Aroma: Ripe Fruit
Taste: Malty, Mature, Bitter/Sweet
Malt: Pale, Crystal, Amber
Hops: Admiral, Pilgrim, First Gold, Fuggle
Perfect with: the Great British classic that is the Sunday Roast as well as good quality sausages and ribs. Not in the mood for meat? Try it with some English cheeses for a taste sensation.
Additional Notes: Warming, Malty and Fruity. Pale and amber malts contribute to a mouth filling and satisfying sweet and biscuity maltiness. A blend of English hops including First Gold give a base note of herbal hop and Fuggles a late hop contributes fragrant fruity, floral and spicy notes. Fermented slowly to give just enough fruity esters and a mature rich fruit cake finish, Abbot Ale provides a complex, satisfying and warming experience.
Contains Malted Barley
In Bury St. Edmunds - the home of Abbot Ale - brewing can be traced back 1,000 years. In fact, the Domesday Book records “cerevisiari” or ‘ale brewers’ who served the Abbot in the town’s Great Abbey.
Inheriting their fascinating experience, our brewing process has hardly changed over hundreds of years. It takes seven days to craft the perfect pint of Abbot Ale. Brewed for longer, the ale has masses of fruit character, malty richness and a superb hop balance.
So where does the name come from? Well, in 1951 we ran a competition to name a brand new beer we were brewing and offered a prize of £20 (a lot back then!) to anyone who could come up with our new brew's moniker. A local publican submitted the name of 'Abbot Ale', in keeping with the town's tradition and just like that our world famous beer was born!
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