Description
Brewed for the autumn season, our GOING AWRY abbey ale pours a rich orange-amber color topped with a sticky, lacy white head. We brewed it with an organic, heirloom rye grown at Thor Oechsner Farm in Newfield, NY, and malted by Andrea Stanley at Valley Malt — the East Coast’s only artisanal micro-malthouse! This exceptional rye contributes a rustic, spicy element that complements the phenolic flavors of our favorite Trappist ale yeast. A touch of caramelized Belgian beet sugar adds a subtle range of dried cherry and toffee flavors dancing in the background, while boosting the ABV and maintaining dryness and drinkability.
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Estimate based on the Widmark formula. Indicative only, does not replace a breathalyzer.
⚠️ Alcohol abuse is dangerous for your health. Drink responsibly.
Legal limit France: 0.5 g/L (0.2 g/L for new drivers).
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