CS6 Onehunga Abbey BPA

[Matt]

Belgian Pale Ale from the monastic beer worshipping region of Onehunga, specifically Oranga.


90% Dingemans Pilsen malt

5.2% Weyermann CaraMunich II

4.1% Weyermann Munich

0.7% Dingemans Spec B


Styrian Goldings 5.5% alpha 20 IBU at 60mins

Styrian Goldings 5.5% alpha 5 IBU at 40mins

Styrian Goldings 5.5% alpha 3.5 IBU at 15mins

Moss

Fermented with Wyeast Ardennes 3522 at 18C for first week, stepped 1C per two days to 22C to finish

OG 1.049
FG 1.008

5.4% ABV

Force carbed, bottled from keg

[Stu McKinlay]

I really like this beer... Very "Ardennes", which is a bit too full on for a classic BPA, but it reminds me a lot of beers I've made with the same yeast (but it's better!). I'm surprised to see your fermentation being so low. Well crafted, very good recipe, perfect condition and brilliantly clear. I'd drink this all night.

Thanks - you have set the bar very high indeed!

[Matt]

Glad you enjoyed it mate :D

Yeap fermented low to try and restrain the 3522, which was less or more successful since as you point out the belgianiness is still very prominent!

[Stu McKinlay]

Damn good whatever you think... I've not yet made a beer with that yeast that I could really call a Belgian Pale Ale - but brewing to style is not on my priority list. Knowing where you differ from style is far more important.

Wish i had another bottle... thinking about it is making me thirsty.

[Simon David kelly]

Half way through my stash and a nice half way it is too.

Appearance
Clear golden brown, nice head but goes too soon. Very clean looking beer.

Aroma
Nice citus note, maybe a hint of ginger or banana/ginger mix in there.

Taste
Malty start with a lovely bitterness tingle going all the way along my jaw on the first pull. I was going to say there is a background off note in there but as I write (and drink) I get the feeling it's a hop resin after taste that I'm getting. It's just sitting right at the back of the tongue, not unplesent by any means but just there.

Mouthfeel
Good and cleanly balanced with a gentle tingling on the tongue. There's that hint of resin fuzzy going on at the end (and I'm more convinced than ever that it's the hops). It's not detracting from the drinkability though.


Overall another great beer. That niggling taste I'm getting afterwards isn't bad and hasn't stopped me drinking it, but it's there and I don't think for style that it should be. I'd still have another as I would with all the beers so far, it's really tasty and i find if I keep drinking that taste doesn't appear ... so if you would be so good as to send down a keg so I can keep going I'd be happy.

[Simon David kelly]

I owe you an appology about the off taste. Turns out that it's coming from my sinus spray which has left a nasty aftertaste ... so scrub all my comments on it above. I was doing a double tatsing tonight with haish's brew and I was getting exactly the same off taste.

Sorry about that mate. If you send another one, I'd be happy to redo the whole tasting :o)

[Stu H]

A great session ale in the Belgish style! Something that puts me off drinking beers from that part of the world is the fact that I'll be shitfaced and in bed after less than a handfull of bottles! This beer retains the complexity and flavour of these beers while still being completely sessionable. Great job!

[vdog]

First one out of the box for me - finally into them!

Pours a beautiful clear deep gold. Some Belgian-y funk and malt on the nose, didn't pick any hop aroma. Spice and malt come through nicely on the palate, with a firm bitterness to back it up. Well balanced, a good summer quaffer. If I had to pick a fault I'd say the carbonation was a little high for me, seemed to open up the flavour once some of that disappeared.

Cheers - great start to the case!

[JoKing]

The Ardennes yeast has a very distinct character that I have had trouble with in the past. The beer wasn't OTT with it however there was a little bit of DMS in the mix which was a shame because I thought that the balance off the beer was great especially the esters v's the malt sweetness.

Good work mate - keep it up.

[Matt]

Cheers guys. Yeap I think if (when) I reattempt this beer I will choose a more restrained yeast, the 3522 does make for an interesting ester profile but is probably a touch too dominating for my tastes. This was entered in the NHC and was also picked up on by the judges (one of the reviews that I did actually whole heartedly agree with), still not too bad though and a beer that has long since disappeared from the taps!

Either way was worth a bronze at NHC, I need to go fossicking in the basement as pretty sure I have a couple of bottle conditioned ones and now interested in reminding myself of what it tastes like...

[Stu McKinlay]

if you have any, hold a bottle or two back... I just had some Return to Magenta on 20/11. Same yeast, about 10 months old, and it was bloody stunning. That yeast is definitely one for brewing "keepers".

[Reviled]

Had this last night - finally

 

Pours a slightly hazy, deep golden colour with a small head that dissipates quickly. Heaps of honey and clove on the nose, with hints of caramel and dried fruits! Complex, yet inviting and refreshing!! Good crisp mouthfeel, dry finish with a hint of malt biscuit. Delicious, and went down really well in the heat!!!  Thanks mate