talk Ommegang. If you haven't been there you owe it to yourself to go. We got there at 12 noon and we were welcomed by a young man named Sean (I hope that's how it's spelled). He had taken us on the tour the first time we visited back in October. He was a very knowledgeable fellow both about product and people. Even though he was the one that was going to do the tour and commit to helping people purchase in the store, he made sure no one was or felt neglected.

We made our purchase and he invited us to the tasting room to sample a bit of Abbey Ale. This is my favorite. My last post encouraged you to smell the yeast at the bottom of a bottle of Abbey. Did you? I hope so!

While at the bar, all the spices were there. Now it was time to sniffffffff! Oh my goodness! Everything was coming together. Those smells were good in the container but I think once they're fermented they become ever so soft to the nose. Hey, I think I just used my first beer term. Anyway, I believe I prefer the subtle smell of the yeast at the bottom of a bottle of Abbey Ale, so dive in and SNIFFFFF! The aromas get better and better. Now I get why people age these beers.
I can only imagine an Abbey Ale at two to three years old. (Just a side note I'll be able to cover that in a short time because I've got one that will turn two in just a few short months.) This is a dark luscious ale that has lots of malt and the anise is very predominant. I also love the dried fruit aromas the Abbey give you.. I also picked up a hint of caramel in the beer. So take the path to better taste. Enjoy those Belgian ales.

I'd like to make an acknowledgement. Since I have been enjoying this little hobby, I have become friends with the most wonderful people you could imagine. "Proof " beer drinkers are nice people.

'Til next time... Beers to you,



Ken